Why the first 90 days are critical
The first 90 days define operational culture and market perception. Errors in this window become expensive later.
Three-phase plan
Phase 1 (Days 1-30): Stabilization
- Team role clarity
- Menu production flow
- Daily sales and cost reporting
Phase 2 (Days 31-60): Calibration
- First menu-engineering revision
- Service rhythm and ticket-time corrections
- SOP updates from real guest feedback
Phase 3 (Days 61-90): Optimization
- Prime-cost targeting
- Team performance review
- Second menu iteration focused on profitable items
Use this with the restaurant consulting pricing guide and the food-cost examples guide.
