I've been in the food and beverage business for over 20 years, and I have worked every position in restaurant from a busser to a general manager. While most of my experience is in operations, I am currently on the vendor side of the business, with a major food distributor as a marketing associate.
I have a wealth of information about any area of concern in your restaurant or food service operation. Cost of goods control, menu engineering, labor costs, employee accountability and conflict resolution, inventory, food and beverage product knowledge, controllable costs, live music, special events, repair and maintenance, marketing, including online, four walls and traditional advertising, and hiring and training both employees and managers are just a few areas that my expertise can help you.
If you have questions in any of these areas or in any other area of your food service operation, chances are pretty good that I've seen it and lived through it already. Let me help you avoid taking the lumps I took in my career learning these lessons.