We help restaurant founders, operators and investors build, fix and scale F&B businesses.
Project X Restaurants combines strategy, operations, commercial thinking, culinary expertise and infrastructure planning to solve the problems that sit behind restaurant performance.
From a new concept to a multi-unit restaurant business, we work on the business behind the restaurant.
Building
Turning an F&B idea into a commercially viable business
Concept → Feasibility → Menu → Unit Economics → Operations → Opening
Fixing
When a restaurant is open but the business isn’t performing
Revenue → Food Cost → Labour → Productivity → Menu → Operations → Profitability
Scaling
Building the systems required to grow beyond a few outlets
Standardisation → People → Supply Chain → Central Kitchen → Technology → Expansion
Restructuring
When growth has exposed weaknesses in the operating model
Business Model → Organisation → Processes → Costs → Productivity → Performance
Industrialising
Moving from restaurant production to scalable food systems
Fresh → Chilled → Frozen → IQF → Retort → Cold Chain → Distribution
01 — Restaurant Strategy & Strategic Advisory
For founders, investors and restaurant companies making important business decisions.
We help ownership and leadership evaluate the business, identify the real constraints and build a practical strategy for growth.
Our work can include:
Business strategy
Growth strategy
Market and category assessment
New brand evaluation
Unit economics
Expansion planning
Portfolio strategy
Capital efficiency
Operational restructuring
Investment evaluation
Organisation structure
Franchise readiness
The objective: Better decisions, stronger economics and a business model capable of execution.
02 — Restaurant Turnaround & Profitability Improvement
When revenue isn’t translating into profit.
A restaurant can have strong sales and still be a weak business.
We diagnose the underlying economics and operating model to identify where performance is being lost.
We examine:
Revenue and sales mix
Menu contribution
Pricing
Food cost
Procurement
Inventory
Wastage
Labour productivity
Kitchen productivity
Outlet-level P&L
Break-even
EBITDA opportunities
The objective: Improve the economics of the business without compromising the customer proposition.
03 — Multi-Unit Restaurant Expansion
Scaling a restaurant is not the same as opening more restaurants.
The systems that work at one outlet often fail when a business reaches five, ten or twenty locations.
We help build the operating architecture required for multi-unit growth.
Our work can include:
Multi-unit operating models
SOP architecture
Standardisation
Cluster structures
Management systems
Training
Procurement
Production planning
Supply chain
Technology
Kitchen capacity
New-city expansion
Pre-opening systems
The objective: Build a restaurant business that can scale without operational complexity growing faster than revenue.
04 — Central Kitchen, Base Kitchen & Food Industrialisation
The infrastructure behind scalable food businesses.
A central kitchen is not simply a larger kitchen.
It is a production, supply chain and distribution system.
Project X works with restaurant groups, QSRs, cafés and food businesses developing central or base kitchens.
We work across:
Kitchen Planning
Production zoning
BOH layouts
Equipment planning
Storage
Receiving
Dispatch
Capacity planning
Space allocation
Production flow
Supply Chain
Fresh supply
Chilled supply
Frozen supply
IQF requirements
Cold-chain planning
Distribution
Inventory
Production scheduling
Food Industrialisation
Recipe standardisation
Batch production
Yield optimisation
Semi-finished products
Ready-to-cook systems
Chilled production
Frozen production
Retort opportunities
Packaging
Shelf-life strategy
The objective: Determine what should happen at the outlet, what should happen centrally and what should be industrialised further.
05 — New Restaurant & F&B Concept Development
From an idea to a commercially viable restaurant concept.
A successful restaurant concept needs more than a name, logo and menu.
We help founders and investors build the commercial and operational architecture behind a new F&B business.
We can help with:
Concept development
Positioning
Target customer
Market assessment
Competitive mapping
Format selection
Menu architecture
Pricing
Unit economics
Operating model
BOH planning
Equipment strategy
Supply chain
Staffing model
Pre-opening
Launch readiness
Every concept should answer three questions:
Why will customers choose it?
Can the business make money?
Can the model be replicated?
06 — Menu Engineering, Pricing & Commercialisation
A menu is a commercial system — not simply a collection of dishes.
We evaluate menus from both the customer and business perspective.
Our work can include:
Menu architecture
Category design
Product mix
Recipe costing
Contribution margins
Menu engineering
Pricing architecture
Portion design
Ingredient utilisation
Cross-utilisation
Production complexity
Menu rationalisation
Product development
Seasonal and LTO strategy
The objective: Create menus that customers want to buy and the business wants to sell.
07 — Restaurant Kitchen & BOH Consulting
Better kitchen design starts with understanding how the food actually moves.
We plan BOH environments around the operating model rather than simply placing equipment inside a drawing.
We address:
Kitchen zoning
Production flow
Equipment
Storage
Receiving
Preparation
Cooking
Assembly
Dispatch
Dishwashing
Refrigeration
Freezer requirements
Waste management
Staff movement
Ergonomics
Throughput
Capacity
The objective: A kitchen that makes the correct operating process easier, faster and more consistent.
08 — Restaurant Operations, SOPs & Training
Build systems that don’t depend entirely on the founder.
Restaurant businesses become difficult to scale when critical knowledge exists only in people’s heads.
We help create practical operating systems covering:
SOPs
Opening and closing
Food production
Quality control
Food safety
Service standards
Cleaning
Inventory
Wastage
Receiving
Storage
Production
Dispatch
Training
Manager responsibilities
Performance measurement
The objective: Repeatable operating standards across every location.
09 — F&B Recruitment & Leadership
The operating model is only as strong as the people running it.
Project X supports restaurant businesses with leadership and operational recruitment aligned with the requirements of the business.
We recruit across:
Senior culinary leadership
Operations leadership
Restaurant management
Central kitchens
Production teams
FOH
BOH
Pre-opening teams
New-unit teams
Recruitment is approached as part of the operating model, not simply as vacancy filling.
Who We Work With
Restaurant Founders
Building a new concept or moving beyond founder-led operations.
Established Restaurant Groups
Improving profitability, consistency or operational performance.
QSR & Café Chains
Preparing for multi-unit and multi-city expansion.
Investors & Family Offices
Evaluating restaurant concepts, operators, expansion plans or turnarounds.
Food & Hospitality Companies
Developing production infrastructure, new formats and scalable food systems.
Why Project X Restaurants?
Because restaurant problems rarely sit inside one department.
A menu consultant may fix the menu.
A kitchen designer may fix the kitchen.
A recruiter may fill the positions.
An agency may build the brand.
But restaurant performance is determined by how all of these systems interact.
Project X brings together:
Strategy
Business model, growth and investment decisions.
Commercials
Unit economics, pricing, menu contribution and profitability.
Operations
Processes, productivity, SOPs and performance.
Culinary
Menu architecture, product development and production systems.
Infrastructure
BOH, kitchens, central kitchens and food production.
People
Leadership, organisation, recruitment and training.
The result is a more integrated approach to building and improving F&B businesses.
Our Approach
Diagnose → Design → Execute → Measure
01 — Diagnose
Understand the business, its economics, operating model and constraints.
02 — Design
Build the appropriate commercial and operating solution.
03 — Execute
Translate recommendations into practical systems and implementation plans.
04 — Measure
Track the metrics that determine whether the intervention is actually improving the business.
Consulting is only valuable when it changes what happens on the ground.
Is Project X Right For Your Business?
Project X is not designed for every restaurant project.
We work best with founders, operators and investors who are serious about building commercially viable and scalable F&B businesses.
Speak to us if you are:
- Launching a new restaurant concept
- Scaling an existing brand
- Facing profitability challenges
- Restructuring restaurant operations
- Building a central or base kitchen
- Preparing for multi-unit expansion
- Evaluating an F&B investment
- Looking for strategic F&B advisory
Tell us where the business is today, what you are trying to achieve and where you believe the biggest challenge lies.