FOR RESTAURANT OPERATORS
Stop guessing what your food cost is doing to your margins.
Fractional CFO, accounting, and analytics for restaurant groups doing $1M-$50M. We make your prime cost, your menu margins, and your cash position impossible to ignore.
The questions that keep you up at night.
These are the problems our clients bring us. If any of them sound familiar, we should talk.
Margin
"My prime cost feels high but I can’t tell you which station, which shift, or which menu item is the leak."
Pricing
“We haven’t repriced in 18 months and I have no idea what the market will bear. "
Cash
"Payroll’s Friday and I’m refreshing the bank app on Wednesday. Again."
Growth
"Everyone says open a second location. Nobody can tell me if the first one is actually ready."
We don’t just advise. We build with you.
We augment the financial, analytical, and strategic capacity of your executive team. We lead projects and functional areas, and then we execute. Above all, we view ourselves as members of your team and take responsibility for delivering.
Constant communication
Weekly catch ups are essential. We send analyses and insights as soon as they are ready, not when the next meeting rolls around.
Always on
We are available 24 / 7, 365. Your finance team doesn't clock out when it matters most. The night before a board meeting, we pick up the phone.
Data clarity
Our proprietary tooling pulls your POS, payroll, and inventory data into one view. This makes menu engineering and labor analysis happen in hours, not weeks.
WHAT TO EXPECT
Your first 90 days with Greenleaf
Three phases. Concrete outcomes. No ramp-up theater.
Month 1
Diagnostic
We rebuild your reporting: prime cost by location and daypart, labor efficiency by shift, margin at the menu-item level.
Goal: You see your real cost structure, often for the first time.
Month 2
Quick wins
Menu repricing where there's room, vendor renegotiation on top spend categories, labor scheduling tied to real demand.
Goal: 3–5 points of prime cost improvement in this window.
Month 3
Structural work
Full menu engineering, unit economics for expansion decisions, and a weekly operating cadence you can run the business on.
Goal: You're making decisions on numbers you trust.
Common questions
Everything you need to know before we talk.
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Different jobs. Your bookkeeper records what happened — sales, invoices, payroll. A fractional CFO tells you what to do about it: when to reprice the menu, whether your labor model is sustainable, if location two is actually viable, how to negotiate with vendors when food costs spike. Most of our restaurant clients keep their bookkeeper and add us alongside. We work directly with them so nothing slips between the two.
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Both, though the value is highest for operators doing $1M+ in revenue per location. Single locations at that scale get the most leverage from menu engineering and labor optimization. Groups of 2–10 units are our sweet spot. That's where multi-location P&L visibility, comparative reporting, and growth modeling become essential and most owners are flying blind.
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The first month is diagnostic. We rebuild your reporting, benchmark your prime cost and labor against where they should be, and identify the two or three biggest leaks. Most clients see margin improvement within 60–90 days from the first round of fixes (usually pricing, vendor renegotiation, or labor scheduling). Bigger structural changes, menu redesign, opening another unit, refinancing, take a quarter or two to show up in the numbers.