Restaurant Opening Support
Pre-opening structure and launch execution: menu build, kitchen setup, staffing plan, training, and day-one standards.
Plan My OpeningRestaurant & Culinary Consulting
Build profitable restaurant operations—through systems.
Strategic consulting for restaurant openings, cost control, and BOH/FOH execution. Practical structure your team can follow.
Based in Miami • Available for US / LATAM • On-site or remote
Profit-first
Decisions driven by numbers
Operator-ready
Built for real kitchens
Hands-on
BOH & FOH execution
Fast clarity
90-minute diagnostic
Services
Execution-driven consulting for openings, operational structure, and margin improvement—built to protect investment, tighten controls, and raise consistency in BOH/FOH.
Cost Control & Turnaround
When margin is slipping: food & labor targets, purchasing and prep controls, menu engineering, and management accountability.
Reduce CostsOngoing Operational Advisory
Executive-level guidance without a full-time hire: KPI rhythm, weekly check-ins, and operational adjustments to keep performance improving.
Request AdvisoryEmergency Stabilization
Rapid intervention for urgent situations: cost reset, labor alignment, waste control, and a recovery plan your team can execute.
Get Immediate HelpTraining & Standards
BOH/FOH training plans, station standards, tastings, quality checks, and leadership coaching to sustain execution.
Improve TrainingAudit & Roadmap
A fast diagnostic with prioritized fixes and a clear 30–60–90 day plan focused on margin, systems, and consistency.
Start With an AuditProcess
- Discovery — Goals, constraints, priorities
- Audit — Operations, menu, costs, execution
- Plan — Clear roadmap and targets
- Execute — Systems, training, accountability
- Stabilize — Consistency and improvement
About Chef Alejandro Porben
Chef Alejandro Porben is a Cuban chef and restaurant consultant with 14+ years of professional experience supporting restaurant openings, operational structure, and performance improvement.
His background includes hands-on work with established and high-performing concepts such as Soho House, Amalfi Llama, Sparrow, Scarpetta, Fontainebleau, Tamarina, Pubbelly, and other independent and group-operated restaurants across different markets.
Alejandro’s consulting approach is grounded in execution, systems, and accountability. Rather than theoretical frameworks, he focuses on building practical structures that teams can actually follow—covering menu engineering, cost control, BOH/FOH SOPs, training systems, and operational leadership.
Over the last 4 years, consulting evolved from selective advisory work into a focused practice, driven by consistent results achieved through clearer systems, stronger cost visibility, and more disciplined execution. Engagements are advisory in nature and designed to support ownership and management teams—not replace internal leadership or day-to-day operations.
Results vary by operation and depend on execution, team adoption, and market conditions. Consulting recommendations are tailored to each business and implemented in collaboration with existing leadership.
Case Studies
Results vary by operation. When needed, projects can remain confidential while still showing approach and outcomes.
Operational Turnaround
High Food Cost + Inconsistent Execution
Challenge
Food cost above target, overproduction, and inconsistent BOH execution impacting margins and guest experience.
Actions
- Menu engineering + recipe costing structure
- Prep systems, pars, and ordering controls
- Station standards + leadership accountability tools
Outcome
Better cost visibility, reduced waste, and more consistent execution with management tracking.
Restaurant Opening
Pre-Opening Systems + Launch Execution
Challenge
A new concept needed structure, staffing, training systems, and launch execution to protect timeline and budget.
Actions
- Menu structure aligned to profitability targets
- BOH/FOH SOPs + training checklist
- Vendor setup + purchasing workflow
Outcome
Organized launch, trained team, and operational readiness for consistency from day one.
Standardization
Scaling Systems for Consistency
Challenge
Inconsistent execution required standardized SOPs, training, and performance controls to maintain quality.
Actions
- BOH/FOH SOP standardization
- Production planning aligned to sales volume
- Management tools + weekly KPI rhythm
Outcome
Repeatable systems that strengthen control and improve consistency across shifts.
FAQ
Do you work with new openings or existing restaurants?
Both. We support new concepts from pre-opening through launch, and existing restaurants focused on improving profitability, systems, and execution.
How fast can we see impact?
Initial improvements are often visible within weeks once high-leverage fixes are implemented, such as menu engineering, purchasing controls, and BOH systems.
Is this remote-only?
Remote advisory is available, but on-site audits are recommended when execution, training, or kitchen workflow are the main challenges.
What type of restaurants do you work best with?
Independent restaurants, hospitality groups, and ownership teams that are ready to implement structure, follow systems, and hold teams accountable.
Do you share client names or financial data?
No. Confidentiality is respected at all times. Case studies may be presented anonymously when required.
How do engagements typically work?
Engagements usually start with an audit or diagnostic, followed by a clear action plan. Support can be project-based or ongoing depending on the operation’s needs.
Do you work outside Miami?
Yes. We work on-site and remotely across the U.S. and selected LATAM markets.
Ready to talk?
If you’re planning a restaurant opening or need to improve performance, request a consultation. We’ll review your operation and recommend next steps.
Contact
Tell us what you’re building (or fixing). You’ll receive a reply within 1–2 business days.
