• Optimize Maximize Energize

  • Your vision can be your reality

  • Great Dining Experience

Services We Offer

POS Systems

Will have immediate impact on the bottom line as it has significantly lower fees than those associated with bank supplied merchant accounts supplied through an affordable POS system that is secure, affordable and tailored to your business.

Free Consultation

A no obligation consultation provides the opportunity to discuss your project and see how we can work together.

Menu Research

We will scour the menu to assist with maximizing cross usage, decreasing low sellers and increasing menu profitability.

Flexible Schedule

I understand how busy life can be so I’m happy to work together to fit within your schedule.

Food & Beverage Training

Certified ServSafe Food and Alcohol training and refresher available for all managers and team members

Timely Estimates

Cost and implementation estimates produced and delivered in a professional and timely manner.

Product Management Software

Kitchen software designed to decrease inventory time, error or theft and increase product availability and speed of reorder.

Expansion Research & Implementation

Top to bottom market research and analysis to help decide when and where an expansion should take place.

Healthy Vending Machines

More and more people want and need healthy options between or for meals and the healthy vending machine business is a $42 billion dollar industry and named “The Hottest Opportunity in 2016”.

Food Truck Business Evaluation

Healthy Non-GMO Meal Delivery

For dogs and cats as a consulting service.

Edwin Wright

Restaurant Consultant

I have nearly 20 years in the culinary industry working in every aspect of the restaurant from dishwasher to Executive Chef/Food and Beverage Director.  From a fast food chain called Fazolis in Central Florida to a multi-outlet casino in Reno, Nevada, all the way back to Virginia, each time I took knowledge of the food, the Chefs and the operation and from there I have developed my own unique ideas of how a kitchen should operate.  After many years of working in kitchens big and small, I knew it was time to take all of the things that I’ve absorbed and help other Chefs, restaurant owners and managers improve or start their own operations.

As a thinker, I am always formulating ways to improve the things that affect my everyday life.  I believe that gift will allow me to improve your operation in many ways.  Whether you have been in business for 50 years or 5 minutes, my insight can put your restaurant in a position to improve profits in this ultra-competitive market that we like to call Culinary Arts.

Call Us: (703) 831-5222


http://ewrightconsulting.com/
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Jonathon Pritchard

Restaurant Consultant

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Jonathon comes from 3 generations of restaurateurs. He starting washing dishes in his father’s restaurant at the young age of 8 and worked his way to busboy at 15. He has worked in the fast food industry at restaurants like Subway & Burger King to fine dining establishments Like Aubergine Private Dining Club. Maintaining management positions in both forums. He has spent the bulk of his management career in Private clubs (Yacht & Country Clubs) working to make the food and beverage operations profitable.

He has worked in many states across the country including, Ohio, Minnesota, Florida, Texas, and California. Jonathon is very knowledgeable in food and wine courses and enjoys making customers and clients very happy. He has many years of experience in profit and loss figures, budgeting, scheduling and delegating tasks. Jonathon is a great General Manager and is never one to shy away from a challenge or a hard days work.

Call Us: (740) 207-9807


http://ewrightconsulting.com/
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