Twenty years of running restaurants, bars, clubs and resorts, turned into the guides, tools and consulting that help independent operators run like the big ones.
Founder and operator
OpsEdge Hospitality is run by Rob Bruni, a food and beverage operator with twenty years on the floor, in the kitchen and behind the bar, who got tired of watching good restaurants lose money to problems that are fixable with a spreadsheet and a routine.
Everything on this site, the guides, the free calculators, the Playbooks and the consulting, is built from systems that ran real operations: private clubs, luxury resorts, a multi-outlet golf property, a three-hotel group, a 400-seat independent brewery and restaurant, and a passenger vessel serving up to 550 guests a cruise.
Most independent restaurants and bars do not fail because the food is bad or the owner does not work hard enough. They fail because nobody is watching three numbers every week, because the systems live in one manager's head, and because the statement that would have shown the problem arrives four weeks after the month it could have fixed.
Rob spent two decades fixing exactly that, usually as the person brought in to take over an operation where food, beverage and labor costs were all over target. The method was the same every time: get the numbers weekly instead of monthly, put a cost card on every plate and a count sheet on every bar, schedule to a forecast, write the checklists with the people who use them, and run a Monday meeting from the log. It is not complicated. It is just consistent, and almost nobody has the time to build it from scratch while running shifts.
OpsEdge packages that method so you do not have to build it from scratch. The free guides explain it. The calculators show you where you stand in two minutes. The Playbooks and Excel toolkits are the actual working documents, ready to open on Monday. And for operators who want a second set of eyes, the consulting side does the same work on your real numbers.
Long-form guides on prime cost, food cost, pour cost, labor, inventory, recipe costing, menu engineering, the P&L, break-even, scheduling, checklists, the manager log and startup costs. Free calculators that put your numbers against the benchmark for your concept. No signup, no gate.
Read the guidesThe working documents behind the guides: weekly prime cost trackers, recipe cost card systems, bar inventory and variance workbooks, scheduling templates, opening and closing checklists, manager logs and an opening budget for new restaurants. One-time purchase, Excel and Google Sheets, built by an operator.
See the PlaybooksA $495 remote Prime Cost Review of four weeks of your real sales, purchases, inventory and payroll, with the three biggest leaks in dollars and a call to walk through the fixes. On-site operational audits and systems builds for restaurants, bars and clubs that want the whole method installed.
The Prime Cost ReviewEvery recommendation on this site comes with the formula, a benchmark and a worked example. If we cannot show you the math, we do not ask you to take our word for it.
The tools are designed to be used at 4 p.m. on a Tuesday by a manager who has a shift to run. Weekly, not monthly. One page, not twelve.
Chains have corporate finance teams. Independents have an owner, a GM and a chef. The whole site is built so a three-person leadership team can run like a much bigger one.
No jargon for its own sake. If a 22-year-old assistant manager cannot read a guide and use it the next shift, we rewrite it.
Owners and general managers of independent restaurants, bars, breweries and taprooms. Food and beverage directors at private clubs, hotels, resorts and golf properties. Chefs and bar managers who have been handed a cost target and no system to hit it. New managers in their first ninety days. And anyone opening a restaurant who wants to know what it will really cost before signing the lease.
If that is you, start with the prime cost guide, run your numbers through the free calculator, and read the guides in the order the hub suggests. If you want help faster than that, book a call.
Questions about a tool, a guide or your own numbers go straight to Rob. Email hello@opsedgehospitality.com, or book a free call to talk through where your operation is leaking money.
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