Hospitality Integrity Solutions
Restaurant operations and food safety systems, built by someone who's run the kitchen — and the wine list.
40+ years in restaurant leadership, HACCP consulting, and wine education, brought together to help independent restaurants and hospitality groups run safer, leaner, and more profitable operations — without losing the guest experience.
Food Safety
HACCP compliance guidance. We create compliant, easy-to-follow programs that protect your guests, your brand, and your bottom line.
Training for your team. We help you build efficient processes that protect profit margins while maintaining the high standards your guests expect.
We take your vision and transform it into a fully realized operation; from menu and design to systems and service standards.
Cost Control
Concept Design
Fractional Quality Control & Efficiency Management (HACCP-Based).
provides restaurants with expert food safety and operational oversight without the cost of a full-time QA department. Built on HACCP principles. this service delivers customized systems to ensure safety, consistency, and efficiency. From HACCP plan development and monthly audits to waste reduction, labor optimization, and team training, we integrate quality and profitability into every process. Clients typically see food cost reductions of 0.5–1% and lower BOH labor by 0.5%, while maintaining the highest levels of freshness, safety, and guest satisfaction.
About Us
At Hospitality Integrity Solutions, we help independent restaurants, caterers, and specialty food businesses build safer, smarter, and more profitable operations. Our services include HACCP and Food Safety system development, audit readiness, cost control and systems design, and concept, menu, and wine list development—all customized to fit your business. We create practical, compliant programs that reduce waste, control costs, and maintain food quality and freshness. Every solution is designed to protect your guests, streamline your workflow, and strengthen your bottom line.
About Me
I've spent 40+ years on both sides of the pass — running restaurants and fixing the systems that make them work. My career spans hands-on management to corporate leadership with Disney, Brinker International, and Back Bay Restaurant Group, and as President of Salt Creek Grille.
As a certified HACCP Consultant and Auditor, I build food safety and cost control systems that hold up in real kitchens — not just on paper. As a sommelier, Italian Wine Scholar, and Vinitaly Wine Ambassador & Educator, I also help restaurants and wineries turn wine into a profit center, not just a list.
That combination is the point: I don't hand you a compliance binder and walk away, and I don't talk about wine like it's only for experts. I build systems your team will actually use, and I make wine make sense to the people selling it and the people drinking it.
Integrity, consistency, and quality — that's the whole job.
Services
At Hospitality Integrity Solutions, we create customized systems that strengthen food safety, streamline operations, and improve profitability. Our services include HACCP plan development, cost control integration, concept design, and menu and beverage program development—all tailored to your unique business. We help you build safe, efficient, and sustainable operations that protect your guests and your bottom line.
Food Safety
Food Safety Evaluation
We conduct a comprehensive review of your current food handling, storage, and sanitation practices to identify potential risks and compliance gaps. The result is a clear, actionable roadmap to strengthen your food safety culture and meet regulatory standards.
Customized Food Safety Program
Every operation is unique—our tailored food safety programs are built around your menu, workflow, and staff. We develop practical HACCP-based systems that ensure compliance, consistency, and ease of use in real kitchen environments.
Food Safety Audit Program
Our audit program prepares your business for regulatory inspections and third-party certifications. We perform detailed internal audits, documentation reviews, and mock inspections to verify readiness and drive continuous improvement.
Cost Control
Cost Control Program
Our customized cost control systems integrate seamlessly with your food safety program to optimize every part of your operation. We focus on scheduling, ordering, and prep efficiency to reduce waste, lower food & labor costs, and streamline inventory—ensuring you deliver the safest, freshest, and most profitable product every day.
Concept Design
We help turn your restaurant vision into a fully realized concept that’s operationally sound and financially sustainable. From food safety and cost control systems to menu and beverage development, staff training, and brand standards, we build the structure and strategy to bring your concept to life with consistency and confidence.
Concept Design
Fractional Quality Control & Efficiency Management (HACCP-Based)
Our Fractional Quality Control and Efficiency Management service provides restaurants and hospitality groups with a fully integrated system to elevate food safety, consistency, and profitability—without the overhead of a full-time QA department.
Built on internationally recognized HACCP principles, this service delivers a structured approach to quality and operational control. We design, implement, and oversee customized programs that ensure compliance, enhance performance, and reduce waste across all back-of-house operations.
Core Services Include:
Customized HACCP System Development: Tailored to your menu, process, and facility.
Food Safety and Sanitation Program Design: SSOPs, allergen management, and verification systems.
Monthly Quality Audits: On-site or virtual inspections with corrective action reporting.
Performance Tracking & Reporting: Data-driven reviews of food cost, waste, and labor efficiency.
Staff Training & Accountability Systems: Building a culture of safety and quality at every level.
Proven Results:
Our clients consistently achieve measurable cost reductions through improved systems and oversight—typically lowering food cost by 0.5–1%, reducing labor inefficiencies, and minimizing waste and spoilage—all while maintaining the highest standards of freshness, safety, and guest satisfaction.
Whether you’re a single-unit operator or a multi-location group, our Fractional QA & Efficiency Management service provides the expertise, structure, and oversight your team needs to operate at its best—safe, efficient, and profitable.
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