Executive Hospitality Consultant
With over 15 years transforming underperforming restaurants and boutique hotels into profitable, award-winning establishments. Specializing in operational efficiency, menu engineering, and premium guest experience design.
Combining culinary artistry with rigorous financial analytics to engineer scalable success in the hospitality sector.
Focusing on margin optimization, vendor renegotiation, and precise cost control to immediately improve your bottom line without compromising quality.
Strategic menu engineering that perfectly balances current gastronomic trends with food cost realities, maximizing profit per plate.
Implementing comprehensive, psychology-driven training programs designed to reduce turnover, empower leadership, and unify FOH and BOH.
Mapping and designing every touchpoint of the customer journey to build fierce brand loyalty and drive organic, word-of-mouth marketing.
Tailored intervention packages designed to resolve specific operational bottlenecks and drive sustained growth.
Real-world applications of strategic consulting, delivering measurable financial and operational improvements.
Boutique Hotel Dining
Independent Restaurant
Multi-unit Cafe Franchise
Speakeasy Concept
Luxury Resort & Spa
Casual Fine Dining
A methodical, four-phase approach to diagnosing operational disease and implementing lasting cures.
We begin with a granular, 360-degree audit of your current operations. This includes secret shopping, financial P&L review, POS data extraction, and candid staff interviews to identify hidden leakages.
Based on hard data, I architect a custom playbook. This covers menu redesign, vendor realignment, and new structural hierarchies, presented with clear ROI projections for your approval.
Strategy is useless without execution. I spend time on the floor alongside your team, embedding new SOPs, training management on new KPIs, and ensuring the cultural shift takes root.
After 30, 60, and 90 days, we conduct rigorous performance reviews against our baseline metrics. Adjustments are made dynamically to ensure the new systems are self-sustaining.
Direct feedback from owners and operators who have transformed their businesses.
Whether you are conceptualizing a new opening or restructuring a legacy brand, let's connect to explore how we can elevate your operations.
I work across the spectrum, from independent single-unit restaurants and boutique cafes to large-scale hotel F&B departments and multi-unit franchised groups. The principles of good operations scale universally.
Engagements vary heavily based on need. A simple menu engineering audit may take 2-3 weeks, while a full operational turnaround or new concept launch typically requires a 3 to 6-month retainer to ensure proper implementation.
While I am not a recruitment agency, I assist in drafting precise job descriptions, establishing interview protocols, and directly vetting executive-level hires (Executive Chefs, GMs) to ensure they align with the new operational standards.
Fees are structured either as a flat project rate for defined scopes (like an audit) or a monthly retainer for ongoing implementation. Following our initial free discovery call, I provide a detailed proposal outlining clear ROI milestones.