BUSY, BUT NOT MAKING MONEY?

You're working every day and the tills are ringing, but there's nothing left at the end of the week. We'll find where the money is going, put a dollar figure on it, and help you fix it. Most of our fee is paid from the results.

Book a confidential call

THE SIGNS WE SEE MOST

Cash is tight every week, and suppliers or the BAS are getting paid late
You're filling shifts yourself to keep wages down, and they're still too high
Food costs have crept up but the menu hasn't changed
The rent felt fine when you signed. It doesn't now
Your POS, rosters and accounts don't talk to each other, so nobody knows what each dish or shift makes

WHAT 1% IS WORTH TO YOU

One percentage point off your food or wage costs goes straight to your profit. Here's what that's worth over a year.

Weekly sales	1% of costs is worth
$10,000	about $4,500 a year
$20,000	about $9,100 a year
$35,000	about $15,900 a year

$45,000

A venue on $20,000 a week with wages at 40% instead of 35% is losing about $45,000 a year on wages alone.

Based on 50 trading weeks and sales including GST.

WHERE IS YOUR MONEY GOING?

Put in your numbers and see how each cost compares to a healthy venue.

Enter your turnover and costs to see how they compare.

Expected ranges are a guide for cafes, bakeries, restaurants and bars. Every venue is different.

TWELVE WEEKS TO FIND IT AND FIX IT

1

Confidential call.

30 to 45 minutes on what's happening. Nothing you tell us goes anywhere.

2

Your numbers.

You sign a confidentiality agreement with us and give us read only access to your accounts, POS and rosters.

3

Diagnostic.

In the first three weeks we compare your numbers to what a healthy venue looks like and put a dollar figure on every gap.

4

Fix plan.

A short list of changes, ranked by how much each one is worth.

5

We do it with you.

George on rosters, prep, wastage and service. Dallas on pricing, suppliers, fees and reporting. A weekly check in on the numbers.

6

Results.

At week 12 we measure the change against where you started.

MOST OF OUR FEE COMES FROM THE RESULTS

You pay a small deposit each month while we work. After that, our fee is a share of the extra profit we find in your first year, up to 30%, and the deposit counts towards it. It's a one off fee. From then on, all the extra profit is yours. If it can't be paid in one go, we'll spread it out.

We find $40k extra a year. In year 1 you keep $28k of it (70%) and our fee is $12k (30%). From year 2, you keep all of it.

If we can't help, we'll tell you. If the first three weeks show the venue can't be turned around, we stop there and the deposit is all you pay. You'll leave with a clear picture of your options.

An example

Example only. We agree your starting numbers and our fee in writing before we begin. Our fee includes the $3,000 deposit.

YOUR NUMBERS STAY WITH US

We sign a confidentiality agreement before we see anything. We use read only access, so we can look but can't change anything. And we won't try to sell you equipment or finance you can't afford.

This is for you if:

you're trading between $5,000 and $35,000 a week
you've been open at least a year
you're willing to share your numbers and make changes

This isn't for you if:

the business is already insolvent (you need an insolvency adviser, and we can point you to one)
you're looking for a loan rather than a fix

Opening your first venue? See how we help

WE'VE BEEN ON BOTH SIDES OF THE COUNTER

We're Dallas and George. We've both run hospitality businesses, and we've seen hundreds more from the finance side, so we know what the ones that fail have in common. Through Whisk and Finco we also supply the equipment and finance, so we see what it really costs to open.

Why should I trust you with my books?

We've both run venues and worked in hospitality finance for years. We sign a confidentiality agreement first and only ever have read only access.

What if I can't afford the fee at the end?

The fee comes from profit we've found, and we'll check your cash flow before we ask for it. If it needs to be spread over a few months, we'll do that.

How do you measure the results?

We agree on your starting numbers in writing before we begin, and measure against them at week 12.

Will you tell me to sell?

Only if the numbers say so, and we'll show you why.

Do I need to change my POS or accounting software?

Usually not. We work with what you have and only suggest changes that pay for themselves.