About Me
Hello! My name is Jim. With over 20 years of experience in the fast casual and traditional restaurant space, I stepped away from the kitchen and embarked on a new chapter in 2024: as a consultant in the fast casual sector.
The journey was not without its challenges. The struggle of running several vastly different businesses simultaneously resulted in total burnout. Looking back on my experiences, however, I recognize that many restaurant owners today encounter similar obstacles that I had previously faced — financial pressure, overwhelming changes in technology, staffing challenges, and the constant juggling of time. This realization and knowledge that my past experiences, successes and failures, could help so many others sparked my passion for consulting.
My culinary journey began during my college years, where I took on the role as a sushi apprentice. Japanese cuisine, and sushi in particular, honed my appreciation for precision, cleanliness, and beauty — principles that have profoundly influenced my culinary philosophy to this day.
From my early beginnings as an apprentice and line cook to my later roles as executive chef, general manager and owner of multiple fast casual concepts, I can comfortably say that I have hands-on experience in nearly every facet of the industry. My expertise lies specifically in the fast casual model, as well as catering, however, I must draw the line somewhere therefore, I do not consult in fine dining.
The most pivotal moment in my culinary career was relocating my operations from a bustling city to a small town. This experience pushed me out of my comfort zone and forced me to adapt and grow as a chef and operator. Looking back, I feel blessed for having experienced the contrasting demands of such vastly different environments. It helped me realize that even in the smallest operations in the smallest of places, our wants and ambition should be just as grand and majestic.
Outside of consulting, I embrace fashion and photography, believing that surrounding myself with beauty enriches all aspects of my life. My guiding principles are few but strong: do what's right for the most people, tackle what needs to be done, and always strive for excellence in everything worth doing.
In my practice, I adhere to a set of core principles that guide my interaction with clients. First and foremost, I believe in always doing right by the client. Each decision I make is rooted in transparency and truthfulness, ensuring that I provide an honest assessment without sugarcoating issues. I also emphasize ethical practices, equipping my clients with the tools and principles to navigate challenges even when I'm not present. Moreover, I recognize that no two clients are the same, which is why I prioritize adaptability in my approach, tailoring my strategies to meet each client's unique needs.
After 20 plus years in the culinary world, I’ve learned that nothing is more important than one’s health and well-being. I believe that a career in the culinary arts can be one of the most difficult and pressure-filled careers one can undertake. On the flipside, i believe it can be truly rewarding and fulfilling. The importance of find that balance is critical and I aim to find that balance in my clients as well.
Lastly, in a world overflowing with information, I encourage all of us to focus on our individual insight rather than getting lost and overwhelmed in the noise of other people's never-ending contradicting philosophies.
I leave this as a final note - in an industry where 90% of restaurants fail, seeking guidance from a consultant is imperative. If just a small percentage of that 90% pushed their egos aside and accepted outside counsel, perhaps their personal stories would have had a different, happier ending. At the end of the day, successful or struggling businesses and their owners, will face challenges and the unknown. I’m here to help navigate these challenges and empower restaurant owners to move forward and hopefully, succeed.
Our Services
At Fast Casual Consulting, we specialize in guiding food entrepreneurs across a wide range of food service models. Whether you are operating a food truck, launching a catering service, entering the world of food halls and food courts, exploring the potential of a ghost kitchen, or revamping your fast casual eatery or cafe, we have the experience and expertise to help you succeed!
Food Trucks
We know what it takes to build a mobile kitchen and to thrive in a competitive street food scene, from startup logistics to maximizing revenue at every stop.
Catering
We can help you streamline your operations and build a catering business that not only attracts clients but retains them. We offer strategies to help you tailor your business to cater to any client or event.
Ghost Kitchens
With the rise of delivery-only businesses, we guide you through the mysteries of the ghost kitchen and its uncanny ability to maximize profit and minimize expenses.
Fast Casual Eateries and Cafes
We understand the delicate balance of quality, speed, and experience that defines the fast casual concept. We will show you how to get it right.
Food Halls and Food Courts
We know the ins and outs of operating within a food hall and a food court. With competitors sharing spaces and customers, we can help you stand out from the crowd.
Schedule a Free Introductory Consultation
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