Profit Line Consulting

06/16/2026

This concept was a startup. ProfitLine Consulting was hired to assist in the development of the concept. Location Frisco TX.

06/16/2026

Ron Santibanez of ProfitLine Consulting. Were discussing Food Cost

06/16/2026

Profitline Consulting was hired by. By The Bucket. To review and advise on their Franchise Agreements.

06/16/2026

Profitline consulting was hired to develop a program for an outside operator.

06/16/2026

Profit Line Consulting did the menu for the Last Canteen in Studio City.

04/13/2026

Client in Gretna, LA

This client was a menu review, development, cost control

04/13/2026

Waco TX client..

New restaurant startup. Did the site selection, menu, interior. SOP and all the elements of a new restaurant.

04/13/2026

Client in Waco TX

04/21/2023

https://restaurantexperts.com/the-pricing-decision/

Of all the business decisions a restaurateur must make once a operation is up and running, pricing the menu can be the most difficult. Rational pricing methodologies traditionally have employed quantitative factors to mark up food and beverage costs. But what seems at first to be a quantitatively ba...

04/21/2023

https://t.co/5FU3H42nBG

A common question I get is, "why should I hire a consultant?" Usually, the person asking the question is an owner/operator who is experiencing some specific challenge in the restaurant. I usually answer the question by pointing out that a consultant will bring an objective perspective to the table.....