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Profit Line Consulting - is a Full Service National Restaurant Consulting Firm, based in Los Angeles California and Frisco Texas, serving all of the United States and Canada. We service Quick Casual, Bars, Night Clubs, Food Trucks, Fine Dining, Casual Dining, and Fast Food restaurants. We specialize in successful Restaurant Start-Ups, Restaurant Turnaround, Profit Improvement, and Franchise Development. Testimonials.

Our featured client is "Sabor a Mi" located in Rancho Cucamonga, CA. Also, Di Campli's Italian Ristorante" located in Waco, Texas.  Click here to learn more about these new concepts. 

Email us today to recieve your FREE copy of our Restaurant Start Up Checklist.

Call Us Today For Your Free Consultation 866-903-5875 or contact Ron Santibanez at  

Our Philosophy is simple:


Improve Your Profitability

One of the fundamentals of our success is to provide the client with restaurant consulting services that exceeds their objectives. Identifying what the client needs vs. what the client wants enhances long-term and lasting success.  It is this focus that has made us one of the top restaurant consulting firms in the United States.

We offer a wide range of restaurant consulting services that focus on specific objectives and value with measurable outcomes. Whether you are planning a new restaurant start up, franchising, or are looking to improve the profits of an existing restaurant, we have the expertise to improve your profitability or to make your new restautant a success. Below is just a small list of some of the services we offer:

Read the current issue of "Ron's Tip Jar." 

10 Common Restaurant Start Up Mistakes (And How To Avoid Them)  


Tips for Restaurant Success
Do You Have a Food Cost Problem? Why Your Food Cost May Be Too High
How Often Should You Take Inventory? 12 Points to Consider When Conducting Employee Evaluations
Opening A Restaurant - The Mystic of Working Capital What is Your Objective?
How Much Does It Cost To Start A Restaurant How To Start A Restaurant
7 Ways To Control Food Costs How To Develop A Restaurant Business Plan
Major Points To Consider When Selecting Menu Items How Much Inventory Should You Keep On Hand?
Vendor's - It's Not Just About Price Seek Results.....Not Activities
Labor Cost Must Be Precontrolled Restaurant Start Up - The Menu

Restaurant Success Corner

How Much Does It Cost To Start A Restaurant?  This is the number one question I get asked.  Unfortunately, there is no easy answer.  It’s just like asking a car dealer, “How much does it cost to buy a car?” The answer is…it depends… There are many different types of restaurants; quick casual, full service, fine dining, take-out only, you get the picture. Are you going to lease or purchase?  Are you building from the ground up?  Is the space you are considering “restaurant ready” (that is, was it previously a restaurant?)  Is the landlord offering a TI allowance?  The major expenses in any tenant improvement on a leased space includes, HVAC, exhaust hood, electrical, plumbing, and grease interceptor/trap. Next you need to consider the interior finishes that are available. This includes counter tops, flooring, wall coverings, furniture, ceiling treatments, etc.  All of these can increase the cost of construction considerably. Another major cost to consider is furniture.          Read more on this topic 

Discover more Tips for Restaurant Success