Restaurants, cafés and bars · Greater Montréal
Find out where your restaurant's money goes, and what to fix first.
Hestia Audit & Conseil reviews food cost, labour, menu and purchasing for independent restaurants. Every recommendation comes with its estimated effect in dollars.
| This month | Actual | Target | |
|---|---|---|---|
| Food cost | 35.2% | 32.0% | |
| Labour | 31.3% | 32.0% | |
| Prime cost | 64.4% | 62.0% | |
| Supplier increases | |||
| Atlantic salmon | +12.0% | ||
| Unsalted butter | +11.7% | ||
| Frying oil | +10.7% | ||
| Actions this month | |||
| Salmon tartare price adjusted (+$2) | $640 | ||
| Fries weighed: 150 g instead of 180 g | $175 | ||
| Tuesday night: one cook fewer | $511 | ||
| Estimated gain per month | $1,326 | ||
Services
Four ways to work together
AuditOpen restaurant or pre-opening project
A full review of your profitability: food and beverage cost, labour, menu, rent and fixed costs, break-even point. You receive a report with three to five priorities in dollars, then we go through it in a meeting of about 60 minutes.
Before opening: three scenarios (cautious, realistic, optimistic) and a 12-month forecast. Report delivered 10 business days after your documents are received.
ProThe Audit plus 90 days of support
The Audit, a 30/60/90-day action plan, then three months to put it in place: replies within 48 business hours, up to six calls, check-ins with numbers at days 30, 60 and 90.
The calculator used for your analysis is handed over at the end.
Monthly PilotageRemote follow-up, no commitment
You send your management documents before the 5th. On the 10th, you receive a one-page report: your ratios against your targets, your suppliers' price increases and three actions with an estimated dollar gain. A twenty-minute call follows.
After a Pro, Pilotage Plus extends the follow-up with a full review every month.
À la carteOne-off assignments
Recipe costing cards, menu redesign, supplier selection, hiring, opening preparation.
Billed hourly, on a written quote.
Fees before taxes, set according to the size of the business and confirmed in writing before any commitment.
Free check-up
Is your food cost where it should be?
Email us last month's sales and food purchases. A photo, a PDF or a POS export is fine.
Within two business days, you receive your check-up in writing: your food cost, how it compares for your type of restaurant and the three things to look at first. It is free and you are under no obligation.
Method
How an Audit works
First exchange
Your situation and your questions, by email. The free check-up shows whether an Audit will help.
Contract and documents
A written contract, then a precise list of documents to send. An estimate beats a blank.
Analysis
Every number is checked and calculated before taxes, in a calculator built for restaurants.
Report and meeting
The priorities, their estimated effect and the order in which to tackle them.
Commitments
What stays the same from one client to the next
- Confidentiality
- Your numbers are used for your assignment and nothing else. Published examples are sample cases, with no names or real data.
- Estimates
- Announced gains are estimates to validate with you, never guaranteed savings.
- Before taxes
- All calculations exclude GST and QST, so like is compared with like.
- Your decisions
- Hestia recommends, you decide. Nothing changes in your restaurant without your agreement.
References
Businesses we have worked with
Groupe RyuMontréal
Le Bar SaaintMontréal · pre-opening
La Table d'AugustineMarseille
Contact
Let's talk about your restaurant.
- hestia.audit.conseil@gmail.com
- @hestia.audit.conseil
- Area
- Greater Montréal. Pilotage available anywhere in Québec, remotely.