Frequently Asked Questions

Why do I always feel profitable on paper but cash is still tight?
Profit doesn’t always equal cash. Timing of receivables, payables, and job costs can trap money in the system. During Bootcamp, we map your working capital cycle and show you exactly when and where cash gets stuck — so you can predict and prevent shortages before they happen.

How do I know if my jobs are actually making money?
Job costing is often guesswork without the right system. We implement clear models that separate labor, overhead, and materials. Within weeks, you’ll know exactly which jobs fuel profit and which ones drain it — no more surprises.

When should I bring in a Fractional CFO?
If your business generates $2M–$50M and you’re hitting decision paralysis around growth, lending, or pricing, the time is now. Most owners wait until it’s painful — but the earlier you build a financial roadmap, the faster you’ll scale with confidence.

Why do you require the 6-Week Bootcamp before ongoing support?
Because Bootcamp builds the foundation. It creates the systems we’ll refine in ongoing support — forecasting, pricing, KPIs, or kitchen operations. Without that foundation, ongoing work is just patching holes instead of building scalable solutions.

How long does it take to see results?
Many clients see cash flow clarity and immediate cost savings within weeks of Bootcamp. The bigger transformations — predictable profits, scalable systems, and confident decision-making — typically emerge within 3–6 months.

What kind of businesses get the most out of Guide CFO?
Small to mid-sized businesses in the $2M–$50M revenue range. Contractors, restaurants, manufacturers, IT firms, and service businesses large enough to need executive strategy but not ready to hire a full-time CFO or Executive.

Why are my food costs so unpredictable month to month?
Volatile costs usually come from weak purchasing procedures, waste, or inconsistent portioning. Our Chef Bootcamp establishes purchasing systems, inventory controls, and recipe standards that stabilize margins month after month.

How do I keep food quality consistent across staff and shifts?
Inconsistency comes from lack of systems, not lack of talent. We create prep guides, training processes, and leadership practices that ensure the guest experience is the same — every plate, every time.

What’s the difference between hiring a Fractional Chef and a full-time Executive Chef?
A full-time hire can cost $100k+ annually. With a Fractional Chef, you gain years of Culinary Institute-trained expertise — only when you need it. You get executive-level strategy and systems without the full-time overhead.