With 30 years experience in the restaurant business, and 20 years in food media, I can help your operation get better organized, be more innovative and ultimately become more successful.

For over 10 years I’ve been helping owners and managers achieve their goals in a variety of ways.  From recipe development to staffing and employee training to systemizing FOH & BOH procedures and addressing those longstanding problems that have seemed intransigent.  I have empowered operators supplying them with the infrastructure, tools and training to get the results they want.

My clients vary from fine dining restaurants, upscale-casual eateries to multi-unit quick-service operations and are just as diverse in their cuisine, price point and locations.   

My success comes from identifying and prioritizing operational objectives, strengths and challenges. Then  creating a step-by-step strategy to implement the changes making them effective and long lasting.  From menu planning and recipe development to staff training, coaching and cost controls, I help operators run their businesses with confidence, reduce the "unknown-unknowns" and ultimately produce higher profits.

Past Clients