I spent 11 years in the corporate restaurant world, opening 7 locations and training in 74 more. I managed two high-volume restaurants and gained firsthand insight into what makes a restaurant run smoothly—and what causes them to fail.

After years of working for someone else, I realized I wanted more control, more creativity, and more impact. So I opened my first independent restaurant, then grew it into a second location, and eventually launched an entirely new concept. Along the way, I made plenty of mistakes—each one became a lesson I now pass on so others don’t have to learn the hard way.

This course is my way of giving back. I’ve walked the path from corporate manager to independent owner, and I know what it takes to succeed—and how easy it is to fall short without the right plan. My goal is to help aspiring restaurateurs avoid costly missteps, open with confidence, and keep the dream of great local food alive in our communities.