From restaurant and food truck startups to operations, kitchen design, technology, profitability, and growth, we help operators build businesses that perform in the real world.
Concept development, startup planning, kitchen strategy, financial planning, and operational systems designed to help you make the right decisions before you open.
Operational challenges are often connected. We help identify what's really driving problems with profitability, labor, management, food cost, technology, delivery, and execution.
From concept and financial planning to truck selection, equipment, permitting, menu, workflow, and launch, we help you build the business correctly from the beginning.
Already operating? We help food truck owners improve profitability, food cost, workflow, menu, staffing, technology, catering, delivery, and day-to-day operations.
For more than four decades, Eric Faber has worked with organizations across nearly every segment of foodservice—from independent restaurants and emerging concepts to nationally recognized restaurant brands, franchise systems, food truck operators, hospitality groups, investors, and suppliers.
His experience includes concept development, restaurant start-ups, operational improvement, kitchen design, food trucks, packaging, delivery strategy, and long-term business growth—bringing practical, real-world experience to every engagement.
Artificial intelligence is rapidly changing the restaurant industry. Today, AI can generate menus, forecast sales, analyze reviews, suggest pricing, and even recommend staffing levels. These are valuable tools—but they are not a substitute for operational experience.
Successful restaurants aren't built by algorithms. They are built by thousands of decisions involving concept development, kitchen design, menu engineering, labor management, purchasing, food cost control, guest experience, marketing, and day-to-day operations.
At U.S. Restaurant Consultants, we use AI to enhance our research, streamline analysis, and identify opportunities faster than ever before. But every recommendation we make is grounded in more than 40 years of real-world restaurant consulting, ownership, development, and operational experience.
When you're making decisions that affect your investment, your employees, and your guests, experience still matters.
AI provides information. We provide judgment, strategy, and proven solutions that help restaurants succeed.
Restaurants and food trucks don't struggle because they lack ideas.
They struggle because concept, operations, technology, staffing, food costs, workflow, and execution aren't working together.
That's where we come in.
For more than four decades, we've helped restaurant owners, entrepreneurs, investors, franchise groups, food truck operators, and hospitality organizations make better decisions—from concept development and start-up planning to operational improvement, kitchen design, delivery strategy, packaging, and long-term growth.
Whether you're opening your first restaurant, improving an existing operation, launching a food truck, or evaluating a new opportunity, our role is the same:
Help you build a business that performs in the real world.
Every engagement is tailored to the client's goals, stage of growth, and operational challenges.
Whether you're planning a restaurant, starting or buying a food truck, or trying to solve problems in an existing operation, an initial conversation can help identify the challenges, opportunities, and right next step.
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