What works in the kitchen must work in the P&L.
A commissary should make every restaurant better and cheaper to run. We design and consolidate commissaries, engineer the menu items they produce, and bring food and labor cost under control at the restaurants, so what works in the kitchen also works in the P&L.
Your commissary can't keep up with the number of units you plan to open.
Prep is spread across several kitchens or buildings.
Food cost at store level keeps climbing.
Menu items look good but don't make money.
Relevant experience
Nacho designed and opened Lemonade Restaurant Group's commissary to support 120–130 restaurants and consolidated three buildings into one. He has developed menus for chains from 28 to 735 units.
Lemonade Restaurant Group · 2018–2020
Vice President of Supply Chain, Manufacturing and R&D
Everytable · 2020–2021
Vice President of Supply Chain, Manufacturing and R&D
Real Mex Foods · 1999–2010
Senior Vice President of Operations, Sales and Research & Development
Results achieved by Nacho Varela in executive roles.
Yes. Practical Solutions works with independent restaurants and supermarkets on food and labor cost, menus and recipes, as well as with multi-unit groups.
Often, yes. Nacho set up an outside sales program for Lemonade's commissary.
Build better. Operate smarter.
Plant design, equipment layout and start-up for USDA and FDA facilities, plus the quality, sanitation and compliance programs that keep them running.
Find the money hiding in your operation.
Labor scheduling, portion control, yields, KPIs and P&L discipline. The unglamorous work that turns a producing plant into a profitable one.
From recipe to production line.
Industrial formulation, batch sheets, COGS, nutritional analysis and packaging, so a recipe that works in the test kitchen works at production scale.
Share a few details about your operation and the outcome you need. We'll suggest the right starting point.
