I help coffee shops, restaurants, and new hospitality openings run better — from pre-opening planning through day-to-day operations.
Currently taking on a limited number of consulting clients.
Practical, hands-on support across the areas that determine whether a property runs smoothly or struggles.
A structured review of service flow, staffing, and systems, with a clear plan to fix what's slowing you down.
Timelines, vendor selection, staffing, and systems in place before day one, for a new restaurant, venue, or property.
Mapping the guest journey end to end and redesigning the moments that matter, from first booking to follow-up.
Pricing and yield strategies tailored to your market and season, so every table or booking earns what it should.
A close look at how your property runs today — operations, guest experience, and numbers.
A plan built for your team and your market, not a generic playbook.
Hands-on support putting the plan into practice, with your team, on the ground.
Consulting across operations, pre-opening, and guest experience, for restaurants, event venues, and new hospitality openings.
A structured review of how your property runs today — service flow, staffing, systems, and costs — with a clear plan to fix what's slowing you down.
Pricing and yield strategies tailored to your market and season, so every table or booking earns what it should.
Positioning and service concept work for a new opening or a repositioning, aligned with what your market actually wants.
End-to-end planning for a new launch — timelines, vendor selection, staffing plans, and systems in place before day one.
Standard operating procedures and training programs that keep service consistent, onboard new hires faster, and reduce turnover.
Mapping the guest journey end to end and redesigning the moments that matter, from first booking to follow-up.
Menu strategy, supplier sourcing, and food and beverage program design that balances guest experience with margin.
Anna is a multi-site F&B operations manager who thrives on the launch. Over 10+ years she's opened and run an unusually wide range of concepts — specialty coffee shops, a bakery, casual dining, a boutique luxury café, large-scale event catering, a well-known QSR brand, and the F&B program for the KSA Pavilion at Expo 2025 Osaka. Her track record spans pre-opening launches, P&L ownership, cost and wastage control, and team leadership across large, multi-location portfolios.