For restaurant owners doing £80K+/month
Your restaurant is leaking £2,000–£8,000 a month.
Not because the food is bad.
You're losing it because of 3–5 invisible operational leaks that nobody is showing you — because everyone trying to sell you something is talking about followers and likes instead of your actual P&L.
This free 4-minute assessment shows you exactly where those leaks are — and what to fix first.
4 min · 10 questions · Instant diagnosis · No commitment
Working with operators across 4 countries
The invisible leaks
5 ways your restaurant bleeds money every month
These aren't marketing problems. They're operational leaks with a pound sign attached.
£4,000 – £11,000
leaking out every month. Not revenue you need to generate — revenue you're already earning and losing. Your food is doing its job. Your operations aren't capturing what your food creates.
Why nothing worked
You've tried to fix this before
And it didn't work. Not because you did something wrong — because they were solving the wrong problem.
Posting 3 reels a week doesn't fix your Tuesday night gap. Getting more followers doesn't reduce your Deliveroo commission. A pretty Instagram grid doesn't make Google rank you higher for ‘Indian restaurant near me.’
Most agencies sell you activity. Posts, likes, impressions. Things you can see but can't deposit. They can't fix what they don't measure.
The mechanics
What actually moves revenue for a restaurant
Not 20 things. Five. Applied to your specific operation.
Weekly Revenue Tracking
Every Monday morning — what came in, what leaked out, where to focus this week. Takes 10 minutes. Changes everything.
Google Domination
85% of restaurant discovery starts on Google, not Instagram. GBP optimization, review response system, local 3-pack. The fastest cash lever — 15–20% increase in walk-ins within 30 days.
Catering Pipeline
One catering order = 20–50 regular covers. Offices, events, repeat corporate orders. Single orders of £500–£5,000. Most restaurants get requests but have no system to generate them.
Repeat Customer System
Email, SMS, bounce-back offers, birthday campaigns. One extra visit per regular per month at £25 average? 200 regulars = £5,000/month in recovered revenue.
Revenue-Tied Reporting
Not vanity dashboards. A weekly one-page report: here’s what we did, here’s the revenue impact, here’s what’s next. If we can’t show you the money, we fire ourselves.
Who we are
Six years inside restaurants like yours
My name is Jeffry. I've spent six years inside restaurants exactly like yours. Not advising from the outside — sitting across from operators, going through their numbers together for the first time.
We work with independent operators across Europe and North America. Norway, Denmark, the UK, the United States, Canada. Restaurants doing £80K–£200K+ a month.
In every single one of those conversations — the pattern is the same. The 15% — the food, the hospitality, the culture — is almost always strong. The 85% — the systems, the infrastructure, the mechanics that determine whether the business actually captures what the food creates — that part has almost never been properly built.
That gap is the only thing we've spent six years learning how to close.
6
Years
7
Active clients
4
Countries
The gap
Same food. Same city. Same market.
Different infrastructure underneath. That is the only difference.
What you get
All of this — for four minutes of honest answers
Not a pitch. Not a lead form that goes into a void. A real diagnosis you can act on — with or without us.
“Is this just another marketing pitch?”
No. The assessment gives you a specific diagnosis with real numbers. You can take it and fix things yourself. The diagnosis IS the product — not a pitch disguised as value.
“Why is it free?”
Because the free fix is how we prove we’re different from every agency that promised you followers and likes. If we can’t show you something valuable in 4 minutes, we don’t deserve your time.
“Will someone call me and try to sell me?”
No sales call you didn’t ask for. You’ll get your results instantly, your blueprint by email, and your 7-day action sequence. If YOU want to talk, there’s a link to book a diagnostic call. That’s it.
“You didn't open this restaurant to become a slave to delivery apps, a content creator, or a data analyst. You opened it because you had something real to give — a story, a culture, a cuisine that carries meaning. Your food deserves a system as serious as the soul behind it.”