Consulting That Eliminates Waste, Cuts Labor, and Increases Enterprise Value

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Most restaurants don’t fail from lack of sales. They fail from uncontrolled waste, bloated labor, outdated workflows, and bar programs that leak profit silently.

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I fix that.

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As a chef, operator, and restaurant real estate broker, I design zero-waste kitchen and bar systems that improve cash flow today and increase sale value tomorrow. This is execution-level consulting built for owners, investors, and sellers who care about results—not theory.

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Zero-Waste Kitchen Engineering

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• Menu rationalization to eliminate redundant SKUs

• Cross-utilization of ingredients across multiple dishes

• Yield optimization with portion control at par levels

• Bulk Prep discipline that eliminates spoilage

• Eliminating redundant daily prep

 

Outcome: Zero food waste, Lower food cost, faster execution, cleaner margins.

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Zero-Waste Bars & Profitable Mixology

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Bars lose money quietly. I eliminate that leakage.

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• Bulk batching and pre-batching of cocktails for speed and consistency

• Portion-controlled pours and locked recipes

• Yield-based costing for spirits, syrups, and citrus

• Elimination of low-velocity, high-shrink inventory

 

Outcome: Higher beverage margins, faster service, reduced theft, predictable results.

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Bulk Prep, Portion Control & Execution Discipline

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• Centralized bulk prep systems for kitchens and bars

• Portion control that removes variability and guesswork

• SOPs that allow junior staff to execute at senior levels

• Systems that hold margins even during turnover

 

Outcome: Consistency replaces chaos.

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Labor Compression Through Workflow Design

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• Step-count analysis in kitchens and behind the bar

• Station redesign to reduce bodies per shift

• Prep batching to eliminate peak-hour bottlenecks

• Cross-training models that reduce dependency on “key” staff

 

Outcome: Fewer staff, higher output, lower payroll.

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Kitchen & Bar Technology Implementation

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• Kitchen Display Systems (KDS) and bar displays

• POS-driven recipe costing and pour cost control

• Inventory and waste tracking platforms

• Real-time reporting for immediate correction

 

Outcome: Control replaces intuition.

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Pre-Sale & Transaction Readiness Consulting

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• Buyer-grade financial normalization

• Operational cleanup before going to market

• Lease and landlord issue identification before escrow

• Systems that transfer cleanly to new ownership

 

Outcome: Higher valuation, fewer retrades, faster closes.

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Who This Is For

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• Restaurants with strong sales and weak margins

• Bar programs that feel busy but don’t show profit

• Owners tired of babysitting operations

• Sellers who want premium exit value

 

Bottom Line

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If you don’t control waste, portions, and workflow, you don’t control profit.

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I build systems that do.