Your Questions, Answered

Yes. Our packages can stand alone or be combined into a larger consulting engagement depending on the restaurant’s needs. Some clients need one focused system, while others need broader operational support across labor, training, menu, inventory, financial clarity, marketing, and events.

Yes, depending on the scope, location, and project needs. Some work can be completed remotely through documents, calls, dashboards, and shared systems. Other projects may benefit from on-site observation, service flow review, leadership meetings, or rollout support. On-site work may affect pricing.

Yes. We work with first-time owners, new restaurants, existing restaurants, and restaurants preparing for growth, expansion, seasonal volume, patio service, or extended hours. For new restaurants, we can help build systems before problems become daily habits.

Yes. À la carte services are available when a restaurant needs one specific system or deliverable. This may include a labor audit, SOP development, food costing, inventory system, training program, event structure, website buildout, or marketing setup.

• Integrity — we do the right thing and communicate honestly.

• Stewardship — we help restaurants use money, labor, food, time, and people wisely.

• Service — we come alongside owners and teams to support, not just advise.

• Clarity — we make roles, systems, numbers, and expectations easier to understand.

• Partnership — we build with clients, not over them.

No. We provide operational financial clarity, not bookkeeping, tax preparation, legal advice, or certified accounting services. We can help restaurants track labor, COGS, prime cost, KPIs, profitability trends, and financial projections from an operational perspective.

We build the systems and guide leadership through rollout. Depending on the project, we may provide templates, checklists, dashboards, SOPs, training structures, meeting agendas, and implementation plans. Ongoing implementation support, staff training, or on-site management can be quoted separately.

We start with a consultation to understand where the restaurant is struggling most. From there, we identify the highest-impact starting point. Some restaurants need labor clarity first. Others need training, menu profitability, financial systems, marketing, or management structure.

The free consultation is a conversation about your restaurant’s current challenges, goals, and pressure points. We may discuss staffing, labor, training, food cost, menu performance, service flow, management structure, marketing, events, or profitability. The goal is to understand what is happening and recommend a practical next step.

Most fixed-scope projects take between 2 and 4 weeks, depending on the package and complexity. Larger projects, combined packages, on-site work, or broader implementation support may require a longer timeline.

Yes. Packages are designed around common restaurant needs, but they can be adjusted based on your operation. We can remove services that are not relevant, add à la carte services, or combine packages into a larger engagement.

Yes. Labor is one of our core focus areas. We can review labor usage, scheduling structure, staffing by volume, peak and off-peak coverage, labor-to-sales alignment, and role efficiency. The goal is to help restaurants schedule more intentionally and reduce guesswork.

Yes. We can help with food costing, menu pricing, menu engineering, recipe cards, prep systems, pars, batch sizing, kitchen efficiency, and menu profitability review. This is especially useful for restaurants that are busy but still not seeing enough profit.

Every restaurant is different. Pricing may vary based on restaurant size, number of departments, number of menu items, number of roles, existing documentation, urgency, on-site needs, and level of implementation support required. “Starting at” pricing gives a clear baseline while allowing the project to be scoped properly.

Yes. We develop practical SOPs for restaurant roles, shifts, departments, and workflows. These may include opening procedures, closing procedures, service standards, kitchen systems, FOH responsibilities, BOH responsibilities, management duties, and communication standards.

Our standard packages focus on building the training systems and guiding leadership through rollout. Direct staff training, on-site training sessions, or ongoing team coaching can be added depending on the project scope.

Yes. Through the Training & Staffing Package, we can help build hiring pipelines, interview systems, candidate evaluation tools, onboarding programs, and training flows. We do not typically act as an ongoing recruiting agency unless that is quoted separately.

Yes. We help restaurants build practical marketing systems around brand voice, social media planning, Google Business Profile optimization, Meta setup, paid ad planning, event marketing, influencer outreach, email capture, review generation, seasonal campaigns, and website buildouts.

Yes. Our Events Package can help with event calendar planning, event intake systems, ticketed event structure, private event menu planning, catering menu build-out, launch party planning, influencer tasting planning, music/event booking systems, and event staffing and marketing plans.

Mountains in Motion focuses on building usable systems, not just giving advice. We help restaurants create the structure behind daily execution: labor, training, SOPs, menu profitability, inventory, financial clarity, marketing, events, and accountability. The goal is to make the restaurant easier to run, easier to understand, and easier to grow.