ABOUT ERIC FABER

An Operator's Perspective on Consulting.

Eric Faber's perspective on restaurants and foodservice was built from the inside out.

His career has spanned restaurant operations, concept development, mobile food, packaging, supply chain, delivery, technology, construction and business advisory—giving him an unusually broad view of how the different parts of a foodservice business affect one another.

His restaurant career began as a teenager and developed through decades of hands-on operating, entrepreneurial, and consulting experience.

Along the way, Eric has worked with independent entrepreneurs, emerging concepts, multi-unit operators, major restaurant brands, manufacturers, suppliers, investors, and leadership teams.

That breadth matters because restaurant problems rarely exist in isolation.

A menu decision can affect equipment and labor. Packaging can affect delivery performance.

Technology can create operational problems. Growth can expose systems that worked perfectly well at one location.

Eric's approach is grounded in understanding how the entire business works—and making recommendations that can actually work in the real world.

EXPERIENCE CHANGES THE QUESTIONS YOU ASK

The Problem You See Isn't Always the Problem You Have.

Decades in foodservice teach you to look beyond the obvious symptom.

Declining profit may look like a sales problem when the real issue is labor, food cost, pricing, purchasing, or execution.

A delivery problem may actually begin with menu design, packaging, kitchen throughput, or platform economics.

A technology problem may be an operating-system problem.

And a struggling concept may not need more marketing—it may need a better business model.

Experience creates context.

It helps identify connections, recognize patterns, challenge assumptions, and understand the downstream consequences of decisions before they become expensive.

That's the perspective Eric brings to every engagement: understand the entire system before trying to fix one part of it.

FROM INDEPENDENTS TO GLOBAL BRANDS

Experience Across the Industry.

Over the course of his career, Eric has worked with businesses throughout the restaurant and foodservice ecosystem—from entrepreneurs developing their first concepts to established multi-unit organizations and major national brands.

His experience has included work involving:

• Independent restaurants and emerging concepts
• Multi-unit and franchise organizations
• Restaurant and hospitality brands
• Foodservice manufacturers and suppliers
• Packaging and distribution organizations
• Delivery and technology platforms
• Investors and development groups

Eric has also served on the Consulting Board of the California Restaurant Association and the National Restaurant Association, contributing industry perspective on operations, supply chain, and evolving foodservice business models.

Different businesses. Different challenges. The same requirement: solutions have to work in the real world.

EXPERIENCE PUT INTO PRACTICE

Author, Advisor & Industry Voice.

Eric's work extends beyond individual consulting engagements.

He has authored industry-focused books and practical resources that translate decades of operating and advisory experience into frameworks restaurant and foodservice professionals can actually use.

His writing addresses subjects including restaurant operations, food truck development, mobile food systems, packaging strategy, profitability, and the changing economics of foodservice.

The objective is the same as his consulting work:

Take complicated operating issues and turn them into practical decisions, systems, and actions.

His books and industry writing also reflect a central belief that runs throughout his work:

Good businesses aren't built from isolated tactics. They're built from systems that work together.

PRACTICAL EXPERIENCE. INDEPENDENT PERSPECTIVE.

Experience Matters Most When It Helps You Make a Better Decision.

Eric's career has crossed restaurants, mobile food, packaging, delivery, technology, operations, and business advisory—but breadth only matters if it produces better outcomes.

U.S. Restaurant & Food Truck Consultants exists to bring that experience to owners, operators, entrepreneurs, and leadership teams facing consequential decisions.

We don't begin with a predetermined package or a generic playbook.

We begin by understanding where you are, what you're trying to accomplish, what may be getting in the way, and where experienced guidance can create the most value.

If you're facing an important restaurant or foodservice decision, let's start with a conversation.

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