Fix and Grow (Consulting Program)

FIX & GROW CONSULTING PROGRAM FRAMEWORK

Theme: Rebuilding Systems, People & Profitability for Sustainable Growth

Program Overview

This virtual or on-site consulting and training program is designed to audit, correct, and strengthen the operational, financial, and team foundations of your food business.

Our focus on identifying critical gaps, implementing structure, improving pricing accuracy, controlling waste, rebuilding customer experience, and empowering leadership to manage teams more effectively.

Ideal for:
Existing food businesses (3–7 years old) facing challenges with profitability, people management, and operational inefficiency.

Deliverables:
1. Business Audit Report
2. Updated Recipe & Pricing Templates
3. Staff SOP Manual (customized)
4. Customer Experience Improvement Plan
5. Action Tracker (Post-session follow-up tool)

MODULE 1 – BUSINESS AUDIT & GAP MAPPING

Objective:

To assess the current reality of the business — uncovering hidden leaks, inefficiencies, and growth blockers.

Key Activities:

· Business walkthrough and observation (front of house + back of house)

· Interview with owner and key staff to assess current pain points

· Review of existing business documentation (menu, reports, staff structure, SOPs, expenses)

Deliverables:

· Gap Map Summary (Current vs. Ideal Business State)

· Operational Strengths and Weaknesses Report

· Quick-win recommendations for immediate action

MODULE 2 – FINANCE, PRICING & WASTE CONTROL

Objective:

To fix pricing errors, uncover hidden costs, and establish a cost-control framework that boosts profitability.

Key Activities:

· Review of cost records, vendor invoices, and wastage logs

· Identify cost drivers and areas of waste (e.g., over-portioning, spoilage, theft)

· Calculate Food Cost % and Margin % per menu item

· Develop a pricing formula incorporating indirect costs and profit goals

· Train team on waste monitoring and daily reconciliation

Deliverables:

· Costing & Pricing Template (customized)

· Waste Control SOP

· Profit Margin Template

MODULE 3 – TEAM CLARITY, SOPs & CUSTOMER EXPERIENCE RESET

Objective:

To reestablish structure, define roles, train for accountability, and rebuild the customer journey.

Key Activities:

Morning Session – Team Clarity & SOPs

· Review and realign the team structure to match operational needs

· Define KPIs and job expectations

· Introduce SOPs for daily kitchen, service, and administrative functions

· Training on accountability and daily reporting

· Map the guest journey (Awareness → Ordering → Dining → Feedback → Repeat Visits)

· Identify experience gaps

· Create customer experience standards for consistency

· Develop complaint handling and service recovery steps

Deliverables:

· SOP Manual (Staff & Operations)

· Updated Organizational Chart

· Guest Experience Playbook

MODULE 4 – RECIPE DEVELOPMENT, LEADERSHIP SKILLS & ACTION PLANNING

Objective:

To refine menu items, train leadership for consistent performance, and develop an actionable roadmap for business growth.

Recipe Development & Pricing

· Review existing recipes

· Conduct live cooking validation and portion control checks. Maximum of 20 recipes

· Standardize recipe cards and menu costing

· Adjust menu prices to achieve target profit margins

Leadership & Action Planning

· Training on effective kitchen leadership: motivation, communication, and supervision

· Building team discipline and accountability systems

· Assign internal responsibilities and follow-up mechanisms

Deliverables:

· Standardized Recipe Book

· Leadership Development Checklist

Objective: To assist foodpreneurs create an environment where people can perform at their best under pressure.

· Setting clear goals and expectations

· Recognizing effort and rewarding performance

· Understanding individual drivers (money, pride, growth, recognition)

· Giving feedback the right way — timely, specific, and respectful

· Giving clear verbal instructions (specific, concise, repeatable)

· Using written communication — checklists, SOPs, templates

· Practicing active listening

· Managing conflict and feedback conversations professionally

· Observing without micromanaging

· Monitoring prep quality, recipe adherence, and portion control

· Enforcing hygiene and safety protocols

· Using checklists for daily close/open routines

· Documenting and following up on recurring issues

1. Role of a kitchen leader

2. Motivating your team

3. Communication that drives results

4. Supervision without micromanaging

5. Building a culture of accountability

6. Action planning and leadership routine

CONSULTING FEE (Indicative Range)

1. Onsite or Virtual consulting

Duration 4 – 6 weeks

Fee: -

Notes:

- Additional costs would apply for logistics for either intra on interstate travel.

- one week extension would be accommodated for the agreed upon schedule to deliver the service, any additional extension would attract N500, 000 (or $400) additional weekly fee)

2. Optional 30 day follow up (minimum of 2 visits, or as agreed) N350, 000 per visit