I’ve run the floor you’re trying to fix.
Before I audited restaurants for a living, I ran them — from the line to the general manager’s role. This is the path that got me here, and why it changes how I work.
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.
A1 Consulting Partners exists because I saw the same problem over and over across every concept I ran: owners and operators who were working harder than ever and still couldn’t tell you, with certainty, where the money was actually going. Not because they weren’t capable — because nobody had ever forensically broken it down for them. I started this firm to be the person who does.
What I help operators with.
Prime Cost Diagnostics
Find exactly where food and labor costs are bleeding — not a general estimate, a line-by-line forensic read of your actual numbers.
Operational Audits
Kitchen flow, FOH/BOH efficiency, waste — walked and observed on-site, not guessed at from a spreadsheet.
Menu Engineering
Price and design your menu to actually make money, based on real margin data instead of instinct.
Mystery Shopping
See your restaurant the way your customers actually experience it — service pace, accuracy, cleanliness, the whole visit.
Full Turnaround Strategy
For locations that are struggling — a complete blueprint and hands-on implementation, not just a report you file away.
A few things worth knowing.
I work with clients and teams in both English and Spanish — a real advantage in South Florida’s hospitality workforce, where kitchen and floor staff are often more comfortable communicating in Spanish.
A1 Consulting Partners is based in Miramar, FL, and works throughout South Florida’s restaurant and hospitality market — independent operators and multi-unit groups alike.
I don’t run diagnostics from behind a desk. If I’m advising on your kitchen flow or your labor schedule, I’ve walked it myself first.
Let’s talk about what’s actually happening in your numbers.
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.
Request your diagnostic