Lower Michigan · In person
Thirty years of restaurants. Opening is the first hard thing you'll face, and every week the doors stay shut costs real money. I do it with you — health department, hiring, training, launch week. I will be in your kitchen.
Schedule a callTwenty minutes. No charge, no pitch.
Your contractor hands you a finished room. Everything between that room and a full dining room — the permits, the people, the systems — is the work I take on with you.
That's the part I do. Not advice from a conference room. I'm on the line with you, in the walk-in with the inspector, in the room when you interview your first kitchen manager.
01
Health department plan review
02
The pre-opening inspection walk-through
03
Hiring your first management team
04
Interviewing, onboarding, orientation
05
Training schedules that fit the calendar
06
Station setup and kitchen flow
07
Culture, mission, the values you say out loud
08
Launch week, hour by hour
We start with a walk-through and a plan. From there you pick what you want me carrying and what your team handles. Every opening is different, so I don't sell one box.
The walk-through
I come to the space and we go through it the way an inspector will, before one does.
Health department
Plan review support and the documents your county actually asks for.
Hiring
Interviewing, onboarding, and building the management team you'll lean on.
Training
A schedule that fits your build-out calendar, and the materials to run it.
Launch week
I can be in the kitchen for the open, or on call while your team runs it.
Your documentation
SOPs, HACCP, handbooks and logs come through 86 Paperwork — my software, set up with you, by me. It keeps working after I leave.
What it costs
$2,000 – $4,000
Most openings land in that range, depending on how much of it you want me carrying. You'll have a real number before you commit to anything — I'm not going to make you guess, and I'm not going to make you sit through a proposal process to find out.
One thing to know up front: this only works if your team is in it. I build capability in the people who'll still be here after I go. I don't stand in for a manager you haven't hired yet.
I've sat with teams on empty kegs by the dumpster at the end of a long night as a GM, and I've had stacks of P&Ls on my desk as a director. I've hired hundreds of people and trained the managers who hired hundreds more. I've walked health inspectors through kitchens in counties across Michigan, and trained the teams who pass those inspections without me.
"I'm not going to send you a deck. I'm going to be in your kitchen on a Tuesday, and we're going to fix what's wrong with your prep list."
Twenty minutes on the phone. I'll ask where you are and what's worrying you, and I'll tell you straight whether I'm any use to you. If you're in lower Michigan I'll come walk the space.
Bring a rough opening date, even if it's moved twice
No documents needed, no numbers to pull together
If I'm not the right help, I'll tell you on the call
Pick a time
Twenty minutes, no charge.
Nothing here fits? Book anyway and say so — I'll work around you.
