Testimonials

"...Chris was intrumental in writing all of our training manuals. He also set up a sales-incentive program for wine with a local distributor that added twenty-percent to our wine sales." - Julie, a Fine Dining Restaurant Owner

"Chris represented me in numerous deals. He sold off some excess land we had after building a unit, set up a plan to grow and helped us implement that plan by acquiring 8 units from another franchisee..." - John, a QSR Franchisee

"..he was patient with our process, and just knew a ton. I don't think I have ever met someone who knows more about the restaurant business than Chris, and I have worked in the business for 35 years!" - Steve, an Upscale-Casual Operator

"Chris' operational plans are among the best I have seen in my career. He has an uncanny ability to get to the root of the problem and get a solution you can achieve." - Dan, a chain nightclub CEO

"I really did not want to hire Chris. I thought we were doing okay, but my partner thought we needed help. Begrudgingly, I agreed to bring Chris in, and wow, did my mind change. In a short time, he was able to make tweaks I couldn't even see that made our business run better and our lives easier." - Philip, an independent bar owner

"Our industry is so new. It was awesome to have someone with Chris' experience in business help us out." - Bill, a retail marijuana operator

Top Five Bits of Free Advice for Restaurateurs:

1. This Industry is about people. It is not about sales, or the bottom line. Treat all people with dignity and respect.
2. Constantly trying to cut costs will kill your sales.
3. In this business, more than any other, your staff works with you, not for you.
4. Anyone can make a burger. What makes you different is Quality and Service.
5. So, you want to make your grandma's recipe for perogi? Don't open a restaurant unless you want to serve it to strangers, with bad attitudes and unfair criticisms.