Most restaurant consultants know food, but they don't know data. Most tech consultants know data, but they’ve never run a Friday night service.

I’ve spent two decades as an Executive Chef directing high-volume operations for luxury hotels, collegiate and professional sports programs, and major racing venues. Over time, I realized the biggest threat to a hospitality business isn't the menu—it's the blind spots in the margins, the messy inventory spreadsheets, and the lack of automated systems.

I leaned heavily into data analytics and workflow automation to solve the exact problems that keep chefs and owners in the weeds. At Stack Hospitality Ops, I don't just give you advice. I build the infrastructure, the food cost models, and the kitchen systems required to make your profitability permanent.