JUST COOKING, SERVICE, AND ALL THE BULLSHIT IN BETWEEN.
INDEPENDENT HOSPITALITY MEDIA
A brutally honest look at the culture, chaos, and reality of the restaurant world.
RULES OF EGAGEMENT
After more than thirty years in the restaurant industry, on both sides of the Atlantic and both sides of the pass, I’ve pretty much seen it all. The good, the bad, the ugly, and occasionally, the totally inexplicable.
That kind of mileage doesn't mean I have all the answers, but it does mean I know how to spot a clusterfuck before it happens and recognize when a concept has real potential.
I’ve often been asked why, after taking a step back from the kitchen, I didn’t become a full-time consultant.
For one, I don’t like pretentious titles and all the bullshit that comes with them.
For another, I prefer to keep my feet on the ground and avoid the corporate goo that makes restaurants and their teams less flexible and less open to changing strategy. Staying independent gives me the freedom to be blunt, straightforward, and honest.
Still, I’m regularly asked to take a look at projects: concepts, openings, restaurants already up and running, ideas that need a little direction, or situations that could benefit from a fresh pair of eyes. Sometimes, it’s just about straightening out a dining room or revamping a menu.
I’m not part of the established consultant herd. I don’t have a standard package, a fixed formula, or a list of services to sell. Every project is different, so is my level of involvement, and I decide to get involved strictly on a case-by-case basis.
So if you have a project you think I could help with, feel free to send it over. We can meet, grab a coffee, and talk about it. And if we get along and the timing is right, we can work together. I focus on one project at a time to give it my full attention.
It’s just as simple as that.
You know where to find me. Shoot me an email.
Alex Fenot.
NEWSLETTER
YOUR SEAT AT THE TABLE STARTS HERE
NO SPAM.
NO SPIN.
THE GOOD STUFF ONLY
Sharp stories, honest conversations, and the occasional badly behaved opinion. Delivered when there’s something worth saying.
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© 2026 FOODNBULLSHIT All rights reserved.
Contact:
JUST COOKING, SERVICE, AND ALL THE BULLSHIT IN BETWEEN.
INDEPENDENT HOSPITALITY MEDIA
A brutally honest look at the culture, chaos, and reality of the restaurant world.
Rules of Engagement
After more than thirty years in the restaurant business, on both sides of the Atlantic and both sides of the pass, I’ve pretty much seen it all. The good, the bad, the ugly, and occasionally, the totally inexplicable.
That kind of mileage doesn't mean I have all the answers, but it does mean I know how to spot a clusterfuck before it happens and recognize when a concept has real potential.
I’ve often been asked why, after taking a step back from the kitchen, I didn’t become a full-time consultant.
For one, I don’t like pretentious titles and all the bullshit that comes with them.
For another, I prefer to keep my feet on the ground and avoid the corporate goo that makes restaurants and their teams less flexible and less open to changing strategy. Staying independent gives me the freedom to be blunt, straightforward, and honest.
Still, I’m regularly asked to take a look at projects: concepts, openings, restaurants already up and running, ideas that need a little direction, or situations that could benefit from a fresh pair of eyes. Sometimes, it’s just about straightening out a dining room or revamping a menu.
I’m not part of the established consultant herd. I don’t have a standard package, a fixed formula, or a list of services to sell. Every project is different, so is my level of involvement, and I decide to get involved strictly on a case-by-case basis.
So if you have a project you think I could help with, feel free to send it over. We can meet, grab a coffee, and talk about it. And if we get along and the timing is right, we can work together. I focus on one project at a time to give it my full attention.
It’s just as simple as that.
You know where to find me. Shoot me an email.
NEWSLETTER
NO SPAM.
NO SPIN.
THE GOOD STUFF ONLY
Sharp stories, honest conversations, and the occasional badly behaved opinion. Delivered when there’s something worth saying.
BY SIGNING UP, YOU AGREE TO RECEIVE EMAILS FROM FOODNBULLSHIT. UNSUBSCRIBE ANYTIME.
© 2026 FOODNBULLSHIT All rights reserved.