Before I started consulting, I spent six years inside a local food supplier that grew from a small distributor into a multi-location operation with two restaurants, a catering program, wholesale shipping, and a retail presence. I came in as a marketing director. By the time I left, I was facilitating growth strategy, operations, HR, events, and a leadership team, while still running the marketing.

What that experience gave me was a ground-level understanding of what it actually looks like when a small business grows faster than its systems. The chaos, the opportunity, the decisions that get made reactively instead of intentionally. I've been in the room for all of it.

I started my consultancy because I believe food and hospitality businesses deserve to succeed in a way that's healthy for the business and the people inside it. I work with owners in hospitality and service trades who are ready to grow, or who know something needs to change but aren't sure where to start.

The work is strategic. I look at the whole picture: brand, marketing, revenue, operations, team, and where they intersect. Then I help build a plan that actually reflects the business.

I'm based in Raleigh, North Carolina. Most of my clients are local and regional, though the work doesn't have to be.

When I'm not working, you'll most likely find me with my cat Patsy Cline and a good book.