Discover the gap between how hard you’re working and how much money you’re keeping.
Most owners know they’re working hard. Few know exactly where the money is disappearing. A 20-minute conversation changes that.
Immediate action required.
Most owners know they’re working hard. Few know exactly where the money is disappearing.
The problem is not effort. It’s visibility. The numbers that determine whether a restaurant survives are buried inside POS reports, vendor invoices, and labor data that nobody has ever translated into plain English for the owner.
By the time the gap becomes obvious, months of correctable margin are already gone.
This is what a 20-minute conversation produces.
Two restaurants. Two completely different situations. One scan. The owner receives a plain-English breakdown of where profit is going and a dollar estimate of what fixing it is worth each month.
Most owners have never seen their business summarized this clearly. That conversation changes things.
Schedule My Free ScanA 1% food cost improvement on a $1M restaurant is $10,000 back per year. Most restaurants we review have 3–5 correctable points sitting untouched inside their numbers.
How the Financial X-Ray Works
No forms to fill out. No data entry. Just a focused conversation and the numbers you already have inside your POS.
20 minutes. No guesswork.
No forms, no spreadsheets to prepare. We walk through it together using the numbers you already have.
The benchmarks we measure against
These are the industry targets for independent restaurants. Most owners have never seen their own numbers measured against them.
Built for independent operators
The Financial X-Ray works best for owners who are ready to look at their actual numbers, not just their gut feeling about the business.
Not your typical consultant.
Too many restaurant owners are working hard, doing everything right on the floor, and still losing grip on the numbers.
I’ve worked across payments, digital marketing, and restaurant technology with independent operators throughout Southern California. I’ve seen how money moves through a restaurant — where fees hide, what the POS is really saying, where profit disappears before the owner ever sees it.
Same pattern every time. Great food. Great people. Busy dining rooms. The fundamentals never fully understood by the person running it.
The math is not complicated. Most owners have just never had someone sit down, translate the numbers into plain English, and show them where it’s leaking.
That is why they call me Maverick — I pay attention to what is actually happening, not what is supposed to be happening.
My role is simple: identify the gap, create visibility, connect you to the right fix. I don’t replace your accountant. I show you what your numbers are actually saying.
Ready to see where your profit is going?
Free 20 min. conversation
Schedule My Free Scan