Menu
How we work
Start with your restaurant.
Work on what matters.
Restaurant consulting, from concept to operations. I help owners develop, open and improve restaurants, from the food, branding and space to staffing, costs and the systems behind the business. We focus on the support your restaurant needs.
Let’s talk about your restaurant
Opening support
Get ready to open.
I help owners prepare for opening, from menus and staffing to training, service and suppliers. We work out what needs to happen, who is responsible and when it should be ready.
We’ll review the plans you have, identify what needs attention and put the work in a useful order.
What we can put together
- An opening checklist with priorities and responsibilities.
- Menu, service and staff-training notes.
- A plan for the hands-on support your team needs.
The exact work and documents are agreed before we begin.
Menu and food costs
A menu that works
for guests and the kitchen.
For an existing restaurant, we can look at what sells, what it costs and what the kitchen can consistently prepare. That may mean changing the menu structure, portions, prep or pricing.
We’ll use the menus, sales information, ingredient prices and recipe details you can share. The aim is to make those numbers useful in everyday decisions.
What you can take back to the team
- A cost and pricing review.
- Recommended menu, portion and prep changes.
- A short list of priorities and a plan to put them into practice.
Brand and operations
The whole restaurant.
Concept, brand and guest experience
I help with the restaurant’s name, branding, photography and descriptions, so customers get a clear, consistent impression online and in person.
Service, people and daily routines
Staff training, reservations, purchasing, inventory, prep, HR and payroll processes. We put clear responsibilities and routines in place so the team can run the restaurant well.
Coming from Japan?
English and Japanese support for menu language, local guest expectations, pricing and opening preparation.
Explore U.S. expansion supportThe process
How we work together.
- 01
Talk about the restaurant
Tell me the location, stage and what you want to open or improve.
- 02
Look at what you have
We’ll review the relevant menus, costs or plans and identify the work that would help.
- 03
Agree on the work
We’ll agree on what I’ll do, what you’ll receive, who is responsible and the fee before starting.
- 04
Put it into practice
Put the agreed changes into practice with your team, checking progress as we go.
You work directly with me. If a project needs licensed legal, tax or permitting advice, I can refer specialists; their services are separate.
Selected work
Experience from real restaurants.
A new cocktail bar in Long Beach and the turnaround of an established Los Angeles restaurant.
Tokyo Noir
An intimate Japanese cocktail bar inspired by Tokyo’s bar scene.
Explore Tokyo NoirHamasaku
Hands-on turnaround work across the menu, costs, service and daily operations.
Explore the workLet’s talk
What’s next for your restaurant?
A new idea, a planned opening or something that needs attention. Tell me what you have in mind.
Let’s talk about your restaurant