Services · 26 years in
Hospitality consulting
Restaurant and bar strategy, winery and tasting room programs, menus and POS, permits and health compliance, and launch planning, from someone who has worked every station.
I spent 26 years in restaurants, bars, and wineries, from the dish pit to general manager. I know what a Friday night looks like from every station. That’s the experience I bring to your operation.
Restaurant and bar strategy
I look at your floor plan, your menu, and your numbers, and find where money and time are leaking. That covers guest flow, staff rhythm, and systems that hold up when the night gets busy. It all fits how your place actually runs, not a generic playbook.
Winery and tasting room programs
I build wine club and member programs people stay in, event calendars, and tasting room experiences that sell without feeling like a sales pitch.
Menus and POS setup
I design menus that are priced well and easy to execute, then set up your point-of-sale system to match. That means modifiers, integrations, and reports you’ll actually read.
Permits and health compliance
Opening or expanding means inspectors, paperwork, and requirements that keep changing. I help you understand what’s required, keep the process organized, and get your build-out and procedures ready for inspection.
Launch planning for new venues
For a new restaurant, bar, or tasting room, I help map the path from idea to opening night: budget, vendors, design, timeline, and the hundred small things in between.
Often paired with
Hospitality clients usually need more than one thing at once. A new venue needs a website, a winery needs its member emails handled, and a restaurant needs its POS and its Google listing to match. I do all of it, so nothing falls between two vendors.
