Making the dining room ready
Mapping server setup, section coverage, opening checks, close duties, and pre-shift information so the team can prepare for the actual reservations and service ahead.
Focus: people · process · place
SELECTED WORK
Restaurant and bar systems
built from service.
These examples describe the kind of work I do. They are not claims of measured client outcomes.
A clearer daily bar rhythm
Developing opening and closing checklists, garnish and juice standards, backup pars, and recovery plans to make essential work visible and repeatable.
Focus: process · product · people
Designing for multiple outlets
Planning a central production approach for a resort beverage program, including recipe consistency, prep documentation, training, and service across different venues.
Focus: product · process · performance
Making the POS match service
Mapping course timing, seat notes, drink modifiers, item counts, and 86 communication into a clearer ordering workflow for staff.
Focus: technology · people · process