Consulting
Business and F&B consulting that pays for itself.
Whether you run one restaurant, a sports complex, a franchise system, a medical practice or a software company, we find where the money's going and build the systems to keep it. Every engagement is led personally by Zach, start to finish.
Rather hand it off completely? We'll run it for you.
Restaurant Turnaround Consulting
Sales slumps, cash crunches, bad reviews and broken teams. A full diagnostic and a fix plan in the order it pays back.
Learn more ProfitFood, Beverage & Labor Cost Control
Prime cost, actual vs. theoretical food cost, recipe and menu costing, bar cost, labor modeling and budgets.
Learn more Sports & venuesSports Venue & Concessions F&B
Concession stand menus and equipment, portfolio-wide F&B programs, sponsorship evaluations and venue P&L reviews.
Learn more OpenConcept, Menu & Opening Support
Concept development, menu engineering, recipe cards, kitchen equipment packages, buildout project management and opening plans.
Learn more PeopleManager Assessment & Training
Manager skills assessments, GM hiring case studies, service systems, training programs and compensation design.
Learn more TransactionsDue Diligence & Financial Modeling
Acquisition diligence, pro formas, management fee vs. P&L deal structures, lease and vendor contract reviews.
Learn more SystemsRestaurant Systems, SOPs & Reporting
SOPs, training manuals, recipe cards, AvT and P&L reporting, dashboards and guest insight, built fast and built to be used.
Learn more Beyond F&BOperations, FP&A & Cost Reduction
Operational consulting, FP&A, Six Sigma analysis and CapEx planning for any business, from a single practice to a $100MM franchisee. Plus complete bookkeeping and accounting through our MouraCFO partnership.
Learn more OperateRestaurant & F&B Management
Hand us the keys. We run your restaurant, bar, kitchen or concession program for a management fee or a share of the bottom line.
Learn moreCore disciplines
The corporate toolkit, for businesses that never had one.
The same disciplines Zach used to turn around Burger King's largest franchisees, sized for an independent restaurant, a medical practice or a 50-unit franchisee.
Operational consulting
How work actually gets done: staffing, scheduling, workflows, standards and accountability. Fix the operation and the P&L follows.
FP&A
Budgets, rolling forecasts, monthly P&L reviews, variance analysis, KPI scorecards and cash flow models. It's how Zach found root causes across Burger King's largest franchisees.
Six Sigma analysis
Root cause analysis across data sets that don't usually talk to each other. Food cost is off, the product mix shifted, reviews mention slow plates and portioning training is overdue: that's one problem, not four. Find it, fix it with a proven protocol, lock in the gain.
CapEx planning for brick and mortar
Remodels, equipment replacement, new units and buildouts, prioritized by payback and ROI, with multi-year capital plans your lender and partners can follow.
Cost reduction
Line-by-line reviews of vendors, contracts, labor, software and overhead. Savings your customers never notice.
Systems and SOPs
The playbooks, manuals, checklists and reports that let a business run without the owner in every decision. See the list
Results
Fast diagnosis. Faster results.
Every client we've ever worked with has been satisfied. Here's what that looks like in numbers from one recent engagement at a multi-outlet sports venue.
Ways to work with us
Pick the level of help you need.
Diagnostic
A focused review of your financials, operations and guest experience. You walk away with a ranked fix list and the math behind it. Good first step for most owners.
Project
A defined scope with defined deliverables: a menu rebuild, a concession buildout, a cost control system, a manager training program. Paid by deliverable.
Advisory retainer
Ongoing monthly support. We review your numbers, walk your building and keep your leadership team accountable.
Management contract
We take over day-to-day operation of your F&B under a management agreement. How management works
Who you'll work with
You get Zach. Every call, every site visit, every deliverable.
Big firms sell you a partner and staff you with analysts. TFG consulting is Zach, personally: someone who has turned around franchise systems on a global scale and still runs award-winning restaurants and bars today. That combination of the big picture, the small detail and the process to connect them is hard to find. It's the whole reason clients call.
"I've never met a problem I couldn't solve."Zach Feinstein
- Led Burger King's SWOT Team, the global franchisee turnaround department built on his playbooks
- Took Burger King's worst district to its best
- Six Sigma certified through McKinsey; wrote the turnaround playbooks the SWOT Team was built on
- Owner-operator of five restaurants and bars with more than 200 awards company wide
- F&B advisor to multi-venue sports and hospitality operators nationally
- Advisor to franchisees and franchisors, including a $100 million franchisee
- Cost reduction work for gyms, medical and chiropractic practices, service businesses and SaaS
- Tampa Bay Business Journal 40 Under 40, named alongside Christina as the first couple ever selected
- Board member across several Florida hospitality organizations
Common questions
Before you call
How much does restaurant consulting cost?
It depends on scope. A diagnostic is a fixed fee. Projects are priced by deliverable so you know the total up front. Retainers are monthly. We'll give you a number on the first call, and if we don't think we can pay for ourselves, we'll tell you.
Do you only work in Florida?
No. We're based in Dunedin and do most hands-on work in Tampa Bay and across Florida, but we support restaurant groups and sports venue operators nationally. Financial work, menu engineering and program design travel well.
Do you only work with restaurants?
No. Food and beverage is our specialty, but Zach has personally cut costs and fixed operations across a range that runs from a single chiropractic office to a $100 million franchisee, with gyms, medical offices, service businesses, SaaS companies and franchisors in between. The list reads wide because the work travels: the math of running a business doesn't change much from industry to industry.
We're a single independent restaurant. Are we too small?
No. Most of our own restaurants are single-unit independents. That's the business we know best.
Will I be working with you or a team?
With Zach. Every engagement is run by him personally. Our restaurant team supports when an engagement calls for hands in a kitchen or on a floor.
Will you actually come on site?
Yes, when the work calls for it. A big part of any diagnostic is eating in your restaurant like a guest and watching a shift.
