About Me

Thirty years on the line. Now in your corner.

I opened my diner in the summer of 2021. The kitchen was condemned an hour after I signed the lease. I found the way through, and I ran it for nearly five years straight through the worst inflation this industry has seen in decades.

Here's the part that matters for you. Across an 86-seat room I held food cost at ~22% and labor at ~30%(while paying my staff well above a living wage), through post-COVID price swings that buried operators who weren't watching closely enough. That didn't come from software. It came from reading the same handful of numbers every week and acting before they moved against me.

I've also done it at scale. I came up through a major corporate brand, busboy to general manager, running locations that did up to $8M a year, and getting sent into ten different stores as a turnaround specialist: walk into a broken operation, find what's bleeding, fix it fast. Working out why one location is hemorrhaging and another isn't is the exact muscle I now put to work on your books.

And I've never been afraid of the technology. Two decades ago I built and sold a restaurant delivery business running across 100+ restaurants utilizing a software online ordering for restaurants and consumers that I designed and built well before the industry caught up. I'm not a Silicon Valley engineer; I'm an operator who's always understood how the right tools move this business forward. That's how I work today.

Most restaurant bookkeeping is done by people who've never worked a shift. I read your numbers like an operator, because I've spent 25+ years being one at every size, on both sides of the technology.