360 Projects: concrete actions, precise methods, visible results
Profit is the reflection of a system that works
There are restaurants like yours that have increased their margin, reduced hidden costs, improved productivity, and multiplied their revenue.
With Sistemics2, every project is an opportunity to earn more, reclaim personal time, and scale with purpose.
We talk about real benefits, aligned teams, and businesses that grow with clarity, leadership and structure.
This is where meaningful change begins
Example of a success story
Restaurant with a menu with various proposals
with the burgers being the strong point of the establishment
• Medium low ticket
• Customers consumed little
• Customers did not order desserts
- Redefine the gastronomic concept of burgers and tapas
- Reduce the weight of the main ingredients of burgers and lower €1 per unit
- Adjust and adapt the garnishes
- Introduce new, suggestive tapas proposals
- Agree on new prices with suppliers and correctly market the entire offer
- Introduce a more gourmet plate design to be able to raise prices
- Customers consumed more, ordering more tapas and desserts
- Increased turnover
- Increased average ticket per customer
- Food cost decreased
- Customer satisfaction increased
- Creation of gourmet branding to attract more customers
BURGERS
ANNUAL SALE
15,000 UNITS
1€ SAVINGS PER
UNIT SOLD
15,000€ SAVINGS
ON A PRODUCT
• PREVIOUS HALF TICKET 18€
• CURRENT HALF TICKET 22€
• ANNUAL CUSTOMERS 25,000 pax
100.000€
IN ADDITIONAL
TURNOVER
Example of a success story
Restaurant with a menu with various proposals
with the burgers being the strong point of the establishment
• Medium low ticket
• Customers consumed little
• Customers did not order desserts
- Redefine the gastronomic concept of burgers and tapas
- Reduce the weight of the main ingredients of burgers and lower €1 per unit
- Adjust and adapt the garnishes
- Introduce new, suggestive tapas proposals
- Agree on new prices with suppliers and correctly market the entire offer
- Introduce a more gourmet plate design to be able to raise prices
- Customers consumed more, ordering more tapas and desserts
- Increased turnover
- Increased average ticket per customer
- Food cost decreased
- Customer satisfaction increased
- Creation of gourmet branding to attract more customers
BURGERS
ANNUAL SALE
15,000 UNITS
1€ SAVINGS PER
UNIT SOLD
15,000€ SAVINGS
ON A PRODUCT
• PREVIOUS HALF TICKET 18€
• CURRENT HALF TICKET 22€
• ANNUAL CUSTOMERS 25,000 pax
100.000€
IN ADDITIONAL
TURNOVER
SUCCESS CASES
Some clients choose discretion. We sign confidentiality agreements and honour that promise.
What you see here is not everything, but it reflects the reality of many restaurateurs. And it could be your case tomorrow.
EL TAP
Ferran Sureda Fita
The experience of working with Bru has been very enriching. When the desire to work meets, there are always good results. His treatment, professionalism and availability make it very easy to move forward and improve.
www.eltap.cat
TRIAS PASTISSES
Quim Trias Tolosa
When making the inventory, we have done an important job of listing and classifying all our products. Both those for sale and: raw materials, packaging, cleaning products, machinery, tools and complete products that are used throughout the production and sales process, as well as suppliers.
www.triaspastissers.com
FORMATGERIA DEL MONTSENY
Silvia and Jordi
The guidance we received from Bru throughout the 2024 season has helped us consolidate the work done since our beginnings in 2008. We’ve been able to professionalize work areas that had shortcomings, valuing all parts, to achieve all the challenges our project needed. Because if there’s something you can get with Bru, it’s THE BEST RESULTS, no doubt. And above all, feeling supported and held through the changes that sometimes need to happen to improve the viability of our project.
www.formatgeriadelmontseny.com
