Restaurant management and consulting · Dunedin, Florida
Hospitality operators who run businesses, and fix them.
The Feinstein Group is a family-owned restaurant management and consulting company in Dunedin, Florida, here since 2014. We run five restaurants and bars with more than 200 awards between them, and founders Zach and Christina Feinstein were named to the Tampa Bay Business Journal's 40 Under 40, the first couple ever selected and the first restaurateurs in years. We run restaurants, bars and F&B programs for owners who would rather not, and we help restaurants, sports venues, franchise systems and other businesses make more money and become better places to work: lower turnover, happier teams, stronger managers and a culture guests can feel.
Here for dinner? Book a table at The Black Pearl, The Living Room, Sonder Social Club or Highland House.
Our restaurantsRestaurant & F&B management
Don't want to run it? We will.
We take over day-to-day operation of restaurants, bars, clubhouses and food halls, plus concessions and full F&B programs for sports complexes, stadiums and event venues, with the same team and systems that run our own award-winning rooms. You choose how we get paid.
Management fee
You own the P&L and keep the upside. We run it for a set fee, with an optional incentive tied to the results you care about.
Performance partnership
We take the majority share of the bottom line and carry the operating risk with you. If it doesn't make money, neither do we.
Lease or revenue share
We take on the operation outright and pay you rent or a share of revenue. Predictable income, no operating headaches.
Run a venue? Concessions are where most venues leave the most money on the table. Venue and concessions management
Sound familiar?
Most owners don't call us for advice. They call because something's broken.
- You need someone to just run itManagement
- Sales are down and nobody can tell you whyTurnarounds
- Food cost keeps creeping upCost control
- Labor is eating the profitCost control
- Your GM interviewed great and can't fix a P&LLeadership
- The concession stand is busy and still loses moneyVenues
- You're opening something and want it right the first timeConcepts
- You're buying, selling or signing a contractDue diligence
- Your SOPs live in one person's headSystems
- You get your numbers weeks too late to act on themSystems
- Revenue is growing but profit isn'tAny business
- Overhead keeps creeping and nobody owns itCost reduction
What we do
Management and consulting from people who still work the floor.
We're not a firm that's never signed the front of a paycheck. We price menus, count inventory, build schedules, train managers and stand at the host stand on a Saturday. And every fix we design is built to either run itself from that day forward or make the problem disappear for good.
Restaurant & F&B Management
Own a restaurant, golf club, venue, hotel or food hall? We'll run it for you, for a fee or for a share of the bottom line.
Management TurnaroundsRestaurant Turnaround Consulting
For the restaurant that's losing money, losing guests, or both. We find the leaks, fix the order of operations and stay until the numbers move.
How we fix restaurants ProfitFood, Beverage & Labor Cost Control
Prime cost, actual vs. theoretical, recipe costing, menu engineering and labor models that hold up on a Friday night.
Get your costs back Sports & venuesSports Venue & Concessions F&B
Concession menus, equipment packages, speed of service, sponsorship deals and full F&B programs for sports complexes and stadiums.
Venue F&B OpenConcept, Menu & Opening Support
Fine dining, cocktail bars, event venues and food halls. Concept, menu, recipe cards, kitchen equipment and opening playbooks.
Concepts and menus PeopleManager Assessment & Training
Find out what your managers actually know, then train the gaps. Service systems, GM hiring and accountability that sticks.
LeadershipRestaurant Systems, SOPs & Reporting
The SOPs, recipe cards, training manuals, cost reports and dashboards that great restaurants run on. Built in days, not months.
Operations, FP&A, Six Sigma & CapEx Planning
For franchise systems, gyms, chiropractic and medical practices, service businesses, SaaS and any brick and mortar business. Cost reduction, process improvement and capital planning.
How it works
A simple process. Relentlessly executed.
Discovery
Data, data, data. Your P&L, sales and product mix, labor, purchasing, reviews, training records and anything else that tells the story.
Analysis
Every data set run through our proprietary analysis, side by side, until the real root cause shows itself. Not the symptoms. The cause.
FP&A
The fix, modeled in dollars. Upside and downside clearly defined before you spend a cent, so you know exactly what you're buying.
Scope delivered
Fixes designed to run themselves from day one, or to make the problem cease to exist. Built with your team, in your systems.
Weekly and monthly calls
Results tracked against the model, adjustments made fast, and an outside voice that keeps everyone accountable.
Results
Fast diagnosis. Faster results.
Every client we've ever worked with has been satisfied. Here's what that looks like in numbers from one recent engagement at a multi-outlet sports venue.
Who we work with
F&B is our specialty. Making money is the common thread.
- Independent restaurants
- Multi-unit restaurant groups
- Fine dining
- Craft cocktail bars
- Sports complexes
- Stadiums and arenas
- Concession stands
- Golf clubs
- Event and wedding venues
- Food halls
- Real estate owners and landlords
- Investors and buyers
- Franchisees and franchisors
- Gyms and fitness studios
- Chiropractic and medical practices
- Service businesses
- SaaS and tech companies
From a single chiropractic office to a $100 million franchisee, the work is the same: find where the money is leaking, fix the process, and build the numbers that keep it fixed. Based in Dunedin, Florida, working across Tampa Bay, Florida and nationally.
Meet the Feinsteins
Boardroom to bar top.
Most consultants have seen a business from one altitude. Zach has worked every one of them.
At Burger King, Zach took the company's worst district to its best and earned his Six Sigma through McKinsey. His playbooks became a department: Burger King built the SWOT Team (Strengths, Weaknesses, Opportunities, Threats) around them and sent him around the world to turn around some of the largest franchisees in the system. The method: connect data most people never put side by side, like the P&L, product mix, guest reviews and training records, to pinpoint the real root cause. Then trigger a proven protocol to fix it, fast.
Then he came home to Dunedin and built a portfolio of award-winning restaurants and bars that he and his wife Christina built together and still own: The Black Pearl, The Living Room in Dunedin and Wesley Chapel, Sonder Social Club and Highland House.
Christina has led TFG's branding and design from day one, winning design awards for Sonder Social Club and making every room shine on whatever the budget was. Zach finds the money; she makes the rooms people want to be in.
The macro view
Strategy, capital and P&L across global franchise systems, multi-venue portfolios and multi-unit operators.
The micro view
The ounce in a pour, the minute on a ticket, the line on an invoice. The detail most people never see.
Process at scale
Find the defect, fix it once, and roll the fix out to one location or a thousand.
On the floor today
Owner-operator of award-winning restaurants and bars, living the same problems his clients face every week.
Proof, not promises
We don't just advise. We operate.
The same eye for detail runs five award-winning restaurants and bars of our own. Here's the portfolio.
The Black Pearl
Twelve tables, French and New American, and more than 40 awards. Home of Chef Christopher Artrip.
Reserve and menus New American · Dunedin & Wesley ChapelThe Living Room
A little fancy. A lot of home. Scratch kitchen, live music and 29 Creative Loafing Best of the Bay wins.
Reserve and menus Craft cocktail bar · DunedinSonder Social Club
Dunedin's first craft cocktail bar, named best cocktail bar in Tampa Bay, with Spooky Social Club and Santa Social popups every year.
Reserve and drinks Restaurant & events · Dunedin Golf ClubHighland House
Lunch, dinner, weddings and more than 20 golf tournaments a year at the Dunedin Golf Club.
Reserve and eventsInsights
How to fix your restaurant, in plain English.
Straight answers on food cost, labor, sales slumps, concessions and hiring, from operators who deal with them every week.
How to fix a restaurant that's losing money
The order you fix things in matters more than the fixes themselves. Here's the sequence we use.
Why is my food cost so high?
Your food cost is five or six problems hiding inside one number. Here's how to find them.
Your restaurant sales are down. Here's how to find out why.
Before you spend a dollar on marketing, find out whether it's the market or your building.
Why your concession stand loses money
Busy lines don't guarantee profit. What sports venues get wrong about F&B.
Not sure what's wrong? Start with a free Health Check.
Answer a dozen questions about your numbers. We'll send back a short read on where we'd look first. No cost, no pitch deck.
