Full room. Red numbers.
You're busy most nights and still missing budget, and nobody can tell you why. The money doesn't disappear on the P&L. It leaks during service: short-staffed shifts that slow the tables, waste, remakes, comps. By the time it shows up as red numbers, the story behind it is gone.
So you start guessing. A new menu. A discount. Another hire. Each guess costs money and none of them finds the wound.
How it works
A free intro call
15–20 minutes. You tell me what's going on, and we see if we're a fit.
Find the leaks
Start a month of coaching and your onboarding and full numbers audit are included free. We find exactly where the money's going.
Stop the bleeding, then grow
Regular check-ins, with my tools for costing, P&L, cash flow and labour included. I don't hand you a report and disappear. I check that every fix actually works.
MEET THE COACH
Guglielmo Polizzotto
I started in premium professional kitchens, where I learned to see every service through the numbers as much as the dishes. I added a degree in Financial Economics, and I'm now studying towards ACCA.
Years close to operations taught me how every choice in service hits the bottom line. And for an owner, the bottom line isn't just money. It's time. Every choice, every commitment, every investment shapes your life outside the restaurant. When you're in the weeds, good decisions don't come naturally.
That's the gap I close, between the kitchen and the numbers. I work alongside independent restaurant owners to build a budget or stay on one: looking at the numbers together and making clear, practical calls you can use in service tomorrow.
Rendered is new, and it's built for the gap most owners fall into. An accountant sees your numbers months later, after the damage is done. A consultant changes the menu and moves on before anyone checks if it worked. Software and AI give answers, but they can't see your kitchen. Rendered sits in between: someone who's worked the service, understands the numbers and follow through until the fix actually works.
What we work on
Cost control
Waste, remakes, comps and supplier prices that creep up while you're busy. We find the leaks and stop them.
Menu costing
Every dish costed properly, so you know what each plate really earns and where to price it.
Labour and cash flow
The right staff on the right shifts, and a clear view of the cash coming in and going out, so payday never catches you out.