Restaurant Consulting
Helping restaurant owners and chefs strengthen their kitchens, refine their costs, and elevate their food — without compromising quality.
With over 40 years of experience as a chef and Italian restaurant owner, I know firsthand the delicate balance between running a profitable restaurant and creating exceptional food.
I specialize in helping restaurants streamline their kitchen operations, source the best ingredients at the best prices, and build sustainable back-of-house systems that support long-term success.
Whether you're opening a new restaurant, fine-tuning an existing one, or trying to regain your margins without losing your soul, I can help.
Work with me
Every restaurant is different, and so is every consulting engagement.
I offer flexible options, including project-based work and ongoing retainers.
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Free 30-minute discovery call to discuss your needs
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Custom consulting proposal tailored to your goals
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Hands-on, practical support — not just advice
1
Kitchen Cost Optimization
I perform detailed audits of your food costs, vendor contracts, and back-of-house operations. Together, we’ll uncover hidden expenses, minimize waste, and redesign menu offerings to maximize profitability — without sacrificing what makes your food great.
2
Sourcing High-Quality Ingredients at Better Costs
You shouldn't have to choose between quality and margins. I’ll build a custom sourcing plan for your restaurant, leveraging my network of trusted distributors and purveyors. I also help you negotiate smarter deals, so you get premium ingredients without paying a premium price.
3
Back of House Systems Setup
A strong kitchen isn't just about good food — it's about good systems. I help set up clear standard operating procedures (SOPs), streamline inventory management, and train your team to deliver consistent excellence while controlling labor costs.
4
Opening Support for New Restaurant
Starting from scratch? I work with new restaurant owners to design profitable kitchens from the ground up. From initial sourcing and distributor setup to kitchen layout consulting and early menu planning, I’ll help you launch with a strong foundation.
5
Crisis Intervention & Turnaround Consulting
If your restaurant is struggling with margins, inconsistency, or operational chaos, I offer focused, practical support. After a comprehensive onsite or remote assessment, I deliver a clear 30/60/90-day action plan to get your kitchen — and your business — back on track.