01 · Profitability consulting · Independent restaurants · Réunion Island
Quantified diagnostic, concrete action plan and operational follow-up from a consultant who spent 15 years in the kitchen and front-of-house. You stay in charge of your restaurant. I handle the food cost, payroll and organization that are costing you sleep.
Your point of contact
Mickael Cabodi
Profitability & optimization consultant
15 years in restaurants · Réunion Island
15 years
of hands-on restaurant experience
1 day
for an on-site profitability audit
from €490
excl. VAT to get started (audit)
02 · My services
Whether you want a snapshot, an optimization engagement, or lasting monthly support.
In 1 day on-site, I x-ray your restaurant: food cost, menu and pricing, kitchen organization. You leave with a clear deliverable that ranks your optimization priorities and my profitability recommendations.
Format
1 day on-site + deliverable
Price
from €490 excl. VAT
Monthly follow-up to stay on course: performance tracking, monthly recommendations, strategic support and WhatsApp exchanges for your day-to-day questions.
Tailored support to cut your costs and optimize your margins: kitchen organization, menu and production optimization, profitability strategy. Duration and intensity depend on the size of the restaurant and your challenges.
Format
Based on size, challenges & mission length
Price
from €1,500 excl. VAT
In the field
Operational standards turned into margin.
03 · The consultant
Profitability and optimization consultant for restaurants
A restaurateur and entrepreneur for over 15 years, I help restaurants optimize their profitability, organization and production.
Trained in fine-dining and Michelin-starred kitchens before developing several concepts in sushi, fast food and bistronomy, I work directly on the issues that matter on the ground: food cost, payroll, kitchen organization, menu optimization and profitability strategy.
My approach is concrete, operational and focused on measurable results.
04 · My added value
A concrete approach, rooted in Réunion Island — and soon Mauritius — built for independent restaurant owners.
01
15 years in the kitchen and front-of-house, from fine dining to fast food. When I talk food cost with your chef, they feel I know the trade — not that I'm reciting a manual.
02
I've developed several concepts (sushi, fast food, bistronomy). I work on the concrete: food cost, payroll, kitchen organization, menu optimization.
03
Sourcing, seasonality, import constraints, local realities: I work in the Indian Ocean, in Réunion Island and soon in Mauritius. The benchmarks I use are local, not metropolitan.
04
I don't run your restaurant for you. I give you the quantified reading and the action plan, and I leave. Your teams remain your teams. Your choices remain your choices.
Client case
Optimization of operating costs and improvement of operational organization.
If any of these sound familiar, the 15-minute discovery call is free with no commitment.
Request a discovery callI take the time to understand your situation before recommending anything. The discovery call is free, no strings attached.
Contact
Tell me about your restaurant and your main pain point. I call you back within 24 business hours to tell you honestly whether I can help — or not.
