I can help you with my expert guidance and personalized approach.
Services Offered.
Start-Up Assistance for New Food Businesses – Support for aspiring restauranteurs and food entrepreneurs through concept development, kitchen design consulting, vendor sourcing, staffing plans, menu strategy, and operational setup. This service is ideal for clients opening a new restaurant, ghost kitchen, or food production facility who want to launch with a strong foundation.
Operational Assessments & Strategy Development – In-depth evaluations of daily operations, systems, and workflows to identify inefficiencies and implement streamlined solutions.
Cost Control & Financial Optimization – Guidance on managing food, labor, and overhead costs to improve profit margins without compromising quality.
Menu Engineering & Profitability Analysis – Strategic development and refinement of menus to increase sales, reduce waste, and boost per-item profitability.
Staff Development & Leadership Training – Customized training programs that strengthen team performance, reduce turnover, and build strong leadership from within.
Compliance, Safety & Sustainability Consulting – Support in meeting health codes, improving safety protocols, and integrating sustainable practices that benefit both the environment and the bottom line.
Growth & Scaling Strategy – Operational planning and support for expanding locations, entering new markets, or implementing new concepts across multiple units.
Consulting Structure.
Remote Consulting:
• Ideal for clients outside my immediate geographic area or for ongoing support.
• Services delivered via video conferencing, email, shared cloud documents, and phone calls.
Remote services include:
• Virtual operational assessments
• Financial reviews & reporting
• Menu consulting & costing
• Online staff training sessions
• Leadership coaching
In-Person Consulting:
Best for hands-on analysis and implementation with multi-unit clients or during high-impact phases (e.g., openings, rebrands).
Includes:
• On-site operational walkthroughs
• Staff training and shadowing
• Workflow and kitchen layout evaluations
• Mystery shopping and guest experience audits
• Multi-unit visits for consistency checks
Let’s work together.
I operate on a flexible, client-centric model, offering multiple service delivery options to accommodate the needs and budgets of different foodservice operators.