Six distinct services, each targeting a specific leverage point in venue performance. All delivered personally, with no delegation.
A 50-point scored assessment of your operations — labour, service standards, cost controls, margin gaps, and guest experience. Not a vague review. A documented analysis of exactly what's wrong and what to fix first.
Beverage is where most venues leave the most money. Pour costs, GP margins, menu structure, staff behaviour, waste — it adds up fast. This engagement fixes it.
A well-run beverage program can mean tens of thousands in recovered margin annually. Most venues know their margins are soft. Few know exactly why.
The decisions you make before you open are the hardest to reverse. Build it right — from concept alignment to opening week execution.
Pre-opening is the highest-leverage period in a venue's lifespan. The operational infrastructure and service culture you establish here will define your performance for years.
Short, high-impact training for front-of-house teams who want to be exceptional at their craft — not just compliant with a manual.
Built around specific performance problems — upselling that doesn't happen, complaints that escalate, service that's inconsistent shift to shift.
Not sure where the problem is? Start here. 12 questions across the six areas where venues most commonly lose margin — stock variance, pour costs, ordering, wastage, stocktake, and recovery.
Your result identifies the highest-risk areas in your operation and tells you whether a full SENTRIX ST examination is warranted. Free, instant, no sign-up required.
No pitch, no obligation. We identify the highest-leverage area and map the right engagement from there.
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