I work with independent owners, multi-unit operators and hospitality organisations on the levers that build a business: the concept, the economics, the standards and the growth. Hands-on, from an operator with 25 years in the business.
Every hospitality business runs on a handful of levers: what the concept promises, what each cover actually earns, how the standards hold under pressure, who's running the floor, and what you grow next.
Most owners can feel which ones are slipping. Fewer can say why.
I've spent 25 years inside high-volume operations, from STARR Restaurants and ThinkFoodGroup to Marriott International, learning to read them. Analog puts that judgment to work, for one room or a whole group.
For independent owners, founders scaling up, and the groups and organisations running more than one concept. Every concept has its own character. Growing it shouldn't sand that off.
I use data to run a tighter operation. But the point is real connection: between owners and teams, and between teams and guests.
Every engagement runs in the same order: create, develop, grow. Some owners start at ticket one. Others call when ticket two is already in the weeds.
Find out whether the idea works before you sign a lease.
The place runs the same way whether or not you're there.
An experienced operator on your side while you grow.
Opening your first room or running a group, the same few levers decide how it goes. Each station is where I work on them.
The concept, its unit economics, the site and the capital behind it.
A location chosen on numbers, not hope.
The standards and financial levers that drive the operation.
Standards people still use on a Saturday night.
Menus built for margin and execution, and the organisation to deliver them.
Menus that cost out properly. People who know what's expected.
Senior operating judgment on what to refine, what to cut and where to grow.
A steady partner for the next location or concept.
A golf app I founded and built on the same create, develop, grow method I bring to clients. One Golf Passport for every course you play.
Staff meal is what a kitchen cooks for itself. Same standards, smaller audience.
speaking.STARR Restaurants Leadership Development Panel. CHOP Celiac Center, Celiac Education Day 2021: dining out safely with celiac disease.
A new concept, a second location, a group that's outgrown how it runs, or a Saturday that keeps getting away from you. Tell me where things stand. You'll hear back from me directly.
dave@analog-hospitality.com
Mail: 4431 Main Street, PO Box 29116, Philadelphia, PA 19127
Thanks, Dave
