Restaurant Consulting & Coaching

Running a restaurant is hard. You don’t have to do it alone.

I help hospitality entrepreneurs and operators at every stage build thriving, profitable businesses.

Why Work With Me

I’ve launched and scaled restaurant brands in New York and Mexico City, growing one to 10 locations. Along the way, I’ve made the mistakes so you don’t have to — giving me a deep understanding of the details and nuances that can make or break a hospitality business. My work has been recognized with a James Beard Award nomination, and I’ve guided clients ranging from first-time entrepreneurs to multi-unit operators. Whether you’re starting fresh or scaling up, I bring hard-earned experience and a sharp eye for opportunities to every project.

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How I Help

Every client comes to me with a different story — but most fall into one of these three situations.

Opening a restaurant is exciting — and overwhelming. From site selection and lease negotiations to concept development, menu design, and financial modeling, I guide first-time owners through every step. The outcome: clarity and confidenceas you move from dream to opening day.
Maybe your restaurant isn’t as profitable as it should be. Maybe you feel stuck, or you’re ready for a refresh. I dig into the numbers and the operation to uncover hidden profits, trim waste, and reimagine what your restaurant could be. The outcome: a revitalized, profitable business that feels alive again.
Growing from one unit to many requires more than passion — it demands systems. I help operators build training programs, standard operating procedures, and technology infrastructure that ensure consistency and scalability. The outcome: sustainable expansion without losing what makes your restaurant special.

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Success Stories

I worked with an established operator in Mexico City who wasn’t sure if her restaurant was worth continuing. By analyzing her P&L, we discovered over 10 percentage points of waste that could be trimmed. Implementing those changes turned a struggling operation into a profitable one.
With a well-known New York bagel company, I analyzed operations and modeled improvements that are projected to generate tens of thousands in annual profit savings. This work is still in progress, but it shows the potential impact of combining data-driven forecasting with operational fine-tuning.
An ambitious first-time owner in Brooklyn was ready to sign a lease for a space that looked exciting but was far too expensive for their model. By running the numbers and considering their long-term goals, I helped them avoid overcommitting — and guided them toward a location that truly fits their vision.
As part of growing one of my own brands to 10 units, I created the systems, processes, and training needed to keep consistency across multiple locations. That experience now helps me guide other operators who are expanding, ensuring growth is smooth and sustainable.