Reporting that directs attention.
We decide which numbers matter, who needs to see them and how to put them in front of managers consistently. The aim is a reporting routine that supports action and margin improvement.
Fractional CFO & operating advisory
for restaurant owners
Does your cash reconcile every month?
Who’s checking?
When money doesn’t match, is someone finding out why—or is an adjustment making the difference disappear from the books?
You deserve to know what was written off, why, and who reviewed it. I help you ask those questions, work through the explanations with your bookkeeping team, and follow through.
Experienced financial help. Without hiring a full-time CFO.
The operator behind the advice
I’ve had to find
those answers, too.
I’ve expanded margins in restaurants I helped operate. I built a system with a focused reporting cadence to support that work. That system became the starting point for Savnt.
Today, I bring better reporting tools and that operating experience to the owners I work with. My background spans banking, CFO and restaurant operating roles. The focus here is your business—and what we can do about the numbers.
The core monthly service
Take the monthly P&L review off your to-do list.
Every month, there’s another P&L to work through—expense by expense, line by line. It takes time you don’t have, and it may be the last thing you want to do after running your restaurants. I take that review off your hands and bring you the questions, findings and decisions that need your attention.
At the start of our engagement
Make the reporting work for the way you operate.
I review the financial and management reporting you already have: what it tells you, how it’s prepared, who reviews it and where work is being duplicated.
Then I recommend practical improvements to the quality of the information and the controls around it. Your time is limited. The aim is to give you a clearer picture and stronger oversight while simplifying the work it takes to get there.
- 01 / Prepare
Review the draft P&L.
I work through the draft P&L line by line, review expense changes and identify what needs an explanation. You don’t have to do that first pass yourself.
- 02 / Clarify
Work with your bookkeeper.
I take the questions to your bookkeeping team, review the explanations and follow up on unresolved items. You don’t have to manage that back-and-forth. Your bookkeeping team handles the accounting and corrections.
- 03 / Decide
Review the business with ownership.
We use our time together to discuss what matters in the P&L, identify opportunities and agree on strategies to act on them. You stay involved in the decisions, with the review and preparation already done.
We agree on the reporting inputs, timing and scope before starting, including how we handle unresolved questions and additional work.
What we work on together
Turn the monthly review into operating decisions.
The conversation goes beyond what happened last month. We look for opportunities to expand margins, control expenses and give your managers a clearer focus.
Illustrative reviewInvented figures
What changed this month?
| Expense | Prior | Current | Change |
|---|---|---|---|
| Utilities | $2,800 | $3,450 | +$650 |
| Repairs | $900 | $1,700 | +$800 |
| CAM | $1,200 | $1,425 | +$225 |
The next question
Did the utility rate, usage or billing period change?
Budgets that guide everyday spending.
We develop budgeting strategies for variable expenses, with practical targets tied to sales and operating conditions. Managers need a useful spending plan and a way to see when they’re off track.
Keep recurring expenses in view.
Utilities, repairs and maintenance, common-area maintenance charges and smallwares can be easy to overlook. We monitor changes, ask for explanations and identify what needs follow-up.
Follow up on unexplained differences.
We work through questions with your bookkeeping team, including cash differences and adjustments within the agreed review scope. You should understand what changed, why, and what still needs attention.
Additional services · Separately scoped
Support for the bigger decisions and projects.
When you need more than the core monthly review, we can agree on a separate project, scope and fee.
Annual budget preparation
Build the annual budget around your operating plans, assumptions and priorities.
New-store opening support
Budget preparation and management for the opening, including lender funding packages.
Lender management & negotiations
Support lender relationships, financing discussions and negotiation of business terms in lending documents.
Other business negotiations
Bring an experienced financial and operating perspective to ad hoc negotiations and decisions.
These projects are additional to the core monthly service. Budgeting strategies discussed in the monthly review are distinct from preparing a full annual or new-store budget.
Help that fits your business
CFO experience.
Without a full-time hire.
You may need experienced help without needing another full-time executive. Fractional support gives you a defined working relationship focused on your restaurants and the decisions that need attention.
We agree on the work and the fee before starting. My focus is on changes that matter financially—and that your team can actually carry out.
Talk through the fit and costThe right tools for the work
You can’t make french fries
without a fryer.
Even an experienced craftsman is constrained by their tools. Running a restaurant is no different. Restaurant systems often leave the numbers you need scattered across reports, logins and spreadsheets.
Savnt brings operating numbers from your connected systems together and puts them at an operator’s and CFO’s fingertips. Focused reports arrive in your team’s inboxes, so the numbers become part of the operating routine.
Delivered to your inboxDaily report
Daily operating snapshot
Illustrative Savnt report · Demo data
| Metric | Prior day | Week to date |
|---|---|---|
| Net sales | $4,050 | $28,350 |
| Sales vs. prior year | +4.2% | +3.6% |
| Actual labor | 22.8%Needs attention | 21.4%Watch |
| Scheduled labor | 20.0% | 21.0% |
| Sales per labor hour | $105 | $105 |
Start with a conversation
What haven’t you had
time to get to?
Tell me about your restaurants, what’s worrying you, and the questions that keep getting pushed aside. Let’s see where I can help.