50+ years inside the restaurant business.
Frank’s experience spans ownership, general management, restaurant openings, staffing, cost control, inventory, menus, marketing, training, remodeling and ownership transitions.
This is not a résumé of every role or every project. It is the perspective built from decades of being responsible for the restaurant as a whole.
Experience from every side of the restaurant.
Frank has been the manager responsible for a shift, the owner watching the numbers, the partner opening a concept, the person planning menus and marketing, and the consultant helping new owners step into an established operation.
That breadth matters because restaurant problems rarely stay in one lane. Labor affects service. Ordering affects food cost. Training affects consistency. Marketing only works if the guest experience gives people a reason to come back.
A broad operator’s point of view.
Ownership & Operations
More than four decades leading Sole D’Italia, including staffing, scheduling, service, inventory, purchasing, budgeting, P&L responsibility and day-to-day management.
Openings & Build-outs
Hands-on involvement with new concepts, including Varsity Grille and Pizza 500, covering build-outs, menus, controls, ordering systems, POS and payroll setup.
Cost Control & Systems
Food and beverage cost forecasting, waste reduction, inventory, purchasing, operating procedures, cash controls and the systems that protect margin.
Teams, Training & Transitions
Hiring, training, staff development and management, plus consulting new owners through the transition of an established restaurant operation.
We can get to the useful part faster.
When an owner says labor feels out of control, food cost is moving the wrong way, the team is inconsistent or the operation just feels harder than it should, Frank does not need restaurant life explained first.
The value is not a long list of past jobs. It is 50+ years of pattern recognition applied to the problem in front of you.
Experience is the foundation. Practical guidance is the goal.
We use that background to help restaurant owners make clearer, more useful decisions.