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DJPDJP Consulting Group

Restaurant consulting from concept to exit

Support for the decision in front of you.

From testing the idea and opening the doors to improving performance, building transferable systems and preparing for an eventual sale.

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01

New Restaurant Opening

Aspiring owners, investors and hospitality groups

Openings expose every unresolved decision at once. A tested concept and an executable opening plan.

Included

  • Concept positioning, target guest and competitive analysis
  • Revenue model, check average and daypart strategy
  • Site-selection guidance and opening budget
  • Kitchen planning, equipment, vendors and licensing coordination
Not included: Licensed legal, accounting, architectural, engineering or regulated work remains with qualified professionals.
Assess My Concept
02

Operating Restaurant Support

Open restaurants working on margins, systems or growth

Sales can hide an operation that is not creating enough cash. A prioritized action plan that connects the P&L to daily operations.

Included

  • Menu engineering, recipe costing and contribution margin analysis
  • Kitchen workflow, purchasing, inventory and waste controls
  • Labor deployment, scheduling and productivity
  • Service standards, management cadence and accountability
Not included: Implementation work is scoped and priced separately after the assessment.
Assess My Restaurant
03$199 diagnostic

$199 Pre-Listing Sale Assessment

Owners preparing to sell within 6–12 months

A buyer will ask questions the current owner may not be ready to answer. A practical gap summary, prioritized findings and a conversation about what to address before listing.

Included

  • High-level operational readiness review
  • Systems, records and transferability gap summary
  • Owner dependency, management coverage and training documentation
  • Lease, licenses, permits, insurance and contract readiness indicators
Not included: Creating SOPs, organizing records, remediation or implementation. Those require a separate proposal.
Schedule Assessment

How engagements work

Start with a focused assessment. Then decide what support makes sense.

No long-term retainer is required to begin. The first step is a structured conversation that produces a clear scope, price and timeline before any work starts.

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Diagnose

Connect the numbers, operating conditions and owner priorities to define the real problem.

Prioritize

Rank opportunities by likely value, urgency, effort and the team’s capacity to execute.

Fix

Turn priorities into practical actions, ownership, tools and operating routines.

Measure

Track the right indicators, review progress and adjust when the operation tells us more.

Detailed service areas

The work behind each package.

These are the building blocks that may appear in an engagement, depending on what the operation actually needs.

Service 01

Concept Development

A compelling idea is not yet an operating model.

We turn assumptions into decisions about who the restaurant serves, why they will choose it and how the model can produce revenue.

Practical deliverables may include

  • Concept positioning and target guest
  • Competitive and market analysis
  • Revenue model and average-check strategy
  • Dayparts and demand occasions
  • Brand direction and guest experience
  • Early feasibility questions
Service 02

Restaurant Startup & Opening

Openings expose every unresolved decision at once.

We coordinate the operating plan while licensed professionals retain responsibility for legal, accounting, architecture and regulated work.

Practical deliverables may include

  • Site-selection guidance and opening budget
  • Projections and kitchen-planning input
  • Equipment, vendor and licensing coordination
  • Hiring plan, training and technology
  • SOPs and opening checklists
  • Soft opening and grand opening support
Service 03

Menu Engineering & Food Cost

Your most popular item isn’t necessarily your most profitable item.

We connect recipe cost, price, popularity and operational complexity so the menu works harder for the business.

Practical deliverables may include

  • Recipe costing and contribution margin
  • Menu mix and item performance
  • Pricing and portion control
  • Ingredient utilization and vendor pricing
  • Menu simplification
  • Beverage profitability
Restaurant menu economics analysis
Service 04

Operations

A restaurant cannot outperform its daily habits for long.

We examine how work moves from purchasing and prep through service, close and management review.

Practical deliverables may include

  • Kitchen workflow and efficiency
  • FOH/BOH coordination
  • Inventory, purchasing and waste
  • Scheduling and cash controls
  • Opening and closing procedures
  • Management systems, SOPs and technology
Coordinated restaurant kitchen workflow
Service 05

Busy Restaurant. Empty Bank Account?

Sales can hide an operation that is not creating enough cash.

We trace the gaps between revenue, gross profit, labor, overhead and what is left—then identify the few actions worth prioritizing.

Practical deliverables may include

  • Food cost, purchasing and waste
  • Labor deployment and productivity
  • Menu contribution and sales mix
  • Discounts, comps and delivery fees
  • Average check and revenue by daypart
  • Overhead and management reporting
Service 06

Team & Training

Standards do not become habits because they exist in a binder.

We build useful management rhythms and training tools around real roles, service moments and measures.

Practical deliverables may include

  • Management systems and accountability
  • FOH and BOH training
  • Hospitality and service standards
  • Upselling with sound judgment
  • Leadership routines
  • Onboarding and performance metrics
Service 07

Growth / Multi-Unit

A second location multiplies whatever the first location has not solved.

We evaluate readiness and build the structure needed to replicate the brand without copying its chaos.

Practical deliverables may include

  • Second-location readiness
  • SOP and brand-standard replication
  • Management structure
  • Technology stack
  • Financial reporting
  • Franchise-readiness coordination

A practical first step

Start with the decision your restaurant faces now.

Choose the concept, operating or exit-readiness assessment that matches your stage.

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