Restaurant operator turned advisor. 16 years running multi-unit operations. Now taking a small number of engagements at a time.
I've spent 16+ years inside restaurants, from line cook to Director of Operations across $54M+ in managed P&L. I've opened concepts, turned around struggling operations, scaled multi-unit groups, and managed franchise systems across multiple states.
Where I came up: management roles at BCD Tofu House, Gen Korean Barbecue, and Sake2Me Sushi. High-volume, multi-unit, AYCE and full-service formats. The kind of operations where the math has to work every shift, every day.
Now I take a small number of advisory engagements alongside a full operating role. Most of the work sits in labor, food cost, systems, and multi-unit consistency.
Every engagement starts with the same premise: we're operators talking to operators. The empathy comes from having stood on the same line.
Real operations. Real complexity. Real results. The methodology MRWP delivers came from decades of doing the work.
Multi-state oversight of franchise sushi kiosk operations across Whole Foods, Walmart, and Sam's Club host environments.
Operations leadership for Michelin-recognized Pakistani/Indian restaurant group. Led food cost transformation and operational standardization.
Multi-unit fresh casual group, West Coast. Implemented demand-based scheduling and labor optimization across 5 locations.
Multiple consulting engagements with independent operators, franchisees, and investor groups across the U.S.
Korea University
Yonsei University
Harvard Business School Online
Wharton Online
National Restaurant Association
English (native), Korean (native), Spanish (conversational)
Reach out to talk about fit.