Our Story
How we learned to help restaurants grow
A brief account of mistakes, lessons, and what we've built together
The Beginning
I spent my twenties in restaurants. Not because I had to, but because I loved the energy—the way a good team could turn chaos into something beautiful, night after night.
After music school, I became obsessed with bartending. Started a school called Nimble Bar Co. Great curriculum, passionate instructors, zero students.
Turns out, the best product means nothing if nobody knows about it.
The Education
That failure sent me down a rabbit hole of marketing, copywriting, and customer psychology. I read everything, tested everything, failed at most of it.
When COVID hit, I watched my favorite restaurants—my second homes—struggle to survive. I knew I had to help.
I had the marketing skills they needed. They had my heart.
The First Client
My first restaurant client and I tried everything the gurus recommended. Post more on social media! Run Facebook ads! Hope for the best!
Three months later, neither of us knew if anything was working. We were throwing spaghetti at the wall.
Hope is not a strategy. Measurement is.
The Shift
I became obsessed with building systems instead of running campaigns. Predictable processes instead of viral posts. Engineering growth instead of hoping for it.
We started seeing restaurants increase revenue by 15-30% not through luck, but through systematic, measurable improvements.
Great restaurants aren't built on great food alone. They're built on great systems.
Today
We've helped over 50 restaurants build growth systems that work. Not magic, not hacks—just solid, predictable processes that compound over time.
Every restaurant is different, but the principles are the same: measure everything, build systems, focus on what actually moves the needle.
We're not here to make promises. We're here to build things that work.
Ready to build together?
If you're tired of guessing and ready to engineer growth, let's talk.