Concept / Design / Engagement
Services
Consulting Service
From profitability audits and menu engineering to openings, turnarounds, and ongoing leadership support, Northway Hospitality Group provides hands-on expertise where your operation needs it most.
01
Operational profit audit
Review menu costs, labor, purchasing, inventory, waste, scheduling, and management practices; deliver a prioritized correction plan.
$2,500–$6,000
02
Fractional F&B director
Ongoing remote oversight for an independent hotel, inn, restaurant group, or event venue; monthly financial review, chef/manager coaching, and standards enforcement.
$2,000–$5,000/month
03
Menu engineering and costing
Cost every recipe, identify weak sellers, correct portions and pricing, simplify production, and redesign the menu mix.
$1,500–$4,500
04
Pre-opening or reopening package
Concept development, kitchen workflow, menus, vendors, staffing plan, SOPs, training, and opening supervision.
$7,500–$25,000+
05
Restaurant turnaround engagement
A focused 30–90-day intervention for an operation losing money or suffering leadership problems.
$5,000–$15,000
06
Kitchen SOP and training
Build practical kitchen, service, sanitation, purchasing, opening/closing, and management manuals.
$3,000–$10,000
07
Owner or buyer due diligence
Evaluate a restaurant, inn, or food truck before purchase: equipment, staffing, menu, numbers, workflow, and hidden liabilities.
$2,500–$7,500
08
Chef and manager mentoring
Private coaching for new executive chefs, sous chefs, restaurant managers, or inexperienced owners.
$750–$2,000/month
09
Food-truck startup consulting
Concept, equipment evaluation, menu, costing, permits, event strategy, and opening plan.
$1,500–$5,000
10
Inventory & Cost Control
Monthly food inventory management, updated ingredient pricing, cost-of-goods-sold (COGS) tracking, and financial reporting to improve cost visibility and control.
$2,500 initial setup + $1,000/month
(3-month minimum)
11
ServSafe instruction and proctoring
Paid group classes for restaurants, hotels, clubs, and community organizations.
Priced
per class or participant
Sarah Collins
Culinary Operations Director
★★★★★
“We knew our costs were climbing, but couldn't pinpoint exactly where the money was going. The operational review helped us identify unnecessary expenses, reduce waste, and make better decisions about purchasing and inventory.”
James Kwon
F&B Manager
★★★★★
“We were going through a difficult period, and the team needed more direction. Having experienced guidance helped us get organized, address some long-standing operational issues, and rebuild confidence in how we were running things.”
James Mitchell
Owner & Chef
★★★★★
“Our menu had grown over time without much attention to actual food costs. The review helped us rethink portions, pricing, and which dishes made sense to keep. It was practical advice we could put to work right away.”
Amanda Bennett
Restaurant Consultant
★★★★★
“The training was refreshingly practical. Instead of overwhelming our staff with procedures, they focused on the things that really matter during a busy service. Our team came away with clearer expectations and a better understanding of how to work together.”