I provide end-to-end restaurant consulting that meets you where you are, whether you’re dreaming up a new concept or wrangling daily operations. My services cover concept and restaurant design, pre-opening planning, menu engineering, kitchen layout, cost control, staff training, SOP development, risk management, compliance, secret shopping, guest-experience design, and grand-opening support.
What sets me apart? A corporate background in finance and risk management paired with a warm, partnership-first approach. Every recommendation is data-driven, actionable, and focused on profitability, food cost, labor cost, and lasting hospitality. If you need a hands-on ally to boost profit, streamline operations, or launch a standout restaurant, let’s talk and build something remarkable together.