Archestratus Consulting

Archestratus Consulting helps restaurants, small vineyards, and wineries achieve their goals through attention to detail, creative problem solving and a commitment to quality. My culinary background ranges from high-volume banquet production and catering to Michelin-starred fine dining and QSR operations. I focus on implementing measures that produce the highest quality food possible given your staff, clientele, finances and aspirations. My goal is to enhance your restaurant's niche while running a precise and lean kitchen and exploring revenue-enhancing techniques. We can assess front of house needs, service upgrades, staff training, and menu design possibilities. I can also assist in creating a marketing plan and realistic budgets that are key elements in any restaurant opening. I have also spent years in viticulture and as an award-winning winemaker growing a brand from the ground up. I can provide insight from planting grapes and harvest decisions to bottling protocols and marketing guidance. Let me share what I have learned with you and help save you time and money while maximizing efficiency and quality.