The Success Story of
a 17-Year-Old
Fast Food Fry Cook

I was 17 when I began my career in the restaurant business at the absolute bottom of the ladder: a Wendy’s fry cook.

But even at that young age, I had a plan.  I knew that one day I would own and operate my own restaurants and do things my way.

When I interviewed for a position at the major upscale restaurant chain Rock Bottom, I told the interviewer that I would be running my own show in five years.

I got the job, became a highly successful manager/operator at the company, opening several restaurants… and then FIVE YEARS TO THE DAY, opened my first restaurant just as I had planned.

Since then I’ve conducted classes, authored several publications on restaurant management, and trained large companies on how to propel their companies to new heights of profitability.

I teach through storytelling.  I weave personal anecdotes into my sessions and season them with sage advice and a level of wisdom that comes from my decades of experience in the industry.

I have a passion for transforming restaurants like yours into profitable establishments that generate positive word of mouth for decades.

You deserve to have the kind of financial security and peace of mind that a popular restaurant generates, year in and year out.

I’m living proof that planning—and putting that plan into action—are everything.

What about you?

• What success story do you have that’s yet to be written?
• What is your trajectory to bigger things for your restaurant?
• What’s your plan to get there?

I can help you, but the next step is yours.

To begin working with me, or to just have a chat to see if we’re a good fit, click here.