The Weekly Financial Read
Every week, one page in your inbox.
A plain-language operator briefing that turns last week’s numbers into this week’s decisions.
What changed
Why it matters
Where profits may be lost
One or two actions to take
I pull the reports and send the analysis.
No platform migration. No giant onboarding project. We start with the reports you already have and build from there.
Step 01
I pull the basics
Sales, labor, menu mix, vendor invoices, and any weekly reports you already pull from your POS or scheduling system.
Step 02
I analyze the patterns
I look for labor drift, margin pressure, vendor creep, pricing gaps, menu underperformance, and cash-flow warning signs.
Step 03
You get the action brief
One short weekly read with the few things that actually matter and the specific actions worth taking next.
Flat monthly pricing, scaled to your operation
Most clients fall between $299–$699 / month
Every restaurant runs differently. So does the financial workload behind it. Pricing is based on the size and complexity of your operation; not a vague sales call, not a percentage of your margins, and not a surprise invoice after we talk.
Single-location cafes and counter-service concepts are usually at the lower end
Full-service restaurants with more vendors, payroll complexity, and weekly analysis needs are usually in the middle
Multi-unit or more complex operators are quoted after we understand the workload
No setup fees. No long-term contract. We agree on the monthly number before anything starts.