I work with full-service restaurants and restaurant groups that want to improve the employee and guest experience, streamline operations, decrease costs, and increase revenue. My services are inclusive of both service and culinary teams, hourly and management, and I'm happy to collaborate with other service providers when needed.

I tell my clients, “Think of me as your training therapist." I get to the heart of your business and understand what you're trying to achieve, then help you develop the plan to make those dreams come to life. We can go as shallow or deep as you want, but my best work is when my clients are all in.

This may be my favorite kind of work. There is nothing like the exhilarating energy of an opening, turning chaos into order and making something magical from just an idea. I've helped clients in the earliest stages of ideation through grand openings, including owner-operated restaurants and multi-billion-dollar national hotel brands. I can join a team or help you build one.

Like restaurants, "events" conjures different ideas for different people. With my expertise in hospitality operations, I am most valuable if your event includes or is centered around a food and beverage component. Fundraisers, dine around or live cooking events, festivals, conferences... you name it, I've done it, and I look forward to doing it again.