If you’re running a restaurant and constantly feel like you’re working hard but still chasing the numbers, I can help.
I offer paid, focused operations sessions for restaurant owners and operators who need clarity around labor, sales mix, scheduling, and day-to-day execution.
I’ve owned and operated six restaurants, and I currently work as a General Manager with Director-level operational responsibility. I understand the pressure of staffing, margins, and decision fatigue — because I’ve lived it.
This is practical support — not theory, not a long consulting contract.
What we work on (based on your needs):
labor % that doesn’t align with sales
schedules that feel heavy or reactive
menu items that sell but don’t make sense financially
low check averages or weak bar mix
FOH systems that feel inconsistent or draining
general operator overwhelm
How it works:
90-minute one-on-one session (in person)
we focus on what’s actually happening in your restaurant
you leave with clear priorities and actions you can apply immediately