About
Your numbers have the answer. We help you find it.
We started Benchmark Sixty because too many great operators were losing money they didn’t know they had.
You are not the problem.
Restaurants are where life happens. First dates. Big games. Sunday dinners. The moments that matter most happen across your tables.
But behind those moments is an industry that grinds people down and eats margins alive. That’s not okay.
We built Benchmark Sixty because great operators deserve better data, better systems, and a real partner in their corner.
Streamline labor. Boost your margins.
Think differently.
Maximize efficiency. Protect your bottom line.
Protect people.
Accountability, clarity, and proven outcomes.
Profit by design.
Strategic, data-focused, and client-driven.
He’s reviewed more restaurant P&Ls than most operators see in a lifetime.
Jim built Benchmark Sixty after spending years on both sides of the restaurant P&L: as an operator, and as the person other operators called when the margins wouldn’t move.
The problem was almost always the same. Operators were measuring labor as a percentage of sales, which tells you how big your payroll is relative to revenue. It doesn’t tell you whether your team is productive. That gap is where the profit disappears.
He has advised 500+ restaurants across North America, Australia and Europe, speaks at Restaurants Canada’s annual RC Show, and has written two books on the methodology behind Benchmark Sixty.
- restaurants advised
- 500+
- continents
- 3
- books published
- 2
- years in the field
- 15+
Ready to optimize labor costs?
Book your Labor Profit Blueprint.
One 45-minute working session. A specific dollar figure. A plan to capture it. No commitment.