Since December 2025, MK Hospitality has provided a long-term consultancy retainer to an independently owned quick-service restaurant in Ireland. A scratch-cooking concept built on smash burgers, chicken tenders and hand-cut chips, made fresh to order with nothing frozen. At the client's request, this case study is presented without identifying detail.

A weekly financial flash report gave us the visibility to identify where payroll was being lost and track it week by week, the actual gain came from smarter rostering and kitchen efficiency work, guided by that reporting, which took payroll from 38.44% to 26.29% of revenue in three months. Working with our culinary consultant, we reinvented kitchen production across the full menu and built it into a kitchen production manual so the standards hold on every line. Across the kitchen, gross profit rose 5 points, waste fell 75%, and prep hours fell 50%. Within that, the side dish range moved from a basic, low-attention offering to a considered part of the menu, with side dish sales up 40%. We also moved HACCP records from paper to digital, and consolidated the supplier base from 10 down to 4.

Revenue grew 20% year-on-year over the same period, driven by marketing and by the reinvented side dish range.