(305) 999-5928
We Know Foodservice Because We've Lived It
Your Restaurant Is Busy.
But Is It Producing the Profit It Should?
ProfitWise helps restaurant owners understand their numbers, improve margins, strengthen cash flow, and build businesses that can grow, scale, or eventually sell.
Restaurant-specific bookkeeping, financial guidance, and growth planning from professionals with more than 75 years of combined experience in the industry.
Strong Sales Do Not Always Produce Strong Profits
A restaurant can be busy every night and still struggle with cash flow.
Food costs change. Labor schedules become difficult to control. Delivery commissions reduce margins. Menu prices may no longer reflect actual costs. Meanwhile, the financial reports may arrive too late or lack the detail needed to understand what is really happening.
ProfitWise helps restaurant owners move beyond basic bookkeeping. We organize the financial information, identify where profits may be leaking, and turn the numbers into practical decisions.
Know What Is Happening Behind Your Sales
Through restaurant-specific bookkeeping and financial guidance, we help owners:
Understand food, beverage, labor, and operating costs
Prepare for expansion, financing, or a future sale
Identify expenses and sales channels that weaken profitability
Make decisions using timely and reliable financial information
Improve cash-flow visibility
Evaluate menu and location performance
Our Financial Growth System Designed for Restaurants.
The MORE™ Framework
The MORE™ Framework helps restaurant owners improve financial performance through four connected areas.
We establish clean books, accurate cost tracking, organized records, and understandable financial reporting.
We review food cost, labor cost, margins, expenses, cash flow, and key performance indicators to identify opportunities for improvement.
We help owners strengthen earnings, build scalable financial systems, and prepare the restaurant for expansion, financing, or outside investment.
For owners considering a sale, we evaluate financial readiness, normalize the numbers, model future performance, and identify opportunities to increase business value.
Beyond bookkeeping
ProfitWise combines monthly bookkeeping with ongoing review and practical financial guidance. We call this approach Profitkeeping™ because the objective is not only to record what happened. It is to help the restaurant keep more of what it earns.
Depending on the restaurant’s needs, our work may include cash-flow planning, budgeting, forecasting, Fractional CFO services, Profit First implementation, expansion analysis, and preparation for a sale or acquisition.
1. Assessment
We review the restaurant’s financial records, reporting practices, current concerns, and goals.
2. Gap Analysis
We identify differences between the restaurant’s current financial performance and where the business could be.
3. Action Plan
We establish priorities and recommend practical steps based on the restaurant’s actual numbers.
4. Implementation
We help organize the financial system, improve reporting, and track progress over time.
Unlike other consultants, we do the work with you.
1. Assessment
We review the restaurant’s financial records, reporting practices, current concerns, and goals.
2. Gap Analysis
We identify differences between the restaurant’s current financial performance and where the business could be.
3. Action Plan
We establish priorities and recommend practical steps based on the restaurant’s actual numbers.
4. Implementation
We help organize the financial system, improve reporting, and track progress over time.
Unlike other consultants, we do the work with you.
We Know Foodservice Because
We’ve Lived It
What Sets Us Apart
We help restaurant owners improve profitability, strengthen operations, and build businesses that can grow. Our family has spent three generations in hospitality, with experience owning restaurants, managing hotels, operating catering companies, building food manufacturing businesses, developing wholesale operations, and leading luxury hospitality teams.
That background gives us a practical understanding of what restaurant owners face every day. We know what it means to manage payroll before the weekend, deal with rising food costs, train employees, control inventory, maintain quality across locations, protect cash flow, and make difficult decisions when the numbers are not working.
We also understand that great food and strong sales are not always enough.
Creativity and hospitality must be supported by discipline. A great concept needs accurate costing. A strong menu needs the right pricing. Excellent service needs training and accountability. Growth needs systems, clean financial records, and reliable performance data.
Today, we use that experience to look beyond surface-level problems, identify where profits are being lost, strengthen operations, and help owners make better decisions based on accurate financial information.
Three Generations in Hospitality
Our family has operated restaurants, hotels, catering businesses, food manufacturing facilities, wholesale operations, and luxury dining venues. Today, we use that experience to help restaurant owners run stronger, more efficient, and more profitable businesses.
Founder/CEO
Marco Scanu
Marco Scanu is a restaurant and foodservice business consultant with more than 25 years of experience in restaurants, hospitality, food manufacturing, and business consulting. He helps restaurant owners improve profitability by strengthening operations, controlling food and labor costs, improving cash flow, and making better decisions based on reliable financial information.
Marco co-founded Vivaldi Gelato and Confetti Ice Cream, helping grow the businesses into successful retail, manufacturing, and wholesale operations. He was also a founding partner of Intermezzo Restaurant, where he was responsible for financial management. He holds a bachelor’s degree from the University of Florida and an MBA from Bocconi University in Milan. He also studied and conducted research on entrepreneurial finance at Michigan State University. In addition, he served as an advisory board member for Michigan State University’s School of Hospitality Business, recognized as the oldest hospitality business school in the United States, and as an advisory board member at Florida International University’s Pino Entrepreneurship Center. He was also a Venture Coach at the University of Miami’s Launch Pad. Marco is also a certified business coach through the University of Miami and has advised business owners and Fortune 1000 executives across four continents.
Hospitality Executive
Alessandro Scanu Sr.
Alessandro Scanu, Sr. is a hospitality executive with more than 30 years of experience managing hotels, restaurants, catering operations, and foodservice businesses across the United States, Europe, and Latin America.
His career includes leadership roles with Sheraton, InterContinental Hotels, Holiday Inn, Jewell Events Catering, and other hospitality organizations, where he managed large teams, complex operations, logistics, cost controls, and multimillion-dollar budgets. Alessandro later became a founding partner of Intermezzo Restaurant and Vivaldi Gelato, helping expand the business to multiple retail locations and grow its wholesale operation. He holds a degree in Hospitality Management from the Glion Institute of Higher Education in Switzerland.
Hospitality Executive
Alessandro Scanu Jr
Alessandro Scanu, Jr. is a hospitality professional with international experience in luxury hotels and fine dining. His career with Mandarin Oriental Hotel Group has taken him to Italy, Qatar, Singapore, and Miami, where he developed expertise in luxury service, food and beverage operations, guest experience, and team leadership.
He currently serves as Restaurant Manager at the Michelin-starred AMA Sushi at Rosewood Miramar Beach in Santa Barbara, California. Previously, he was part of the management team at the Michelin-starred La Mar by Gastón Acurio at Mandarin Oriental, Miami. Alessandro studied Hospitality Management at the Glion Institute of Higher Education in Switzerland.
Inspired by a Legacy of Hospitality
Our work is inspired by the legacy of Elio Costantino Scanu, a chef, operator, consultant, mentor, and lifelong student of hospitality.
Elio came from a family where food, wine, travel, and hospitality were part of daily life. That legacy began with our grandfather, Costantino Scanu, who built a cork manufacturing business in the Langhe region of Piedmont, Italy, surrounded by wineries, vineyards, and food producers. Although we never had the opportunity to meet him, his appreciation for fine wine, great food, and bringing people together was passed down through our family.
Our father, Elio Scanu Sini, carried that spirit forward. After emigrating from Italy to Venezuela, he built businesses in travel, hotels, and tourism, including one of Venezuela’s first travel agencies and the 127-room Park Hotel, operated under the Holiday Inn and Best Western brands. Growing up around his work gave us a deep appreciation for hospitality, service, and entrepreneurship.Elio Costantino Scanu transformed that family legacy into his own life’s work. He was a chef, operator, consultant, and mentor who combined culinary creativity with exceptional business discipline. After leaving a career in banking to pursue his passion for food, he became a partner in Vivaldi Gelato and Intermezzo Restaurant in Venezuela. He later held leadership positions with organizations including Snowbasin Resort, Jewell Events Catering, Cucina Restaurant Group, Troon, and La Fontana Group. He also founded the award-winning Zucca Trattoria & Specialty Market and advised artisan chocolate producers while developing his own bean-to-bar chocolate line. Elio believed that great food required more than talent. It required strong systems, rigorous standards, consistent execution, and continuous improvement. He studied at The Culinary Institute of America and obtained a Master Certificate in Hospitality Management from Cornell University. He was also a professor of culinary arts, a member of La Chaîne des Rôtisseurs, and an extraordinary mentor.
FAQ's
No. Bookkeeping creates the foundation, but our work goes beyond maintaining the books. We help restaurant owners understand performance, improve profitability, manage cash flow, and prepare for growth or a future sale. We can also work alongside your existing bookkeeper, accountant, payroll provider, and other financial professionals.
We can support single-location restaurants, multi-location operators, emerging restaurant groups, and owners preparing to open or acquire another location.
Not necessarily. ProfitWise can work alongside the restaurant’s tax professional, payroll provider, and other advisors.
We discuss the restaurant’s current financial system, reporting needs, profitability concerns, and future plans. We then determine whether there are areas where ProfitWise may be able to help.
We Speak Your Language. We Know Your World.
We combine bookkeeping expertise with insider knowledge of the foodservice industry to help you:
Stay compliant
Track the right metrics
Understand your numbers
Make decisions that lead to long-term success
QuickBooks integration
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Your Restaurant Should Produce More Than Sales
You put too much time, money, and energy into the restaurant to remain uncertain about the numbers.
Let’s identify what is working, what may be reducing profitability, and what needs to change before the restaurant grows.
No obligation. A practical conversation focused on your restaurant, your numbers, and your goals.
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No fluff. Just sharp insights to grow your business.
Join our ProfitWise crew.