At Whiskey Bird we try to stay away from labels when it comes to our food. We bring together the vibrancy of Asian flavors with the diversity of American tastes to create dishes that embody our inventive and creative spirit. We want our dishes to be unexpected, uninhibited and most importantly unforgettable. But for those of you who want to label us we just hope it will be as your favorite neighborhood restaurant.

Back of the Napkin Hospitality is a restaurant, hospitality, and food & drink media operating, consulting, and advisory company.We specialize in both full-service and limited-service restaurant operations and management services. This includes:- Procurement and supply chain management- Front of House and Back of House systems development and implementation- Team training and development- Financial Reporting and P&L management- Technology Implementation- Marketing, Website Management, and SEO- Customer acquisition, retention and loyaltyWe also operate and consult for food and beverage media companies and websites. Our services include:- Site strategy and optimization- Keyword analysis- Recipe development- SEO analysis and advisory- Marketing and customer acquisition

We created Artichoke Dinner Club out of a need for a convenient, high quality alternative to meal subscriptions and restaurant takeout. As my wife, Lindsay, and I juggled our busy work schedules, we found that cooking dinner from scratch every night was almost impossible. We tried frozen dinners, meal kits, meal prepping on Sundays for the week and ordering takeout. At the end of the day, all these options left us either still left us exhausted from the amount of work or questioning the quality/convenience/cost tradeoffs. As a result, we decided the best solution was something different. We wanted to focus on being local, not having food shipped across the country; offering restaurant quality food and encouraging people to eat together by serving all dishes family style. Great food should not be compromised for convenience. We want to help you have more time to do what is important to you whether that is having extra time to relax and read or do yoga; grab a drink with a friend or play outside with your family.Artichoke is a prepared dinner company that provides chef-made, family style dinners for busy people. Artichoke is about wholesome, restaurant quality dinners you feel good about sharing with your family, roommates, guests, or anyone else with whom you share a dinner table.

Maintained consistency of systems and procedures across three high volume restaurants on Pier 39Contributed to 24% increase in sales YTD at Fog Harbor Fish House through improved food quality and consistency, customer service and Yelp rating

Increased total sales by 15% compared to previous year through improved execution, customer service and promotional effortsAchieved highest daily, weekly and monthly sales levels in company historyReduced employee turnover from over 50% to 0% for 9 consecutive monthsOptimized event booking and tracking procedures, which increased event profitabilityReconciled daily cash log against sales reports and cash dropsConducted bi-weekly payroll including verification of hours, amounts and deductions

Decreased labor costs by an average 16% compared to previous year for 12 consecutive monthsLowered food cost by an average of 13% compared to previous year for 11 consecutive monthsContributed to the increase in restaurant sales of an average of 6% for 5 consecutive months through improved food and service quality and department executionAssisted General Manager with Profit & Loss projections and improvements in the areas of food cost, labor, linen, restaurant operating supplies, repairs and maintenanceResponsible for the daily purchasing and inventory management of $2,500 of productAccountable for monthly General Ledger and statement reconciliation of 5 accounts of $100,000Systematically improved vendor management process resulting in decreased food costConducted monthly operational audits to improve product quality and executional efficiencyRedistributed and consolidated job functions to increase productivity and improve quality of execution, which lead to the elimination of a position and a weekly reduction of 56 labor hoursLed and developed a staff of 30 employees and 4 junior managers

Restructured and tightened cash controls, including creating new daily sales and cash logsRevamped inventory reporting for more accurate tracking and error minimizationReformatted POS system to increase sales tracking accuracy and user friendliness