Operator-led capital for F&B & hospitality growth in Malaysia

F&B Playbook

Download the F&B Playbook Overview
What We Do
We help restaurant owners scale outlets with central kitchen leverage, tighter food cost, faster table turns, and a commercial engine that converts traffic into covers.
Central Kitchen & Procurement
01.
Aggregate volume, standardize specs, and secure pricing through structured vendor SLAs.
Menu Engineering & Pricing
02.
Measure contribution margin by item, promote heroes, retire laggards, and ensure consistent plating.
Channel Mix & Delivery Economics
03.
Optimize platform promos, build first-party ordering, and set packaging that protects quality and margin.
Labor Model & Scheduling
04.
Right-size staffing with productivity-based rota templates and certification ladders.
Kitchen Throughput & Line Design
05.
Remove choke points, refine KDS routing, and reduce ticket times at peak.
Menu Engineering & Pricing
06.
Measure contribution margin by item, promote heroes, retire laggards, and ensure consistent plating.
PROOF OF EXPERIENCE
We bring hands-on operating
experience with national casual dining
brands — including work alongside
Chili’s in Malaysia
Our focus is simple
Measurable unit economics, brand consistency, and a guest experience that scales
National F&B operations
Multi-outlet implementation
Proven cost and yield discipline
Brand and guest experience alignment
OUTCOMES WE TARGET
Where the
Numbers Move
2–4 pts
Food Cost
Better yield control and vendor discipline.
8–12%
Same-Store Sales
Menu mix optimization, LTO strategy, improved daypart performance.
2–4 pts
Faster Table Turns
Better seating strategy, pacing, and service design without hurting reviews.
24–36 Months
Predictable Capex Payback
By format, location type, and outlet design.
HOW WE WORK
Step one

{ Diagnostic }

( 2 weeks )
Site walk, menu and line study, data pull, and quick wins list.
Step two

{ Playbook Setup }

( 4–6 weeks )
Vendor specs, menu matrix, labor model, delivery plan, KPI dashboards.
Step three

{ Execution Sprint }

( 6–8 weeks )
Line tweaks, training, LTO launch, CRM and GBP hygiene, weekly flash P&L.
Step four

{ Scale & Repeat }

Rollout to next outlets with local trade-area adjustments.
CASE STUDIES
Casual Dining
Klang Valley
Delivery contribution improved with pricing and packaging changes.
Full case notes available under NDA
food cost
2–4 pts
Table turns
12%
Family Casual
Penang
Waste reduced below 1.5% of COGS after menu re-architecture and lunch express set.
Full case notes available under NDA
Same-store sales
10.4%
Table turns
12%
COMPLIANCE & GOVERNANCE
We maintain HACCP documentation, halal files, safety checklists, and supplier audits
Governance includes weekly ops reviews, monthly business reviews, and a structured corrective action tracker.
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Grow your restaurant with an
Experienced Operating Partner

National F&B operations
Multi-outlet implementation
Proven cost and yield discipline
Brand and guest experience alignment