With 30 years experience in the restaurant business, and 20 years in food media, I can help your operation get better organized, be more innovative and ultimately become more successful.
For over 10 years I’ve been helping owners and managers achieve their goals in a variety of ways. From recipe development to staffing and employee training to systemizing FOH & BOH procedures and addressing those longstanding problems that have seemed intransigent. I have empowered operators supplying them with the infrastructure, tools and training to get the results they want.
My clients vary from fine dining restaurants, upscale-casual eateries to multi-unit quick-service operations and are just as diverse in their cuisine, price point and locations.
My success comes from identifying and prioritizing operational objectives, strengths and challenges. Then creating a step-by-step strategy to implement the changes making them effective and long lasting. From menu planning and recipe development to staff training, coaching and cost controls, I help operators run their businesses with confidence, reduce the "unknown-unknowns" and ultimately produce higher profits.
Areas of Expertise
Concept and Business Plan Development
Kitchen and Work Flow Logistics
Management and Staff Training
- Tommy Bahama
- Williams Sonoma
- Poterry Barn
- Joie de Vivre Hotels
- Saag's Meats
- Torani Italian Syrups
- Pier 23 Restaurant & Bar
- The Table Restaurant, Mumbai India
- CCD Innovation
- Vino Volo Wine Market and Cafe
- Roadside BBQ
- Heartbaker Bakery