A 2 Z Restaurant Consulting

10/03/2026

https://a2zrestaurantconsulting.com/restaurant-profit-margin/

What a normal restaurant profit margin is, where every sales dollar goes, and the operating levers that raise yours, from an operator's point of view.

09/30/2026

https://a2zrestaurantconsulting.com/restaurant-turnaround/

A struggling restaurant usually has a cost problem, not a food problem. How A2Z diagnoses and turns one around. Free first consultation.

09/25/2026

https://a2zrestaurantconsulting.com/why-do-restaurants-fail/

09/19/2026

https://a2zrestaurantconsulting.com/restaurant-menu-pricing/

How to build a restaurant menu pricing strategy: food cost targets, menu engineering, and the repricing cadence that protects margin.

09/18/2026

https://a2zrestaurantconsulting.com/restaurant-labor-cost/
A 2 Z Restaurant Consulting

What a healthy restaurant labor cost percentage looks like by service model, what belongs in the number, and how to bring it down.

03/14/2026

In the industry where René Redzepi reigned, fellow chefs are debating how, and how much, restaurant kitchens can change.

02/17/2026

https://a2zrestaurantconsulting.com/the-myth-of-bigger-is-better-when-relocating-a-restaurant/

Relocating a restaurant? Discover why bigger isn’t always better and how smart expansion decisions protect profits and long-term growth

02/11/2026

Eddie appears on the Jason Littrell podcast to discuss the amazing success of his client Doner Haus, the exponential growth they've achieved, and plans for the immediate and long-term future.
Restaurant OwnerRestaurant Owner’s Group - News & Tips (Free group)

Join Doner Haus and bring German Döner kebabs to America. Scalable franchise model, Eddie Fahmy appears on Jason Littrel Podcast

12/31/2025

The importance of advanced marketing for business leaders in today’s fast-paced business landscape is paramount. The difference between thriving and merely surviving often hinges on one […]

12/29/2025

https://a2zrestaurantconsulting.com/the-lifecycle-of-a-restaurant-brand/

The lifecycle of a restaurant brand explained. Learn when to reimagine your concept versus when to double down for growth.