Business consulting and F&B management · Dunedin, Florida
Hospitality operators who fix businesses.
The Feinstein Group is a family-owned consulting and management firm in Dunedin, Florida, here since 2014. We run five award-winning restaurants and bars, and we help restaurants, sports venues, franchise systems and other businesses that need to make more money.
Here for dinner? Book a table at The Black Pearl, The Living Room, Sonder Social Club or Highland House.
Our restaurantsSound familiar?
Most owners don't call us for advice. They call because something's broken.
- Sales are down and nobody can tell you whyTurnarounds
- Food cost keeps creeping upCost control
- Labor is eating the profitCost control
- Your GM interviewed great and can't fix a P&LLeadership
- The concession stand is busy and still loses moneyVenues
- You need someone to just run itManagement
- You're opening something and want it right the first timeConcepts
- You're buying, selling or signing a contractDue diligence
- Your SOPs live in one person's headSystems
- You get your numbers weeks too late to act on themSystems
- Revenue is growing but profit isn'tAny business
- Overhead keeps creeping and nobody owns itCost reduction
What we do
Consulting from people who still work the floor.
We're not a firm that's never signed the front of a paycheck. We price menus, count inventory, build schedules, train managers and stand at the host stand on a Saturday. And every fix we design is built to either run itself from that day forward or make the problem disappear for good.
Restaurant Turnaround Consulting
For the restaurant that's losing money, losing guests, or both. We find the leaks, fix the order of operations and stay until the numbers move.
How we fix restaurants ProfitFood, Beverage & Labor Cost Control
Prime cost, actual vs. theoretical, recipe costing, menu engineering and labor models that hold up on a Friday night.
Get your costs back Sports & venuesSports Venue & Concessions F&B
Concession menus, equipment packages, speed of service, sponsorship deals and full F&B programs for sports complexes and stadiums.
Venue F&B OperateF&B Management Contracts
Own a golf club, venue, hotel or food hall? We'll run the restaurant, bar, kitchen or concessions for you, under a deal structured so we win when you win.
Management OpenConcept, Menu & Opening Support
Fine dining, cocktail bars, event venues and food halls. Concept, menu, recipe cards, kitchen equipment and opening playbooks.
Concepts and menus PeopleManager Assessment & Training
Find out what your managers actually know, then train the gaps. Service systems, GM hiring and accountability that sticks.
LeadershipRestaurant Systems, SOPs & Reporting
The SOPs, recipe cards, training manuals, cost reports and dashboards that great restaurants run on. Built in days, not months.
Operations, FP&A, Six Sigma & CapEx Planning
For franchise systems, gyms, chiropractic and medical practices, service businesses, SaaS and any brick and mortar business. Cost reduction, process improvement and capital planning.
How it works
A simple process. Relentlessly executed.
Discovery
Data, data, data. Your P&L, sales and product mix, labor, purchasing, reviews, training records and anything else that tells the story.
Analysis
Every data set run through our proprietary analysis, side by side, until the real root cause shows itself. Not the symptoms. The cause.
FP&A
The fix, modeled in dollars. Upside and downside clearly defined before you spend a cent, so you know exactly what you're buying.
Scope delivered
Fixes designed to run themselves from day one, or to make the problem cease to exist. Built with your team, in your systems.
Weekly and monthly calls
Results tracked against the model, adjustments made fast, and an outside voice that keeps everyone accountable.
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.
[Placeholder: client quote about how fast Zach found the real problem.]
[Type of business]
[Placeholder: client quote about how quickly results showed up on the P&L.]
[Type of business]
[Placeholder: client quote about working with Zach directly and the weekly accountability.]
[Type of business]
Who we work with
F&B is our specialty. Making money is the common thread.
- Independent restaurants
- Multi-unit restaurant groups
- Fine dining
- Craft cocktail bars
- Sports complexes
- Stadiums and ballparks
- Concession stands
- Golf clubs
- Event and wedding venues
- Food halls
- Real estate owners and landlords
- Investors and buyers
- Franchisees and franchisors
- Gyms and fitness studios
- Chiropractic and medical practices
- Service businesses
- SaaS and tech companies
From a single chiropractic office to a $100 million franchisee, the work is the same: find where the money is leaking, fix the process, and build the numbers that keep it fixed. Based in Dunedin, Florida, working across Tampa Bay, Florida and nationally.
Meet the founder
Boardroom to bar top.
Most consultants have seen a business from one altitude. Zach has worked every one of them.
At Burger King, Zach took the company's worst district to its best and earned his Six Sigma through McKinsey. His playbooks became a department: Burger King built the SWOT Team (Strengths, Weaknesses, Opportunities, Threats) around them and sent him around the world to turn around some of the largest franchisees in the system. The method: connect data most people never put side by side, like the P&L, product mix, guest reviews and training records, to pinpoint the real root cause. Then trigger a proven protocol to fix it, fast.
Then he came home to Dunedin and built a portfolio of award-winning restaurants and bars that he and his wife Christina built together and still own: The Black Pearl, The Living Room in Dunedin and Wesley Chapel, Sonder Social Club and Highland House.
The macro view
Strategy, capital and P&L across global franchise systems, multi-venue portfolios and multi-unit operators.
The micro view
The ounce in a pour, the minute on a ticket, the line on an invoice. The detail most people never see.
Process at scale
Find the defect, fix it once, and roll the fix out to one location or a thousand.
On the floor today
Owner-operator of award-winning restaurants and bars, living the same problems his clients face every week.
Proof, not promises
We don't just advise. We operate.
The same eye for detail runs five award-winning restaurants and bars of our own. Here's the portfolio.
The Black Pearl
Twelve tables, French and New American, and more than 40 awards. Home of Chef Christopher Artrip.
Reserve and menus New American · Dunedin & Wesley ChapelThe Living Room
A little fancy. A lot of home. Scratch kitchen, live music and 29 Creative Loafing Best of the Bay wins.
Reserve and menus Craft cocktail bar · DunedinSonder Social Club
Dunedin's first craft cocktail bar, named best cocktail bar in Tampa Bay, with Spooky Social Club and Santa Social popups every year.
Reserve and drinks Restaurant & events · Dunedin Golf ClubHighland House
Lunch, dinner, weddings and more than 20 golf tournaments a year at the Dunedin Golf Club.
Reserve and eventsInsights
How to fix your restaurant, in plain English.
Straight answers on food cost, labor, sales slumps, concessions and hiring, from operators who deal with them every week.
How to fix a restaurant that's losing money
The order you fix things in matters more than the fixes themselves. Here's the sequence we use.
Why is my food cost so high?
Your food cost is five or six problems hiding inside one number. Here's how to find them.
Your restaurant sales are down. Here's how to find out why.
Before you spend a dollar on marketing, find out whether it's the market or your building.
Why your concession stand loses money
Busy lines don't guarantee profit. What sports venues get wrong about F&B.
Not sure what's wrong? Start with a free Health Check.
Answer a dozen questions about your numbers. We'll send back a short read on where we'd look first. No cost, no pitch deck.
