Boojee Estate · Hospitality
Most restaurants operate on 3–5% net margins. We find the 8–12 points hiding in your food cost, labor schedule, menu mix, and pricing structure — and build the systems to keep them.
What We Do
Every engagement is scoped to drive a specific outcome — not to generate billable hours.
The Process
Packages
Starter
Restaurant Audit
$1,498 one-time
Full diagnostic and 90-day improvement roadmap.
Recommended
Full Optimization
$3,998 one-time
Audit plus full systems build and team training.
Enterprise
Fractional GM
$2,498 per month
Senior restaurant operator embedded weekly in your business.
FAQ
Do you work with fast casual as well as fine dining?
Yes. Our framework applies to any food service model — fast casual, full service, fine dining, ghost kitchens, and catering operations. The metrics differ by segment; the discipline is the same.
Can you help with our opening a new location?
Yes. Pre-opening consulting covers build-out review, equipment selection, hiring plan, training program, and soft-open operations. Quoted separately from ongoing optimization.
What if we're already profitable? Is there still value?
Yes. Profitable restaurants often have the most room for improvement — they've succeeded despite inefficiencies. The audit identifies where margin is leaking that's been masked by volume.
Do you help with marketing or just operations?
Operations first — because marketing a broken operation just accelerates losses. Once the unit economics are solid, we can connect you with our marketing consulting team for growth.