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.