Services
Advisory Program
Direct support for restaurant owners who want a real operating system, real-time numbers, and someone holding the standard week after week.
Most independent restaurant owners are running on a two-month delay. Your P&L for last month shows up from your accountant 45 to 60 days after the month ends, long after you could have done anything about it. Inventory isn't getting counted on time. Invoices aren't getting paid on schedule. The numbers you do have aren't the numbers you can actually trust.
The Advisory Program is built to fix that. We work directly with you, alongside your GM, to build a system that produces real-time financial visibility, holds people accountable, and runs whether you're in the building or not. That's the work. The pro forma, the dashboards, the weekly accountability, those are tools. The product is a restaurant that operates at a higher level and stays there.
The Advisory Program is a non-licensed advisory service and operates independently of RBS's licensed brokerage activity. The Advisory Program does not include real estate representation of any kind. The program is delivered to fit how your business is run, remotely, on-site, or a mix of both, depending on what your operation needs. We serve restaurant owners in Houston, Austin, Dallas-Fort Worth, San Antonio, and throughout Texas. Real estate representation is available in Texas only.
Book a 15 minute callWho We Help
Most of the owners we work with see themselves in one of these three situations.
You bought a franchise and you've never run a restaurant.
The brand handed you an operations manual and a GM and left you to figure out the rest. You don't know what the numbers are supposed to look like, so you can't tell when something's wrong until it's already expensive. We install the system that tells you what good looks like, and shows you week to week whether your restaurant is hitting it. We don't replace your franchisor's standards. We make sure they actually happen on the floor.
You own multiple locations and you're not in the building.
This is the hardest seat in the business, and it's the one we're built for. When you're not there every day, you see the numbers your GM sends you and nothing else, and a location can slide for two months before the P&L tells you. We put an independent layer between you and that blind spot. Your GM's team enters the numbers daily, we review them in real time, and we tell you what's actually happening, not what gets summarized up to you. You get oversight without having to be there, and your GM becomes a stronger operator in the process.
You're growing, and running it in your head has stopped working.
Three locations is where the wheels come off without systems. What one owner held together by being everywhere at once doesn't survive being split three ways. We put the operating system underneath the growth: consistent reporting across every unit, GM accountability that holds without you in each building, and side by side numbers that show you which location carries the group and which one quietly eats the profit.
When the Advisory Program Is the Right Fit
The Advisory Program is for restaurant owners who know something needs to change but don't have the time, structure, or outside perspective to drive that change themselves. You don't need to be in crisis. You need to want a better-run business and be willing to do the work to get there.
If you're not sure whether the Advisory Program is the right fit, start with a conversation. We'll look at your numbers and your lease and give you an honest read on where your business stands before you commit to anything.
Common situations where operators come to us
How the Advisory Program Works
The Advisory Program is a structured 90-day engagement, month-to-month thereafter. The first 90 days establishes the system. The continuing engagement maintains it and holds the standard.
What 90 Days Looks Like
Discovery and Baseline
We start by understanding the business at the line-item level. P&L review, lease review, operational walkthrough, conversations with you and your key managers. We build a pro forma from your actual financials, the budget the business should be operating against. We set up the financial dashboard the business will run on going forward.
System Build and Stabilization
Weekly working sessions with you and weekly accountability calls with your GM. We build the inventory counting discipline, the invoice payment cadence, and the daily and weekly reporting that produces real-time numbers, not numbers your accountant delivers 60 days late. We track action items, hold the standard, and make sure the system runs.
Strategic Review and Continued Work
At the 90-day mark, we step back and look at what's working, what's changed, and what's next. The system is in place. The question becomes how to keep building on it.
After the initial 90 days, the engagement continues month-to-month. You decide each month whether the value justifies the continued investment. We never want a client paying for advisory who doesn't see the return.
What We Actually Do
This is the work, not a list of services. Every Advisory Program engagement includes:
Direct Work With the Owner
Regular working sessions with you on the things only the owner can decide. Pricing strategy, capital allocation, hiring, growth direction, and the trade-offs that aren't in any operations manual. We also build a pro forma from your actual financials, the operating budget your specific restaurant should be running against, given its size, format, market, and concept. The pro forma becomes the benchmark every week's numbers get measured against. Honest analysis throughout. We tell you what we actually think, not what's comfortable to hear.
Weekly Accountability With Your GM
Most restaurants don't fail because the owner doesn't know what to do. They fail because the work doesn't get done consistently. We hold weekly calls with your GM to track action items, review numbers, and maintain the standard between owner check-ins. This includes the foundational disciplines that separate restaurants that grow from restaurants that wonder where the money went. Inventory counted on schedule, invoices paid on time, sales reconciled daily, labor tracked against budget weekly. We build the cadence and hold the standard until it's habit.
Real-Time Financial Visibility
You get weekly numbers you can trust. Sales, COGS, labor, and prime cost, so you can act on what's happening in the business while you can still do something about it, instead of reacting to a month that's already closed.
For Franchisees and Multi-Unit Operators
Franchise and multi-unit operations have a specific problem, and it usually isn't one the franchisor will help you solve. You depend on other people's reporting, and when a location starts sliding you often find out from the P&L, sixty days after you could have done something about it.
Franchisors aren't built to fix that. A franchisor's job is brand standards and royalty collection. Field support is usually a checklist visit and a scorecard. Nobody is sitting with your GM every week working the numbers, and nobody at the franchisor is accountable for whether your specific unit makes money. That's the gap RBS fills.
When a location can't be fixed
Sometimes the honest answer is that a unit shouldn't stay open. We'll tell you that. And because RBS is also a licensed brokerage, we can handle what comes next, the resale, the lease assignment, or the closure, without handing you to someone who has to learn your business from scratch. Fix it or exit it, in that order.
Pricing for multi-unit engagements reflects the broader scope and is reviewed on the initial call.
What You Keep
The decisions are yours. The data is yours. The improved operation is yours.
The proprietary dashboards, methodologies, templates, and operating system we use to run the engagement remain RBS intellectual property. This protects both sides. You're not paying for a one-time deliverable that loses value the moment we leave. You're paying for the work of building a better-run business, and that result is permanent.
Frequently Asked Questions
Book a 15 minute call
Fifteen minutes to talk through where your restaurant is right now and whether there is something worth pursuing.