MYO Restaurant Consulting

MYO Restaurant Consulting MYO specializes in all aspects of your growing business. From the front of the house to the back of the house, purchasing, franchising, branding & more.

We rescued a struggling Fort Worth concept in 90 days — and you can expect the same disciplined, operator-first approach...
05/22/2026

We rescued a struggling Fort Worth concept in 90 days — and you can expect the same disciplined, operator-first approach when you engage MYO. We started with a labor reset, simplified the menu to what sells, and prioritized cashflow day one. By 30/60/90 days we hit clear milestones: stabilized shifts and payroll, improved throughput and average check, and returned the unit to breakeven — then profitability. If you’re an owner, investor, or operator in McKinney, Dallas, Fort Worth, Frisco, or Plano who needs fast, measurable stabilization, let’s talk. https://wix.to/2R3PI7n

Founders in Dallas–Fort Worth: avoid costly pre-opening mistakes with a clear, operator-led checklist. I’ll walk you thr...
05/21/2026

Founders in Dallas–Fort Worth: avoid costly pre-opening mistakes with a clear, operator-led checklist. I’ll walk you through the six essential deliverables MYO builds into every restaurant startup—from concept validation and menu engineering to site selection and pre-opening training—so you launch on time, on budget, and avoid the common pitfalls that sink new doors. Ready to protect your investment and shorten your path to profitability? Learn more: https://wix.to/QuUsoYW 🍽️🔧

I’ve seen the same three operational failures drain daily profits in Plano and Frisco — here’s a quick audit you can run...
05/20/2026

I’ve seen the same three operational failures drain daily profits in Plano and Frisco — here’s a quick audit you can run now. 1) Inefficient labor scheduling — inspection: compare last week’s labor hours vs. covers by shift; is labor % drifting up? 2) Inconsistent recipe ex*****on — inspection: pull three recent tickets and weigh one protein or portion; are weights within recipe tolerance? 3) Supply‑chain leakage — inspection: check last 30 days of deliveries vs. prep usage for your top 5 SKUs; any unexplained variance? We don’t sell theory — we roll up our sleeves and fix what’s broken. Want help running this audit? Book a review: https://wix.to/dTk7BHq 🔧📈

We helped a McKinney bistro cut food cost from 34% to 24% and lift net margin by 6 points in just 12 weeks using Lean Si...
05/19/2026

We helped a McKinney bistro cut food cost from 34% to 24% and lift net margin by 6 points in just 12 weeks using Lean Six Sigma—no fluff, just focused ops changes: strict portioning, vendor consolidation, and real-time waste tracking. As former operators, we roll up our sleeves and deliver measurable results for independent and multi-unit teams across McKinney, Dallas–Fort Worth, Frisco and Plano. Ready to see similar gains? Learn how: https://wix.to/gQEx6ZD

We stepped into a Dallas–Fort Worth location losing money and left it running like clockwork. By leading rapid root-caus...
05/18/2026

We stepped into a Dallas–Fort Worth location losing money and left it running like clockwork. By leading rapid root-cause analysis, reinforcing SOPs, and providing temporary on-site leadership, we cut controllable costs, boosted covers, and shortened ticket times — all within weeks. If you’re an owner, operator or investor in McKinney, Dallas, Fort Worth, Frisco or Plano who needs a hands-on rescue, we’ve done this before and we’ll get you back on track. Learn how we deliver measurable results: https://wix.to/zILDQRE 🔧📈 . Call us to discuss your unit’s recovery plan.

Founders in Frisco, Plano, McKinney and the Dallas–Fort Worth corridor — I’ve seen three startup mistakes that sink rest...
05/15/2026

Founders in Frisco, Plano, McKinney and the Dallas–Fort Worth corridor — I’ve seen three startup mistakes that sink restaurants and exactly how to stop them. 1) Skipping rigorous concept testing leads to costly pivots. 2) Underbuilt operations create chaos on day one. 3) Unrealistic financial pacing drains cash before stabilization. At MYO, we deliver structured diagnostics, clear operational playbooks, and hands-on ex*****on so you stabilize faster and reduce early burn. Ready to protect your launch and your runway? Learn how we help founders get profitable sooner: https://wix.to/f2CXNeq

Four choke points are quietly capping your restaurant’s potential — and we measure each one so you can fix it fast. 1) S...
05/14/2026

Four choke points are quietly capping your restaurant’s potential — and we measure each one so you can fix it fast. 1) Scheduling inefficiencies — metric: labor hours per cover. Example: we reduced peak overtime 18% for a Dallas concept by right-sizing shifts. 2) Prep variation — metric: variance in portion weight. Example: standardizing prep cut food cost by 1.6% in a Fort Worth kitchen. 3) Waste — metric: waste cost as % of food cost. Example: implementing FIFO and batch prep cut waste 22% for a Plano concept. 4) Inconsistent SOPs — metric: SOP adherence score from on-site audits. Example: coaching and checklists boosted consistency scores 35% across a McKinney startup. We use Lean Six Sigma frameworks and on-site ex*****on to turn these diagnostics into action. Ready to stop guessing and start improving? Visit https://wix.to/HhGF7hE to book a consult.

I helped a Dallas–Fort Worth independent restaurant lift gross margin substantially in 90 days using hands‑on menu engin...
05/13/2026

I helped a Dallas–Fort Worth independent restaurant lift gross margin substantially in 90 days using hands‑on menu engineering, Lean Six Sigma cost controls, and crew-level ex*****on. We cut food cost by 4.2 percentage points and reduced labor variance by 12% through simplified prep flows and portion checks — results you can measure in one week. Quick diagnostic: track daily Cost of Goods Sold as a percentage of sales for seven days — is it improving or flat? McKinney–Plano operators: if labor, food cost, or menu complexity are costing you nights off, let’s talk. https://wix.to/BPfYBHR

Food-cost leaks are quietly eating your margins — and we show the dollars. I’ve seen portion inconsistency drive a 6–8% ...
05/06/2026

Food-cost leaks are quietly eating your margins — and we show the dollars. I’ve seen portion inconsistency drive a 6–8% food-cost variance in independent units. A focused portion-control audit (weights, training, simple checklists) cut that variance to 2% in a week — for a typical single-unit in Dallas–Fort Worth that’s roughly $600–$900 back to the bottom line each week. We deliver the audit, staff coaching, and repeatable KPIs so you keep that improvement. Want a fast, measurable fix for your unit in McKinney, Dallas, Fort Worth, Frisco or Plano? Let’s talk: https://wix.to/j8aBQtL

Scaling multi-unit operations doesn’t have to be a leap of faith. I use a straightforward operational checklist—repeatab...
05/05/2026

Scaling multi-unit operations doesn’t have to be a leap of faith. I use a straightforward operational checklist—repeatable SOPs, precise staffing models, growth-capex forecasting, and performance dashboards—backed by real operator experience plus Lean Six Sigma. That combo reduces scale risk and speeds predictable unit-level profitability for operators and investors in Frisco and Plano. Ready to make growth predictable? Learn more: https://wix.to/JdiHo4V

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