Restaurant & F&B Consulting
I help restaurants find
what they've stopped seeing.
After years inside West Coast kitchens and SF restaurant consulting, I know how quickly a concept can drift — costs creep, menus bloat, identity blurs. I come in as a strategic partner and tell you what's actually going on, then help you fix it.
Who this is for
Struggling concepts
Sales dipping, margins thinning, guests not coming back. You know something's off but can't see it from the inside.
New openings
Pre-opening menu development, kitchen setup, vendor sourcing, and staff systems — before the pressure is live.
Concept refreshes
The bones are good but the soul needs work. Menu identity, guest experience, positioning — a thoughtful reset.
Investors & operators
Acquired a restaurant or entering the industry? I translate culinary complexity into decisions you can act on.
What we work on together
Every engagement is different — but these are the pillars most clients need.
01
Menu audit & redesign
Is your menu working against you? I assess profitability, coherence, guest experience, and kitchen feasibility — then redesign with all four in mind.
02
Food cost & recipe costing
Detailed recipe costing, portion analysis, and waste auditing. Most restaurants discover 3–8 points of margin they didn't know they were losing.
03
Kitchen operations
Workflow assessment, prep systems, line organization, and ticket times. I find the friction and eliminate it without disrupting your service.
04
Vendor sourcing
Relationships built across LA, SF, and NOLA markets. I connect you with better product at better price — or audit what you're already paying for.
05
Staff training & culture
How your team understands and communicates the food is as important as the food itself. I build knowledge and pride into your kitchen culture.
06
Concept development
Launching something new or repositioning an existing brand? I develop the culinary identity, voice, and menu architecture from the ground up.
Past work
A few examples of what consulting looks like in practice.
Agoura Hills — Menu & cost overhaul
Independent wine bar with a bloated menu and shrinking margins
Revamped the food and beverage program by replacing frozen and pre packaged products with fresh, locally sourced, and sustainable ingredients while simultaneously reducing overall operating costs. Streamlined labor operations by eliminating unnecessary overtime and restructuring schedules around peak business hours, reducing labor costs from over 50% to a more sustainable level without sacrificing service quality.
Reduced food cost, simplified scheduling.
New Opening — Pre-launch consulting
First-time restaurateur opening a Port Townsend neighborhood speakeasy
Brought in 3 months before opening to develop the full menu, write recipes, set up kitchen systems, source local vendors, and train the opening team. Owner had the vision — I built the culinary infrastructure around it.
Opened on time, on budget, with a kitchen team that knew the food.
Engagement formats
I work in three ways depending on what you need.
Assessment
Single-project
A defined scope with clear deliverables. Best for menu audits, openings, or concept work.
- Discovery call
- On-site assessment
- Written report + recommendations
- Follow-up session
Most popular
Retainer
Ongoing strategic partnership. I'm in your corner month-to-month as your culinary advisor.
- Monthly on-site visits
- Menu refresh cycles
- Cost monitoring
- Always-available advisory
Intensive
Deep dive
A multi-week engagement for restaurants needing a full operational and culinary overhaul.
- Full kitchen audit
- Menu + cost rebuild
- Team training
- Systems documentation
How it starts
No pressure, no obligation — just a conversation.
A 30-minute discovery call
You tell me what's going on. I ask the questions most consultants skip — about your guests, your team, your history, and what "better" actually looks like to you. No pitch, no upsell.
An honest assessment
If I think I can help, I tell you exactly how and what it would look like. If I don't think I'm the right fit, I'll tell you that too. I'm not interested in engagements that don't produce real results.
A tailored proposal
Scope, timeline, format, and investment — specific to your restaurant and your goals. No packages, no cookie-cutter deliverables.
We get to work
On-site, hands-on, collaborative. I don't send reports from a distance — I'm in your kitchen, at your line, talking to your team.
Currently based in Agoura Hills, I partner with restaurants and food & beverage operators throughout the Conejo Valley — Thousand Oaks, Westlake Village, Oak Park, Calabasas — and the greater Los Angeles area.
Remote consulting is available nationwide.
Let's talk about your restaurant.
The first conversation is free. Tell me what's happening and we'll figure out together whether I can help.