I helped Tadao, a poké bar chain in Belgium, improve profitability by streamlining order management, reworking menu costs and supply chain, introducing portioning tools, and supporting the team through these operational changes.

At Pitaya, I strengthened the supply chain, integrated IT systems, developed scalable new products, and supported seven restaurant openings — building the practical foundation for the chain’s sustainable growth.

Running a successful restaurant requires more than just good food. It takes: a clear brand, a focused menu, strong service, consistent processes, realistic cost control, and a system to track profitability.