Working every night, and still not sure where the money goes?

You read us the figures from your own records over the phone: your invoices, your labor report, your sales by item, your statements. We never take your paperwork. We show you where the money is going, with the arithmetic on the page, in plain English.

For independent, owner-run restaurants. Run by Robert Kerr, who has spent fifteen years in restaurants.

PredictiveRoadmap for Restaurants

One price

per location

Paid in full once you’ve seen what we found from the outside, before the figures call. One price, nothing after it.

Ask us to look at your restaurant See a sample report

Your report within 48 hours of the figures call. No contract and nothing recurring.

What you get

Four things, in this order.

What we found already

Before we first speak, we look at what anyone can see: your listing, your hours, your reviews, your menu online. You hear specifics about your own place before you are asked for anything.

What your own figures show

Every finding in dollars where your figures allow it, each one labelled: measured from your own records, or estimated, with the assumption written down.

Suggestions for what to do

Written out, ranked by what they are likely to pay back. Including what is fine, so you know where not to spend.

Something you can check in ten minutes

Where your figures allow it, at least one finding you can confirm yourself on your own screen, so you are not taking our word for anything.

Where we look

Seven areas.

Your own numbers, not industry averages: your invoices, your punches, your sales by item. Plus what any customer can see online.

Labor

Hours scheduled against hours paid. Overtime, who carries it, and where the hours really go.

Food purchasing

Price creep on your top items, credits agreed and never paid, and when the last re-quote was.

Equipment

Utility bills against sales, repair history, and leases or service contracts that outlived their value.

POS and card processing

What your processing really costs, subscriptions that overlap, and who can void and comp.

Your books

Whether you can see food cost plus labor while you can still do something about it.

Marketing

Delivery-app fees against your prices, your Google listing, and the reviews nobody answered.

And if they apply

Your bar, your lease and CAM charges, and your insurance declarations.

What to have in front of you

For the figures call.

You read us the figures. We never take copies, and your paperwork never leaves your office. "We don't keep that" is an allowed answer, and it tells us something too.

Your sales by item, your labor and payroll figures, your food invoices, and your card, delivery and utility statements. The exact list comes with your customer link, so you can have it in front of you for the call.

The figures you read us are used for your report and nothing else. Privacy policy.

How it works

Four steps.

We talk first

In person or by phone. We tell you what we can already see about your restaurant from the outside, and answer your questions. If we can't see anything worth finding, we tell you, and that is the end of it. No charge and no obligation.

You pay in full

Per location, and only if you want the report. We take payment by card over the phone, then agree a time for the figures call.

The figures call

With the list above in front of you, you read us the figures. Nothing is sent.

Your report, within 48 hours

Forty-eight hours from the figures call. Then we ring you to go through it.

One price per location

Paid in full once you’ve seen what we found from the outside, before the figures call. No contract and nothing recurring.

Two or more locations: each gets its own report, plus a one-page comparison across all of them.

Ask us to look

or call 855-409-ROAD

Ask us to look

Tell us about your restaurant.

This is a request, not an order. Nothing to pay here, and no obligation.

We look at your restaurant from the outside first. If we can see something worth finding, we ring you, usually within one business day. If we can't, we tell you that too.

Thank you. We have your request. We will look at your restaurant from the outside first, then ring you. If you would rather talk now, call 855-409-ROAD.

Before you wonder

What this is, and what it is not.

Everything in the report is a suggestion. It comes from the figures you give us, from systems that have worked in other restaurants, and from people we know. Every restaurant is different. You make the decisions.
It is not a promise about what you will earn. Nobody honest can make you one.
Where a finding touches employment law, tax, licensed equipment work or a contract, we say so and point you to the right professional. We show the dollar pattern. We do not give legal, tax or accounting advice, and we are not CPAs.
If we ever suggest a vendor we have a relationship with, we tell you in writing, before you decide.
Nothing recurring. No software to buy from us.

New owner?

Just bought a restaurant, or about to?

Take the keys with a plan. Once it is yours, you read us its own figures: food cost, labor, vendor prices, the dishes that sell but do not earn. We show you in dollars where it leaks, and what to change first. We tell you what it leaks, not what it is worth. That is for your broker and your accountant.

Still in escrow? Talk to us first. The call costs nothing, and we will tell you which figures to ask the seller for. The report is the same, at the same price per location, paid in full before the figures call.

Questions

The ones owners ask.

Can I see one before I pay?

Yes. Read the sample report. It is an invented restaurant with made-up figures, and it says so at the top. The format, the labelling and the arithmetic are exactly what you get.

Why does it cost money?

Because it is built from your own figures, read off your own records, not a questionnaire, and the arithmetic behind every dollar is on the page for you to check.

Couldn't I just ask an AI?

You could. It will tell you what usually goes wrong in a restaurant like yours. It has seen your figures only if you typed them in, it has never looked at your restaurant the way a customer does, and it does not know which of its answers are true for you. We look at your restaurant from the outside first, then you read us your figures over the phone. We never take your paperwork, and we are not accountants. Robert has 15 years in restaurants, and a person checks every finding before you see it. If we cannot show you where a finding comes from, it does not go in.

We don't keep half of those.

Tell us on the call. If something does not exist, such as recipe cards or a weekly food-cost number, that is usually one of the findings.

Do I have to send you anything?

No. You read us the figures over the phone. We never hold your paperwork, and we do not need logins to any of your systems.

What if you find nothing?

We only take on a restaurant where we can already see something worth finding from the outside. If we can't, we tell you on the first call, and you pay nothing. Once paid, it is not refundable, which is exactly why we look first. Terms for restaurants.

More than one location?

Each location is the same price, with its own figures call and its own report, plus a one-page comparison across all of them.