I transform struggling venues into local legends and scale ambitious culinary concepts. Let's engineer a dining experience that drives revenue and builds undeniable cult status.
Streamlined workflows and optimized kitchen layouts that drastically reduce ticket times and eliminate chaotic bottlenecks during peak hours.
Meticulous supply chain audits and recipe engineering to drop your pour costs and food costs without ever sacrificing quality or portion size.
Developing culture-first training programs that transform high-turnover transient staff into loyal, brand-ambassador career professionals.
Strategic menu design utilizing behavioral psychology to subtly guide guests toward your highest-margin items and signature dishes.
A rigorous 3-day deep dive into your operations, financials, culture, and guest experience. I look under every hood and taste every prep item.
I deliver a comprehensive, actionable roadmap detailing exactly what needs to change, from menu redesign to labor restructuring.
I don't just hand you a binder. I work alongside your team on the floor and in the kitchen to implement the new systems hands-on.
Once stability and profitability are achieved, I train your management to maintain the standards, leaving you with a self-sustaining machine.
I work with a diverse range of concepts, from intimate 40-seat neighborhood bistros to 300+ seat high-volume venues and multi-unit boutique franchises. The core principles of hospitality, margins, and operational flow scale effectively regardless of the square footage.
While I offer remote advisory sessions for menu engineering and financial audits, my true impact comes from being physically present. For NROs (New Restaurant Openings) and major operational overhauls, I require on-site integration with your team.
A focused financial or menu audit can be completed in 2-3 weeks. A full operational turnaround or New Restaurant Opening generally requires a 3 to 6-month retainer to ensure systems are not just implemented, but fully adopted by the staff.
Both. I spent the first decade of my career working up the brigade system to Executive Chef, and the next decade as an F&B Director managing multi-million dollar portfolios. This dual perspective allows me to bridge the classic divide between BOH creativity and FOH profitability.