Restaurant Consulting
CoverCount brings corporate-grade operational consulting to independent restaurants and small chains. The playbooks that power Darden, adapted for operators who actually cook.
Food cost running 35% when it should be 28%. Labor scheduling that wastes $2K a week. Ticket times that kill your covers. We audit everything from the walk-in to the POS and build systems that stop the bleeding.
Training isn't a binder on a shelf. We build the same train-the-trainer programs that Fortune 500 restaurant groups use, scaled for your team of 15. Your line cooks become leaders. Your servers become revenue drivers.
Menu engineering isn't guessing what sounds good. It's margin analysis, item placement psychology, and seasonal strategy. We restructure menus to push high-margin items without your guests noticing a thing.
The gap between a 3.5 and a 4.5 on Yelp is the gap between struggling and thriving. We identify every friction point from the host stand to the check presenter and build service standards your team can actually follow.
doing $500K-$5M in revenue who know their food is great but their margins say otherwise.
where the owner can't be in every kitchen anymore and needs systems that scale without them.
about to open their first spot and smart enough to know they don't know what they don't know.
where something's off and the owner can feel it but can't diagnose it. We can. Fast.
CoverCount exists because every restaurant owner deserves access to the operational intelligence that makes billion-dollar brands work. We're not the cheapest consultant. We're the one that pays for itself.
Based on Florida's Treasure Coast. Serving restaurants nationwide.