Hands-on consulting built from real ownership and operating experience, not theory. We work directly with independent restaurant owners to fix what's broken, strengthen what's working, and build a business that runs well with or without you in the room.
Mike has owned, opened, and operated restaurants himself — he's lived the P&L, the staffing challenges, and the late nights.
Every recommendation is grounded in real restaurant ownership and operations, not generic playbooks.
We focus on the numbers that matter: labor cost, food cost, retention, and bottom-line profit.

We audit your day-to-day operations, from kitchen workflow to front-of-house service, and build clear systems and checklists your team can actually follow and sustain.

We coach owners and managers on hiring, training, and accountability so you can build a team that takes ownership instead of one that constantly needs supervision.

We dig into labor cost, food cost, and menu pricing to find where margin is leaking, then build a practical plan to protect your bottom line.

A full, honest look at your operation — menu, staffing, systems, and numbers — to identify exactly where the biggest opportunities are.

Whether you're refining a single location or planning your next one, we help you build a concept and operating model that's ready to grow.

Consulting doesn't stop at a report. We stay engaged through implementation, checking in regularly to make sure changes actually stick.
Let's talk about where your restaurant stands today and what stronger systems, leadership, and profitability could look like.
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