A Clear 3-Week Project.
No Surprises.

We don’t do open-ended consulting. The Dubai Restaurant Profit Blueprint is a defined project with a clear start, middle, and end — taking roughly 4–5 hours of your total time.

Week-by-week clarity

You know exactly what happens from the first call to the final handover.

Low operator load

We handle the data cleaning and modeling; you provide exports and a simple cost sheet.

Safety brakes

If your data isn’t ready, we tell you honestly — we don’t push ahead with a Blueprint that won’t be reliable.

Journey

Journey at a Glance

This isn’t a vague “engagement.” It’s a short, focused project built around your real data.
From your side, it runs in the background while you keep running service.

Week 0

Fit check & scope

Quick call to confirm your setup, data, and whether this is the right time to run a Blueprint.

Week 1

Data + food-cost estimates

You send POS exports and app statements/access; your chef fills in best-estimate food costs for your Top 20–25 dishes.

Week 2

Analysis (you back to operations)

We reconcile your data, build the profit model, and run key scenarios while you focus on the restaurant.

Week 3

Debrief, handover, next steps

We walk you through the results, answer questions, and hand over the tools you can reuse.

Week-by-Week Breakdown

Step-by-step process

A detailed look at what happens in each phase of your Blueprint project.

Week 0

Fit Check & Setup

We start with a short call to understand how you currently operate: which POS you use, which delivery apps you’re on, and how you take direct orders (phone, WhatsApp, QR, website, etc.). We check that you can export item-level sales from your POS for the last 8–12 weeks period and that app statements or dashboards are accessible.

Together, we agree on an analysis period that makes sense — avoiding unusual months where needed — and confirm that the basic foundations are there. If your data or setup isn’t ready, we’ll say “not yet” and recommend what needs to be fixed before a Blueprint will add real value. The goal is a clean, usable result, not to force a weak project.

Week 1

Data & Food-Cost Estimates

- The “No Recipe Card” Rule

Once we both agree to proceed, you send POS exports for the chosen period and delivery app statements or access. From that, we generate a pre-filled list of your Top 20–25 dishes by revenue and/or volume and send that back to you.

Your chef (or manager) then adds best-estimate food costs per plate for those specific dishes, along with a simple confidence level (High / Medium / Guessed) and tags like Signature or Best-seller.

We do NOT need

New recipe cards, gram-by-gram weighing, or a full inventory or costing system.

We DO need

Your chef’s professional estimate of what goes on one serving of each key dish — the ingredients and typical portion size they already know from experience.

We’re capturing the knowledge your team already has, not asking you to build a new costing system from scratch. In case any food costs look impossible compared to your other dishes and typical ingredient prices, we’ll have a short calibration call to align on a few key dishes.

Week 2

We Build Your Blueprint

- You Focus on Service

With your data and estimates in place, you go back to running the restaurant. We go to work behind the scenes:

Reconcile data: Match POS items to delivery app items so your main dishes are consistent across channels.
Calculate net rates: Use actual statements to work out your true net-of-VAT revenue per channel, including promos and fees.
Score Direct potential: Assess your current “Direct Readiness” and outline a realistic Year-1 target range for growing Direct orders.
Sanity-check costs: Flag any food costs that look impossible compared to similar dishes and typical ingredient prices.
Run scenarios: Test a few “what if” moves (price changes, channel mix shifts, combo tweaks) on your most important dishes.

If we hit major issues—like big gaps between POS and app totals that we can’t explain, or many critical items with clearly unrealistic costs—we pause and talk to you before going further.

Otherwise, we just get the work done.

Week 3

Debrief & Handover

At the end, we sit down for about an hour to walk through your results in plain language. We cover:

Your current channel picture (Dine-in vs Delivery Apps vs Direct) for the Top 20–25 dishes.
Which dishes and combos are carrying margin, and which may be under-priced or in the wrong channel.
The 5–7 changes that have the biggest potential impact on contribution, based on your data and chef estimates.

We show you how to read the Excel model, what the key tabs mean, and how to refresh it monthly with new POS/app exports. You leave knowing exactly what the model is telling you and how to use it.

You also get the PDF summary and the one-page Wall Card you can pin in the office or kitchen to keep everyone focused on the right dishes and channels.

What We Need From You

This page is here to answer a simple question:
“What exactly do I have to do?”

Before we start analysis (pre-work):

01Send item-level POS exports for the agreed 8–12 week period.
02Share delivery app statements or grant dashboard access for the same period.
03Complete the food-cost sheet for your Top 20–25 dishes (chef’s best-estimate cost per plate and cost confidence levels).
04Join a 10–15 minute calibration call if any costs look unusual or need clarification.

We only start the analysis “clock” and commit to timelines once these pieces are in place.

During the project:

01Be available for occasional short clarifying questions, if needed.
02Join the final debrief call to walk through results and next steps.

That’s it. There is no long list of workshops, staff interviews, or all-day sessions.

What We Do Behind the Scenes

Most of the heavy lifting is on our side. After the initial setup, your main job is to keep running the restaurant.

Behind the scenes, we:

Clean and match your data

Clean and match your POS and delivery app data so each main dish has consistent naming across channels.

Calculate net-of-VAT net rates

Calculate net-of-VAT net rates for dine-in, delivery apps, and Direct using your actual payouts and statements.

Check food-cost estimates

Check food-cost estimates for obvious outliers, especially on high-volume dishes and key combos.

Build the profit model

Build the Top 20–25 dish profit model across Dine-in, Delivery Apps, and Direct, using your real data and assumptions.

Run "what if" scenarios

Run a handful of “what if” scenarios on important items and combos to understand the impact of price, volume, and channel shifts.

This is not a statutory audit, but it’s also not a quick guess. It’s structured, careful work based on your actual numbers.

Why We Might Say “Not Yet”

The goal is a reliable decision tool, not a “best guess” that looks precise but isn’t.
If the foundations aren’t there, we won’t take your money just to produce a weak report.

We may pause the project or say “not yet” if:

Very inconsistent data: You’re on several delivery apps with completely different item names and no integration — and there’s currently no plan or capacity to tidy the basics.
Missing history: Your POS can’t export item-level sales for a consistent 8–12 week period.
No cost estimates: No one on your team can provide even best-estimate food costs for your main dishes.
Unexplained gaps: There are large, unexplained differences between POS revenue and what the apps are paying you.
Persistent unrealistic costs: Even after a calibration call, many key items still have clearly unrealistic food-cost numbers.

If we see these issues, we stop and show you what we’re seeing. Either we fix the basics together, or we agree it’s a “foundations first” situation and you come back when things are cleaner. The point is to protect you from paying for a Blueprint that you can’t trust.

Time & Effort

You don’t have time for a project that takes over your week.
The Blueprint is designed to fit around busy service, not compete with it.

We’ve designed the Blueprint so owner/chef time looks roughly like this:

Fit check call

Around 15–20 minutes.

Data exports + food-cost sheet

Around 2–3 hours total, often spread over a couple of days.

Debrief call

About 60 minutes.

The rest of the time, we’re working in the background. You’re running the restaurant.

FAQ

Frequently Asked Questions

We’ll work with reasonably messy data — that’s normal. If we find that key pieces are missing or the numbers don’t add up, we’ll pause and show you exactly what we’re seeing. If the basics can’t be fixed quickly, we’ll say “not yet” rather than forcing a Blueprint that you can’t rely on.

No heavy prep. For the first fit check, it’s enough to know which POS you’re using, which delivery apps you’re on, and roughly how you take Direct orders. We’ll explain what exports and statements we need, and the detailed data only comes after we both agree it’s a good fit.

Yes. Part of the setup call is choosing a sensible analysis window. If your recent period includes unusual events (Ramadan, a one-off campaign, major discounts), we’ll discuss whether to include them, exclude them, or choose a different slice of time so the Blueprint reflects the reality you care about.

No. Because we only focus on your Top 20–25 dishes and use best-estimate costs, many chefs complete their part in around 1–2 hours. We don’t need them to cost every garnish on slow-selling items — just the core dishes that drive your business.

Ready to Start?

If this process sounds manageable,
you can book a quick fit call from the main Blueprint page whenever you're ready.

Book a 15-min fit check

Get the Profit Blueprint

A Clear 3-Week Project. No Surprises.