BOOJEE Estate — Expert F&B Practice

Food & Beverage
Consulting

We turn restaurant visions into profitable operations. From concept development and menu engineering to kitchen efficiency, supply chain optimization, and franchise strategy — we build the systems that let great food businesses scale.

Start Your Engagement View Packages
200+ Concepts Launched
12% Avg Cost Reduction
$2.4M Avg Revenue Lift
18 yrs Industry Experience
What We Do

Six disciplines.
One integrated practice.

Every engagement draws on our full F&B capability stack — no hand-offs, no silos.

Concept Development

From brand positioning to spatial design brief — we build restaurant concepts that stand for something, attract the right guest, and deliver a repeatable experience at margin.

Menu Engineering

Profitability × popularity matrix analysis, item rationalization, food cost modeling, and psychological pricing that maximizes contribution margin without cheapening the experience.

Kitchen Operations

Station design, prep flow, ticket time reduction, line choreography, and labor scheduling — engineered for speed, safety, and consistency across every shift.

Supply Chain

Vendor negotiation, distributor consolidation, par level systems, waste reduction protocols, and local sourcing programs that cut food cost 8–15 points without quality compromise.

Franchise Strategy

FDD prep guidance, operations manual buildout, franchisee qualification frameworks, territory mapping, and unit economics validation before you award a single franchise.

F&B Technology

POS selection, inventory management software, online ordering integration, AI-driven demand forecasting, and kitchen display systems — tech that actually fits how your team works.

The Process

Four phases.
Zero guesswork.

Every engagement follows the same proven sequence — diagnostic first, build second, scale third.

01

Operations Audit

We spend 3–5 days inside your operation: shadow every station, pull two years of P&L, interview your team, and map every process gap — no assumptions.

02

Concept Refinement

Audit findings feed a concept workshop: menu re-engineering, brand positioning tightening, guest journey mapping, and competitive repositioning with clear financial targets.

03

Systems Build

We build every operating system from scratch or repair what exists: SOP library, vendor matrix, training materials, tech stack, and financial model with weekly KPI dashboards.

04

Launch & Scale

Alongside your team for the first 60 days post-launch: live floor coaching, weekly financials review, vendor renegotiation, and a documented playbook ready for location two.

Pricing

Straightforward packages.
No retainer traps.

Fixed-scope, fixed-fee engagements. You know exactly what you're getting and exactly what it costs.

Starter
Operations Audit
$2,200 one-time

The diagnostic layer. Perfect for operators who need clarity before committing to a full rebuild.

  • 3-day on-site operations review
  • Full P&L and menu cost analysis
  • 12-point gap assessment report
  • Ranked priority action list
  • 60-minute debrief + roadmap call
  • 30-day email Q&A access
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Professional
Concept Package
$6,500 one-time

Audit + full concept refinement + menu engineering. The complete repositioning sprint for established operations.

  • Everything in Operations Audit
  • Full menu engineering & repricing
  • Brand & concept positioning workshop
  • Vendor consolidation & negotiation
  • SOP library (50+ procedures)
  • Staff training framework
  • 90-day KPI dashboard build
  • 60-day post-delivery support
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Enterprise
Full Launch Program
$14,000 one-time

Everything, including hands-on launch execution and 60 days of live floor-level support. For new concepts and multi-unit operators.

  • Everything in Concept Package
  • New concept development (from scratch)
  • Tech stack selection & implementation
  • Franchise readiness assessment
  • Financial model + unit economics
  • 60-day on-site launch support
  • Investor pitch deck (F&B section)
  • Scale playbook for locations 2–10
  • Quarterly check-in (year 1)
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ROI Calculator

See what optimization
is worth to your operation.

Adjust the sliders to model your potential gains. Estimates are conservative — based on median client outcomes.

Your estimated annual opportunity
Based on median BOOJEE client outcomes across similar operations.
Food Cost Savings (12% reduction)
$115,200
Revenue Lift from Menu Engineering
$96,000
Labor Efficiency Gain
$28,800
Total Annual Profit Opportunity
$240,000

Estimates are illustrative projections based on median outcomes across 200+ F&B engagements. Actual results vary by operation size, market, and engagement scope.

Capture This Opportunity
"We came in running a 36% food cost across four locations and weren't sure whether our menu was the problem or our vendors. BOOJEE identified both. Eight months later our food cost sits at 28%, we've eliminated 40 slow-moving SKUs, and our most profitable dishes are front and center. That's an additional $180,000 in annual profit — and we didn't touch a single price on the menu."
Founder & Owner, Four-Location Casual Dining Group — Southeast
Former Michelin Team
Senior advisors from two-star and three-star Michelin-recognized kitchens across the US and Europe.
200+ Concepts Launched
From ghost kitchens and food trucks to multi-unit casual dining groups and flagship fine dining.
Cost Reduction Avg 12%
Median food cost reduction across all completed engagements. Some clients exceed 18 points in year one.
CIA Alumni
Team includes graduates of the Culinary Institute of America with combined decades of professional kitchen and consulting experience.
FAQ

Common questions,
straight answers.

What is menu engineering and how does it increase profit?
Menu engineering is the discipline of analyzing every item on your menu by two dimensions: popularity (how often it sells) and profitability (how much contribution margin it generates). Items are classified as Stars (popular & profitable), Plowhorses (popular but low margin), Puzzles (high margin but rarely ordered), and Dogs (low margin, low volume). We then redesign your menu layout, descriptions, pricing, and mix to shift guest behavior toward your most profitable items — without raising prices or removing favorites. Clients typically see a 6–12% improvement in average check profitability within 90 days of implementation.
Do you work with food trucks and ghost kitchens, or only traditional restaurants?
We work across every F&B format: food trucks, ghost kitchens, fast casual, casual dining, fine dining, bars, cafes, hotel F&B, stadiums, and CPG brands launching DTC lines. The tools differ by format — a ghost kitchen optimization looks very different from a fine dining menu engineering project — but the underlying financial discipline is the same. The Operations Audit is designed to work in any format and is a good entry point regardless of your concept type.
How do you reduce food costs without sacrificing quality or raising prices?
Food cost reductions come from five levers, rarely all of them obvious before an audit. First, vendor pricing: most operators are paying above-market on 30–40% of their items simply because they haven't renegotiated in years. Second, recipe standardization: inconsistent portioning is often the single largest hidden cost. Third, waste reduction: daily spoilage and over-production waste can run 3–6% of revenue. Fourth, purchasing cadence and par management. Fifth, menu simplification — fewer SKUs means higher volume per item, which means better vendor pricing and less prep labor. None of these changes require you to cut corners on product quality.
Can you help develop a brand-new restaurant concept from scratch?
Yes — the Full Launch Program is built exactly for this. We begin with market analysis and positioning, define the guest persona and competitive differentiation, develop the full menu with recipes and cost targets, build the kitchen layout brief, write the operations manual, set up your tech stack, and then support the actual launch for 60 days on the floor alongside your team. We've taken concepts from napkin sketch to profitable first location in as little as 14 weeks. The Concept Package can also be used if you have a rough idea but need it structured before investing in a space.
Do you work with franchisors or franchisees looking to improve unit economics?
Both. For franchisors, we provide franchise readiness assessments, FDD preparation guidance (working alongside your franchise attorney), operations manual buildout, franchisee onboarding system design, and territory economics modeling. For franchisees, we work within the brand's framework to optimize individual unit performance — improving local vendor relationships, tightening kitchen operations, and building the manager accountability systems that the franchisor's model may not address at the unit level. We have worked across 15+ franchise systems.
Apply Now

Let's build something
that actually works.

Tell us about your operation and we'll respond within one business day with a fit assessment and recommended engagement scope.

No commitment to apply — we'll assess fit honestly and tell you if we're not the right team for your situation.
All information shared is confidential. We do not share client financials, operational data, or menu details with any third party.
Response within one business day. If your situation is urgent, note it in the goals field and we'll prioritize.
Engagements can start within two weeks of agreement for most package tiers.
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