The engagements below show how the method changes with the restaurant: broad opening support when the concept is new, menu economics when the food program is the issue, and execution discipline when simplicity is the strategy.
The work was scoped around what each restaurant actually needed rather than forcing the same deliverable onto every account.
Broad support across the food and beverage program, printed menus, systems implementation, staffing, and the questions that continue after opening day.
Read the engagement profile →Focused food-menu consulting built around recipes, prep systems, cost visibility, execution, and strategy to lower food cost.
Read the engagement profile →Prep, recipe, and execution consulting for the core food program, plus occasion-specific cocktail recipes that created interest without permanent complexity.
Read the engagement profile →Full-service operating leadership across P&L performance, menus, beverage, events, staffing, service, marketing, and growth.
Hands-on leadership experience in scratch-kitchen restaurant operations.
Ownership transition, sales diagnosis, menu strategy, costing, staff systems, bar and wine changes, and recovery planning.
Opening experience inside a major downtown restaurant launch.
Built a catering business from startup to more than $250,000 in annual revenue by year two through menu development, sales, pricing, staffing, production, logistics, and execution.
Food menus, cocktail menus, wine lists, recipe specifications, costing systems, prep systems, and pricing structures.
We distinguish consulting work, operating roles, opening support, and businesses Josh personally built.
We publish the work performed and verified outcomes, adding financial metrics only when records or client approval support them.
Each engagement should show what the restaurant needed, what was done, and what another owner can learn from it.
The first step is an on-site Diagnostic that connects your financial data to the way the restaurant actually runs.
