Practical restaurant and hospitality consulting with Shaun Belangia. We agree on the scope before work begins, with priorities and deliverables built around your operation.
Start with an operations assessment
A focused review of how the business works today: the guest experience, kitchen and service flow, staffing, purchasing, menus and financial controls. The agreed scope determines which areas we review.
What you receive: a summary of findings, a prioritized action plan and recommended next steps. Implementation support can be scoped separately.
Financial controls & profitability
Connect food cost, labor, purchasing, waste and menu mix to daily operating decisions. Develop useful review routines and clear ownership of the numbers.
Staffing, training & leadership
Review staffing needs, deployment, role clarity, onboarding and manager routines. Build practical training and handoffs that support consistent service.
Menu development & kitchen execution
Align the concept, menu, purchasing, prep, station setup and execution. Consider what sells, what it takes to produce and whether the team can deliver it consistently.
Events & food-and-beverage operations
Improve the path from inquiry and planning to staffing, service and follow-up. Establish clear event details, responsibilities and communication between teams.
Openings, repositioning & turnarounds
Bring the concept, operating model, menu, staffing, vendors and training into alignment. For an operation under pressure, identify the immediate priorities and build a realistic sequence of improvements.
Systems that support the team
Simplify checklists, prep lists, reporting, follow-up and handoffs. Use technology or automation where it makes the work easier and fits the people responsible for it.
How to get started
Tell us about your business and the challenge you want to address. We will discuss the fit, scope, timing and fees before an engagement begins.