A man smiling behind a bar with bottles of liquor on shelves in the background, wearing glasses, a gray baseball cap, a black shirt, and a denim apron.
Gold yellow badge with black text and a scalloped border that reads "Better with Butter," "Butter Hospitality," and "Restaurant Coaching."

Restaurant

Coaching

A consultant gives you a map, but a coach grabs a flashlight, hikes with you through the jungle, and makes damn sure you don’t get eaten alive.

All the goats had a coach

〰️

All the goats had a coach 〰️

Coaching Program

 My customized coaching programs are designed for the independent owner or operator and their management team.

 Too many owners and operators are stressed, hopeless, in the weeds, and feel like giving up. The side effects of the long hours and financial pressures are just too much. Hang in there for 60 more days.

I move the needle FAST, so you can realize a return on
your investment, usually within 60-90 days.

Empty dining area in a modern restaurant with wooden tables set with white napkins, silverware, and empty glasses, large windows revealing an urban cityscape outside.
Crowded bar with people socializing and ordering drinks, in a dimly lit, brick-walled setting with hanging lights and a colorful piñata llama decoration.

First time restaurant owner feeling overwhelmed. NO problem.

  • No systems in place. NO problem

  • A few systems in place but the business is still running you. NO problem.

  • Full on systems in place with a great tech stack but not making 15-20% profit. NO problem.

I  deliver 15%-20% profits and we build a foundation to scale your business and get your life back.

From college (plural) dropout to successful restaurateur, I have navigated the challenging restaurant industry, ultimately establishing a multi-concept, multi-unit restaurant company that gained national recognition.

My Mexican concept, Tacos Tequila Whiskey, was honored by Bon Appetit Magazine as one of the Top 50 New Restaurants in the United States and recognized as a Breakout Brand by Nation’s Restaurant News.

My first venture, Spicy Pickle Sub Shop, earned a spot in Nation’s Restaurant News Hot Concept awards and later transitioned into a franchising brand, which I departed when the company went public. I’m not a “corporate guy”.

With over four decades in the hospitality industry, and more than 30 years as a chef and entrepreneur, I have built a portfolio of restaurants ranging from fast-casual sandwich shops to a higher-end wood-fired seafood restaurant and oyster house.

My passion for the independent restaurant industry has led me to launch Butter Hospitality, where I have the privilege of working with the next generation of independent restaurant owners.

Butter Hospitality supports restaurant operators at every stage of the journey. From pre-opening the first location to scaling to multi units. Through my innovative “new mindset” coaching program, the focus is building the restaurant foundation by implementing proven systems. These systems are used by my management team in my restaurants to this day…. Because they work!

A bit about me

A smiling man wearing glasses, a black shirt, and a cap, standing inside a restaurant with a grilling area and a sign that reads 'Fish N Beer' in the background.