Restaurant profitability starts with solving the right problems. That's what I do.
I've spent 20+ years in food and beverage sales and operations, working with restaurants and hospitality businesses to grow revenue and manage costs. I've been on both sides—as an operations manager and business owner, I understand your vendor relationships, menu economics, purchasing challenges, and the pressure to keep margins healthy while maintaining quality service.
My background includes formal culinary training (Red Seal Cook), account development, team leadership, and hands-on knowledge of how restaurants actually operate. I use that to help you identify where money is leaking and where growth opportunities sit.