Hospitality Cost Control That Pays for ItselfI help independent restaurants, resorts, and clubs cut COGS, tighten purchasing systems, and improve profitability without sacrificing guest experience.- Proven COGS reduction from 33% to 26%
- 20+ years in kitchens, purchasing, and F&B leadership
- Vendor negotiation, inventory, and menu profitability under one roof
If This Sounds Familiar, We Should Talk:You're running a busy operation. Food costs feel high, invoices creep up, profit creeps down and inventory disappears faster than it should. You’re too buried in day-to-day to spend hours in spreadsheets.Common signs you're leaving money on the table:- No clear, current COGS % by outlet
- Vendor prices change without being caught
- Inconsistent or painful inventory
- High sellers that don’t actually make money
- Ordering, prep, or portioning waste without visibility
COGS & Purchasing Audit
- Deep dive into purchasing & COGS
- Review vendor pricing & terms
- Identify high leverage savings opportunities
- Clear, prioritized 60-day action planMenu Costing & Profitability
- Cost and margin review
- Identify profit drivers + drags
- Pricing + portion recommendations
- Simple profitability reportInventory & Ordering Systems
- Custom sheets and par levels
- Standardized receiving & ordering
- Waste and shrink reduction
- Tools your team can actually useOngoing Monthly Support
- Monthly cost review
- Vendor pricing monitoring
- Quarterly negotiation strategy
- Light-touch support for operators
I'm a purchasing director, and cost-control specialist with classical French chef training.- Full-cycle F&B operations experience
- Managed high-volume restaurants and multi-outlet hotel operations
- Over 10 years running purchasing and cost control for a multi-outlet resort
- Designed and implemented SOPs and purchasing systems that improved profitability year over yearMy approach is simple: measure what matters, fix what's leaking, and build systems your team can run without me babysitting them.
Simple Engagement, Clear Outcomes1. Free Cost Check (20 minutes)
We review your current COGS, vendors, and pain points. If I can’t help, I’ll tell you.
2. Focused Assessment
You provide invoices and basic financials. I map out savings opportunities and a prioritized plan.3. Implementation Support
We fix what’s leaking — purchasing, vendors, inventory, menu margins.4. Optional Monthly Retainer
Light-touch support that keeps cost control on track all year.
What You Can Expect- COGS reductions in the 3–7% range
- Cleaner inventory and ordering systems
- Clear visibility into menu profitability
- Tighter vendor pricing and fewer surprises
- More time leading your team, less time chasing spreadsheetsIf I don’t think I can generate more value than my fee, I won’t take the project.
COGS & Purchasing Audit: $750–$1,500
Menu Profitability Review: from $600
Inventory System Build: from $1,000
Monthly Retainer: $750–$2,000/monthCustom quotes available for resorts or multi-unit groups.
I’m a hospitality professional with 25+ years across the entire F&B ecosystem holding a wide swath of positions and am now currently the Purchasing & Cost Control Director for a Pacific Northwest resort.I’ve led high-volume restaurants, private clubs, and multi-outlet resort operations while reducing costs and improving systems.Recognized as Manager of the Year at Alderbrook Resort & Spa for my impact on purchasing and profitability.
If you want to control purchasing, reduce COGS, and streamline operations without hiring another full-time manager let’s talk.
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