EEIG AUDIT
Restaurant
profitability &
operations review.
Our focus is a healthier bottom line: clearer finances, tighter cost control and less waste. We look at how much your restaurant retains from the revenue it already generates. Combining our team’s 17 years of hospitality experience with financial analysis and on-site observation, we identify practical changes, build an action plan and review their impact.
ONE PACKAGE. A CLEAR SCOPE.
PLN 4,900 excl. VAT
For restaurants with monthly revenue up to PLN 200,000 excl. VAT.
For restaurants above this threshold, we provide an individual quote.
Travel within Warsaw is included.
Travel outside Warsaw is quoted separately and agreed before the visit is confirmed.
NDA first. Data second.
Our confidentiality commitment →
1restaurant reviewed
3months of data analysed
1on-site visit — up to 4 hours
30 daysuntil the follow-up review
WHY IT IS WORTHWHILE
One investment.
Potential benefits
month after month.
We start by establishing what your restaurant brings in, what it spends and what is left. That gives us a basis for identifying potential savings and operational improvements whose effects can be measured.
When a lower food cost is sustained at the same sales level, the saving can recur each month. That is why we investigate what drives your costs and follow up on the changes you implement.
EEIG Audit: a one-off fee of PLN 4,900 excl. VAT.
For restaurants with monthly revenue up to PLN 200,000 excl. VAT. Above this threshold, pricing is agreed individually.
Includes a report, calculation workbook, action plan and 30-day follow-up.
ILLUSTRATIVE EXAMPLE
PLN 200,000
monthly sales, excl. VAT
| Food cost | Before | After |
|---|---|---|
| Percentage of sales | 32% | 30% |
| Cost of ingredients used | PLN 64,000 | PLN 60,000 |
PLN 4,000less spent on ingredients each month
A 2 percentage point reduction in food cost.
PLN 200,000 × 0.02 = PLN 4,000.
This illustration assumes unchanged monthly sales excluding VAT and a reduction in the cost of ingredients used from 32% to 30% of sales. It is not a guaranteed audit outcome. Results depend on the restaurant’s circumstances and on implementing and sustaining the changes. The saving shown excludes the audit fee and implementation costs.
17 years of practical experience
The EEIG team draws on 17 years of hospitality experience gained in Warsaw’s restaurants, catering businesses and our own ventures.
Financial insight. Operational understanding.
We connect financial data with what happens on the floor, examining how purchasing, waste, staffing and service organisation affect performance.
An action plan with follow-through
Every action has an owner, a deadline and a measure of progress. After 30 days, we review what has been implemented and the early results.
WHERE WE LOOK FOR IMPROVEMENT
Make more of the revenue you earn.
Beyond food cost, we examine labour costs, workflows, your menu and the commercial value of your opening hours. We look for opportunities to improve profitability while maintaining service quality.
01
Labour costs and staffing
We compare total employment costs and hours worked against sales, reviewing rotas, overtime and how well staffing levels match demand.
Potential benefit: Better use of your team’s time and fewer unnecessary hours or overtime, while maintaining service standards. We distinguish actual cash savings from time freed up for other tasks.
02
Workflows and menu performance
We review responsibilities, preparation, ticket times and the labour involved in each dish. Where the data allows, we compare menu popularity with contribution after ingredient costs and the work required to produce it.
Potential benefit: Smoother service, less duplication of effort and a clearer view of which dishes could be simplified or reworked.
03
Opening hours that make financial sense
We compare sales by day and time with the operating costs that could actually be reduced by changing opening hours. Preparation and closing time are included in the assessment.
Potential benefit: Better-informed decisions about opening hours, staffing and the menu offered during quieter periods, based on their contribution to the bottom line.
Where the data supports it, we estimate the potential benefit and implementation cost. The 30-day plan sets out actions, responsible team members and measures for assessing progress.
CONFIDENTIALITY & NDA
Confidential from
the very first document.
We understand that a review requires access to sensitive business information. That is why we sign a non-disclosure agreement (NDA) before you share any data.
What our confidentiality commitment covers
Sales, costs, margins, payroll, supplier and delivery-platform settlements, documents and information about how your restaurant operates. Our findings, report and the results of the review are also confidential.
Your data is used only for your review
We use your data solely to carry out your review and the agreed 30-day follow-up. We do not sell or publish it, or use it in marketing, comparisons between restaurants or other clients’ projects.
Access on a need-to-know basis
Only people directly involved in your review have access, and only to the information they need for their work. Everyone involved is bound by a confidentiality commitment. We do not share your data with unauthorised parties.
Confidentiality continues after the engagement
Our duty of confidentiality continues after the review is complete. The agreement sets out how data is shared and when and how documents will be returned or deleted.
These commitments apply to every member of the team working on your review.
WHAT YOU RECEIVE
Three clear deliverables.
One practical way forward.
You leave with a clear picture of your restaurant’s position, the calculations behind our findings and a plan for the next 30 days.
01
Review report
An assessment of your restaurant, our findings and the five main priorities. Each priority includes supporting evidence, a recommended change, implementation costs and an estimated benefit wherever the data makes this possible.
02
Calculation workbook
A simplified monthly operating statement, key indicators and calculation assumptions, so you can see the numbers behind our conclusions.
03
30-day action plan
Specific tasks, named owners, deadlines and progress measures. During the report discussion, we agree three actions to start immediately.
HOW THE REVIEW WORKS
From the first conversation
to the follow-up review.
A clear process, an agreed scope and decisions made together at every stage. Open each step for the details.
01Owner consultation45 minutes
We clarify the main challenge, your desired outcome and how the restaurant is managed. We discuss financial performance, the owner’s involvement, the team and previous attempts to improve the business.
Together, we agree three key questions the review should answer.
02Data collection and validation3 months
You share your data only after the NDA has been signed.
We examine the sales, purchasing, stocktake, payroll, working-time, fixed-cost and delivery data you provide. We check that the records are complete and cover matching periods.
Any gaps are documented. If substantial work is needed to organise the records, we provide a separate quote before that additional work begins.
03Financial and sales analysisPerformance and indicators
We prepare a simplified monthly operating statement and assess:
- food, labour and other costs as a percentage of sales;
- the restaurant’s break-even point;
- sales by day, hour and channel;
- labour costs, including total employment costs, overtime and the alignment of rotas with sales;
- the commercial value of opening hours, allowing for costs that could actually be reduced by changing them;
- delivery-channel profitability, based on the available settlement statements.
Purchases are not the same as ingredients used. Without stocktake records, we do not present the purchasing ratio as your actual food cost.
04On-site visitUp to 4 hours
We time the visit around the issue being investigated, ideally covering both preparation and service. We observe responsibilities, staffing, communication between kitchen and front of house, food service and waste control.
We speak with the restaurant manager and the person leading the kitchen. We review goods-in procedures and end-of-day reconciliation, along with preparation workflows, menu complexity and tasks that slow service down.
One visit provides a snapshot of the operation, rather than a complete picture of every shift.
05Identifying the underlying causes5 priorities
We bring the observations and numbers together to identify the five most important issues. For each, we set out the evidence, a recommended change, its implementation cost and the potential benefit where this can be calculated from the available data.
We clearly distinguish confirmed findings from hypotheses that need further investigation.
06Delivery of your review materialsReport + workbook + plan
You receive a report with our findings and five priorities, a workbook with the operating result, indicators and assumptions, and a 30-day action plan.
The plan assigns tasks, owners, deadlines and measures of progress.
07Report discussion60 minutes
We explain the findings and agree three actions to start immediately. Together, we decide who will carry them out and what data will be used to assess the results.
0830-day follow-upUp to 60 minutes
Using the agreed indicators, we review the actions completed and the early results, then provide a brief update to our recommendations.
We take changes in sales and other circumstances into account. We do not automatically attribute every improvement to the review.
PREPARING FOR YOUR REVIEW
Reliable insight starts
with the right data.
Please prepare records covering the same three-month period. We start by checking completeness and establishing what can be calculated reliably.
Sales and channels
POS sales reports by day, hour, menu item and channel, delivery-platform settlement statements and your current menu.
Ingredients and purchasing
Purchasing records and stocktakes that allow ingredient usage to be calculated. Recipes and dish costings, where available.
Staffing and working hours
Total employment costs, hours worked, overtime and rotas, plus opening hours and the time needed for preparation and closing.
Fixed costs
A breakdown of the restaurant’s fixed costs for the period under review.
We are transparent about gaps in the records. Substantial work to organise documentation is quoted separately before any additional work begins.
THE BASIS FOR OUR RECOMMENDATIONS
Clear finances first.
Better decisions next.
A clear financial starting point. We establish a clear picture of sales, costs and operating performance. Our recommendations draw on your data, our team’s experience and first-hand observation.
Improvements backed by evidence. Where the data allows, we estimate implementation costs and potential benefits. We make the assumptions explicit and identify hypotheses that still need testing.
Results reviewed in context. After 30 days, we review the actions taken and the early results, taking sales performance and other operational changes into account.
EEIG AUDIT
Let’s start with your restaurant.
Tell us about the challenges your restaurant faces. We’ll agree what to prepare, review the available data and arrange a suitable date.
+48 732 972 183eeig.michelkuc@gmail.com
We work across Poland. Travel within Warsaw is included; travel elsewhere is quoted separately before the visit is confirmed.