RESTAURANT DOCTORS
About Us
Hi, I'm Jesse.
I can't walk into a restaurant — any restaurant — without immediately seeing where the value is hiding. It's just how my brain works after spending the better part of two decades in this industry, in nearly every role there is.
I started as a dishwasher, then, a line cook, a busboy, a server, a bartender, a general manager, a director of operations, and now I oversee a multi-unit QSR portfolio as a Senior Regional Operations Director. Along the way I've run fine dining rooms, fast casual concepts, and high-volume QSR operations — built training programs from scratch, authored employee handbooks, created menus, managed events, grown revenue across many, many locations, and led teams through remodels, turnarounds, and everything in between.
I've also lived the parts of this industry that don't show up on a resume. The 100-hour weeks. The Saturday night when two cooks call out during someone’s wedding and you're the one leading the FOH, so you cook on the grill in a three-piece suit. The ever changing vendor prices and evolving customer habits. The conversations with a manager who's burning out, or a server who's having the worst week of their life and it's bleeding into their shift. Running a great restaurant takes real culinary and operational skill — but it takes just as much grit, patience, and people-finesse to hold it all together when things get hard. I know that because I've been on the floor for it, not just in the meeting room.
That range is exactly why I started Restaurant Doctors.
Most of my career has been spent solving these problems for one company at a time. But I kept noticing the same gaps — in systems, in cost-control, in leadership, in the hundred small things that separate restaurants that thrive from restaurants that just survive — showing up everywhere I went. I wanted to take what I've lived and learned and put it to work for more owners and operators than my day job alone would ever allow.
Here's what you should know about how I work: I'm not interested in just handing you a report and leaving. I want every owner, operator, and manager I work with to walk away feeling like they got more out of the engagement than what they paid for. That's not a tagline — it's the bar I hold myself to.
Restaurant Doctors exists because I believe every restaurant — whether it's thriving, struggling, or just stuck — deserves the genuine care, skill, and experience that we will bring to your table.