I’ve run the floor you’re trying to fix.

Most restaurant owners don’t have a margin problem. They have a visibility problem — they can’t see exactly where the money is leaking until someone forensically breaks it down for them. That’s what I do.

I’m Alex Cedeño, founder of A1 Consulting Partners. I started out as a crew member and line cook, worked my way up to shift lead, then kitchen manager, and eventually General Manager. From there I took my talents to another concept as GM — and ended up running the highest-volume, #1 location in the country.

I’ve run slow restaurants and busy restaurants, taken over the worst-performing locations and been part of the tightest operations out there — all while juggling call-outs, equipment failures, labor expectations, staff habits, health inspectors, and everything else that never shows up on a P&L.

That’s why my approach isn’t theoretical. When I walk into your restaurant, I’m looking at your prime cost, your labor schedule, your menu pricing, and your line operations the same way I would if it were my own money on the line — all while executing, implementing systems, and building culture with your team.

What I help operators with:

If your margins feel tight and you’re not sure exactly why, that’s usually the first sign something structural needs a second set of eyes. Let’s talk about what’s actually happening in your numbers.