ABOUT
— The Foundation —
Army Chef
I began my career as a U.S. Army Quartermaster & Chef (92G), where feeding hundreds under pressure demanded precision and planning. In that environment, there was no room for mistakes — every detail mattered. That mindset of discipline and execution became the foundation of how I approach restaurant openings today.
The Industry Experience – Supporting Growth Brands
After the Army, I moved into the foodservice industry, working with fast-growing brands like Dave’s Hot Chicken, Blaze Pizza, Bonchon, and SSP America. I saw firsthand how design bottlenecks, miscommunication, and change orders added weeks — and tens of thousands of dollars — to projects.
The Blueprint – A Better Way Forward
That’s why I created the Restaurant Launch Blueprint. It’s a practical, step-by-step guide built from real openings and real lessons — designed to help first-time owners and multi-unit operators avoid costly setbacks, open sooner, and launch with confidence.
Clarity from Day One
Avoid costly surprises with step-by-step guidance, proven checklists, and clear workflows.
Built from Experience
Created from real-world restaurant openings with fast-growing national brands — not theory.
Faster Openings
Cut weeks off your launch timeline by spotting bottlenecks early and streamlining approvals.
Confidence on Day One
Walk into opening day prepared, knowing every system and detail has been accounted for.
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