Foodservice Automation & Robotics Strategy

Built to Prove It Works

Over 30 years in restaurant and hospitality operations, including nearly 15 years building and running automation-first restaurant concepts that achieved metrics most operators consider impossible:- $200–$250 sales per labor hour (industry standard: $50–75)
- 14% food costs (industry standard: 28–32%)
- 99.39% guest satisfaction
- 30%+ net profit margins at Le Clos (28-year advisory relationship)
- Operated entirely remotely across multiple statesNow I help restaurant operators optimize technology and automation strategies, and food manufacturers evaluate robotics readiness.