We support every logistical aspect of restaurant operations. From streamlining day-to-day quality control, inventory, and cleanliness processes to improving restaurant layout and systems.
We aid in completing licensing and permitting for legal, health, and other regulations, keeping you compliant in every area — whether that’s city permits, or health department paperwork.
We enable brand visibility by coordinating the development of a range of marketing materials: logos, business cards, menus, websites, print advertisements, videos, merch and more.
We boast a network of the region’s most trusted suppliers and service partners for all your needs. From contractors, to architects, to broadline distributors and equipment supply houses.
After twenty years in the restaurant industry, Seth Gruschow is bringing his expertise back home to Oregon.
Originally from Coos Bay, Seth ventured to New York searching out mentors who helped to hone his natural analysis and leadership abilities. He has excelled in varying roles in the industry from Executive Chef to Operations Manager. As his talent and passion continued to grow, Seth later began consulting with local restaurants.
His diverse array of industry knowledge including financial aspects, menu creation and costing, and service standards will be a huge asset to your business.
Angela moved from Minnesota to Oregon in 2006 to pursue her education at LCC and the UO. She earned her B.S. in Business, Econ and Sociology and a minor in Art Administration, with an emphasis in event planning.
With over 20 years’ experience in the hospitality industry, Angela has worked her way through the ranks from dishwasher, bartender, server, line cook, kitchen manager, catering coordinator, event specialist and eventually operations manager.
She expresses her hands-on creativity through pottery, sewing, painting and design. This unique mix of experience, education and artistic influences makes Angela a highly organized and creative problem solver who meets challenges with new and fresh ideas.
Alicia grew up in Oregon, working in restaurants since highschool. She has used her 25 years of experience to great success as an operations manager and business owner specializing in restaurant and event management.
Alicia is a graduate from the LCC Culinary Arts and Hospitality program where she continues to consult with the students. Her connection to the community keeps her engaged with local trends and industry news.
Alicia is a natural teacher, sharing her knowledge in a classroom setting, small groups or one on one sessions. She can help your team build strong culture and take your leadership, experience, communication and standards to the next level.
Trey has over 9 years experience as a mixologist in bars and restaurants with a focus on craft cocktails and craft beer.
Starting in Oklahoma in 2011, Trey developed a love for building recipes and drink menus. He has taken on many management roles, helping bar and restaurant owners control costs, train staff and wow guests with creative cocktails and excellent service. Trey also loves to compete in cocktail competitions.
Moving to the Pacific Northwest to study the amazing local craft beer and beautiful state of Oregon, Trey is excited to share his experience and style with you as you grow and shape your business.
After graduating from Appalachian State University, Jacob Moog began his career in the hospitality industry focusing on lodging.
As he gained knowledge and experience, his skills quickly became apparent to his supervisors and he was promoted through the ranks into Hotel Operations Management. Managing nine departments including full service food and beverage along with quick service, he oversaw a staff of over 300.
He has traveled extensively worldwide, immersing himself in the local cuisines and food cultures in order to understand the culinary traditions as well as the newest trends. His experience with management and organizational systems in restaurants and hospitality will ensure your restaurant is on the path to success.