Case studies

Results measured in numbers. Not in presentations.

Selected client projects from recent years. We only share clients’ names with their consent – discretion is part of every engagement.

Bistro · Prague

Reducing food cost from 38% to 29%

A review of stock management, a change of meat supplier, recalculated recipes and portion controls put in place. No compromise on quality – in fact, guests appreciate the greater consistency.

Food cost: 38 % → 29 %
Monthly operating profit: +210,000 CZK
Implementation timeframe: 8 weeks

Stabilising the team and reducing staff turnover

Café · Brno

Stabilising the team and reducing staff turnover

Five-day onboarding, predictable shift planning and a bonus scheme linked to each shift’s performance. Lower staff turnover translated directly into better service.

Staff turnover: −60 %
Guest ratings (NPS): +25
Average spend: +18 %

From an operating loss to profit in 4 months

Restaurant · regional location

From an operating loss to profit in 4 months

Reducing the menu from 64 to 28 items, introducing a POS system with actual food cost data and targeted local marketing. The turnaround was achieved without investing in an interior refurbishment.

Profit or loss: −80,000 → +60,000 CZK / month
Menu items: 64 → 28
Guest numbers: +34 %

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