SUSTAINABLE SOLUTIONS

FOR HOSPITALITY OPERATORS

I am tentatively and possibly taking on one new client, but will be extremely selective in 2025. If you’d like to work together, please use the contact page and send me an email with your project idea and information. I’ll message you on when/if I can help, and send you a questionnaire to see if your project qualifies for my services and attention. In every consultancy agreement I’ve been a part of, I have justified my rate by more than 2x in either growth or savings. In most cases, I have helped operators achieve significant profit by simply assessing current operations and finding opportunities to save money on labor, purchasing, costing, menu pricing, or identifying fraud or theft. In other cases, I have advised new projects on massive savings opportunities in construction costs, layout and/or identifying design flaws/opportunities. In all cases, I save operators the most valuable non-renewable resource; time. Time is money, and my experience will inevitably save anyone I work with time and money. Through my years of experience, my perspective is the most valuable resource I have. Let’s work together!

DATA ANALYTICS - HOSPITALITY PERFORMANCE COACHING

Let’s get real, if you are the owner of a busy hospitality operation you don’t have time to analyze P&L’s to find fluctuations and patterns in year-on-year numbers, or deep dive into data and research that provide accurate pricing vs current pricing changes, or overlay your hour-to-hour labor dollars with your employee schedule to cut labor by 10-30%. It’s a tough industry with many variables beyond your control. Let me run behind the scenes so you can make informed decisions about your business.

THC / CANNABIS BRAND DEVELOPMENT

Do you want to launch a THC brand? I know every aspect of sourcing, production, branding, design, R&D, distribution and current MN Cannabis law to take a new product from concept to shelves. As the MN cannabis laws continue to evolve and change, I am fluent and confident in what it takes to launch and succeed in this emerging industry.

BREWERY / CO-PACKING / DISTILLERY GROWTH AND STABILIZATION / N/A

Let me guess, your operation isn’t like it was back in 2019. Times have changed, and so will you and your business. I have worked in and on a dozen or more brewery and distillery projects. The craft beverage world has dramatically changed over this past decade and operators that were once profitable and are now struggling and face new sets of challenges. Whether it’s the implementation of an internal food statement, analysis of staffing and operations of the taproom or tasting room, converting to a brewpub license and/or adding full liquor, bolstering N/A options or developing a sales and distribution strategy, I can help. Let’s work together on maximizing your investment.

PICKLEBALL / MINI-GOLF / BARCADE CONCEPT DEVELOPMENT

“Eatertainment” concepts are gaining traction as the constant changes in hospitality grow beyond just the food. People are looking for additional reasons to get out and enjoy their nights off. I’ve been an active part of development and overseeing many establishments that integrate games, activities and events into a food and beverage concept with a bar program. I’ve designed, managed and developed concepts that could add revenue and profitability to your existing spot, or let’s build something from the ground up!

DRAFT SYSTEM MAXIMIZATION

When I walk into a restaurant, bar or coffee shop I can intuitively figure out within seconds how to maximize labor, reduce waste and create efficiencies through the maximization of an existing draft system or tap infrastructure. If you are interested in learning how to save labor dollars, reduce your carbon footprint and leverage your existing system, I can offer an affordable strategy and effective solution.

PLANT-BASED FOOD STRATEGY

For many hospitality operators, the plant-based food movement took the industry by storm. The velocity of change in consumer preference is tough to predict. It’s equally as challenging to know how to align your brand with the best plant-based products that integrate with your current menu. Let’s work together on capturing this new audience and exceed your customer expectations. I can help engineer plant-based menu options into your existing menu by cross-using ingredients and applying an intelligent pricing structure that attracts a new guest, satisfies the current guest and makes you money. Saying “those aren’t our customers” is no longer acceptable. By saying this you are publicly acknowledging that you have a dated concept and those customers are spending money elsewhere. Let’s change this together for the good of your company.

SUSTAINABLE INITIATIVES

There are dozens of hidden costs affecting your P&L that are not on your radar. Whether it’s water usage, composting and recycling practices, lighting solutions, energy saving strategies or better to-go packaging, I have thought of it and implemented a better way of operating for the eco-conscious consumer. I can offer a consultation and solutions that will empower your employees to reinvent their current patterns of operating which will bring dollars to your bottom line.

LABOR ANALYSIS

Over the past decade, I have helped dozens of organizations reduce their labor percentage and align their labor costs to their business model. In the complex and intertwined nature of hospitality, labor relates to the highest percentage cost in running your business, yet many operators lack the knowledge to implement sustainable and proactive change in scheduling, staffing levels, reporting analysis and almost all aspects of effective HR practices. The industry is currently experiencing a rising cost of labor and a labor shortage in lock step and it’s created new challenges. Let me help you take charge of your labor.

FINANCIAL STATEMENT ANALYSIS

Hospitality operators are typically specialists in either management or kitchens, not often accountants, bookkeepers or experts in financial analysis. The disconnect most hospitality operators experience is that their bookkeepers, accountants and bankers have never worked in a restaurant before. My cumulative knowledge in every lane of hospitality coupled with my BA in Business Management, MBA and years of writing budgets, proformas and doing financial statement analysis can help coach you to understand how your business is performing by the numbers. Your dining room could be full every day, but it doesn’t necessarily mean you’re making money. Likes and followers on social media also don’t always translate positively to your bottom line. I can help.

RFP PREPARATION & PROJECT CONSULTATION

Over the past 6 years, I won 4 public RFP (request for proposals) leases and spaces either in a city-owned building or at the MSP Airport. I understand this competitive process well and can help position your brand and increase your opportunity of winning.

BUSINESS PLAN ANALYSIS

Your business plan is an important piece in communicating your brand and an extension of your voice and vision. I think it’s imperative to actually write your own business plan, but I can edit, enhance and find missed opportunities to prove that your concept is viable to a future landlord, lender or investor. As an outside consultant, I have worked with a number of banks on approving business plans and have written dozens of business plans that ended up becoming winning concepts and models.

FOOD HALLS & FOOD TRUCKS

Are you thinking about launching a food hall or food truck business? I have extensive knowledge in both. As both segments of the industry continue to evolve and grow, let me coach you through an effective solution that saves you money, time and effort.

Fill out this form and I will get back to you to schedule a time to talk about your business.