Jefferson Francis-Restaurant Operations Specialists

the failure rate of independent restaurants in their first 6 years is between 74 and 90% depending on which set of statistics you use. how do restaurants that were once profitable become unprofitable? this doesn’t happen overnight. most restaurant owners ride a slow slide into bankruptcy. the main reason for this is a lack of operational efficiency. however, the countermeasures most owners take to halt decreasing profits usually just make the problem worse. cutting labor, changing the menu and random discounting only accelerates the decline. marketing is important but it is the second step on the way to increased profitability. the first step is operational efficiency. at jefferson francis we take an in-depth, microscopic look at the operations of individual restaurants. we dive into food cost, food cost variances, labor costs, scheduling, training, physical set up, direct and indirect operating expenses just to name a few. and there are many more. we then produce a personalized optima