ARE YOU PAYING TOO MUCH FOR YOUR “INDIRECT OPERATING EXPENSES”?
We know that—running a profitable restaurant isn’t easy. Margins are razor thin. Food and labor costs keep climbing. Rent and compliance don’t get any cheaper. Even if you’re busy, you might still be wondering where all the money is going. The answer might be in your indirect operating expenses—the “non-food, non-labor” costs that quietly chip away at your bottom line. These costs can easily account for 5 to 12% of your total revenue—and most restaurants don’t realize they’re overpaying.
We also know that your Team has more important things to do than to conduct a thorough audit and renegotiation of your business expenses; but that’s what Schooley Mitchell does, all day, every day. We optimize your expenses so you can focus on doing what you do best – delighting your customers.
And here’s the best part: you only pay on the savings we uncover . No savings? No fee. That’s our 100% performance-based model—and it’s risk-free. You are never obligated to take our savings recommendations.
Please register below for a 15-minute phone call to discuss which expense categories you want us to review as part of your complimentary cost analysis.


