Operator-led restaurant consulting for Palm Beach County multi-unit groups, from Jupiter and Worth Avenue south to Delray Beach and Boca Raton.
The Palm Beach year runs from Thanksgiving to Easter. In those months the seasonal residents are back, the island is booked, and a good operation makes most of what it will make all year. Then the calendar turns, the island empties, and everything the winter earned has to carry a long, quiet summer.
Cut the roster too hard in June and you hand your most seasoned people to the year-round country clubs, which are recruiting them the moment your schedule thins. Carry a season-sized team through August and the payroll erases the winter.
Add a white-glove guest who notices the difference between a veteran server and a summer fill-in immediately, and the Palm Beach discipline is clear: an operation built to scale down on schedule without coming apart, and to scale back up in November with the standard intact.
Who runs it
RANGE was founded by Jon Peck, who spent twenty years running multi-unit restaurant groups: eight brands built and scaled, twelve openings across six concepts in three years, and more than $100 million of annual P&L owned.
Why RANGE
Built for the full calendar
The June schedule should be read by someone who has answered for a multi-unit group’s labor line.
A plan that does not account for who keeps that team through the summer is worthless on delivery. Your team builds the systems with us, and each one has to hold on the summer schedule, not only the winter one.
Tell us what’s breaking.
Thirty minutes with Jon. The fastest way to find out whether RANGE can help.
Book a call with Jon (opens in a new tab)When groups call
The winter funded the expansion and the summer is unfunding it
A strong season tempts a second location, but a group that expands on the strength of one great winter, without a system built to cross the trough, finds two locations losing money through the summer instead of one, and next season’s profit already spent.
We build the labor and cost systems that hold through the summer before growth doubles the seasonal risk, so the second location compounds the winter instead of deepening the summer.
Your locations run different years
The island restaurant makes its year December through March; a Delray or Boca location keeps more of its summer; Wellington compresses into the equestrian window. Each one has to be judged against its own calendar.
We measure each unit against the season it lives in, then rebuild the operating discipline where the gap is real rather than seasonal.
The service standard is you, and the clubs are hiring
This guest notices who is serving them, and today the standard holds because you are in the building.
A captain can leave mid-season here. Each captain and lead server trains a successor through the summer, so the standard the island expects does not leave with one person.
For investors
What does this platform look like in August?
A Palm Beach platform’s winter numbers can look excellent and still hide the two things this county tests: a labor model that loses money from Easter to Thanksgiving, and a roster the clubs will recruit out from under a new owner.
We read what survives the trough, unit by unit.
How the engagement runs in Palm Beach
Most of the engagement runs on a weekly cadence, wherever you are: the numbers, the scorecard, the standing call with your managers. Time on site is scoped to what the work needs and built into the fee, never metered on top.
What earns a trip here is August: the island is empty, and the visit shows who is still on the roster and what the summer schedule protects. Dallas–Fort Worth is a direct flight.
The season and the guest set the terms here
Read each town by two things: how much of its year the winter makes, and how much of its guest stays for the summer.
Palm Beach & Worth Avenue
Old-money island dining and ultra-high-end retail, where private clubs set the service bar and the guest expects to be known. Check tolerance is nearly unlimited and the margin for error is not. One off night travels through a small, connected community.
West Palm Beach & Clematis Street
The mainland’s growing downtown, with Rosemary Square and a wave of finance-and-corporate relocations bringing a younger, year-round guest and expense-account spend. A steadier daypart mix than the island’s, and rents climbing to match.
Delray Beach & Atlantic Avenue
A walkable dining-and-nightlife strip: a mix of tourist, seasonal, and local, with energy in season and a sharp drop after. The winners give the seasonal crowd a reason to come back in May.
Boca Raton & Mizner Park
Affluent and more year-round than the island, with gated-community money and retail-anchored dining. A guest with endless choice who rewards the same good night over novelty.
Jupiter & Palm Beach Gardens
Waterfront and golf-corridor affluence, more relaxed but no less demanding, with strong seasonal swings and a family-and-retiree guest that expects steady quality.
Wellington
The winter equestrian season drives an intense, compressed demand spike and then recedes: a market that can make a large share of its year in a few months.
If this is the problem, bring it.
Thirty minutes with Jon. The first call is free.
Book a call with Jon (opens in a new tab)The operating case
Every summer cut is a winter hire
The year-round country clubs compete for the guest as well as the staff: a guest who spends the summer at the club has to be won back in November.
The operators who compound here are the ones who plan the summer as carefully as the season.
A roster that shrinks and grows back
The work, built with your team for both halves of the year:
- Sizing the roster to a season that makes the year: staffed up for peak and sized down again for the summer.
- Keeping the core of the winter team on a summer schedule it can live on.
- Holding one service standard every visit, winter team or summer team.
- Pricing each new location against the summer it will have to carry, not the winter that tempted it.
- Developing managers the Palm Beach guest trusts in August as well as March, and standing up new units around them.
How we help
- Restaurant management consulting Senior operating judgment beside your team, accountable for what changes.
- Fractional COO A senior operator in the role until your own leader can hold it.
- Restaurant turnaround When comps slide, the fix is almost always operational. We build it with your managers.
- Restaurant growth strategy Where to grow next, sequenced to what your managers can already run.