Hiring a restaurant consultant isn’t just a quick fix; it’s an investment to your business, your staff, and yourself.

In an industry that is constantly changing, day-to-day operations can become very overwhelming. It can begin to feel like all you do is put out fires, and you can’t seem to put them out fast enough. The right consultant will teach you how to turn the constant chaos of a restaurant into an organized rhythm, and supply you with the systems needed to continue to operate efficiently for years to come. Choosing the right person for the job is very important. Are you looking for a firm with a standardized, corporate approach, or a passionate restaurant professional with a plethora of experience, and a deep, authentic understanding of the business who still works in the trenches? If you’re more interested in the latter, then allow me to introduce myself:

My name is Jeff White.

Throughout my life I have accumulated 20 years of hospitality experience. When I was a child, my folks accomplished their dream and purchased their first restaurant. They had a vision to turn a bankrupt, small-town bar in rural Ohio into a community hot spot through the colors, flavors, and sounds of New Orleans. Enthusiastic about my parents’ new venture, I began my first job at the age of eleven managing the heartbeat of any restaurant - the dish pit. 

It didn’t take long for me to want to be there as much as they would let me—I wanted to learn everything. By the time I was in high school, I had a firsthand account of seeing their vision come to life. I completely fell in love with the industry—the heat, the smells, the flavors, the loose jargon, the clashing of pans, and the roar of chatter wafting through the dining room. I wanted nothing more than to be there—to be around the pure, organized chaos. I would wake up, go to school, off to sport practice, and then to the restaurant until we closed. I would spend my evenings in the kitchen, determined to advance from dish to cook. The staff embraced me, teaching me the ins-n-outs of the industry. My parents would explain to me the reasoning behind each decision, treating my work experience as a secondary education. Eventually, and after having accomplished what they set out to do, it came time for them to sell. Since then, my career took off.

Advancing through the years, I have worked virtually every position possible in a restaurant. From front of house in fine dining, both front and back of house in a private club, to becoming the general manager at a small cafe where I had my first experience of utilizing my skills to help transform someone else’s business (while simultaneously obtaining a degree in restaurant management). My passion for quality and excellence led me to receiving my level two certification as a specialty coffee Cupper, and inspired me through the creation of countless food and beverage menus for a multitude of different restaurant concepts. I have also helped open two restaurants: one as the executive chef for my parents’ next brunch venture, and one as the bar manager for a 440-seat craft brewery, cocktail lounge and restaurant based out of Chicago.

In 2020, I decided that I needed to pursue a different dream of mine and live life on the road. I converted a vintage travel trailer, and then later a van, into a full-time home with my partner, left my career in Ohio, and headed west. Within two months of leaving home, I fell into my first consulting job for a small restaurant group based in Arizona. For the next five years, I traveled around the West working bartending gigs in various states and consulting on-and-off in Arizona. In my free time, my partner and I would hike deep into wildernesses, raft down rivers, climb walls wherever we could, and go to as much live music as possible—absorbing the lessons and wisdoms the road had to offer, and shaping us into who we are today. 

Now settled in Santa Fe, I hope to utilize my skills and knowledge to help people take their restaurant business to the next level. I pride myself greatly in my work and I am eager to help you get your restaurant on track today!

Book Your Free Consultation Now!