16 years running multi-unit restaurant operations. Now advising a small number of operators on labor, food cost, systems, and multi-unit execution.
Cost, coverage, turnover, manager accountability.
Purchasing, portion, waste, and margin recovery.
Operational rhythm that survives contact with the line.
Multi-state regulatory, vendor compliance, quality systems.
Playbooks that hold across locations and managers.
New units on their feet, or struggling ones stabilized.
Ride the line. Pull the numbers. Find where margin is actually leaking.
Build the system. Train the team. Onsite until it holds.
Weekly checks until the operation runs without me in it.
Advisory engagements. Diagnostic audits. Interim operator work. Reach out to talk about fit.