Time is now a metric you can manage
Time is the engine behind service and hospitality.
We raise performance standards by installing time-based systems that reduce variance.
We turn time into a simple language owners can run, managers can enforce, and staff can execute.
We set time-based KPIs so you can manage your venue with the precision of a QSR while protecting the hospitality of a boutique experience.
We have the deepest bench of elite hospitality, culinary, and beverage talent in the industry,
paired with a system you can invest in.
The Problems We Solve
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Performance variance caused by time leaks, inconsistency, and lack of managerial control.
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Ticket time, turn time, and dead time that cap revenue by limiting how much inventory a venue can sell during peak windows.
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Operational drag that shows up as waste, comps, refires, overtime, and burnout.
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Menus and bar programs that are not engineered to the reality of the market, layout, and talent.
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A lack of clear, time-based KPIs that allow owners to manage managers, managers to manage staff, and staff to manage guest expectations.
We do not advise. We install.
Standards, cadence, systems.
Standards
Time standards, prep standards, build standards, service standards.
Cadence
Pre-shift plan, live pacing, post-shift recap, scorecards, accountability.
Systems
Menu architecture, station flow, batching and build logic, training models.
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Key differentiator line
Progress does not disappear after we leave, because managers inherit the cadence and the KPIs.
Menus and programs
Food and beverage menus engineered to your operation.
We build or refine food and beverage menus that your market, kitchen, bar, and team can reliably execute.
Fit beats fantasy. If the team cannot execute it, it is not a menu, it is a liability.
Our chefs and beverage leads adapt craft to the system so quality stays high while speed and consistency improve.