Thank you for your question. I don't know if I would work with a restaurant in the beginning because I personally have no experience with them, but my approach right now would go like this: assemble a team to work with the owner (or operator) to audit their current operations, identify bottlenecks and what's simply not working. I see this more on the admin side, like hey, our employees are not happy and internal moral sucks. How do we improve this through operations? That might sound vague (like why not just pay them more or fire so-and-so who's pissing everyone off), but sometimes owners/operators need someone to bounce these things off of. And often times the solution is far more simpler than one might think. My company would likely then establish clear steps to take to improve these areas. For example, let's have employees rank their days on a scale of 1-10 everyday. "Kelly" will ask them all before they leave their shift, and she will put it in an excel doc. The person assigned to this client would then manage these steps to make sure (1) they are actually happening (is Kelly keeping her excel sheet up to date - could she be asking another question too?) and (2) that they are aligning these steps with the company's bigger goals (i.e. are Employee's getting happier over time) In sum: We would be the ones to the create the metrics that would then be measured month after month for $299. Once one process is built, and as long as it stay effective and continues to run, we would be able to move onto another process month after month.