I work with restaurants to build up sales and customer service. I strive to control the costs for the kitchen, bar and labor. I create menus and cocktail recipes. Otherwise, I develop achievable and proven standards for the staff, always focusing on our precious customers. I am also associated with Batch 206 Distillery (also owned by the my mentor/consultant) and I work most of the catered events at the distillery. My goal as a restaurant consultant is to reach out to smaller restaurants. We focus on controllable costs and creating better sales through service and creative promotions. Currently we just opened a new restaurant in the Tacoma area called the Pole Position Sports Bar! www.polepositionsportsbar.com

For almost 15 years, I was half of a two-man team that built 5 incredible restaurants in the Seattle area, 4 waterfront and 1 downtown. We grew sales to over 10M/year and managed a staff of over 250. My job varied week to week and day to day: managing the staff, HR, bar costs and controls, accounting and sales analysis, purchasing, etc. We built an amazing brand that housed the very best out door seating in the Seattle area and nurtured some of the best restaurant staff/owners in town.