Petrichor CFO

Fractional CFO for Independent F&B

Your restaurant should be making you more money.

You know how to run a restaurant. We know how to make it more profitable. Petrichor CFO is the fractional CFO team built exclusively for independent restaurants, bars, and coffee shops.

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$65M+ Gross Receipts Managed

20+ Years F&B Operations

25+ Years Accounting

Nationwide Fully Remote

Recent client result

16% Revenue growth

4.3 pts Prime cost drop

+7.8% Guest counts

Multi-location coffee concept, 6 months after menu repricing.

Chad Sheeks

Co-Founder, CFO

Jackie Kraft

Co-Founder, Controller

Sound Familiar?

The numbers don't lie. They just don't explain themselves.

Most operators feel this. You are doing real volume, running a real business, and still wondering where the money went at the end of the month.

I'm doing $2 million in sales and I don't know where the money goes.

My accountant just does my taxes. They don't help me run the business.

I haven't repriced my menu in over a year and I know I'm leaving money on the table.

I think my food cost is too high but I don't know how to fix it.

I want to open a second location but I don't know if I can actually afford it.

I'm working 70 hours a week and barely paying myself.

We built Petrichor CFO for exactly this operator.

Let's Talk

What We Actually Do

Your books tell a story. We help you read it.

Accounting tells you where you've been. Finance asks where you're going. Most operators in this industry only get the first half, which means they're always reacting to what already happened instead of getting ahead of what's coming.

Every engagement starts with clean, accurate books delivered on time. But that's the foundation, not the ceiling. The work is using those numbers: spotting the labor trend before it becomes a cash problem, identifying the menu items that are dragging down food cost, and building the picture of your business that lets you make faster, more confident decisions.

Our clients don't just get a monthly P&L. They get context, analysis, and a clear list of what to do about what they're seeing. Every month.

Accounting

Tells you where you've been, based on every decision you've already made.

Finance

Asks: if you change what you're doing, where does that take you?

We bring you both. Every month. In plain language.

Why We Are Different

We are not accountants who serve restaurants on the side.

We are hospitality operators who mastered finance. We have worked every station, from the dish pit to the line to the GM office. We have owned a concept, managed prime cost under pressure, and made payroll on a slow Tuesday.

That lived experience changes what we see in your numbers. Where another CFO sees a variance on paper, we see an over-scheduled Saturday crew, a vendor contract that has not been renegotiated in three years, and a menu that is quietly hemorrhaging contribution margin.

Most accountants can tell you what happened last month. Petrichor CFO tells you what to do about it, and we move with you, week by week, as the numbers respond.

15-20%

Gross revenue growth for engaged clients

5-15%

Net margin improvement, documented

$65M+

In gross receipts managed across multiple states

3 to 12

Locations, our sweet spot for independent operators doing $3M to $20M

We work natively in your tech stack

and more...

Results

Numbers that belong to real restaurants.

We don't deal in generalities. Every engagement gets tied to a dollar outcome. Here is what that looks like in practice.

Client Results: Multi-Location Coffee Concept

Revenue up 16%. Prime cost down 4.3 points. Pricing went up and so did guest counts.

This client came to us doing solid volume across three locations with prime cost running at 58%. We worked through their menu engineering and repriced strategically. In the six months that followed, revenue grew 16%, prime cost dropped to 53.8%, and their average order value climbed 8.4%. Guest traffic grew at the same time. That is the cleanest outcome a repricing can deliver.

+16% Revenue growth in 6 months

4.3 pts Prime cost improvement

+8.4% Average order value

+7.8% Guest count growth

"It's nice talking with someone that's educated in the industry that knows what's going on. Definitely a recommendation 100%."

Chef Isaac Eckstein

CEO, Eckstein Coffee Co.

"Chad has been very helpful and provided great insight to help us get and keep our business on the right track financially. Definitely recommend!"

Kari Thurber

Restaurant Owner

Services

The right level of support for where you are.

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Foundation

$1,300 to $2,800/month

Single location operators building a real financial foundation

Monthly bookkeeping and reconciliation
Monthly P&L review with executive summary
One advisory call per month

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Partner

$2,500 to $3,700/month

For operators ready to move from survival mode to intentional growth

Everything in Foundation
Monthly full accounting cycle
Weekly AP aging report and accounts payable oversight
Actionable reporting with clear next steps
Sales and use tax compliance and filing
Accounts payable controls and payments
Prime cost analysis

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Executive

$3,700 and up/month

For multi-location operators scaling intentionally

Everything in Partner
Regular CFO check-ins and strategic advisory
Cash flow forecasting
Quarterly menu pricing analysis
Monthly labor controls review
Average transaction size analysis
Vendor relationship guidance
M&A advisory and due diligence
Strategic growth planning

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Not sure which tier fits? Every engagement starts with a free discovery call that includes a 15-minute diagnostic so we can tell you exactly what your operation needs. All rates are based on your concept's size, complexity, and scope, and are discussed during that call. Pricing is negotiable. We also back every new engagement with a 30-day satisfaction guarantee: if you don't see value in the first month, we refund your first month's fee. Engagements require 30 days written notice to cancel. No long-term contracts.

Free Resource

27 places your restaurant is losing money right now.

Our 27 Point Restaurant Profit Leak Checklist covers every area operators overlook, with specific questions to ask and dollar values to attach to each one.

Food cost and waste Labor scheduling gaps Menu pricing structure Vendor relationships Operational cash flow

Get the Free Checklist