The Sitting Duck · Shaun Belangia
Restaurant & Hospitality Operations Consulting
Practical support for owners and hospitality teams working through the food, people, numbers and systems behind a stronger operation.
Built on hands-on experience in restaurant ownership, executive-chef and general-management roles, food-and-beverage leadership and events.
Where does your operation need attention?
Operations & systems
Kitchen flow, service standards, prep, purchasing and handoffs that your team can follow in real service.
Financial controls
Connect food cost, labor, waste and menu mix to the decisions made every day.
People & leadership
Staffing plans, clear responsibilities, manager routines and practical training.
Menus & kitchen execution
Bring the concept, purchasing, prep requirements and guest experience together.
Events & F&B operations
Align planning, communication, staffing and execution from inquiry through follow-up.
Openings & turnarounds
Identify priorities for a new concept, a repositioning or an operation that needs a reset.
Start with the operation
We begin by understanding your goals and how the business works today. Then we agree on a focused scope, identify priorities and build a practical plan for the next steps. Technology and automation can support that work when they fit the team and the problem.
Meet Shaun and learn about the approach
Let’s talk about what needs to work better
Tell us about your restaurant or hospitality business and the challenge you want to solve.