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
6 Consulting Disciplines
4 Phase Engagement
Fixed Scope & Fee
1 day Application Response
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 designed to reduce food cost 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 structured 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 potential gains. This is an illustrative tool only — the figures are hypothetical scenarios, not a forecast or a promise of results.

Illustrative annual opportunity
A hypothetical model using standard industry assumptions. Not a forecast of your results.
Food Cost Savings (illustrative 12% reduction)
$115,200
Revenue Lift from Menu Engineering
$96,000
Labor Efficiency Gain
$28,800
Total Annual Profit Opportunity
$240,000

This calculator is for illustration only. Figures are hypothetical, generated from generic industry assumptions applied to the inputs you provide — not case data and not a projection of your results. Actual outcomes vary by operation size, market, and engagement scope.

Capture This Opportunity

How we think about your P&L

Menu mix and vendor pricing are usually the two biggest hidden levers in a food business. Before we change anything, we measure both — because guesswork is how margin quietly leaks. Our job is to make those levers visible, then rebuild the systems that hold the gains in place.
BOOJEE Estate — Food & Beverage Practice

How we work

Data First
Every engagement starts with your real P&L and menu numbers — we diagnose before we recommend.
Fixed Scope, Fixed Fee
Clear deliverables and a set price per package. No open-ended retainers, no surprise invoices.
Systems You Keep
SOPs, vendor matrices, and dashboards are built to hand off — the improvements outlast the engagement.
Every Format
Food trucks, ghost kitchens, cafes, bars, full-service, and CPG — the financial discipline is the same.
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. The goal is to improve average-check profitability using the menu you already have.
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. The program is designed to move a concept from idea to an operating first location with the systems in place to run it. 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.
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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