Most initial assessments take between three and five hours, including observation and a short debrief. Follow‑up sessions are usually shorter, around two hours. The total time depends on your restaurant’s size and the complexity of your current routines.

Yes. Every client receives a summary document with the suggested changes, plus simple checklists and role cards. These materials are yours to keep and reproduce for your staff.

Very rarely. Our focus is on people and processes, not technology. In most cases, you can implement improvements with existing tools and furniture. We only suggest purchases when they clearly reduce waste or stress.

We recommend including at least one manager and two or three line staff in the initial discussion. Their hands‑on perspective is valuable. However, we can work with any number of people depending on your preference.

We do not create menus from scratch, but we can advise on how to structure your menu for smoother ordering and preparation. Clear categories, limited modifiers, and logical sequencing are areas we often discuss.