RSG Consultancy Group
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For restaurant & hospitality operators going independent

Bring the expertise.
We bring the website
and the software.

RSG Consultancy Group gives working restaurant operators a professional site and the same food-cost, inventory, and POS platform restaurants run on day to day — so your recommendations show up in the numbers, not in a report the owner reads once and closes.

Apply to join RSG See what's included ↓
Sample engagement — client view
Agan Palace Hotel · Kismayo, Somalia
Illustrative
Food cost
31.4%
▼ from 38.9%
Covers / day
214
Wastage
2.1%
Labour cost
27.8%
Wk 1 Wk 4 Wk 8
Synced from POS and inventory data — not typed up after the fact.
0
Practice areas covered
0
Platform, every engagement
Nairobi
Where RSG is based

The problem

Good operators become bad consultants — not because the advice is wrong

You've run kitchens. You can smell a 38% food cost problem off a supplier invoice before anyone opens a spreadsheet. But going independent usually means doing three unpaid jobs before the paid one: building a website, explaining your process with no software to show for it, and typing up a PDF the owner reads once and forgets.

RSG removes those three jobs. You get a working site under the RSG name, and the same operating platform your client's own team already touches — so the fix, and the proof it worked, live in one place instead of a slide deck.

31%

What you get

A practice, not a PDF template

Your website

  • A page at rsgconsultancy.com/you — live under the RSG name from day one, not a personal site you have to build and host yourself.
  • Your bio and specialties — setup & opening, cost control, kitchen ops, whichever practice areas you actually run.
  • Case metrics, not case studies — the food cost and wastage numbers your engagements move, pulled straight from the platform once you're running clients on it.
  • An inquiry form that reaches you — leads land in your inbox, not a shared one.

Your toolkit

  • Point of sale — orders, kitchen ticket routing, table and floor management.
  • Inventory & purchasing — stock levels, goods-received notes, supplier ledgers.
  • Recipe & food costing — live food cost % per dish, portion costing, not a costing sheet from three months ago.
  • Shifts & labour — shift reconciliation, attendance, labour cost %.
  • Reporting — P&L, wastage, sales trend, exportable straight into a client report.
  • One login, every client kept separate — nothing from one engagement leaks into another.

Where you can work

Eight practice areas, backed by the platform instead of a template

A

Setup & opening

Feasibility, kitchen layout, startup budget, menu pricing, opening-week runbooks.

B

Operations consulting

Daily operating procedures, department responsibilities, shift management.

C

Food cost & control

Recipe costing, portion control, purchasing controls, wastage tracking.

D

Menu engineering

Selling price calculation, profitability analysis, portion sizing, menu structure.

E

Kitchen & back-of-house

Kitchen workflow, food safety, production planning, head chef procedures.

F

Service & guest experience

Service sequence, order-taking, POS procedures, complaint handling.

G

Staff training

Role-based training for managers, waiters, cashiers, chefs and storekeepers.

H

SOP development

Documented, versioned procedures handed to the client's own team, not a binder that sits on a shelf.

Who you're working with

Meet RSG

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Proof, not promises

Real operators RSG has worked with

Loading recent engagements…

How it works

From application to your first engagement

01

Apply

Five minutes. Tell us what you've actually fixed, not just where you've worked.

02

Review

We check for real operating experience — a shift you've reconciled, a supplier you've pushed back on.

03

Onboard

Your rsgconsultancy.com page goes live and your platform login is issued.

04

First engagement

Take on a client under the RSG name, with the toolkit already backing you up.

Who we're looking for

Operators first, consultants second

  • ✓Restaurant or hospitality GM with direct P&L responsibility.
  • ✓F&B or operations manager who has run more than one site.
  • ✓Executive chef who has managed food cost and a full kitchen team, not just a pass.
  • ✓Hospitality graduate with real floor or kitchen hours, not classroom-only experience.
If you've never actually reconciled a shift or argued with a supplier over a short delivery, RSG isn't the right fit yet — and that's fine. Come back once you have.

Apply

Apply to join RSG

Five minutes. Tell us about your operations background — the practical kind.

Goes straight to the RSG team — or opens your email app if we can't reach the server.