Haiou Solutions works inside your restaurant to simplify the menu, schedule the right team, tighten inventory, keep your crew safe, and bring in more guests. You keep the margin we find.
Illustrative. Your numbers come from your audit.
We start where the money leaks and work outward. Most clients need three or four of these, and we tell you which ones after the audit.
Fewer items, shared prep, better placement. A tighter menu is faster on the line and cheaper to stock.
Measured by: ticket time, margin per cover
Schedules built from sales per labor hour, not habit. Clear stations, cross-training, and shift roles that fit your volume.
Measured by: SPLH, labor %, turnover
Fewer injuries, cleaner inspections, and fair labor practices that protect your crew and your license.
Measured by: incidents, inspection score
Recipe costing, par levels and actual-vs-theoretical tracking so you buy what you sell and stop paying for the trash can.
Measured by: food cost %, AvT variance
Local marketing that brings first-time guests in and gives them a reason to come back within 30 days.
Measured by: covers, return visit rate
Raise the check average and the number of checks. Server training, daypart builds and promotions that pay for themselves.
Measured by: check average, comp sales
Every ingredient you add changes the plate cost. Set a menu price, then switch between eyeballed and measured portions to see where margin disappears on a busy line.
Ingredient costs are sample wholesale prices per portion. We cost your real recipes from your own invoices.
We pull POS, invoices, schedules and inventory counts, then work shifts with your team to see the operation firsthand.
You get a ranked action plan with the dollar value of each fix, so the biggest wins go first.
We rebuild the menu, schedules, order guides and training alongside your managers, on the floor and in the kitchen.
Weekly scorecards and manager coaching so the gains hold after we step back.
Move the sliders to match your restaurant. We compare your costs to common industry targets and print the yearly gap.
Estimate only. Added-sales profit assumes a 15% flow-through margin. Your audit replaces these targets with numbers built from your own data.
Get my real numbersOwner-operators who are busy but not profitable enough. We become the operations partner you don't have on payroll.
You can't change the brand menu, but you control labor, waste, scheduling, local marketing and execution. That is where we focus.
Standard systems, unit scorecards and training programs that roll out to every location and make new openings faster.
Food cost and labor changes usually show up on the first full P&L after they go in, typically 30 to 45 days. Sales growth from marketing and training builds over the full 90 days.
We remove items that few guests order and that earn little. We check sales mix before and after, and we keep the dishes your regulars come for.
Yes. Labor, waste, prep, portioning, scheduling, safety, guest service and local marketing are all in your control, and together they are usually the largest share of the opportunity.
Access to your POS reports, the last three months of invoices and P&Ls, your current schedules, and a recent inventory count. We handle the rest.
No. We train your managers and give them the tools and scorecards to run the new systems themselves after we leave.
A 30-minute call to look at your numbers and tell you where we see the biggest opportunity. No cost and no obligation.