Making better profitability margins raises several questions. First of all, it is important to define the basis for comparison : in what way your restaurant can become more profitable ? Once the ratios analysis done, we determine a profitability standard for your group : which food and beverage cost ? Which organization ? You know subsequently if making better margins must focus on working on defined standards, such as standard recipes, or in reaction to those same standards that are not met. In one way, we work on the product itself ; in the other way, on the process of managing costs. Therefore, you know if it is the concept that needs a reassessment or its concrete layout that needs to be better managed. You gain strong profitability points.