I find the money your restaurant is already losing.

I'm Taylor Brewster, a restaurant cost consultant based in Dallas, working with independent restaurants across Dallas–Fort Worth and the surrounding areas.

I got into this work from the technology side of the restaurant business, helping operators set up commission-free online ordering. Sitting with owners and their delivery statements, the same thing kept showing up: hardworking restaurants quietly handing 25–40% of their delivery revenue to marketplaces, paying processing rates nobody had questioned in years, and getting billed for utilities nobody had ever benchmarked. The food was great. The margins were leaking.

So that became the job: go through a restaurant's statements line by line, show the owner what they're actually paying versus what operations like theirs should pay, and then fix it — through renegotiation, smarter plan choices, and a bench of vetted partner companies for zero-commission ordering, transparent payment processing, and energy procurement (Texas's deregulated electricity market is one of the best savings opportunities in the country, and most restaurants have never bid out their supply).

How I work

No retainers, no hourly billing, no software subscriptions. The audit is free: send one month of statements and I'll show you the gaps within about a week. If I find savings and you want them implemented, I'm paid from a share of what you actually save — which means if you don't save, I don't get paid. The full math is on the how I get paid page.

Why owners work with me

• I only touch the invisible costs first. Delivery fees, processing, utilities — cuts your guests, staff, and menu never feel.
• Everything is verified against real statements. No projections you can't check; the savings show up on next month's bills.
• It stays fixed. Rates creep back — I re-check statements quarterly so the savings hold.