Restaurant Operations Consulting

30 years of experience in both front and back of house, from dining room leadership to executive kitchen roles. across Europe and the United States. 

I didn’t learn hospitality from a textbook.

I didn’t build my career in an office; 

I was shaped by service, In the weeds, during Saturday night rushes when the printer wouldn't stop and the walk-in was failing

In the middle of the dining room.

On the pass.

Behind the stove.

In the noise—where everything happens, thrives, or falls apart.

With experience, I’ve learned that restaurants don’t usually struggle because people don’t care or are incompetent, but because structure quietly breaks under pressure.

I founded FoodnBullshit because I’m tired of "clipboard consultants" who give advice from an office. 

I help restaurant owners fix what actually breaks during those Saturday nights. 

Whether you’re preparing for a high-stakes opening or trying to save a flagship location, I set up the conditions for success that last long after I leave. 

I provide hands-on operations consulting and "undercover" service audits. 

I don’t just look at your P&L; I’m on the floor and in the kitchen during live service. 

I ensure your team performs under pressure—not just on paper. 

Operational Excellence: Fine-tuning the bridge between FOH and BOH. 

New Openings: Building the DNA of a successful restaurant from Day 1. 

Culture & Retention: Real-world leadership that keeps staff engaged.

So, I step into service, and I find where and why the system cracks.

Then we fix it.

Who This Is For

If something feels off during service, it usually is.

I work with restaurants that:

• Are not as busy as they should be and can’t see why

• Are busy but bleeding energy and margin

• Lose efficiency during peak service

• Want to open with real structural foundations

This isn’t theory.

This is floor-level intervention.

What I Actually Do

I stand in the dining room with the staff.

I stand on the line with the brigade.

I watch how your service actually moves.

I analyze:

• Leadership in the room

• Execution on the line

• FOH/BOH tension points

• Menu practicality under pressure

• Service rhythm

• Role clarity

Then I build a structural correction that fits your operation.

Clear.

Direct.

Implemented in service—not in a PowerPoint.

The Difference

Server → GM

Line Cook → Executive Chef

I’ve worked both sides of the swing door.

I don’t consult from an office.

I consult from the pit.

Service Stabilization Diagnostic

Friday—Dining Room Observation

Saturday – Kitchen Observation

Monday—Structural Breakdown

Tuesday – Corrective Roadmap

Starting at $2,750.

Operational correction isn’t one-size-fits-all.

It depends on the DNA of your operation, your expectations, and how deep the fracture runs.