Hands-on development and guidance for restaurants, food ventures and festivals.
Running a restaurant that should be working better and earning more? Got an idea for a new restaurant, a culinary venture or a food festival that needs to become real?
I bring experience from the kitchen, the bar, management and marketing. Together we figure out what’s needed, make the calls and put them into action fast. No off-the-shelf solutions, no dragging things out.
Operating restaurants
We’ll dig into the numbers, see what’s working and what isn’t, sharpen the strategy, tighten operations, refresh the marketing and the menu, and find where profitability can grow. Then we decide what to focus on and start moving things on the floor.
Restaurants in the making
We’ll build the concept and the business model, plan the operation, develop the menu, think through the marketing and connect all the pieces, right up to opening the doors and welcoming the first guests. Making decisions and solving problems along the way.
Food ventures & festivals
I create and develop culinary projects and food festivals, and I also join other people’s initiatives. Together we’ll sharpen the concept, build the content and the experience, bring the right people together and map the way from idea to reality on the ground.
So how do we start?
A short call, no strings attached. We’ll see where you stand and what the next step is.
About me
I’ve spent most of my working life in and around restaurants. I started out as a cook, moved behind the bar, ran bars and restaurants, and later founded a social media marketing agency for restaurants, which I led for 12 years. For the past three years I’ve been advising and mentoring restaurant owners.
I know this world from almost every angle. The pressure of a packed service, the exhaustion at the end of a shift, the decisions made on the move, and the hours over the numbers, trying to figure out how to make the whole thing work better and turn a profit.
I also know the people behind the restaurants. The excitement, the responsibility, the struggles and the fears, and the fact that a restaurant is so much more than just a business.
Today I bring all of that experience to one table. I work with operating restaurants and restaurants in the making, and I also create, develop and support food ventures and festivals. Sometimes we fine-tune an existing business, sometimes we build a restaurant from scratch, and sometimes we turn a culinary idea into a real experience.
I don’t show up with ready-made answers or off-the-shelf solutions. I listen, ask, get into the details and say what I think, even when it’s not the easiest thing to hear. Straight, honest and no theatrics, but with a lot of respect for the people and the business they’ve built.
I bring my experience. You bring your knowledge of the business and the willingness to make things move. From there, we run fast.
A cook at heart. Did I mention that?
Exactly what you were looking for?
How I work
I don’t believe in consulting processes that drag on for months, in meetings that end with another meeting, or in work plans that never leave the computer.
I believe in focused, intensive work. We step into the business or the project, understand what’s going on, pinpoint what needs to change and get to work. That doesn’t mean rushing. It means making well-thought-out decisions, and then making sure they happen.
I work with people who are ready to be involved, make decisions and move things forward. Because real change takes commitment from both sides.
If you’re looking for someone to sit with you once a week and talk about what you should do, I’m probably not your guy. If you want to think together, decide and start executing, then we speak the same language.
Let’s get started
A restaurant that needs a new direction, an idea about to become a business, or a culinary project you want to bring to life? Let’s talk, see where you stand and figure out what we can do together.
Got your details. I’ll be in touch soon.
