10 restaurant consultants
Restaurant consultants who have owned, opened or operated restaurants make up most of this group: seven have held owner, co-founder, operator, general manager or chef titles, and four list chief operating officer roles. Their consulting covers franchising, concept development, turnarounds, menus and wine, so an owner chasing better margins, a franchisee planning more units or an investor reviewing a concept can pick someone whose record matches the problem.
Professionals to explore
Endre Szabari
LinkedInExperience: Independent Restaurant & Franchise Consultant · Independent Consultant
Endre Szabari has been an Independent Restaurant & Franchise Consultant since September 2019, after Chief Operating Officer at VapSunshine LLC / Vapiano Franchisee (2012-2019). New Store Opening Coordinator Multi-Unit Operations (2010-2012) and General Manager (2009-2010) at Vapiano and General Manager at Pei Wei (2005-2009) back more than 25 years from executive chef and general manager work to multi-unit operations.
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J. Clyde Gilfillan
LinkedInExperience: Senior Management Consultant · Synergy Restaurant Consultants
J. Clyde Gilfillan holds two current roles, Principal at JCG3 Development, Inc. since 2007 and Senior Management Consultant at Synergy Restaurant Consultants since 2012, and was COO at Synergy Restaurant Consultants (1997-2005). JCG3 is an international restaurant and food service advisory firm, and J. Clyde Gilfillan works as an operations and financial strategic advisor and concept developer.
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John Hughes
LinkedInExperience: Restaurant and Wine Consultant · Hughes Consulting
Wine is the specialty that sets John Hughes apart: Restaurant and Wine Consultant at Hughes Consulting since 1986 and Business Consultant at Johns Wine Finder (2009-2020). John describes creating and developing more than 35 concepts as employee, manager, operator and owner, and was Owner at Camel City Cafe (2002-2009), relevant to menu, wine program and opening questions.
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Len Ghilani
LinkedInExperience: Restaurant Consultant, President · Ghilani Group, Inc
Len Ghilani is Restaurant Consultant, President at Ghilani Group, Inc since 2003, a full-service restaurant solutions consultancy that Len Ghilani founded, and a partner at Results Thru Strategy since 2010. Other titles include Chief Operating Officer at Buca di Beppo (1998-2001), Vice President Operations Services at Idein, LLC & Parasole Restaurant Holdings (2002-2005) and Vice President Restaurant Division at Morrissey Hospitality Companies (2005-2008).
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Les Richenhaller
LinkedInExperience: Independant Restaurant Consultant · Good Eats Consulting
Owner and partner operator titles at Surf Burger House (2015-2018), Baja Burger Shack (2009-2013) and Capital City Diner (1994-2003) sit beside Les Richenhaller's work as Independant Restaurant Consultant at Good Eats Consulting since 1995. Les also works as a concept developer and describes quick-serve and full service experience in high volume restaurants, a fit for questions on burger and diner concepts.
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Marty Munden
LinkedInExperience: Restaurant Consultant · Self-employed
Marty Munden has worked as a Restaurant Consultant, self-employed since 2018 and at JAMM & Bread: Food & Beverage Consulting Co. (2014-2018), and held Founding Partner Operator titles at 219West Restaurant and Lounge (2002-2014), Pizzeria Corvina (2007-2009) and Summit Rooftop Lounge (2012-2014). Marty's work spans design, new openings, hiring and training, profit optimization and menu development across a 35-year history.
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Mauricio Mora Bonilla
LinkedInExperience: Owner · MMB Restaurant Consulting
As Owner of MMB Restaurant Consulting since 2010, Mauricio Mora Bonilla offers concept development, restaurant management contracts, menu development and hands-on opening support for restaurants, hotels and bars, and notes managing a 300-seat restaurant with 80 employees. General Manager roles at BOCANOVA Restaurant (2009-2010) and Left Bank Restaurants (2008-2009) and Manager at MarketBar Restaurant (2006-2008) came earlier.
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Mohammad Al-Agha
LinkedInExperience: Restaurant Development & Operations Consultant · Independent Consultant
Based in Erbil, Iraq, Mohammad Al-Agha has worked as a Restaurant Development & Operations Consultant since 2020, advising owners, investors and hospitality businesses on concept development, operations and growth. Engagements include Chief Operating Consultant Restaurant Turnaround Specialist at 4S Restaurants (2025-2026) and Restaurant Development Consultant at Tarwika and Nasmat Hawa (2025), plus Co-Founder & Managing Director at TRIO Restaurant (2022-2023).
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Rudy Sugueti
LinkedInExperience: Strategic Advisor Restaurant Operations & Brand Growth · Indepent Consultant
Rudy Sugueti, Strategic Advisor Restaurant Operations & Brand Growth since March 2025, describes partnering with ownership groups on profitability, guest experience and scalable growth. Operating titles were COO (2019-2021) and President (2022-2025) at Tocaya Organica and COO at One Table Restaurant Brands (2021-2022), along with a board seat at Prosper Company since 2023.
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Stephen Reshetar
LinkedInExperience: Restaurant Consultant · Self-employed
Kitchen experience anchors the career of Stephen Reshetar, a self-employed Restaurant Consultant since 2022 with prior titles of Chef Owner at Tratt on Main (2017-2019) and Executive Chef at Global Spectrum is now Spectra (2013-2017). Their LinkedIn profile describes helping restaurants through story, standards and systems after 30 years in the industry, a fit for kitchen standards and back-of-house questions.
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Choose the right perspective
For multi-unit growth and franchise questions, Endre Szabari, Len Ghilani and Rudy Sugueti have held COO, president or vice president titles at restaurant companies. Owners of a single location working on menu, opening or profit problems may get more from those with owner, operator or general manager titles: Les Richenhaller, John Hughes, Marty Munden, Mauricio Mora Bonilla or Stephen Reshetar, while Mohammad Al-Agha lists turnaround work and J. Clyde Gilfillan pairs operations with financial advice.
Questions to take into the conversation
- 01Which costs should an independent restaurant cut first when margins drop, and which cuts usually hurt sales?
- 02What does a restaurant consultant check in the first month before recommending menu or staffing changes?
- 03How should an owner judge whether a concept is ready to franchise or open a second location?
About this directory
This is a professional research starting point based on business profile data retrieved on . Titles and companies reflect that source snapshot; roles marked former had ended by then. Check the linked profiles for current details. Inclusion does not imply Instant Expert membership or availability.