RESTAURANT CONSULTING
Find What’s Costing Your Restaurant Money. Fix What’s Behind It.
Mise Logic helps independent restaurant operators identify where profit, time and capacity are being lost, then rebuild the systems behind the problem. Food and beverage cost. Labour. Menu profitability. Workflow. Training. Management systems.
Based on Vancouver Island. Working with independent restaurants across BC.
What I Help Fix
01
Profitability + Cost of Goods
Find where margin is being lost across food, beverage, purchasing, inventory, waste and pricing.
02
Labour + Operational Performance
Understand where paid hours are being wasted, then fix the scheduling, workflow and deployment problems behind it.
03
Systems, Routines + Training
Build the manuals, routines, training tools and management systems needed to make the restaurant less dependent on individual people.
04
Management + Accountability
Clarify ownership, expectations and operating routines so managers can run the business instead of constantly reacting to it.
Not sure where the real problem is? Start with the 6-Point Restaurant Profit & Operations Assessment.
Ways to Work Together
Need more than one area addressed? We can scope the work around what your restaurant actually needs.
Restaurant Experience Behind the Advice
Mise Logic is built from more than 25 years spent inside restaurant operations, not from a consulting playbook.
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I’m Aaron Turner, a Red Seal Chef and former multi-unit restaurant operator and Food & Beverage Director. I’ve worked across kitchens, restaurant leadership, regional operations and hospitality management in Canada, the U.S. and the Cayman Islands.
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That experience shapes how I approach consulting. I look at the numbers, but I also understand what those numbers mean when they hit the schedule, the prep list, the line, the dining room and the management team.
Twenty Five + Years
​Experience across restaurants, hotels and resorts, including roles as a chef, multi-unit operator and Food & Beverage Director.
Multi-Unit Experience
Restaurant leadership across Canada, the U.S. and the Cayman Islands
Operator First
Recommendations built around what can realistically work inside a restaurant