I’m a full-time restaurant consultant with over 30 years of experience across leadership, hands-on operations, entrepreneurship, and advisory roles. This isn’t a side hustle... it’s what I do every day. I’ve helped hundreds of founders and operators across formats like cafés, QSRs, cloud kitchens, bakeries, ice cream stores and fine dining, whether they’re just starting out, or need to grow, fix, or rethink their business. Clients don’t come to me for theory — they come for clarity. I work closely with them on real, practical decisions around profitability, staffing, formats, franchising, and growth, serving as a sounding board when it matters most. My one-time consulting fee is like buying travel insurance before a major trip — a small price for having an experienced guide who helps you avoid costly mistakes. Not ready to engage? Start with my free self-assessment quiz on my website or my book Beyond the Menu — a practical, no-fluff resource that costs less than a sandwich and coffee at Starbucks.