Question 1

How is this different from my accountant?

Accepted Answer

Your accountant records the numbers after the fact. I work in the kitchen and front-of-house, on what produces them: food cost, schedules, organization, menu. I don't read your balance sheet, I work on the levers that move it.

Question 2

Are you going to disrupt my team?

Accepted Answer

No. I start by observing and understanding how you operate before suggesting anything. You stay in control: you choose what to apply, and at what pace. I advise, I don't run the place.

Question 3

My restaurant is small, is it worth it?

Accepted Answer

Often even more so. In a small operation, every point of margin counts double and adjustments show fast. The audit adapts to your size and your budget.

Question 4

How long before I see results?

Accepted Answer

Some adjustments (menu, pricing, organization) are felt within the following weeks. The monthly follow-up then locks in those gains over time and keeps you on course.

Question 5

Do you only work in Réunion Island?

Accepted Answer

I work across the whole Indian Ocean: Réunion Island today, Mauritius soon. Sourcing, seasonality, import constraints: I reason with the realities of the island, not with mainland references.

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