Beit Sara

Beit Sara Achieves 50% Sales Growth Through Operational Excellence.

Beit Sara is a Levantine eatery & café in Downtown Beirut, blending “jar-to-plate” dining with artisanal retail. In 2024, Beit Sara engaged Scope & Co. on a 12-month operations consultancy to streamline management, rebuild systems, and prepare for expansion. This case study outlines the first six months of the engagement, what was implemented and the interim impact to date, including a 50% increase in sales.

Operational Improvements Implemented (Months 0–6)

Management Accountability & Oversight
We assumed upper-management oversight, installed weekly KPI reviews (sales, COGS, labor, retention), and put structured reporting in place so leadership manages by numbers—not anecdotes.

Comprehensive Audit
A silent, end-to-end audit mapped FOH/BOH workflows, service gaps, scheduling, cash control, and supplier spend. Findings defined a clear, time-bound action plan.

Leadership Upgrade
We recruited and onboarded a seasoned FOH Manager and Kitchen Leader, set interim leadership during transition, and clarified lines of accountability across departments.

SOPs & Checklists
Deployed role-based SOPs covering service standards, kitchen prep & pass, opening/closing, cash handling, and EOD reconciliation. Added daily/weekly checklists and simple performance trackers.

Scheduling Optimization
Rebuilt the rota around demand curves (morning coffee, lunch rush, evenings) with proper break coverage and rest days—reducing understaffing at peaks and excess labor at troughs.

Training & Team Development
Delivered targeted training on service etiquette and upselling, hygiene/food safety, cash handling, and reporting. Introduced department channels for faster feedback and accountability.

Quality Control & Monitoring
Instituted mystery guest checks and 2–4 weeks of post-implementation shadowing to refine SOPs in the wild. Established bi-weekly onsite reviews and remote dashboards.

Supplier Management & COGS Control
Standardized ordering, built a supplier directory, added receiving/quality-control checklists, and switched/renegotiated suppliers to lower COGS without compromising quality.

Menu Engineering & Development
Introduced new sandwiches and trend-forward releases with engineered pricing and controlled portioning. Positioned best-sellers to lift average check without slowing the line.

Expansion & Auditing
Launched an ongoing expansion-readiness track: periodic audits of people, product, process, and cash, plus an operations pack (SOP compendium, training playbooks) for multi-site scalability.

Key Results and Outcomes (Interim — Month 6)

+50% Sales to date, driven by stable execution, best-sellers, and structured upselling.
Lower COGS, healthier margins via supplier switches, tighter purchasing, standardized recipes, and waste control.
Zero team turnover so far—schedules, SOPs, and coaching lifted morale and consistency.
Higher customer retention with more repeat visits and stronger word-of-mouth.
Cleaner books & visibility thanks to daily closes, weekly reporting, and KPI-based management.

“We stopped firefighting. The team knows exactly what to do, and our new menu items fly. It finally feels like a business that scales.” — Sara, Owner

At Month 6 of a 12-month mandate, Beit Sara has transformed its operating foundation, +50% sales, lower COGS, zero turnover, and stronger retention while building the systems, leadership, and documentation required to scale. The next six months focus on expansion readiness and reinforcing a prestige position in the hospitality sector.