Big Restaurant systems & global experience for all

I specialize in SMB restaurant help. If you have one location, five… Ten? I am here to solve your growth problems. Get the tools, views and solutions of Big Restaurant at a fair price so you can continue your journey as an owner with peace of mind and a healthy bottom line.

Explore my services for a solution that helps your restaurant, today.

Services

How can I help you, today?

I will provide you with data-to-sales floor procedures that save you thousands in labor, reduce food costs, increase check averages and improve your brand with stronger customer relationships.

Get the tools and techniques used & proven by the big guys, tailored made for your business. Affordable solutions are here for you today to offset rising costs, employee turnover and major administrative tasks that you don’t have the bandwidth for.

Are you qualified?

With 14 years of experience in the Chicago market and full time consulting for 4 years; my history, training and direct managerial experience has allowed me to collaborate with businesses earning up to $4 Million a year in revenue. I have worked with multi-unit operators with as many as 7 locations. I have performed work for clients across 5 countries. 

I am not some big consulting company charging you for powerpoints. You will be given the utmost rigor and hospitality I can provide, just as you do for your patrons. You will receive advice, insights and documents that you can use in your stores.

If none of this convinces you, book a free consultation. Let me dialogue with you about your needs and make your own decision. No time is too short, and I offer up to an hour initial consultation.

Frequently Asked Questions

  • Yes. Many restaurants cannot support full time CFO, Ops or Training Directors. I offer these services and professional controls in a way that is effective and affordable.

  • Check out my solutions here and here. Sell the people what they want. They don’t want more expensive juices.

  • You’re right. You can’t and you shouldn’t. When was the last time you reviewed your menu engineering, margins or even did a menu overhaul? Do you have time to do all that right now? Make time or call me.

  • Working on it.

  • If you’re passionate and want to open one, do it! They are demanding but also very rewarding. Check out my blog sections for stories, industry takes and commentary for more details and current climate for business. I also assist in opening diligence/pro forma.

  • You can reach me anytime via the contact page & points. I am typically in CST and try to answer inquiries ASAP. If I take more than 1 hour to respond, I am on a plane.