Various Independent Restaurants

Problem: 
Came in after a restaurant consultant.
$1.4M Restaurant owner was adding $20,000 per month. 
Restaurant didn’t know their theoretical vs. actual
food, beverage & labor costs.

Solution: 
Assessed existing customer base to determine most popular revenue streams
Assessed Profit & Loss statements all the way down to Point-of-Sale practices. 
Assessed  menus, staff, vendors and current customers. 
Worked with staff, management and ownership to identify and reduce any theoretical vs actual variances
Created a step-by-step customized action plan to move the levers of food cost, beverage cost and labor cost.
Created a transparent dashboard for all stakeholders in the restaurant
Identified potential improvements in the business operations.
Currently working with ownership to rebrand based upon historical menus and current trends

Restaurant A | Iconic Brand - Restaurant Consultant

Problem: 
4 partners were losing money in the BOH and couldn’t understand where or why 
Came in after 3 executive chefs in 1 year.
Too many staff-don’t know exactly what to do
 
Solution: 
Created four distinct functional work stations on cook line.
Assessed staff-replaced underperforming staff with qualified staff
Established new profitable menu based upon historical sales 
Created vendor ordering system
Streamlined vendor ordering guides and vendor accountability 
Implemented demand-based ordering, demand-based prep, & demand-based scheduling
Created real-time invoice management to determine 
Created a transparent dashboard for all stakeholders in the restaurant
Reduced food cost 22%
Reduced BOH labor cost 6%
Increased check average
Increased customer satisfaction

Restaurant B | Multi-Unit Restaurant Group - Restaurant Consultant

Problem:
Was losing $46,000 per month
Zero oversight into BOH operations
Came in after a restaurant consultant

Solution: 
Reorganized kitchen workflow
Decreased daily operations from 3 people to 1
Corrected staff org chart for success
Created C-level meeting and reporting
Assessed and executed a new, profitable and popular menu
Identified a working business dashboard  to ownership for real-time visibility

Restaurant C | Ghost Kitchen Startup - Restaurant Consultant/Interim CEO

Problem: 
Brought in by a restaurant consultant to assess the BOH

Solution: 
Worked with the chef to create costed out recipes
Categorized menu preparation
Established theoretical food cost of 26%
Compared theoretical food cost to actual food cost of 49%
Identified and ranked the 5 contributing factors for excessive variance:
>Over prepping, theft, unaccountable vendors, unauthorized comps/voids, over portioning   
Categorized menu prep-reducing labor

Restaurant D | Physician-Owned - Restaurant Consultant

Problem:
Restaurant didn’t have written, costed out recipes
Did not know their food cost
Did not have latest vendor order guide pricing

Solution: 
Costed Out recipes for 4 menus
Created a vendor ordering dashboard
Automated vendor order guide process
Created Automated Invoice Discrepancy Report
Created first time recipe books for ordering, preparation, and profitability to the ingredient level 
Streamlined vendor ordering guides and vendor accountability 
Created real-time invoice management to determine forward-looking profitability.
Presented ownership with a master dashboard highlighting all 4 revenue streams
Provided ownership of its BOH intellectual property
Provided ongoing support to each decision maker from the kitchen to the office

Restaurant E | Iconic Winery - Restaurant Consultant

robochef

Was responsible for cold calling and following up with Caesar's Entertainment to ultimately create the first partnership with Dominique Ansel's Cookie Shot Robotic Kiosk. 

Proven leader with deep experience breaking into the C-Suite for the purpose of high-ticket, complex sales opportunities.

Enterprise Sales Executive

I closely work with the engineering and management team to leverage robotics technology to bring efficiency, consistency, and cleanliness to food preparation.

Culinary Advisor

Menu Profit Solution

Founder

a tavola restaurant

 Exited Financial and Management Control

Created a brand 
Established Iconic Authentic Italian Restaurant In Chicago
Created processes and systems from scratch 
Recruited, hired & trained restaurant staff
Created innovative marketing strategies and tactics 
Created a hands off profitable lifestyle business for over 20 years
Created a restaurant in a box concept and licensed the first location 
Created real-time invoice management to determine forward-looking profitability.
Created a transparent dashboard for all stakeholders in the restaurant
Streamlined financial reporting system
Removed all financial decisions from the restaurant into 3rd party accounting office.

Chef/Owner/Manager

Osteria di Via Pre

Executive Chef

Fairmont Hotel - Mason's Restaurant

Sous Chef

Coco Pazzo

Lead Cook

Pavillon Montsouris

1er Commis

Greens Restaurant SF

Prep Cook, Expediter

Postrio Restaurant

Prep Cook, Baker

Profitability consultant to food service enterprises. Over 30-year Restaurant Chef/Owner of nationally acclaimed "one of best in Chicago" restaurants delivering world-class customer experience in a highly competitive and discerning market. An industry thought-leader with exceptional insight into efficient operations and profitability. Developer of innovative BI tools to drive revenue and profitability. Proven mentor with demonstrated ability to replicate success. Leveraging two-plus decades of success scaling and maximizing sustainable profitability and success in food service.


Maximizing restaurant equity and cash flow through a proven evaluation process and institution of proprietary tools and systems to identify menu profitability in real time, ensuring daily income maximization.

Developed disruptive tools, processes, and systems to guide restaurants from conception through strategy, start-up, operations, and sustainable profitable operation, scale, and legacy.

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