After 15 years in the restaurant industry, I've worked nearly every role there is from entry-level positions to managing operations, marketing, and sales across both corporate and independent restaurants. That range of experience gave me something most consultants don't have: a ground-level understanding of what actually breaks down inside a struggling restaurant, and what it takes to fix it for good.

What pushed me to start ERS was watching great restaurants close. Places I loved, run by owners who cared deeply, were shutting their doors. Not because they lacked passion, but because they lacked the right systems, the right team culture, and the right data to make smart decisions. I knew I could help.

That conviction eventually became Back Into Success, a book I wrote to document the turnaround methodology I'd developed and refined over years of hands-on work. It's the same framework that drives everything ERS does today: a structured, proven approach to diagnosing what's wrong and building a sustainable path forward.

ERS exists for independent and mid-sized restaurant owners who are done guessing. Whether you're dealing with rising costs, staffing challenges, or an operation that just feels out of control, I've been in your shoes and I know the way out.

Let's get to work.