Frequently Asked Questions
Whether it’s an intimate dinner, corporate function, or milestone celebration, our stunning venue and expertly crafted seafood menu set the stage for memorable events.
What types of clients do you work with?
I work with a wide range of clients — from independent restaurants and multi-unit groups to food production
facilities and institutional dining programs.
Do you offer both on-site and remote consulting?
Yes. I meet with clients in person throughout Utah and Northern Virginia, and I also work remotely with operators across the U.S.
Do you work outside Utah and Virginia?
Yes. I serve clients nationwide and can travel anywhere in the U.S. For projects outside my home regions, travel
expenses are covered by the client.
What does a typical consulting engagement look like?
Every project begins with a free discovery call, where we discuss your goals and challenges. From there, I’ll
conduct an operational assessment and create a tailored plan. That plan may include menu engineering, staff training,
cost control systems, or technology integration.
How quickly can results be seen?
Many clients see improvements within the first 30–60 days. That might mean reduced food and labor costs,
smoother reporting, or stronger team performance.