Creation to implementation, I've got your business covered.
Greg is currently available for hire.
As a Culinary Management Consultant, I specialize in helping small independent restaurant groups and larger chains streamline their operations, improve profitability, and build sustainable systems for growth. With a deep understanding of both the culinary and business sides of the industry, I offer hands-on guidance in operational efficiency, cost control, staff training, and strategic planning. I work with a large network of industry leaders who are experts in their respective fields.
~ Overview ~
With over 30 years of experience in the restaurant and foodservice industry, I bring years of expertise and practical understanding of how to operate successful food businesses across a range of formats. My career spans fine dining establishments, high-volume quick service outlets, and large-scale food manufacturing plants—giving me a 360-degree view of what it takes to run an efficient, profitable operation at every level.
Together, we will define your goals, and build an action plan to achieve your desired results.
~ Description ~
My approach is hands-on, data-driven, and tailored to each client’s unique challenges, ensuring solutions that are not only effective but also practical to implement in real-world kitchen and production environments. Whether a client needs help refining their day-to-day systems or building a roadmap for multi-unit growth, I provide the tools, insights, and support to help them thrive in a competitive and ever-changing market.
Ideal Client:
• Small Independent Restaurant Groups: 1–5 units with $1–10 million in annual revenue, seeking scalable operations and foundational systems.
• Mid‑Market & Regional Chains: 10–50 locations aiming to standardize best practices, improve unit economics, and prepare for further expansion.
• Food Production Facilities: Manufacturing plants and commissaries looking to streamline workflows, ensure compliance, and integrate more efficient quality‑control processes.
