Restaurant development & consulting
Forty years of full dining rooms — put to work in yours.
Opening your first restaurant, refining an operation, or preparing to expand — we bring the systems, palate and numbers that built fifteen restaurants across California and Nevada.
Restaurants we've built and run
The same team, the same systems — proven across concepts from woodfired pizza to steakhouse and ceviche.
Why restaurants choose Prospect
We have stood on the line at 6:45 on a Friday. That is the whole difference.
For nearly four decades, Ladeki Restaurant Group has built, operated, and grown restaurant concepts across California and Nevada — Sammy's Woodfired Pizza, Toasted Gastrobrunch, Roppongi Restaurant & Lounge. Prospect brings that same real-world experience to independent restaurants, hospitality groups, and entrepreneurs who want practical guidance from people who have run the shift.
- 01Built by restaurant operators, not career consultants
- 02Hospitality-specific expertise, top to bottom
- 03Integrated consulting across every department
- 04Practical solutions and flexible engagement models
How we help restaurants
Seven practices, five divisions, one team. Engage what you need — they work together when you need more.
Restaurant Operations Consulting
Operational systems, training, guest retention and turnarounds — from an operator’s point of view.
Read more 02Culinary Consulting
Menu creation and engineering, recipe costing, kitchen design and opening management.
Read more 03New Concept Development
Concept, positioning and pre-opening plan for first-time owners and expanding groups.
Read more 04HR & People Operations
Payroll, onboarding, compliance and employee relations without a full in-house department.
Read more 05Marketing & Brand Growth
Branding, digital advertising, loyalty and grand openings that fill dining rooms.
Read more 06Accounting & CFO Advisory
Bookkeeping, CPA-reviewed statements, forecasting and expansion planning.
Read more 07IT & Technology Consulting
POS, payments, online ordering, networks and help desk support that keep service moving.
Read moreNot sure where to start?
Compare every service side by side.
All services
“Every restaurant has unique goals, challenges, and resources. Our services are tailored to fit your operation — not the other way around.”
How we partner
Through every stage of the restaurant lifecycle
Opening, refreshing, operating, expanding.
Opening
- Concept
- Kitchen
- Hiring
- Branding
- Launch
Refreshing
- Menu redesign
- Rebranding
- Operational improvements
- Guest retention
Operating
- Marketing
- Financial reporting
- Human resources
- Technology & POS
- Training
Expanding
- New locations
- Multi-unit systems
- Leadership development
- Financial planning
From the insights desk
How to price a restaurant menu without losing regulars
A costing method that starts with your recipe cards, not your competitors — and where menu engineering actually moves margin.
Read the articleRestaurant labor cost percentage: what good looks like
Benchmarks by service style, and the scheduling habits that quietly add three points to your labor line.
Read the articleA 90-day pre-opening checklist for first-time restaurant owners
Permits, hiring, training, tastings and soft openings, sequenced the way we run them for our own concepts.
Read the articleLet's get started
Tell us about your goals and we'll tell you honestly what we would do first — whether that's a single project or a long-term partnership.