Understand the work.
Review the process, talk with the people doing it, and understand the problem before recommending changes.
About Ratio
Better systems for the work behind every service.
Ratio grew from a familiar pattern: different restaurants, many of the same operational problems. Its purpose is to help restaurants work better through data-driven standards and modern technology built around the people using it.
Why Ratio was built
The same problems kept showing up.
Across kitchens, Ratio’s founder saw recurring challenges: employee turnover, miscommunication between shifts, and waste that was difficult to track. Each restaurant had its own character, but many of the underlying problems were familiar.
Ratio was built to help change that. Clear standards give teams a shared way to work. Better data helps owners understand costs and spot problems. Thoughtfully chosen technology makes information easier to use in daily decisions.
The goal is a restaurant that runs more consistently: new employees have a clearer starting point, handoffs carry the information the next shift needs, and ordering and prep are grounded in what the restaurant actually uses.
Grounded in restaurant experience
Built from time in the industry.
Ratio helps restaurants make practical changes that work during service and that teams can sustain. The approach respects what makes each restaurant its own, drawing on nearly twenty years of hands-on experience in professional kitchens, executive-chef roles, and restaurant operations.
Based in Wisconsin, Ratio works with restaurants on site and remotely.
How the work is done
How Ratio turns insight into practice.
Give decisions a foundation.
Use menu costs, sales, inventory, and the team’s experience to set priorities and build standards that reflect the restaurant.
Leave the restaurant in control.
Document the work and explain how to use it, so your team can keep it useful after the project ends.
Stay independent.
Ratio does not receive distributor commissions. Recommendations are based on your restaurant's needs.
Start a conversation
Build a better way to run your restaurant.
Tell Ratio where you’re running into problems. Together, we’ll identify a useful place to start.