Case Studies
Real restaurants. Real numbers. Systems built to solve specific problems and engineered to last.
Steel City Pizza Co.
// The Challenge
A new market entry with no infrastructure — systems, staffing, and service standards needed to be built and operational before opening day.
// The Outcome
Executed a seamless grand opening by standing up all operational systems, training programs, and full FOH/BOH teams from scratch. Established early guest loyalty through hands-on leadership and community presence.
Catch 23 Seafood
// The Challenge
Concept launched with no systems, no staff, and no operational identity — every standard had to be created before the first guest walked in.
// The Outcome
Built the brand from the ground up — authored all SOPs, hired and trained the full team, established vendor partnerships, and instilled a culture of accountability that carried through opening and beyond.
Tabbuli Hookah Bar
// The Challenge
An underperforming concept operating under a stale brand identity, with declining guest engagement and eroding margins.
// The Outcome
Directed the complete rebrand from Queology to Tabbuli — refreshed the guest experience, tightened inventory controls, renegotiated supplier terms, and rebuilt service standards to restore profitability.
Taco Boy — Downtown
// The Challenge
An established high-volume concept facing inconsistent team performance, guest satisfaction gaps, and pressure on food cost margins.
// The Outcome
Strengthened operations through upgraded training systems and tighter kitchen collaboration. Reduced food costs, improved service consistency, and built a culture that sustained performance beyond the shift.
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