Restaurant Consulting Services – New and Existing Concepts

New Concepts

I have a passion for the restaurant business, particularly the operations of the industry. A “new concept” restaurant startups are always incredible projects to be part of. I enjoy meeting with clients and hearing about their ideas. I take your those ideas and turn them into reality, and from reality to a well-run business.  With Working with your ideas and long-term goals in mind your ideas, I assess feasibility, profitability, and what you can expect operationally. This also includes build out, FF&E, short-term cash needs, and long-term future cash flow projections.

Existing Concepts

For existing operations, my goal is to find all areas of lost revenue, potential revenue, identify profit centers while also maximizing labor, product cost, and all operational expenses.

This begins with an assessment of I asses your current operations. I , analyze the financials and management structures, and look for the strengths and weaknesses. Once I review the menu and product mix, I put together a qualified team or make the appropriate recommendations and bring sustainability to new operational goals.

Additional Services

  • Recruiting / Human Capital
  • Management / Operations Assessment
  • Labor Optimization
  • New Concept Development
  • Restaurant Design
  • Furniture, Fixtures & Equipment (FF&E)
  • Marketing Strategies
  • Branding
  • Food Services & Contract Negotiations

How can I help you achieve your goals?






    Answer this simple math question:

    Past Concepts

    La Strada

    From 1986-2010, I was the owner of this LA meets NYC restaurant, a concept that was unheard of in Houston market. La Strada was well-known for its innovative Sunday brunch, the first wood burning pizza oven in Houston, and of course, everything was made fresh in-house. . We served over one thousand people per day and sales per square foot were some of the highest in the nation. La Strada was the exclusive caterer to Saks Fifth Avenue and several fortune 500 companies, i.e. Exxon, Enron, AIG, etc. The restaurant won Best Sunday Brunch for twenty five years, it was a Wine Spectator restaurant for fifteen years, a James Beard restaurant, and won any and every food industry award given in Houston. La Strada also successfully opened a second location in the Galleria that was operated for ten years.

    Kelvin Arms

    I started this project as a consulting partner to restructure their management and increase profitability; I eventually became a co-owner of this Scottish pub . Kelvin Arms was a landmark pub that had a strong following but low sales. The project goals were simple, keep the integrity of an authentic pub and appeal to the largest audience possible. In a short time, I tripled their sales and quadrupled profitability, which was maintained for five years until it was sold. It was a successful exit for all parties involved.

    One Love Juice and Smoothie Bar

    I took the client’s desire to sell juices in Yoga One midtown studios to developing and designing a smoothie bar with a cold-press juice program. I worked closely with an equipment specialist, oversaw the procurement of kitchen and specialized kitchen equipment and hired a CIA trained chef to run and oversee day to day operations. Additionally, I procured bottles and labels from across the country. One Love Juice and Smoothie Bar not only break even, but achieved profitability. Now, One Love services five successful locations with their delicious smoothies and cold-pressed juices.

    Tombolini’s Meatballs

    Capitalizing on the meatball craze, I designed and oversaw the remodel and construction of this Italian eatery. . I structured their labor and management operations and worked alongside the chef to create the menus that best represented the concept.

    Galaxy Diner

    I spearheaded operations and developed the concept of this innovative, 24-hour diner that served breakfast, lunch, and dinner all day. Everything was made from scratch in house. The restaurant had a highly creative interior that was similar to the style of “The Jetsons” television show. I set up the kitchen, menus, and continued to cover operations with the two other owners of the diner.

    For each concept I’ve developed or been part of, I’ve done Funiture, Fixtures & Equipment (FF&E) and had full profit and loss responsibility

     

     

    Viva’s Cantina and Sports Bar

    For Viva’s Cantina, I designed and developed a 200 seat Mexican Sports Bar with a Party room for 300 inside of Viva’s Theater. The scope of the restaurant included service to the 2200 seats in the theater along with a 200 ft concessions area. I over saw the construction, hired and trained the staff and was responsible for all the equipment. Also, I personally specified all of the FF&E.