Meet Mike Myers
Mike Myers has spent his career on the floor of real restaurants, not behind a desk. As a restaurant owner, operator, and co-founder of Hospitality First Concepts, he's lived the long shifts, tight margins, and staffing headaches that come with running hospitality businesses.
Over the years he's built and led teams, opened new locations, and worked through the day-to-day reality of payroll, food cost, and turnover, which is exactly why the advice he gives is practical, not theoretical.
Today Mike works directly with independent restaurant owners who want the same thing he wanted as an operator: a business that's profitable, well-run, and doesn't depend on them being there every single hour of every single day.
How Mike Works
Real-World Experience
Real-World Experience
Real-World Experience
Mike's guidance comes from years spent actually operating restaurants, not from a textbook. He's dealt with the same staffing, cost, and service issues you deal with every day.
A Hands-On Approach
Real-World Experience
Real-World Experience
Every restaurant is different, so Mike starts by understanding your specific operation before recommending anything. No generic templates or one-size-fits-all playbooks.
Direct Access to Mike
Real-World Experience
Direct Access to Mike
When you work with Hospitality Mike, you work directly with Mike — not a rotating cast of junior consultants. He's invested in seeing your business actually improve.