My background

Over my 14 years in the industry I have worked every aspect and position of a restaurant. Under the banner of a medium restaurant group I have been everywhere from a 550 seat operation in Chicago’s River North district, to LA, Atlanta & Nashville. My work included opening, training & stabilizing franchises, to leading individual locations to company records in sales, retention and cost reductions.

Leverage my experience and systems to meet your goals.

Confidential consulting for clients has resulted in new revenue centers, F&B Program tuning and concept pivots that solved branding, revenue and profitability issues.

I have the further privilege of being a member of the Guild Somm, WSET Wine certified, and actively explore the restaurant markets of Peru.