About
Built From the Inside Out
Robert spent ten years inside a family pizza business. Coal-fired slice shops in Brooklyn, and a frozen brand that ended up on supermarket shelves across the country. He ran operations, took the vendor calls, worked the slow seasons, and stared at Sunday night numbers that didn't add up.
That decade taught him exactly where restaurants lose money. On real shifts, with real margins, when the answer had to be right.
At some point he got focused on the piece most owners never get to: what their restaurant looks like to someone on their phone at 7pm. Whether the delivery app listing is pulling orders or just sitting there. Whether the photos, the menu copy, the Google profile are doing any actual work or quietly sending customers somewhere else.
Most restaurants are bleeding online in ways the owner never sees. A hundred small things that add up to a number on the P&L that's hard to explain.
Robert finds what's broken and fixes it himself.
He goes through the whole operation, gives a straight read on what's costing money, and makes the actual changes. The kind of work that shows up in your numbers.