You may know exactly where you're struggling—or you may simply know that the restaurant should be performing better.
Either way, that's enough to start.
We begin with the restaurant, its performance, the problems you're experiencing, what you've already tried, and what you're trying to accomplish.
We evaluate the relevant operating systems and look beyond individual symptoms to understand what may actually be driving the problems.
We help determine which issues deserve attention first and where changes are most likely to improve performance.
The assessment may identify a focused issue, several connected problems, or a need for broader operational support.
You don't have to hire us for everything we identify. The purpose is to create clarity about what's actually happening and what should happen next.
Restaurants are complicated operating businesses. Understanding why one is underperforming requires more than looking at a few percentages or running numbers through software.
For more than four decades, Eric Faber has worked across restaurant development, ownership, operations, kitchen planning, technology, food cost, delivery, packaging, management systems, and business strategy.
That breadth matters because restaurant problems rarely stay inside one department.
A profitability problem can involve the menu, labor, purchasing, workflow, technology, management, delivery—or several of them simultaneously.
We bring an independent, real-world operating perspective to the entire restaurant—not just one piece of it.
• More than 40 years of restaurant and foodservice experience
• Experience across independent restaurants and major national brands
• Practical operational and systems expertise
• Independent recommendations—not vendor-driven solutions
• Nationwide consulting capability