I'm currently consulting for ForageSF in San Francisco, auditioning their prospectus and business plan to qualify them for a loan from the SBA.
Areas Of Concentration;
Pre-Open Costs
First Year Projections
Five Year Projections
Assumptions                                   

I'm also assisting with their equipment purchasing projections that will become a road map for acquisition. I examine possible lease sites for their business. This includes occupancy costs, square footage, current and new equipment evaluation, the possibilities for remolding and build-out costs. 

I have a systems approach to everything. Restaurants can't afford and really don't need extraordinary people but they do need to leverage their people with excellent systems. 

Development of a detailed and documented operating manual, of how a restaurant is to function, will give the owner the best possible shot at reducing the need for his or her constant, daily, ongoing involvement in the restaurant. In addition, and just as important, developing a system will help you create one of the most important assets of any restaurant a consistent and predictable experience for your guests.