Foodservice Operations Leadership
Senior operating leadership for the moments that decide whether a business grows or stalls.
Executive, interim, fractional, and project-based leadership for restaurant groups, multi-unit and franchise operators, contract dining, hospitality businesses, and the private equity firms invested in them.
Let's walk the floor
My perspective was built on every side of the table: evaluating the vendors, making the purchases, driving the change, scaling the growth, and owning the outcome.
Twenty years of buying decisions, and nine with full executive responsibility for what happened after.
Why people call me
Some situations need an outside read. Others need someone in the seat, close to the decisions and accountable for what happens after.
Who I work with
Full service, fast casual, QSR, and multi-outlet properties. Unit economics and turnarounds, menu engineering, labor models, franchise development, and new location launches. More locations should not mean more variation.
Operational due diligence and value creation for firms evaluating or holding foodservice and hospitality assets: where the margin actually is, what it will take to get it, and who has to execute. For advisory firms, bench depth when your pipeline outgrows your roster, including assessments, project delivery, interim leadership, and white-label work under your brand.
Contract assessment and renewals, RFP development, self-op feasibility, meal plan program strategy and administration, and contractor accountability. I know what good looks like in a foodservice contract because I have enforced them and replaced them.
Hotels, resorts, clubs, venues, and travel hospitality. The guest experience is only as strong as the food quality, the service execution, and the operation behind both.
How to work together
However we start, it ends the same way: with an operation your team can run without me.
Outside judgment on a cadence. A standing review, a specific decision, or short- or long-term advisement.
Executive depth and consistent accountability, before the business is ready to carry a full-time C-suite salary.
A seat that has to be filled now, while you run a real search. Full accountability until the permanent hire starts.
Atlanta based. I work locally, regionally, and nationally, with travel built into the engagement.
See how engagements workDecades running foodservice and hospitality operations, events, and catering programs. Twenty-plus years of buying decisions. Nine years with full executive responsibility for operations, finance, people, technology, procurement, and facilities. Whether the seat needs filling or the problem needs solving, let's get acquainted.
Let's walk the floor.