Frequently asked questions
What does a restaurant consultant actually do?
A restaurant consultant supplies the operating expertise a single location rarely carries in-house: concept and menu development, kitchen design, hiring and HR compliance, marketing, and financial reporting. We work as an extension of your team on a defined project or an ongoing basis.
How much does restaurant consulting cost?
Our full culinary development package for a new restaurant opening is $30,000 and covers three stages of work; additional hours are billed at $200 per hour. Department support and fractional leadership engagements are quoted monthly based on scope.
Do you work with restaurants outside California and Nevada?
Our roots are in Southern California and Las Vegas, where our team operates 15 restaurants. We take selected engagements nationwide, with remote accounting, HR and marketing support available anywhere in the United States.
Can I hire you for one service instead of all of them?
Yes. Most clients start with a single division — culinary, HR, marketing, accounting or IT — and add others as needs grow.
How long does it take to open a new restaurant concept?
Most concept-to-opening engagements run four to nine months depending on construction and permitting. Our culinary package is structured in three stages: development and costing, training and pre-opening, then five weeks of post-opening kitchen oversight.
Who will I actually work with?
The same people who run our restaurants: Executive Chef Alfie Szeprethy on culinary and openings, and Amy Bulgatz, CPA, on accounting and CFO advisory, supported by our HR and marketing teams.
Still have a question?
Ask us directly — the people who answer are the people who run our restaurants.