YourFDOO

What is a fractional Director of Operations worth to your restaurant?

Put your numbers in. The page does the math. You keep the dollar figure.

Your numbers

Current weekly state. Estimate where you do not track exactly.

Overtime you are not scheduling, callouts covered by doubles, hours that show up on the P&L with no name on them. Most operators carry 6 to 12 percent.

The gap between what the menu says food should cost and what the P&L says it does. This is leakage, not inflation.

What you pay yourself for the hours you are in the building.

Your annual number
$0
Adjust your numbers above.
The figure is an estimate from what you enter here. The default inputs are sample numbers, not a claim about your operation. Replace them with yours. Every line of math is itemized below so you can check it.

Where the number comes from

The bounded ask

The full diagnostic is a fixed price and it is scoped. I do not do unpaid discovery. This page is the first pass. The work finds the leaks this estimate cannot see.