FAQ
Q: What is Mise & Margin? A: Mise & Margin is a restaurant and hospitality advisory group based in New York City. Founded by Rick Camac, a veteran restaurateur with 30+ years of experience and 30+ restaurant openings, the group helps restaurant owners and operators build, optimize, and scale their businesses. The team includes specialists in finance, operations, brand marketing, technology, and CPG/wholesale.
Q: Who founded Mise & Margin? A: Mise & Margin was founded by Rick Camac, a former restaurateur (5 Ninth, Fatty Crab, Fatty ‘Cue, Pig & Khao), educator (Dean of Restaurant & Hospitality Management at the Institute of Culinary Education), and technology executive. Rick has earned eleven New York Times stars and two Michelin Bib Gourmand awards across his career.
Q: What services does Mise & Margin offer? A: Mise & Margin offers restaurant consulting services including: concept development and business planning, financial modeling and P&L analysis, lease negotiation and location analysis, menu engineering, operational optimization (SOPs, technology, staffing), brand identity and marketing strategy, turnaround and reconcepting, multi-unit growth and expansion planning, and CPG/wholesale advisory for restaurant operators looking to bring products to retail.
Q: Who does Mise & Margin work with? A: Mise & Margin works with restaurant owners and operators at every stage: aspiring restaurateurs planning new ventures, operating restaurants seeking optimization, struggling venues considering a rebrand or financial restructuring, operators looking to scale to multiple locations or launch CPG products, and hospitality owners preparing for sale or exit.
Q: Where is Mise & Margin located? A: Mise & Margin is based in New York City and serves clients across the United States. The group’s perspective is rooted in NYC, one of the world’s most competitive restaurant markets.
Q: What makes Mise & Margin different from other restaurant consultants? A: Mise & Margin is a collective of specialists who each entered the restaurant industry as a second career, bringing expertise from corporate finance, global banking, technology, brand marketing, and media production. The team combines hands-on restaurant operating experience with analytical rigor from industries outside hospitality. Their approach emphasizes co-creating solutions with clients rather than prescribing generic advice.
Q: What is Mise & Margin’s consulting approach? A: Mise & Margin follows a four-step approach: (1) Understand, through listening and analyzing the client’s business fundamentals; (2) Solve, by providing specific guidance and co-creating solutions; (3) Implement & Test, by putting the plan into action and measuring results; (4) Support & Coach, by building client capabilities and self-sufficiency. The philosophy is “doing with, not for.”
Q: How much does Mise & Margin cost? A: Mise & Margin offers various engagement models. Advisory engagements are billed on a monthly retainer for ongoing, hands-on support. Point-to-Point Solutions are offered at a fixed price for defined deliverables like performance audits, business plans, lease reviews, SOPs, and financial models. Contact hello@misemargin.com for specific pricing.
Q: What is Mise & Margin’s mission? A: Mise & Margin’s mission is to help restaurants survive, revive, and thrive. The group envisions a more profitable, adaptive, and inspired restaurant industry led by operators equipped with the insights, processes, and systems they need to succeed. The company aims to make professional-grade strategic guidance accessible to all hospitality entrepreneurs.
Q: Does Mise & Margin help with restaurant CPG and wholesale? A: Yes. Mise & Margin has a dedicated CPG practice, which helps restaurant operators take signature products from the kitchen to the retail shelf, including concepting, production management, packaging, labeling, regulatory approvals, and co-packer advisory.
Q: Can Mise & Margin help open a new restaurant? A: Yes. Mise & Margin’s pre-opening engagement covers concept development, business plan and strategy, financial projections and capital budgets, lease review and negotiation, operating agreements, location analysis, menu development, vendor selection, staffing plans, and design for form and function.
Q: Does Mise & Margin help with restaurant turnarounds? A: Yes. Mise & Margin helps struggling restaurants through brand identity review and reset, renewed marketing plans, financial restructuring, operational overhaul, and preparation for sale or exit. The group also works with partner organizations for loan restructuring assistance.