Frequently Asked Questions

 
 

How are contracts/projects priced? . . .

Our pricing is dependent on the type of project. We offer hourly, weekly, monthly and flat contract rates so that we can meet any of your needs.

I just need one thing done. Can you help me? . . .

Absolutely! We’re committed to helping businesses of all sizes improve their operations, and will work with you to create a partnership that fits your needs and your budget.

There are some services I don’t see listed on your website. Who can help me with those? . . .

If you have any needs that aren’t covered by our offerings, we have a network of reliable and experienced local providers who can help you, just let us know what you’re looking for.

Do you only work with restaurants? . . .

No, we have a broad experience base that includes packaged foods, distribution and XXX as well as restaurants and food trucks. If we can help, we will. If what you need isn’t in our wheel house, we’ll let you know.

What makes you different from other consultants? . . .

We’re operators. Unlike some consultants, we still run our own restaurants, so we have our finger on the pulse of the industry. We work side by side with you to implement our solutions so we can realize the change you want to see in your business together.

Can I hire you to operate my restaurant? . . .

Yes! We have experience with a variety of relationships with the companies we work with, and can absolutely operate your establishment if our services and philosophy are a fit for you.

What’s your favorite thing about working with other restaurants? . . .

BenThe education. We are teachers and students through and through. Every restaurant we work with teaches us something, and gives us the opportunity to teach and grow what we know.
Susannah: I love getting to share my passion for real hospitality and taking care of people. Every business we work with gives us a chance to contribute to making restaurant jobs great jobs.
Michael: I thoroughly enjoy understanding how restaurants are operated and interacting with the teams that run them. Every restaurant is different and has it’s own set of systems and organization, which invigorates my passion for problem solving and systems management.
Chris: As a chef my favorite part of working with other restaurants is the symbiotic learning that takes place. While I have the chance to help streamline systems, implement changes, and work on recipes I also get the chance to learn something new; whether that be a new cuisine or a way of doing something I am always looking for the opportunity grow and pass that knowledge on to my next client.