With over 25 years in the hospitality field both as an owner and an executive chef, I help restaurants achieve their goals by designing or improving food and beverage operations. This involves providing expertise in areas like concept development, financial planning, menu engineering, and operational efficiency, ensuring a smooth and effective opening or improvement process.

I take on both short-term and longer term projects lasting up to 18 months with varied amounts of time commitment to suit your needs and budget.

Menu Design:

I teach entrepreneurs, managers, and kitchen staff to develop attractive and profitable menus, analyze pricing strategies, and optimize food and beverage offerings.

Staff Development:

I offer training programs to improve staff performance, customer service, and overall team effectiveness.

Organizational Effectiveness:

I provide customized solutions to operational efficiency by assessing workflows, kitchen layouts, and supply chain management to identify and eliminate inefficiencies.

Turnaround Strategies

For struggling restaurants, I offer turnaround action plans to help them overcome financial or operational challenges.