Chicago's Top

Restaurant Consulting & Events Group

We Bring Business to the Next Level!
Our Consulting Services
Improve Your Profitability
One of the fundamentals of our success is to provide the client with restaurant consulting services that exceed their objectives. Identifying what the client needs vs. what the client wants enhances long-term and lasting success. It is this focus that has made us one of the top restaurant consulting firms in the United States.We offer a wide range of restaurant consulting services that focus on specific objectives and value with measurable outcomes. Whether you are planning a new restaurant start up, franchising, or are looking to improve the profits of an existing restaurant, we have the expertise to improve your profitability or to make your new restaurant a success.
Restaurant Consulting Services
We offer a number of services for both new and existing restaurants, designed to either get your restaurant up, running and bringing in revenue fast or increasing your profitability, efficiency and customer loyalty.  All of our services are customized to meet your restaurant's unique needs and budget.
Restaurant Start Up Services
We offer a full start up package that includes all restaurant-consulting services from concept development to grand opening. This is a very extensive program that permits us to be involved in every aspect of the development process.
Management and Employee Training
People is what makes a business successful. Our extensive experience in hiring and training large and small groups of individuals, as well as managerial development, makes this daunting task manageable.
Menu Development
We have a full service culinary staff and our Chef has over 35 years of industry experience. We can create new menu concepts or freshen up an existing menu concept.
Two-Day Analysis
Two days of intense problem solving with one of our consultants. A value packed consulting project with minimal investment.
Personal Coaching
The Personal Coaching Program is three months of unlimited access to us by e-mail, phone, fax, etc. We can meet in person, as well, if convenient. We help owners/operators with any issue that is affecting the performance/profitability of their restaurant. We offer on-site coaching as well.
Menu Development
We have a full service culinary staff and our Chef has over 35 years of industry experience. We can create new menu concepts or freshen up an existing menu concept.
Our Philosophy

At Bottom Line Profits Restaurant Consulting, we work to improve your operating conditions - Increase Your Return on Investment.  Whether you are looking to turnaround an existing restaurant or for expert assistance with the start-up of a new one.

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Frequently Asked Questions
Can you tell me more about Bottom Line Profits?

Bottom Line Profits is a restaurant consultant firm serving the Chicago Metro area. No one can advise you as well or grow your profits as large, and if you give us the chance, we’ll show you why! Here at Bottom Line Profits, we take a personalized approach to consulting. We don’t give you the same cookie-cutter advice you get everywhere, we closely examine how your restaurant works and give custom solutions so your business runs smoothly. Our team is comprised of experienced experts who know how to increase profits, particularly in the restaurant business. If your business is in trouble, or if you want to grow but don’t know how - call Bottom Line Profits. We also assist with new restaurant start up projects as well. From start to finish, through concept creation to design and flow, we are skilled at working with you to guide you through the difficult aspects of new business. We can work with your architects to help with the design of your restaurant based on its concept and menu so it works for you and not what the architect gives you. It’s always better to have an experienced restaurant consultant with your design so you’re not having to adjust your concept to what is on the drawing plans.

How much inventory should I keep on hand?

The answer to the question is simple. As little as possible. Unused inventory sitting on shelves is also referred to as sleeping money. Meaning, money that could be used in more productive ways. The point is, you don’t want to convert your liquid cash to food inventory if you can help it. The more frequently you get deliveries from your suppliers, the fewer inventories you must keep on hand. Furthermore, your food is more fresh and healthier for production.Inventory control is basic “cash management.” Minimizing your inventory increases the liquidity of your restaurant. Purchases should be tied directly to sales and not storage capacity or some par-stock level based on the maximum usage plus a safety factor.
Remember…Inventory is Cash. If you're in need of a restaurant consultant, contact us today!

Finding the right vendors

When dealing with vendor’s the “best” price is not necessarily the “lowest” price, but rather the price that provides you with the best overall value. Value is a feeling that one has received his or her money’s worth in terms of quality, quantity, and service.The disappointment and dissatisfaction you face from realizing that you have purchased an inferior product or service remains long after the brief exhilaration from having paid a cheap price. And in the case of a restaurant customer, the taste of a bad meal lingers long after the initial satisfaction of redeeming a two-for-one coupon.You Get What You Pay For!

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