— Foundation Review —
Before the money is spent. Before the vision gets diluted.
Years in the industry
Clients served
Michelin Awards
Most restaurants don't fail because the owner didn't work hard enough. They fail because of decisions made before the doors ever opened.
Consultants and content will sell you shortcuts. I can't guarantee your restaurant makes money — nobody honest can. But I can guarantee you won't fail for the usual reasons.
See how the Review works →I'LL LET THE PROCESS SPEAK FOR ITSELF
Before
After
— How it works —
Five steps, about a month, delivered 1:1 online.
Week 1
You share your current concept ideas, location thoughts, team plans, numbers, and any floor plans.
Week 1–2
I examine concept, team, kitchen & physical flow, and the financial model.
Week 2–3
Clear, practical recommendations on what to keep, what to change, what to decide.
Week 3
We walk through the key decisions together so you leave with clarity, not more options.
Week 4
A simple written summary of findings and recommendations you can use going forward.
— Why this, not a guru —
01
I'll tell you when the numbers don't work — even when that's not what you want to hear.
02
The price rises on a fixed schedule as client count grows. No fake urgency — just a rule stated up front.
03
Real closures and real mistakes, shared openly — not just the highlight reel.
— The four pillars —
Concept, team, kitchen & flow, and the financial model. Nothing here changes client to client — the specifics of your business do.
Is the size and idea realistic?
Is the structure and hiring approach right?
Will it create hidden costs later?
Do the numbers actually work?
— About —
I've run restaurants that made solid money. I've also closed restaurants and lost money doing it.
One of my restaurants made it into the Michelin Guide. I won a Michelin Young Chef Award. None of that made the failures hurt less.
That combination — the wins and the losses — taught me where the real pain in this business actually comes from. It's rarely effort. It's almost always a handful of early decisions.
Years building restaurants
Restaurants opened — fill in
Restaurants closed — the honest one
Lost learning this the hard way — fill in
— Free, before you pay for anything —
No email wall. The paid work is where I look at your specific project.
— Be honest with yourself —
— The offer —
€250 fixed
Included
The full €250 credits toward the Review if you upgrade.
Apply for the Diagnostic€launch price
Price rises to €1,700 from client 9. No exceptions. No countdown timer — just a stated rule.
Included
— FAQ —
Most of the highest-cost mistakes show up on paper — layout, flow, budget, team structure — before a single wall goes up. If your situation genuinely needs eyes on-site, I'll tell you that directly instead of taking your money for a call I can't deliver on.
I'll tell you exactly why, and what I'd change. That's not a wall — it's information you needed before you spent the money to find out the hard way.
Launch pricing. The price rises to €1,700 from client 9, and it won't come back down. Right now you're getting the same process for less because I'm still building the track record.
A written summary of findings and recommendations after the Review — concept, team, kitchen flow, financial model — plus a short written read from the Diagnostic if that's where you start.
The Diagnostic is a complete, useful thing on its own. If the Review would genuinely help you, I'll say so once — not repeatedly. If it wouldn't, I'll say that too.
There's often still real value if decisions are open — team, kitchen, budget. If almost everything is locked in and spent, I'll tell you honestly whether this is still worth your money.
