Financial Planning and Analysis:

• Analysis of operations

  • Profit Analysis

  • Opportunities for cost improvement as well as product mix improvement

  • Labor and product cost analysis

• Creation of financial forecasts

• P&L analysis

Ongoing FP&A:

• Monthly P&L analysis

• Yearly budget creation

Successes:

• China Poblano 2011-2013

  • Dropped beverage cost from 18% to 14% and food cost from 24% to 20%, utilizing a smarter labor mix as well as promotions from vendors. Also used menu costing to ensure that the food and beverage product mix balanced to a lower cost.

  • Utilized new training program to grow sales through a mix of contests and expanded menu knowledge

• ThinkFoodGroup, Las Vegas 2016-2019

  • Developed budgets for three restaurants, from luxury experience to fast casual.

  • Developed ROI analysis for new projects

  • Updated financial forecasts monthly to reflect current business trends as well as projected sales and costs

  • Grew sales by 4% in each restaurant and grew bottom line for luxury restaurant and fast casual by 4% and 15%, respectively.

  • Shrunk labor costs and cost of goods significantly

• ThinkFoodGroup, New York City 2019-2020

  • Developed budgets for Mercado Little Spain and split out into seven locations to include commissary, quick service and full service

  • Developed ROI analysis for new projects

  • Updated financial forecasts monthly to reflect current business trends as well as projected sales and costs, to include multiple disaster scenarios due to COVID-19.