Find where you're
losing money.

I started working on my 16th birthday, and I loved it from day one. Bussing tables, then waiting them, then running shifts. I was running shifts at my first job before I was even 18. By the time most people are figuring out their major, I already knew what a Friday night rush does to a kitchen, and what it looks like when a business is quietly bleeding money nobody's tracking.

Over the years I worked a little of everything: a pizza place, Subway, McDonald's, Chili's, TGI Fridays, and an assortment of small mom and pop restaurants. I spent time managing inside big restaurant groups, including Brinker, the kind of corporate structure where every process is measured, timed, and accountable to a number. That's where I learned that "the vibe is off tonight" is always a symptom, and there's always a real cause underneath it if you know where to look.

Eventually I moved into the restaurant technology industry, and for the last decade I've worked in project management, the person who gets handed a mess of moving parts and turns it into a system that actually works. Right now, in my day job, I manage the implementation of point-of-sale systems for restaurant clients, the exact kind of software and setup work that's usually the first thing standing between a struggling business and knowing its own numbers.

I'm bringing both sides of that experience, the floor and the systems, to small business owners directly. I'm starting with a handful of case studies, at a discounted rate, before I take this independent full time. If you've been quietly losing money for years and can't quite point to where, that's exactly the conversation I want to have.