A business specialist with a chef's ground-level view of hospitality — now building the software myself.
A restaurant group operating across five cities couldn't trust its own menu data: roughly 15% of the menu had no cost at all, and 23% of recipes couldn't compute one. My engagement: connect recipes and costs into one dataset the group can rely on.
Before building software, I ran the operation it serves: a five-person team and 40 covers at Restaurant National, with food cost held at 34%. That ground-level view is what I build from.
One truth for the whole menu — ingredients, recipes, and costs connected, trusted everywhere. A working prototype and portfolio piece, not a product.
Watch the real-run video · From chef to builder (LinkedIn article)
The fastest way to reach me is LinkedIn.