Restaurant Coaching/consulting: EVEN THE BEST ATHLETES HAVE COACHES
I work with restaurant owners to streamline operations, reduce stress, & grow their customer base without getting overwhelmed
areas of focus
Labor Costs and Shortages
Labor Costs and Shortages
Labor Costs and Shortages
You’re feeling overwhelmed, stretched too thin, and concerned about how this impacts your long-term viability. How do you continue providing top-tier service when labor is your biggest expense and stress point?
Skyrocketing Food Costs
Labor Costs and Shortages
Labor Costs and Shortages
You're balancing the delicate act of maintaining food quality and profitability, all while feeling squeezed from both sides—vendors and customers.
Marketing That Actually Works
Marketing That Actually Works
Marketing That Actually Works
You’ve got incredible food, but not enough people know it. Your marketing efforts feel scattered, and you're not seeing the return on investment you need to grow.
Lacking a Profitable Menu
Marketing That Actually Works
Marketing That Actually Works
You know your customers love your menu, but are you confident it’s driving the profits it should be? Even your best-selling dishes could be costing you more than they’re making due to inefficient pricing or high food costs.
Hey, my name is Nick Martinez and I'm a restaurant business
My Dream is to Help You with Your Dream
As a restaurant owner, you’re juggling a lot—managing staff, staying profitable, and keeping customers coming back. You’re probably wearing a dozen hats, from HR to marketing, all while trying to maintain a balance between quality and cost. It’s overwhelming, and the margin for error is slim.
I get it.
Having worked nearly two decades in the service industry, I’ve been there. I understand the struggle to keep operations smooth, control food costs, and create a menu that not only delights guests but also drives profit. More importantly, I know the pressure that comes from running a restaurant day in and day out.
My goal is to help you tackle these challenges head-on—whether it’s through streamlining operations, engineering a more profitable menu, or simply finding ways to give you some breathing room in a demanding business.
You don’t need another consultant telling you what to do—you need a partner who understands your journey and helps you achieve the goals you’ve always had for your restaurant.
Let’s take that next step together.
The Stakes At play
Labor Costs and Shortages
Marketing That Actually Works
Labor Costs and Shortages
Imagine the stress of trying to run your restaurant while constantly worrying about whether you'll have enough staff to cover a shift. Labor costs in California are among the highest in the country, and with ongoing staffing shortages, it's a daily battle to find and keep good employees. This isn’t just a numbers game; it’s about survival. Every day you’re forced to do more with less. You’re hustling behind the scenes to make sure service doesn’t slip, but it's a constant race against time and budget.
Skyrocketing Food Costs
Marketing That Actually Works
Labor Costs and Shortages
You pour your heart into every dish, ensuring each plate that goes out is a masterpiece. But with rising food costs, you’re left in an impossible situation—do you raise prices and risk losing customers, or absorb the costs and lose profit? Every order becomes a high-stakes decision, and the pressure is building. Your food vendors are increasing prices, your margins are shrinking, and you're stuck in the middle, constantly adjusting menus and pricing strategies to stay afloat.
Marketing That Actually Works
Marketing That Actually Works
Marketing That Actually Works
It’s not enough to make great food; you need people to know about it. But with so many platforms, changing algorithms, and limited time, how can you cut through the noise? You’re doing everything you can to get customers through the door—social media, local ads, promotions—but it feels like you're just spinning your wheels. The competition is fierce, and without an effective strategy, it’s easy to feel invisible.
And Everything Else!
And Everything Else!
Marketing That Actually Works
Running a restaurant means constantly juggling equipment breakdowns, ever-changing health regulations, unpredictable customer demand, and the weight of online reviews. Every day feels like a new fire to put out, and you're stretched thin trying to keep everything running smoothly.
The Solution
And Everything Else!
The Solution
But what if you could turn these challenges into opportunities for growth and clarity? Together, we can streamline your operations, so you can focus on what you do best—creating amazing food and experiences for your customers.
List of services
Introductory
Learning stages of coaching
Discovery Call
FREE
This is a 30-minute intake call in which you and I will talk about what is holding you back and where you want your business to go.
Monthly Morning Breakfast
FREE
This is a monthly Breakfast where local restaurant owners meet as a community to discuss challenges, successes, and get to know each other.
Workshops
300
These are 60-minute online workshops that dive into trending topics within the industry such as customer journey, labor costs, food costs, marketing, HR best practices, etc.
Connections
Investing in you AND your business
Small Business Community Group
350 per month
This is a 6-month coach-led group that meets bi-monthly for 2 hours to provide expert advice, peer support, market insights, and practical strategies to help restaurant owners improve efficiency, boost profitability, and stay competitive.
The Turnaround Table Program*
5000
This is a 12-week program, consisting of 2 weekly 2-hour sessions in-restaurant, that will diagnose and fix a specific challenge the restaurant owner is facing.
VIP One-on-One Coaching*
2000-5000 per month
These are personalized coaching sessions focused on the owner’s specific challenges, meeting 2 times weekly in 4-hour sessions for a minimum of 4 months.
*A 5x return on your investment in my services is guaranteed or your money back! This is literally RISK-FREE!
how coaching can help you
Increase in Revenue
"Restaurants that work with coaches or consultants often see a 20-30% increase in sales within the first year, driven by improvements in marketing, operational efficiency, and cost control" (Foodservice Consultants Society International).
Profit Margin Growth
"Engaging a restaurant coach can lead to a 5-10% increase in profit margins by optimizing labor costs, improving menu pricing, and reducing food waste" (Restaurant Business Online).
Higher Success Rates
"Restaurants that hire a coach or consultant are more likely to succeed, with an 80% success rate after five years, compared to the industry average, where 60% of restaurants close within the first three years" (Small Business Administration).
Operational Efficiency
"Consultants help streamline restaurant operations, resulting in 80% of restaurants improving operational efficiency within six months of working with a coach" (National Restaurant Association).
Employee Retention
"Coaching programs that focus on leadership and team dynamics can reduce employee turnover by up to 30%, significantly lowering costs related to rehiring and training" (PeopleMatter).
Marketing and Customer Retention
"Restaurants that implement consultant-recommended marketing strategies often see a 15-25% increase in customer retention rates, leading to sustained growth" (RestaurantOwner.com).
Cost Control
"By engaging a coach, restaurants can better manage food and labor costs, resulting in up to a 10% reduction in operating costs, primarily through improved inventory management and optimized labor scheduling" (Cornell University studies).
Working with a coach is easy
How to Start
1. Schedule a Discovery Call
In a 30-minute intake call, you and I will talk about what is holding you back and where you want your business to go.
2. Get a Custom Report
I'll send you a custom report about how we can grow your restaurant. Growing a restaurant business is much easier if you have a plan. In step 2, I will show you your plan.
3. Enjoy a Growing Business!
In only 4 months, you will not recognize yourself or your restaurant. You will move from chaos to efficiency, from confusion to confidence, and you will make more money.
