02
SETUP & EXECUTION

A strong restaurant concept can still fail during execution. Design, layout, kitchen workflow, guest movement, equipment, vendors, budgets and timelines all need to work together.

I bring commercial and operational thinking into restaurant setup and project execution — from restaurant, bar and kitchen design to BOQs, vendor selection, sourcing and execution.

I look at both sides of the operation: the guest experience in the front of house and efficiency in the back of house. This includes workflow, equipment, POS, lighting, sound and HVAC.

I also build structured new restaurant opening frameworks, bringing together launch planning, PR, creator previews, local activations and operational readiness.

My objective is to take a concept from the drawing board to a restaurant that is ready to open, operate and perform.