More Profit, Less Chaos.
For Restaurant Leaders Who Want Success Without the Stress
Big business insights, small business heart. No fluff, no corporate baggage, just results.
Proven strategies from 15+ years of risk & cost-cutting expertise
Big profits Are Hiding In Your Restaurant. Let’s Find Them, Together.
For more than 15 years, I helped corporations big and small find hidden profits, without cutting jobs or cutting corners. I’m Kris, a corporate risk expert turned restaurant fixer and I want to be your partner in profit and peace of mind.
Trained in Food & Beverage Management at Cornell, I combine corporate risk expertise with restaurant industry insight to help owners maximize profit, minimize waste, and build long-term success. These are the real-world results I bring to every business I work with:
Find and recover hidden profits, without cutting staff or quality.
Save tens of millions in waste and reduced overhead, never sacrificing service.
Pinpoint the biggest threats to your margins and fix them fast.
Immediately stand out in a crowded market by understanding, outwitting, and overcoming the competition.
Establish real trust and long-lasting loyalty, turning first-time customers into raving fans.
Reduce stress and complexity so your team can focus on great food and great service.
“Few people have the opportunity to work with someone as insightful and talented as Kris. I have had the pleasure to work with him on multiple projects and he has always been an amazing mentor and coach. He excelled at managing his team and always an excellent communicator - He was frequently invited to multiple committees at our company due to his knowledge and ability to break things down logically for everyone. He always worked hard to keep his team engaged and happy, as a leader and a mentor, Kris earns my highest recommendation.”
A Few Words from Those I’ve Worked With:
“Kris is a day one asset to any team. His breadth of knowledge and ability to remain poised during hectic moments are absolute gifts. I look forward to seeing him continue to crush it and hope to one day work on another project together.”
“Kris is the kind of person you want leading your organization's initiatives and leadership team. He was an a great partner to have in leadership, as his style is direct, efficient, and exceptionally calm and unflappable. From spearheading the slog of audits & certification to figuring out how we can help our teams navigate the impacts of a global pandemic and social unrest - Kris was a consistently solid go-to. Kris was there every step of the way with thoughtful, genuine guidance. We were lucky to have his leadership during some of the most difficult times.”
“I felt like there was a ton of bricks on my shoulders… like I wasn’t growing because I was always stuck keeping things running.”
Every restaurant owner begins their journey with a spark of passion. You want to feed the world, bring the community together, and to make magic in a world that could use more of it. There are few joys that compare to that first day unlocking your doors and welcoming the world in.
But over time, the day-to-day takes its toll. A bad review is written. Key team members leave. Equipment breaks down. Buried under all of these challenges, you start to forget the passion that once fueled you and wonder why you ever got into this business in the first place.
Even when that spark dims, you don’t have to stay stuck. With the right partner, someone who truly understands your struggles, you can stop fighting fires, escape the grind, and finally run your restaurant the way you always imagined. Let’s make that happen together, starting today.
Your Menu’s Secret Profit Killers, Exposed!
I’m all about giving you the tools you need to build and grow your restaurant, and that means not hiding my easy-to-understand, powerful, actionable content behind paywalls or subscription fees.
You can get my latest guide, 5 Menu Monsters That Scare Customers Away, today, absolutely FREE. I’ve reviewed hundreds of menus, and the same problems keep coming up. Some are small problems that can be fixed easily. But some are full-blown MONSTERS that require a little more work. In this guide, I break them down one by one. Inside you’ll find:
What happens when you over-optimize a menu for demand
How initial successes can weigh you down
Why imitating “the big guys” can bankrupt you
And more!
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Secret Shopping
Get a true guest’s-eye view of your restaurant. We’ll uncover hidden friction points and missed opportunities, helping you fine-tune the experience before tackling deeper operational improvements.
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Restaurant Opening
From concept to grand opening, I’ll guide you through every step: market research, business planning, site selection, hiring, and more—ensuring your restaurant starts strong and thrives.
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Operations
Optimize your team, costs, and systems for a smoother, more profitable restaurant. From hiring and retention to supply chain and tech, I’ll help you streamline every aspect of your business.
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Food & Beverage
Craft a menu that tells your story. From stunning photography to nutritional analysis, I’ll help refine your offerings while optimizing purchasing, inventory, and food safety for consistency and quality.
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Marketing
Make your restaurant impossible to ignore. From branding and social media to website updates and reputation management, I’ll help you craft a strong, consistent presence that draws in guests.
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Guest Experience
Turn every visit into a lasting impression. From ambiance to service to loyalty programs, I’ll help you refine every touchpoint to keep guests coming back.