No pitch. Start with the fork in the road.

Start with your decision.

Four quick questions. You'll leave with the decision framed clearly — and, if you want, a useful note ready to send to Puru.

Restaurant decision intake

Question 1 of 4

Restaurant operations, from the operator’s side

Where is your restaurant actually losing money?

I've owned a restaurant. I've worked the problems — food cost, labor, vendors, the menu that looks busy but bleeds cash. I find the leaks, rank them by dollars, and fix them in order.

Find my leaks ↗

Chef working at the line in a professional restaurant kitchen

I've run the kitchen. I'll fix the numbers.

The decision

The decision isn't “do I need a consultant.” It's “which leak do I plug first?”

Restaurants rarely die from one big disaster — they die from a slow bleed: 3% too much food cost here, an overstaffed Tuesday there, a vendor quietly raising prices every quarter. Each one looks small. Together they're the difference between thriving and closing. The cost of deciding wrong — or deciding nothing — is measured in months of runway.

Good decisions happen close to the heat.Kitchen to dining room

From the pass to the P&L

See the work, then read the numbers.

A restaurant is a living system. We look at the plate, the pace of service, and the economics together — because a spreadsheet alone never tells the whole story.

01Watch a real service in motion
02Trace ingredients, labor, and waste
03Turn what we see into clear action

How we work

No deck-first diagnosis. We start where the business actually runs, turn the mess into a ranked list, and work it from the top.

Walk the operation.

Your P&L, your kitchen, your schedule, your invoices. The numbers live in the building, not in a spreadsheet.

Find the leaks.

Food cost, labor, menu mix, vendors — ranked by actual dollars, not vibes.

Fix in priority order.

Quick wins first — the stuff hiding in plain sight — then the systems that keep them fixed.

The decisions on your plate

Every service starts with a practical question. If we can't tie the answer to an operating decision, it doesn't belong in the engagement.

Food-cost control

Are you pricing the plate, or just hoping the portions work out?

Menu engineering

Which dishes make money, and which ones just look busy?

Labor scheduling

Are you staffing the rush, or staffing the clock?

Vendor negotiation

Are your suppliers charging you full price while your margins shrink?

Opening support

Opening soon? Get the numbers right before the doors open, not after.

Turnaround support

Sales flat and costs climbing? Find the leak before it sinks you.

Warm restaurant dining room ready for service

Why Puru

Operator first.
Analyst second.

I'm Puru Gaur — and I'm an operator, not a theorist. I owned my own restaurant in Page, Arizona, near Lake Powell. I've helped Yellow Handi, helped restaurants in Conyers, Georgia, and helped several other local restaurants work through the same problems you're facing. On top of that, my day job is biopharma competitive intelligence — I read a P&L the way a chef reads a ticket: fast, and I know exactly where it hurts.

See it before we scope it.

Every engagement starts with a walkthrough and a conversation — I need to see the operation before I scope the work. Flat-fee engagements, priced up front, no hourly meter.

Talk to Puru first. ↗Start with the operation, not a sales pitch.

Straight answers

I already have an accountant. What do you do differently?+

Your accountant tells you what happened last month. I tell you what to change next week — and I come from the kitchen side, not just the books.

Do you only work with restaurants?+

Restaurants are the specialty — it's where I've operated. The same decision-first approach works for other small businesses too. Talk to me about yours.

Will you actually come to my restaurant?+

That's where the work starts. The leaks are in the kitchen, the walk-in, and the schedule — not on a Zoom call.

How fast will I see results?+

Most kitchens have quick wins hiding in plain sight — portioning, waste, scheduling. Those move fast. The systems that keep them fixed take a little longer. I'll tell you which is which up front.

Every restaurant has leaks. The good ones find them early.

Let's walk your operation and find yours.