Running your restaurant has become a real ball-ache
Consultancy for restaurants that want to make more money
Your restaurant is already up and running, or you’re about to open one
Either way, you need the numbers to add up, operations to run smoothly and your team to move forward with sound judgement, without everything depending on you. Sistemics2 analyses your business, sets priorities and turns decisions into a practical plan so you gain more margin, more control and more time
2026
30 years in the trade
7 years in consultancy
I’ve been there. I’m Bru. I’ve spent over 30 years in hospitality: cooking, training, managing teams, controlling costs, opening restaurants and working services where everything hits you at once.
I know what it’s like to have a packed restaurant and still wonder where the hell the profit is at the end of the month. To work longer hours than anyone else, constantly chase your team and even think about opening another place when the first still depends too much on you.
Did you know that 6 out of 10 restaurants close before their fifth anniversary? Before they close their doors for good, I always see three warning signs: you say you never have time, the restaurant doesn’t make you enough dough and there’s no room in your head for anything else. Yet you keep going on your own, carrying it all. When you reach this point, it’s a clear sign you need a consultant. I’ve seen it too many times.
That’s why I created Sistemics2, a consultancy for restaurants and hospitality businesses that brings together strategy, numbers, operations and people. Because I know this business.
Want to know more?
WHAT YOU GAIN FROM CONSULTANCY
FOR RESTAURANTS
When your numbers, operations and team work together as a system,
you gain more margin, more control and more time
Results you can measure
When you get things in order, the difference shows in the numbers
Profitability improves when your purchasing, menu, team and processes all pull in the same direction. Your restaurant gains margin, your team gains autonomy and you get back time to lead.
Lower
food cost
Purchasing matched to your needs, less waste and a menu built on sound financial decisions.
More profitable sales
Higher average spend per guest, a better sales mix and more margin from every customer.
A team that delivers
Standards, SOPs, training, reference sheets and checklists so everyone knows what to do and how to do it.
More time to lead
Processes that people follow, greater autonomy and fewer hours chasing your team and firefighting.
Less money slipping away, better decisions and more control over your restaurant.
Examples of impact
Percentages matter when you turn them into dough
An improvement looks small until you multiply it across all the customers, products, services and trading days of the year.
Food cost percentage
From 32% to 28%
With annual food costs of €300,000 at 32% of sales: €37,500 saved per year with sales unchanged
Average spend per guest
From €20 to €22
With 30,000 customers: €60,000 more in annual revenue.
Cost per unit
From €2 to €1.70
Across 50,000 units: €15,000 in direct annual savings.
Business margin
From 10% to 15%
On €1,000,000 in revenue: €50,000 more in operating profit.
Day-to-day reliance on you
From 60 to 45 hours a week
Over a year: 780 hours back to lead your business or live your life.
Recurring errors
From 50 to 35 incidents a month
Over twelve months: 180 fewer incidents in your restaurant.
Illustrative calculations using indicative figures from completed projects to show the potential impact. These are neither guaranteed results nor figures from any specific client. Actual results depend on your starting point, your restaurant’s business volume and how consistently you put the changes into practice.
Want to know what
your restaurant’s numbers are telling you?
A free tool from Sistemics2
From a percentage to a decision backed by numbers
The Sistemics2 food cost calculator for restaurants analyses the relationship between revenue and food costs to show you what percentage of your revenue they actually account for.
You can use monthly or annual figures, specify whether they include VAT and select your type of establishment. This gives you an assessment tailored to your restaurant and a more accurate basis for judging how much margin you could be letting slip away.
From data to decisions
What you get from the food cost calculator
Current food cost
See the actual percentage of revenue you spend on food.
Relevant benchmark
Your result is compared against a benchmark for your type of establishment.
Margin you could recover
Estimate what you could recover over the next six months.
Personalised report
Receive your figures, comparison and projection by email.
When do you need a consultant for your restaurant?
Your restaurant can be packed every day and still fall short of the profit you need.
You could put a lot of dough on the line if you launch a poorly planned venture.
And if everything goes through you, how will you grow and open more venues when there are only 24 hours in a day?
There are times when doing it all yourself costs too much
Are you thinking of
opening a restaurant?
Turn your dream
into a profitable restaurant
More info
Consultancy to open your restaurant with confidence
Opening a restaurant with a great concept and food people love counts for little if the numbers don’t add up, the workspace layout slows everyone down or the team starts without knowing what’s expected of them.
At Sistemics2, we ground your dream in numbers and method, and build the business before you fire up the stoves. We assess viability, plan the investment and design operations that can run smoothly from the very first service.
We’ll work on:
- Identity, target customer and business model.
- Viability, investment, sales and break-even point.
- Menu, recipe costing, food cost and pricing.
- Operational design, workflows and processes.
- Team structure, suppliers and opening plan.
The goal is to open your doors with a restaurant ready for sales, production, management and profit, without having to make up every decision as you go.
Either make changes
or shut up shop
Changing course is a smart move,
let’s turn things around
More info
Consultancy for restaurants in crisis: restore margin, order and leadership
If you feel that your restaurant is eating you alive, that you have staff but no team, that you serve plenty but earn very little and that you’ve lost control, carrying on as you are is no longer an option.
At Sistemics2, we step into restaurants facing an operational or financial crisis, pinpoint where margin, time and control are slipping away, and act. Quickly, clearly and with actions that make a difference to your profit, your time and your mental wellbeing.
We work on:
- A full restaurant diagnostic: margin, food cost and workflows.
- Reorganising kitchen and front-of-house operations.
- Reducing costs and hidden losses.
- Practical team training to change working habits.
- An internal leadership system so everything stops depending on you.
See where you stand with the food cost calculator for restaurants →
A quick fix only puts the problem off. That’s not what we do. We’re here to turn the business around with strategy, method and teamwork, provided you want to take it back.
Want a boost
to really smash it?
There’s a better version
of your business, and we know it
More info
Scale your restaurant: leadership, systems and a structured approach to expansion
If your restaurant is already doing well but depends too much on you, or you feel you can’t grow without burning out, that’s where strategic consultancy for expanding restaurants comes in.
At Sistemics2, we prepare your business so you can lead it, replicate it or grow it. So you can open more venues, delegate with confidence or make more money while reducing its constant reliance on you.
We’re talking about real leadership, systems that work when you’re not there, teams that know what to do and processes that build margin, reputation and freedom.
At this stage, we work on:
- Quality standards and operating procedures.
- Revenue management and menu engineering.
- A leadership system and effective delegation.
- Assessing expansion and new locations.
- Refining your food offering and selling through emotional connection.
- Process automation and control tools: software and HACCP.
If you want to grow, start by putting systems in place. And if you’re already growing… don’t do it blind.
IF IT’S NOT WORKING FOR YOU,
WHAT’S THE POINT OF OWNING A RESTAURANT?
Shall we get started?
If you’ve made it this far, you know your restaurant can
earn more, run better and depend less on you.
Tell me where you are now, what you want to achieve and what’s holding you back.
I’ll give you a clear view of what I see and where I’d start.
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