Restaurants, cafes, hotels, venues, food trucks, breweries — I help hospitality owners stop the operational bleeding, fix the things killing margins, and build systems that work whether you're there or not.
We don't do cookie-cutter restaurant websites. We help you show up online the way you show up in person — with the personality that keeps people coming back.
Your menu changes weekly. Your sourcing story matters. Let's make sure people searching for local, seasonal food find you — not a chain.
Taproom events, limited releases, loyal regulars. You're more than beer — you're a gathering place. Your online presence should build that community beyond your four walls.
Couples searching for "venue near Beaufort" or "Crystal Coast wedding venue" need to feel your space before they visit. Your site is the first walk-through. Make it count.
You're at the farmers market Saturday, downtown Thursday, and catering a party next week. People need to know where to find you. Simple, mobile-first, always up to date.
You're losing orders to your competitor down the street who built their site in 2015 but actually built it. Delivery apps take 30%. You don't have your own system. Cash is walking out the door.
Your best FOH knows how to run the floor. Your best BOH knows the recipes, the standards, the shortcuts. When they leave, six months of training walks with them. Every new hire restarts from zero.
Inventory tracked on napkins. Scheduling through group chat. Vendor orders duplicated. Waste is probably 25% and you have no idea. The margins you think exist are being eaten by leaks you can't see.
Good food, slow service. Great vibe, lost my reservation. Love this place, but... The problems in your operations show up in your reviews. Fixing them fixes your reputation.
Not another SaaS tool. Not busywork. Real fixes to the bleeding points that kill your margins.
Real website. Reservations, menus, photos that make people want to visit, shows up on Google. Integrated ordering if you want it. Not a template — built to actually convert. First year hosting included.
I document your recipes, your standards, your service flow, your inventory system. New hires can follow it from day one. Your knowledge stops walking out the door when good people leave.
Two weeks on one problem. Inventory bleeding. Ordering chaos. Staff accountability missing. Pick the thing that's hemorrhaging money and we fix it. You get a system that works, not a report.
Website updates, monitoring, inventory audits, staff spot-checks. Systems don't stay healthy by themselves. I keep yours running. You focus on service.
30 minutes. You tell me what's killing you. I tell you what's actually fixable. No pitch. Just truth about where the bleeding is.
Website, operations, systems, margins. I see what's working and what's eating your profit. You get clarity on the actual problem.
Everything happens off hours or in between. I don't disrupt the business. Your team builds alongside me. You see progress immediately.
Whether you need to Get Found with a real online presence, Get Organized so the chaos stops bleeding money, or Get Ahead with documented standards that survive staff turnover — waste goes down, service gets consistent, and you actually know your numbers.
You're drowning in software. POS, inventory, scheduling, payroll, marketing apps. I don't add complexity. I fix the actual problems that exist before software.
I've spent time in both. I understand why the kitchen is angry, why FOH is slow, why inventory doesn't match. I don't oversimplify hospitality.
Your chaos is between 11am and 10pm. I respect that. Calls and meetings happen during your downtime. I get it.
You don't care about effort. You care about results. Lower waste. Better service consistency. Faster staff onboarding. Margins that actually match the food quality you're putting out.
The food service industry sees over 70% annual turnover according to BLS JOLTS data. Cornell research shows replacement costs can equal 30-50% of an hourly employee's annual salary. Operations consulting addresses root causes — poor onboarding, unclear processes, scheduling chaos — that drive people to quit.
Start with a professional website that shows your menu, hours, location, and story — not just a Facebook page. A properly configured Google Business Profile is critical since most diners search before choosing. We build all of this as part of the Web Presence Package, optimized for local search.
Two weeks focused on your biggest pain point. Could be scheduling — staff, shifts, and coverage. Could be inventory and ordering. Could be the gap between front-of-house and back-of-house communication. We identify the bottleneck, build a working system, and train your team to use it.
Absolutely. Smaller operations often benefit the most because every hour of admin overhead hits your margins harder. A food truck running on texts and handwritten orders can transform with simple systems for scheduling, ordering, and customer follow-up. Every engagement starts with a free consult.
Practical articles written specifically for your industry — no fluff, just what works.
Vagaro, Mindbody, Acuity, Booksy, Calendly — they run your bookings beautifully and hide you from Google completely. Here's why your booking page can't rank, and how to keep the tool while owning a site that gets found.
Read article →Most small businesses get sold AI tools they'll never use. Here's the order to actually do AI for a small business — what to fix first, what to automate second, what's still hype, and where the real ROI is.
Read article →Quick call off hours. You tell me what's broken. I tell you what's fixable. No pitch. If it's not worth doing, I'll say so.