Consulting
An operator who’s been punched in the face by life and business — and still shows up steady. Commitment & grit.
I help restaurant owners and hospitality teams fix problems, stabilize operations, and build businesses that last from first-hand experiences.
POsitioning
I’m not a career consultant. I’m an operator who learned in the trenches. I’ve chosen the wrong partners, fixed broken systems, rebuilt after setbacks, and taken the hits that come with real ownership.
That experience is exactly why I can help — because I’ve already made the expensive mistakes, solved the hard problems, and know how to keep good concepts from blowing up.
Whether you’re contemplating an opening or hitting road blocks on a seasoned restaurant that suddenly feels harder than it should, I can help with guidance on leadership, systems, and practical solutions that work in the real world — not just on paper.
CREDIBILITY
· Multi-unit hospitality operator
· $100K–$140K weekly sales environments
· Led teams of 60+
· 95% retention of staff
· Concept development through stabilization
· Branding & Marketing prowess
· Turnaround and recovery experience
· Brand, bar, and operational systems buildout
HOW I HELP
Pre-Opening & Launch
Hiring plans, vendor setup, SOPs, training systems, budgets. This is something I overlooked and know the true value.
Operational
Labor control, inventory systems, vendor renegotiation, P&L cleanup. The key to success. I never got the keys and was forced to learn on the fly. Real world experience has a huge value here.
Turnaround or Recovery
Cash flow triage, restructuring, stop-the-bleeding action plans. This is all about taking the blinders off. Things will work out with open eyes and action plans.
Leadership & Team Development
Manager training, accountability, culture, retention. This is the key to building a brand, YOY revenue growth and my true sweet spot.
Ownership & Partnership Guidance
Clear roles, decision structures, and communication frameworks that prevent internal friction. I could talk about this for hours… wrong partners=death. Right partners, who are willing to dig in, be present and offer constructive guidance and resource=WINNING.
PHILOSOPHY
My experience is that consultants give you theory. I give you what actually works on a Friday night when you’re short-staffed and payroll hits Monday. I’ve lived in this space for 5+ years and it wasn’t great. There are ways to avoid this, having learned from inside the fire.
I help you create the kind of place people talk about — packed rooms, strong culture, real energy — with systems tight enough that you actually sleep at night.
High energy on the floor. Tight systems behind the scenes.
That’s how great restaurants last.
