Prime Cost Advisors
Restaurant Consultants · Texas

Know your true cost. Then build a better restaurant.

Our restaurant consultants go beyond the numbers. Real chefs who create menu items and collaborate on new concepts, plus operators who lower food and labor cost, tighten kitchen processes, train your staff and keep you compliant on safety, payroll and tips.

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Years of experience
25+
Years of experience
Locations served
50+
Locations served
Chefs on our team
Real
Chefs on our team
Chef Sergio Remolina, lead restaurant consultant at Prime Cost Advisors
Led by Chef Sergio Remolina

Culinary Institute of America chef instructor and former restaurant owner.

Watch · 44 seconds

Consulting that reaches the kitchen.

Meet our consultants and see how we help — from your true cost to new menu items, training and compliance. Captioned, so you can watch with the sound off.

How our consultants help

Seven ways we make your restaurant stronger.

Start with the numbers, then put them to work. Pick one area or bring us in across the whole operation.

  1. 01

    Helping you understand your true prime cost

    Prime cost — your food and beverage cost plus total labor — is the number that decides your margins. We break it down to the plate and the shift, so you know what every menu item and every hour really costs you.

  2. 02

    Create new menu items

    Our team includes real chefs who develop, test and cost new dishes that fit your kitchen, your guests and your margins.

  3. 03

    Collaborate on new concepts

    From a fresh idea to a refreshed brand, we work alongside you on the concept, the menu and the operating model behind it.

  4. 04

    Improve kitchen processes

    Prep systems, station setup and ticket flow designed for speed, consistency and less waste.

  5. 05

    Train your staff

    Hands-on front- and back-of-house training under real service conditions, with standards your team can keep.

  6. 06

    Evaluate safety compliance

    Walk-throughs of your food safety and workplace safety practices, with clear, practical fixes.

  7. 07

    Audit payroll & tip compliance

    We review pay rates, tip credits, tip pools and records so your payroll holds up to scrutiny.

Your consultants

Chef-level craft. Restaurant-level finance.

Sergio Remolina, lead restaurant consultant
Lead consultant

Sergio Remolina

Chef & Restaurant Consultant

Sergio is a chef, consultant and educator whose career spans Mexico, France and the United States. He pairs classical European technique and deep roots in Mexican cuisine with a disciplined focus on cost control, efficient operations and systems that make kitchens consistent and profitable.

  • Chef Instructor and Assistant Professor at the Culinary Institute of America, San Antonio
  • Former restaurant owner who took a concept from launch to break-even
  • Founder of Culinary Performance Consulting, advising restaurants, private clubs and food producers
Concept developmentMenu engineeringKitchen & service workflowFood & labor costScalable operating systemsTeam training

Great cuisine must be supported by strong systems.

Sergio's philosophy
Christi Soliz, restaurant financial consultant
Restaurant financial expert

Christi Soliz

Co-Founder & COO

A former restaurant owner who went on to build a long career in restaurant bookkeeping, Christi brings years of restaurant financial experience to every engagement. She digs beneath the books and POS data to uncover hidden discrepancies and overlooked cost drivers — so every operational change is built on your true numbers.

Read their full bios
How it starts

Three steps to a stronger restaurant.

  1. 01

    Free consultation

    Thirty minutes to talk through your restaurant, your goals and where things feel stuck.

  2. 02

    We look under the hood

    We review your numbers and your operation to find what's costing you — in the books and in the kitchen.

  3. 03

    We work alongside your team

    Menus, processes, training and compliance put into practice, with results you can measure.

Questions owners ask

Restaurant consulting questions owners ask.

What does a restaurant consultant do?
A restaurant consultant looks at your numbers and your operation together, finds what's costing you money, and helps fix it. With us that can mean costing your menu, developing new dishes, tightening kitchen processes, training staff or auditing payroll and tip compliance.
How can a consultant help lower my food cost and prime cost?
We cost every recipe to the plate, tie menu prices to your POS sales mix, track waste and ideal-versus-actual food cost, audit vendor invoices for price creep and missed credits, and match labor to your real sales by daypart.
Can you help with menu development or a new restaurant concept?
Yes. Our lead consultant, Chef Sergio Remolina, is a Culinary Institute of America chef instructor and former restaurant owner. Our chefs develop, test and cost new dishes and work alongside you on new concepts.
Do you only work with restaurants in San Antonio?
No. We're based in the San Antonio area and consult for restaurant owners across Texas, including Austin, Houston, Dallas and the Rio Grande Valley — in English or Spanish.
How is restaurant consulting priced?
Defined projects, like a menu refresh or a compliance review, get a fixed-scope proposal. Ongoing support is a flat monthly fee. Either way, it starts with a free consultation.
Will you train my kitchen and front-of-house staff?
Yes. We run hands-on front- and back-of-house training under real service conditions and leave your team with standards they can keep using.
Talk to a consultant

Let's look at your kitchen and your numbers together.

Book a free consultation, or chat with Tally any time to ask about menu development, training or compliance.

Book a free consultation