Restaurant Business Consulting
I work with teams at every stage: from concept to operations optimization. My approach — specific numbers and proven solutions, not generic recommendations.
One-off Consultation
1–1.5 hours on a specific question: concept, location, menu, operating model. I prepare for the meeting in advance.
Restaurant Audit
I look at the restaurant as a practitioner: kitchen, floor, menu, finances, team, service. Written breakdown with specific recommendations.
Strategy Session
Half-day (4–5 hours) for those facing an important decision: new venue, concept change, or scaling. You leave with a plan.
Ongoing Engagement
Long-term work for those opening a restaurant from scratch or going through transformation. Regular meetings, fast feedback.
Expertise
Concept & Opening
From idea to first guest: concept, location, team, operating model.
Unit Economics
Food cost, labour cost, EBITDA — tuning the financial model for sustainable profit.
Team & HR
Hiring, onboarding, motivation and retention in a high-turnover industry.
Service & Standards
Developing service standards and loyalty programs to grow average check.
Operations Optimization
Process audit and rebuild: kitchen, floor, logistics, suppliers.
International Expansion
Opening a restaurant in a foreign country without language or contacts. Personal experience: Ukraine → Spain, three venues from scratch.