What I Do
I provide you the experience, strategy, and support to find your way through: and keep moving forward.
Operations: The inside of your restaurant: how it runs, how it's staffed, and whether it's set up to actually work. Hiring the right people, training them to stay, building a floor and kitchen flow that doesn't break down under pressure. I've set up kitchens, built service systems, and fixed the invisible operational problems that quietly drain a restaurant every single day. If something feels off but you can't name what it is, this is usually where we start.
Finance & Survival: The numbers that keep you up at night. Food cost, labor cost, debt, creditor relationships, sourcing, and the gap between what's coming in and what needs to go out. I have sat across from creditors I couldn't pay and found a way to keep the doors open. I know how to read a P&L that isn't working and find where the bleeding is. If you're in financial trouble right now this is exactly the conversation I'm built for.
Content: Menus that sell, training protocols that actually train, website copy that tells your real story, and social media that sounds like you. Written by someone who has sat on both sides of the table; as the operator trying to fill seats and as the person crafting the messaging and content that fills them.
Coaching Sometimes what an operator needs isn't a system or a document, it's someone to think alongside. A one-on-one conversation with someone who has no agenda other than helping you see clearly, make better decisions, and find your way through. No judgment. No theory. Just honest guidance from someone who has been in your exact situation and found a way forward.
Most operators don't need just one of these. They need someone who can move fluidly between all four depending on what the week brings. That's exactly how I work.
What that means for you:
If you are behind on a bill that needs to be paid to keep your doors open, I have been there. I know how to have that conversation with a creditor and I can show you how.
If you have made decisions you're not proud of, I have too. There is no judgment here, only experience and a genuine desire to help you find the way through.
If you are carrying shame about where your restaurant is right now I understand that feeling in my body, not just in my head. I can tell you from the other side that it does not have to be the end of your story.
If someone Googles me, they will find a complicated history. I own that. What they will also find is someone who faced every hard thing, learned from every failure, and kept moving forward. That is not a liability. That is exactly the kind of person you want in your corner when things get hard.