McFadden-Finch Restaurant Consulting Group

McFadden-Finch Restaurant Consulting Group With McFadden-Finch Group at the helm, we don’t just offer consulting; we promise transformation. Welcome to McFadden-Finch Restaurant Consulting Group!

We specialize in helping restaurants thrive by offering expert guidance in concept development, operations optimization, and strategic planning. Whether launching a new dining experience or looking to elevate your existing establishment, our team is dedicated to delivering innovative solutions and exceptional results. Let us help you create unforgettable culinary experiences and achieve lasting success in the ever-evolving food industry.

Chef residencies and market-hybrids are the new standard for Bay Area hospitality innovation. 🚀Still chasing a 10-year l...
02/07/2026

Chef residencies and market-hybrids are the new standard for Bay Area hospitality innovation. 🚀

Still chasing a 10-year lease? Honestly, that’s becoming old school. The industry is shifting toward agility. If you aren’t exploring flexible models, you’re likely locking yourself into 2015-era overhead costs.

We’re seeing this pivot from Napa to Palo Alto. Take ROTATION in Napa: they’ve proven residencies are a high-impact, low-risk way to test concepts without a massive build-out. In Palo Alto, Yutori is perfecting the market-hybrid model, blending retail and dining to capture multiple revenue streams in one footprint.

The strategy is clear: Beta-test the concept, prove the profit, then scale. 📈

At McFadden Finch Restaurant Consulting Group, we help founders navigate this new era: from feasibility work to designing kitchens that thrive in flexible spaces. We make the numbers work before the doors even open.

Ready to build a concept that actually fits the 2026 market? Visit www.mcfadden-finch-group.com to explore our business planning services.

Which model wins in 2026: flexible residency or traditional long-term lease? Share your thoughts below.

Is your menu a guessing game or a growth engine?Most restaurant owners know what they pay for ingredients, but very few ...
02/06/2026

Is your menu a guessing game or a growth engine?

Most restaurant owners know what they pay for ingredients, but very few understand the margin leak happening between the kitchen and the cash register. We don't just look at recipes; we analyze the deep data of theoretical vs. actual food costs.

We’ve engineered menus for everything from high-volume fast-casual to white-tablecloth fine dining. The venue changes, but the math doesn't: efficiency equals survival.

The proof is in the numbers: Our clients see an average 3% to 5% drop in COGS after a menu re-engineering project. That is real capital staying in your business rather than disappearing into waste or poor pricing.

Stop the margin leak. Book your menu audit: www.mcfadden-finch-group.com

Target Audience: AmplifierAngle: Reach2026 California minimum wage laws have officially hit $16.90, but with fast-food c...
02/06/2026

Target Audience: Amplifier
Angle: Reach

2026 California minimum wage laws have officially hit $16.90, but with fast-food competitors sitting at a $20 floor, the pressure on full-service and mid-scale operators is real. How do you keep your best talent from walking across the street for a few extra dollars?

It comes down to the Culture Premium.

While you might not be able to match the deep pockets of a global chain, you can offer something they can't: a professional, respectful environment where people actually feel like part of a team. We’re finding that when the pay gap is narrow, staff stay for the leadership, the growth opportunities, and a workplace that doesn't treat them like a number.

Culture isn't just a buzzword in 2026: it’s your strongest retention tool. If your turnover is climbing, it’s time to audit your operations and shift your focus to the people running your floor.

Stop the talent drain and start building a culture that sticks.

Visit our website to learn more about our operational consulting and retention strategies.

www.mcfadden-finch-group.com

Long before 'Standard Operating Procedures' were a buzzword, Abby Fisher was defining them. Born into slavery in South C...
02/06/2026

Long before 'Standard Operating Procedures' were a buzzword, Abby Fisher was defining them. Born into slavery in South Carolina, Abby later moved to San Francisco where her culinary genius became the talk of the town. In 1881, despite being unable to read or write, she dictated her wisdom to create 'What Mrs. Fisher Knows About Old Southern Cooking': one of the first cookbooks by an African American woman.

She didn’t just share recipes; she turned an oral tradition into a documented asset that could be scaled and preserved. For restaurant owners today, Abby’s legacy is a masterclass in operational excellence. Your 'secret sauce' shouldn't just live in one person's head. Documenting your processes is how you ensure consistency, reduce waste, and build a brand that lasts.

What part of your operation is currently 'trapped' in someone’s head, and how would documenting it change your business?

Brought to you by McFadden Finch Restaurant Consulting Group.

Ready to systematize your success? Schedule a consult today: https://mcfadden-finch-group.com/contact/

Kitchen design is about more than just workflow: it’s about Energy ROI. 🍽️Most operators obsess over labor or food costs...
02/06/2026

Kitchen design is about more than just workflow: it’s about Energy ROI. 🍽️

Most operators obsess over labor or food costs, but your biggest margin killer might be sitting right on your cookline. Smart equipment selection and layout optimization can add 1-2% directly back to your bottom line.

It’s a strategic shift:
⚡️ Better equipment placement to reduce refrigeration strain.
⚡️ High-efficiency appliances that pay for themselves in utility savings.
⚡️ Smart ventilation design that drastically lowers HVAC overhead.

Whether you’re launching a new concept or turning around a struggling location, your kitchen should be built for profit. We help you select the right gear and plan the flow so the numbers finally work.

How much are utility spikes eating into your profits? Drop a comment if you're ready to audit your energy spend.

See how we build for profit: www.mcfadden-finch-group.com

Legend has it that the potato chip was born out of a bit of kitchen sass. In 1853, Chef George Crum was working at Moon’...
02/06/2026

Legend has it that the potato chip was born out of a bit of kitchen sass. In 1853, Chef George Crum was working at Moon’s Lake House when a customer kept sending back their fried potatoes for being too thick. Crum sliced them paper-thin, fried them to a crisp, and salted them heavily: and the 'Saratoga Chip' was born. It’s a classic example of how a simple menu pivot can lead to a global phenomenon. Whether you’re fixing a struggling menu or launching a new concept, we help you find those 'gold mine' items that customers crave.

Discussion: What’s a 'mistake' in your kitchen that ended up becoming a surprise favorite on the menu?

Brought to you by McFadden Finch Restaurant Consulting Group.

Ready to engineer a menu that works? Visit www.mcfadden-finch-group.com to get started.

Book your strategy session here: www.mcfadden-finch-group.com/contact

Leah Chase proved that restaurant excellence starts with a seat at the table for everyone. Known globally as the Queen o...
02/06/2026

Leah Chase proved that restaurant excellence starts with a seat at the table for everyone. Known globally as the Queen of Creole Cuisine, she transformed Dooky Chase’s in New Orleans from a simple family shop into a historic sanctuary where Civil Rights leaders, presidents, and icons gathered to change the world over a bowl of gumbo.

She didn't just master the menu; she mastered the mission. Her legacy teaches us that a truly successful restaurant isn't just about the food: it is about operations, consistency, and creating a space that serves as a pillar for the community. At McFadden Finch Group, we believe every great brand is built on that foundation of purpose and precision.

Brought to you by McFadden Finch Restaurant Consulting Group.

What is the one local restaurant in your city that feels like a true community landmark? Let us know in the comments below.

Ready to build a legacy of your own? Whether you are launching a new concept or need to tighten up your current operations so the numbers finally work, we are here to help.

Schedule a consult today: www.mcfadden-finch-group.com

Menu engineering for maximum profit starts with one move: stop treating every item the same.If you’re not intentionally ...
02/06/2026

Menu engineering for maximum profit starts with one move: stop treating every item the same.

If you’re not intentionally steering guests to your best margin items, your menu is doing “arts & crafts”… not sales.

Quick way to highlight high-margin winners (without feeling pushy):
• Pick 4–6 “hero” items you WANT to sell (high margin + easy to execute)
• Put them where eyes go first: top-right, first in a category, or in a short “House Favorites” section
• Rename like you mean it: clear, craveable, specific (skip the boring labels)
• Reduce decision fatigue: fewer modifiers, fewer look-alike items
• Train one simple server line: “If you like X, our Y is the move.”

Want a second set of eyes on your menu? Drop “MENU” in the comments and we’ll send a quick checklist.

McFadden Finch Restaurant Consulting Group
www.mcfadden-finch-group.com

Prime cost is the fastest way to tell if your restaurant is leaking profit.Prime Cost = Food Cost + Labor CostYour targe...
02/05/2026

Prime cost is the fastest way to tell if your restaurant is leaking profit.

Prime Cost = Food Cost + Labor Cost
Your target: keep it under 60% (most concepts feel healthier in the mid-to-high 50s).

Quick “P&L Teardown” you can run weekly:
1) Pull weekly sales + COGS + labor (same date range every time)
2) Calculate prime cost % (don’t guess: write the math down)
3) If you’re over 60%, pick ONE lever per week:
• Food: tighten portioning, kill low-margin specials, track waste, check vendor price creep
• Labor: schedule to sales by daypart, fix over-staffed prep, reduce OT, cross-train for flex
4) Re-check in 7 days. No drama: just trends.

Want a simple prime cost tracker + teardown template? Comment “PRIME” and we’ll send the outline.

McFadden Finch Restaurant Consulting Group | www.mcfadden-finch-group.com

Menu design and restaurant profitability start where the eye lands first. 📉Ever wonder why some dishes sell out while ot...
02/05/2026

Menu design and restaurant profitability start where the eye lands first. 📉

Ever wonder why some dishes sell out while others sit untouched? It’s not just the recipe: it’s the layout. In the industry, we call it the "Golden Triangle."

When guests open your menu, their eyes naturally travel in a specific sequence:
1. The Center
2. The Top Right
3. The Top Left

If your high-margin "Stars": the dishes that are both popular and highly profitable: aren't sitting in these three spots, you're leaving money on the table. 🥘

Here’s another insider secret: ditch the dollar signs. Removing symbols like "$" reduces the "pain of payment," shifting the focus from the cost to the experience. It sounds simple, but the data doesn't lie.

Stop the margin leak. Let’s get your numbers and your layout working together.

Book your menu audit: www.mcfadden-finch-group.com

Doppio Zero Walnut Creek restaurant opening Spring 2026! 🍕🇮🇹 Downtown, we have some delicious news: Doppio Zero is arriv...
02/05/2026

Doppio Zero Walnut Creek restaurant opening Spring 2026! 🍕🇮🇹 Downtown, we have some delicious news: Doppio Zero is arriving soon. We’re thrilled to bring our signature Italian energy, world-class pizza, and those famous Negronis to the heart of the community.

Whether you’re a local foodie or a business owner watching the neighborhood grow, Doppio Zero is designed to be your favorite new gathering spot. McFadden-Finch Group has been working hard behind the scenes: from concept development to kitchen design: to ensure every detail reflects the high standards you expect. We’re not just opening a restaurant; we’re joining a community.

For those already running spots in the area: how are you preparing for the Spring rush? At McFadden-Finch, we specialize in tightening operations and optimizing menus to ensure every guest experience is consistent and profitable.

Join us as we embark on this new adventure! More exciting plans are on the horizon for 2026.

Schedule a consult to see how we can help your restaurant thrive: www.mcfadden-finch-group.com

510-973-2410
executive.team@mcfadden-finch-group.com
www.mcfadden-finch-group.com

High-margin menu items are the bridge to profitability in 2026. 📉Diners are moving away from the "middle of the road." T...
02/05/2026

High-margin menu items are the bridge to profitability in 2026. 📉

Diners are moving away from the "middle of the road." They’re looking for either high-value staples or a splash of affordable luxury. If your menu is stuck in the mid-range, you’re leaving money on the table.

At McFadden Finch Group, we’re seeing a massive shift: guests are willing to pay $45 for a premium "statement" item if the perceived value is there: even if the actual food cost is under 20%. That’s the sweet spot for your margins. 🥩✨

How to engineer it:
- Pick a high-perceived-value protein like Wagyu or Truffle.
- Control the portion size but maximize the presentation.
- Anchor the price against your standard items to make it feel like a reachable splurge.

Adding just one of these "luxury" anchors can increase your average check by 12% without adding significant labor. 📈

Ready to tighten your menu strategy and find your hidden profit? Let’s look at your numbers.

McFadden Finch Restaurant Consulting Group
www.mcfadden-finch-group.com

Address

1999 Harrison Street, 18th Floor
Oakland, CA
94612

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

Telephone

+18009949028

Website

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