Hospitality Consulting
Most venues don't need reinventing. They need running properly.
Forty years in restaurants and bars taught me where the money hides: the beverage program, the calendar, and how easy you are to find. I take on about five venues at a time and work on all three.
What's included
One person accountable for all of it.
Beverage program
Menu architecture, pour costs, well selection, supplier terms, staff training and specials that actually make margin instead of just moving volume.
Wine list
A written list that fits your food, your room and your guests — priced properly, easy for staff to sell, and refreshed rather than frozen in place.
Events
Recurring nights, tastings, dinners and seasonal events built around your slow periods, promoted properly so the room fills.
Website & hosting
A fast, modern site with menus that stay current, built, hosted and maintained by me. No more waiting on someone to update a PDF.
Digital marketing
SEO, local search, social, email and paid media — planned, run and reported on monthly.
The owner's read
An outside operator's eye on service, staffing and flow. I've worked the positions, so the feedback is specific, not theoretical.
Investment
$3,000 a month
Transparent by design: $2,000 is my fee, and $1,000 goes straight into paid ads and paid marketing for your venue. You see where every dollar lands.
- Consulting fee
- $2,000
- Paid marketing budget
- $1,000
- Total monthly
- $3,000
Five clients maximum in any given month.
Good fits
This works best when…
- You have a real room with real regulars and untapped upside
- Your beverage program has never been properly built or priced
- Your website and marketing are an afterthought
- Your calendar is empty on the nights that hurt most
- You want an operator involved, not a deck
Request a consulting spot
Five spots a month. Tell me about your venue and I'll tell you straight whether I can move the needle.