Specific and unique challenges seem difficult or impossible to overcome? Rapidly changing market pinching already narrow margins? No idea how to get up to date on current wage and hour law?
Profitable, safe and efficient
Depending on the specific needs of your business, we will work together as much or as little as is needed to make your business safer, more efficient and more profitable.
Partners. not just consultants
We come along side businesses to help them navigate the unique challenges and opportunities of their unique operation. We don’t overwhelm clients with thousands of one size fits all clichés in order to justify a massive fee.
Powerful technology
We partner with powerful technology solutions and assist with on-boarding and setup to help our clients achieve their goals in less time.
Brian has an in-depth understating of many critical aspects of restaurant operations including POS systems, food costing, purchasing, HR, accounting and general restaurant policies. Brian is a pragmatic thinker which makes him a great problem solver. These skills and his honest communication style make him a very effective consultant. I would recommend him to anyone looking to start a new restaurant or improve existing operations.
It’s difficult and stressful to own restaurants in California. No one should do it without somone like Brian. In addition to negotiating, onboarding and optimizing our new POS (Toast), he helped us automate and eliminate almost all of our middle management. Labor is down, stress is down and profits are up. Between what he’s done for our operation and his knowledge and understanding of CA wage and hour law, he has become an invaluable part of our business.
Sexual Harassment Trainings
29
June
Sexual Harassment Training
1 Hour Employee and 2 Hour Supervisor Training
Sold Out
20
July
Sexual Harassment Training
1 Hour Employee and 2 Hour Supervisor Training
Sold Out
10
August
Sexual Harrassment Training
1 Hour Employee and 2 Hour Supervisor Training
Sold Out
Frequently Asked Questions
What does a consultant do?
Consultants offer professional advice to clients for a fee based on their extensive experience in an industry. Often times (in my experience) consultants are extremely expensive and offer one-size-fits-all best practices that don’t always take into account the complexities of many small businesses. I think of it a little differently.
How can you help me?
That depends on what you need. Unlike many consultants, I will only contract with businesses I am certain I can help. Based on the specific needs of each unique business, I partner with clients as much or as little as needed to make your business safer, more efficient and more profitable.
What happens when I book a free consultation?
When you reach out to me, I will contact you to schedule a meeting. We will sit down for an hour or more, completely free of charge, to discuss your business, the good things, the hard things and what you wish was different. At the end of our conversation, I will clarify what we’ve talked about and discuss the best options.
How much does restaurant consulting cost?
That depends on your specific needs. My goal is to work for my clients as little as they need and always deliver at least a 5x return on their investment. Half of the potential clients I meet with, I encourage, give a few free pointers to, recommend a change to a process or adoption of a new software, and tell them to call me if there are any problems. If a client decides that they want my help, I bill at an hourly rate of $125/hour or a weekly or contract basis for larger projects.
When will we get started if I approve a proposal?
Often times, we will get started immediately. With exception of the adoption and onboarding of new technologies, most work will begin within a week of your approval of a proposal.
Will I get a discount on the technology platforms you partner with if I work with you?
Yes. Depending on the platform, you will either get free consulting hours, or a discount on the product, or both. Click HERE for more information.
What is your experience?
I have almost two decades of experience in hospitality operations. I have owned or operated golf courses, bars and and various restaurant concepts. I left full-time operations to begin consulting for several restaurant groups in 2018. I also have experience working and consulting in both construction and technology.