The Successful Restaurant

You have probably dreamed of opening your own restaurant at some point or another. It's a thrilling, creative and rewarding journey, but it can also be a treacherous one. The hospitality industry is not for the faint-hearted. We've all heard the horror stories, the failed launches, sluggish sales, operational struggles, and the high rates of business turnover. Here's the truth though: Failure is NOT inevitable. I've been in this industry for over 35 years, and what I've discovered is that the key to a Successful Restaurant, no matter your concept, cuisine, or price point, lies in understanding and aligning with your ideal guest, paired with preparation, ongoing support, and the willingness to put in the work. After a decade of consulting for restaurants in nearly every market and concept imaginable, I realized that while half of my work was advising some of the most successful restaurants in the country, the other half of my work was fixing broken and misaligned restaurants that got off to a bad start. I wanted to save those people the months and years of stress, suffering, 100 hour work weeks , financial loss, and fear of failure. I wanted to save them the tens of thousands of dollars they were spending on expensive consultants to help them fix their broken businesses that never had to be broken in the first place. The secret isn't in a "foolproof system" or a "magic formula", but in current information, focussed planning and tailored, modern guidance that considers your unique vision and the realities of today's dining landscape. That's why I created 'The Successful Restaurant'. Hospitality is about taking care of people, not treating them like numbers. That's why we love it! We help aspiring restauranteurs go from frustrated, confused, and overwhelmed to confident, focussed, and prepared, so that they can open and operate the thriving and successful restaurants they dream about.