Where I Focus, What You Get
I work with independent hospitality businesses on three core areas. Every engagement starts with understanding your specific situation, not a fixed package.
Margin improvement
Food cost, purchasing, menu pricing. I find where money is leaking and fix it with changes your team can actually maintain.
Operational efficiency
Labor, kitchen flow, shift structure — I map how your operation really runs, find the friction, and rebuild what's not working.
Team & process
Good systems only work if your team follows them. I make sure changes stick — through clear processes and honest follow-up.
No fixed packages. Scope and pricing agreed upfront.
Every business is different. After an initial call I'll propose the right approach, whether that's a focused two-week sprint or an ongoing monthly engagement.