Who Dr. Paul Helps: Restaurants
Packed Every Night. Chaos in the Kitchen and the Books.
Your food is good. The dining room fills up. But you’re on the line, in the office, and on the phone, all at once. The busier the restaurant gets, the less you know where the money goes.
Dr. Paul Borosky, Business Consultant, helps restaurant owners organize, plan, and grow the business side with Dr. Paul’s Organize-Plan-Grow™ Strategy. On site or via Zoom. He travels.
Call or Text Dr. Paul: (321) 948-9588The first call is free and takes 15 minutes. Dr. Paul answers personally.
Picture This
Sound Like Your Week?
It’s Friday at 7:30. You’re short a server, the walk-in is low on two items, and a 12-top just sat down. You jump on the line. Sunday night you finally look at the numbers, and you can’t tell if it was a good week or just a busy one.
Busy and profitable are not the same thing. The difference is the business side.
The Real Challenges
Where the Business Side Breaks Down
It’s rarely one big problem. It’s a stack of small ones nobody has time to sort out.
Organize-Plan-Grow for Restaurants
How Dr. Paul Works Through It With You
Same system, applied to your trade. Every business is different, so the details come from yours.
1Organize
See where the money goes
Get the real numbers before changing the menu or the schedule.
- Food cost and labor cost, week by week
- Waste, voids, and comps
- Who does what, every shift
2Plan
Build the restaurant’s system
Choose the solutions with your kitchen and front of house.
- Menu pricing that makes money on every plate
- Par levels and an ordering routine
- Schedules that match the covers
3Grow
Put it to work
Run it, measure it, and build on what works.
- A weekly prime cost review
- Training and SOPs so shifts run without you
- When to add catering, hours, or a location
What Changes
What a Solid Foundation Looks Like
- You know your food cost, labor cost, and prime cost every week
- Menu prices make money on every plate
- Shifts run on SOPs, not on you
- Less waste, tighter ordering
- Staff who stay because the place runs right
- Time to run the restaurant instead of working every station
Where Dr. Paul Helps Most
Services Restaurants Owners Use Most
Buried in busywork? See AI Integration Consulting. Or see all services →
How Dr. Paul Helps
Start Small. Go as Far as You Need.
No two restaurants run the same. Dr. Paul builds the help around yours.
Start here
Start With the Book
Stressed Out, Burned Out, Tapped Out lays out the whole system. Take the self-check and see which fire to fight first.
Free
Free 15-Minute Call
Tell Dr. Paul what’s going on. He’ll tell you straight where he’d start.
Your business, your way
Tailored Help
On-site consulting, regular working sessions on site or via Zoom, one project solved start to finish, or ongoing fractional CFO and COO work.
Other trades Dr. Paul helps: Auto Repair Shops · General Contractors · HVAC and Plumbing · Lawn Care and Landscaping · Trucking Owner-Operators · All industries
Opening a Second Location?
Need a business plan or financial projections for a loan or a second restaurant? Dr. Paul writes those at Quality Business Plan.
FAQ
Common Questions From Restaurants Owners
What is prime cost?
Prime cost is your food and beverage cost plus your labor cost. It’s the biggest number you control. Dr. Paul helps you track it weekly, so you see problems while you can still act on them.
How do I get out of the kitchen?
One station at a time. Organize-Plan-Grow finds what only you can do, writes down the rest as simple SOPs, and trains your team to own it.
Can Dr. Paul work in my restaurant?
Yes. Dr. Paul works on site, in your restaurant, during real service when it helps. He travels. Zoom fills in when it fits.
Do you work with food trucks and cafes?
Yes. The system is the same. The details come from your business.
Ready to organize, plan, and grow?
Tell Dr. Paul what’s going on. He’ll tell you where he’d start.
Call or Text (321) 948-9588