About

I partner with restaurant owners to help their teams operate at a higher level.

That looks like:

• Developing leadership teams that can take real ownership
• Translating vision into clear, executable plans
• Supporting growth and expansion without breaking the business
• Building alignment, accountability, and trust across teams

This isn’t about adding more ideas.

It’s about helping your team execute the ones that matter.

I've developed this method building leadership teams within several iconic Minneapolis restaurants owned by local chefs and entrepreneurs, in venues ranging from 60 to 1000 seats, $1M-$18M annual revenue.

We weren’t just running restaurants—we were growing, evolving, and constantly navigating change.

I was leading other leaders, many with large teams of their own, while balancing:

• The needs of the business
• The expectations of our guests
• The experience of our team

We used collaborative leadership and facilitation to align people, work through challenges, and move forward together.

That’s when it clicked:

I’m not just good at running restaurants.
I’m good at building teams that can run them well.

I’m hands-on, direct, and present with your team.

I use shared, collaborative leadership principles and approachable project management methods to teach your team how to execute realistically, consistently & semi-independently.

I ask a lot of questions—because the right questions uncover what’s actually getting in the way.

I don’t avoid hard conversations. I help you and your team move through them in a way that creates clarity, not more tension.

And I stay engaged until things are actually working—not just discussed.

You don’t need new people—you need your current team to lead differently

Conflict, handled well, creates clarity & inspires growth for all involved in resolution.

Growth requires both structure and personal leadership.

A business should not depend entirely on its owner.

I work with independent restaurant owners and growing groups who are:

*Operating established businesses ($1M+ in annual revenue)

*Actively growing or preparing to scale

*Open to feedback, reflection, and change

*Committed to building strong, sustainable teams

Today’s restaurant teams are made up of multiple generations—each with different expectations around communication, accountability, and work.

In a labor market where staffing is expensive and hard to stabilize, this creates real pressure on the business.

I’ve spent years working between ownership and hourly teams, helping leaders navigate these differences in real operating environments—not just in theory.

I help your team:

• Communicate clearly across generational gaps in a satisfying & effective manner
• Set expectations that actually land
• Build trust without lowering standards
• Create alignment that improves retention and performance

Because when your team understands how to work together, you don’t just improve culture—

you protect your business.