CommisCentral Consulting

03/19/2026

I'm currently taking on new consulting clients through CommisCentral. A few things to know:

→ The first conversation is always free. No obligation, no sales pitch. Just tell me what's going on and I'll tell you honestly whether I can help.

→ I work with businesses at every stage — from someone sketching a concept on a napkin to established operators who need a fresh set of eyes.

→ I'm based in the Raleigh area but work remotely with clients anywhere.

If you know someone who could use this — a friend who just opened a restaurant, a family member running a food truck, a colleague thinking about launching a catering business — I'd be grateful for the introduction. That's how every client I've ever had found me, and I'd like to keep it that way.

DM me. Or comment "INFO" below and I'll reach out.

Here's to the next 30 years. 🔪

03/18/2026

I've been sharing knowledge all week — now let me tell you exactly how CommisCentral Consulting can help your food business.

I work with restaurants, food trucks, caterers, and food entrepreneurs. Here's what that looks like:

OPERATIONAL CONSULTING
Food cost tracking & declining balance systems
Labor scheduling, cost analysis & optimization
Inventory management & vendor consolidation
Kitchen workflow & efficiency

MENU DEVELOPMENT
Recipe standardization & costing
Menu engineering (what to keep, cut, and reprice)
Concept-specific menu builds from scratch

BUSINESS PLANNING & DEVELOPMENT
Full business plans
Financial modeling & projections
New concept development
Startup budgets & equipment planning

Whether you're an established restaurant looking to tighten operations, a food truck trying to scale, a caterer who's growing faster than your systems can handle, or an entrepreneur with a concept and a dream — I've been where you are.

30+ years. Every genre of food service. Every problem you can think of — and a few you haven't thought of yet.

DM me or drop a comment if anything here sounds like what you need. No pressure, just a conversation.

03/17/2026

Quick story from the field.

I was doing a spend analysis for a client and found they were ordering from 6 different vendors for products they could consolidate to 2.

Six deliveries a week. Six invoices to reconcile. Six reps calling. And the pricing? All over the place because none of the vendors saw enough volume to offer real breaks.

We consolidated to two primary vendors and one specialty supplier. Same products, same quality.

Result: 11% reduction in overall food cost, not from cutting quality, but from leverage and simplicity.

Here's what most operators don't realize: your vendors WANT your consolidated business. They'll sharpen pricing, improve delivery windows, and give you priority when supply gets tight, but only if you're worth their attention.

Three things to look at this week:
→ How many vendors delivered to you last week?
→ Are you splitting the same category across multiple suppliers?
→ When's the last time you had a real pricing conversation — not just accepted the invoice?

You don't need to be aggressive. You need to be informed. That's the difference

03/16/2026

One of the projects I'm most proud of is my work with A Place at the Table, Raleigh's pay-what-you-can restaurant. When they decided to expand their mission beyond their brick-and-mortar walls, I was there from the beginning.

Concept development. Menu planning. Truck buildout consulting. SOPs and operational systems. Staff training. Launch day support. And I'm still in their corner today as an ongoing advisor, because that's how I work. I don't consult and disappear.

Taking a nonprofit's vision from idea to a fully operational food truck serving the community is exactly the kind of work CommisCentral Consulting was built for.

Don't take my word for it, here's what Maggie Kane, Executive Director of A Place at the Table, had to say:

"Adam played a key role in helping us launch our food truck, bringing both expertise and a willingness to jump in wherever needed. What stood out most is that Adam didn't just complete the project and move on — he has continued to support our team, offering guidance and problem-solving whenever challenges arise. He combines strategic thinking with genuine care for the mission."

If you're building something in food and need a partner who's been in the trenches, let's talk.

commiscentralconsultations.com | 919.616.3351

03/16/2026

Go check this truck out!! Great food,
Great cause, and the people, Jackie & Jennifer are the best!!

03/14/2026

The #1 thing I hear from restaurant owners right now:

"I can't find good people."

And I get it. The labor market is brutal. But here's the uncomfortable truth I tell every client:

The labor problem is usually a systems problem.

When your best cook leaves and everything falls apart — that's not a people problem. That's a problem of having no standardized recipes, no documented procedures, and no cross-training.

When you're paying overtime every week — that's not a "we're so busy" badge of honor. That's a scheduling problem and it's eating your profit.

When your new hires quit in the first two weeks — that's not "this generation doesn't want to work." That's an onboarding problem.

I've watched owners replace the same position 4 times in a year. At $3,000-$5,000 per turnover event, that's $12-20K gone. For one position.

The fix isn't always hiring better. Sometimes it's building systems that don't require a unicorn to operate.

That's what I do. I build the systems. 🔧

03/13/2026

If you're running a restaurant and you don't know your food cost percentage right now, not last month, not "around 30" the actual number as of this week…You're driving with your eyes closed.

Here's the thing most operators get wrong: they think food cost is something you check at the end of the month. By then it's too late. The money is already spent.

The operators who stay profitable track purchases against projected sales WEEKLY. Some do it daily.

This is what it looks like when you track it right, every period, broken out by category as a percentage of sales.

Every period tells a story. The swings between periods? Those are the conversations that save your business.

Here's a quick gut-check you can do right now:
→ Pull your total food purchases for last week
→ Pull your total food sales for last week
→ Divide purchases by sales

That's your weekly food cost %.

If it's over 32% and you're not a steakhouse, we should talk.

If you don't know where to find those numbers, that's an even bigger conversation.

More knowledge coming this week. No pitch, just decades of scar tissue.

03/12/2026

Check out Savor Raleigh y’all! A food truck with a purpose!

03/12/2026

I've spent 30+ years in kitchens.

I've been the line cook who couldn't keep up on a Friday night. The sous chef who slept in his car between doubles. The exec who opened restaurants from an empty shell and a dream. The GM who watched an owner's life savings disappear because nobody taught them how to read their own P&L.

I started CommisCentral Consulting because I kept seeing the same problems — talented people with great food and no systems to protect the business underneath it.

Every client I've ever worked with came from a referral. Someone who said "call Adam, he'll figure it out."

I'm grateful for that. But I realize I've never actually introduced myself and my business publicly. So here I am.

My name is Adam Jones, founder of CommisCentral Consulting. I help restaurants, food trucks, caterers, and food entrepreneurs build the operational backbone that keeps the doors open and the lights on.

If you're running a food business and something feels harder than it should — it probably is. And it's probably fixable.

More to come this week. 🔪

02/27/2026

Own a Restaurant? Manage a catering company? Looking to rewrite your menu or make adjustments to your costing structure? CommisCentral can help!

We have over 30 years of restaurant and hospitality management experience and have helped many restaurants, caterers and mobile food businesses. Whether you need staffing solutions, inventory management or standardized systems. Opening or restructuring, we can help!

Check us out at

CommisCentral Consulting

11/22/2025

Combatting food insecurity is a huge part of what we at CommisCentral do. Working with Catholic Charities has been an amazing
opportunity to collaborate and create Savor Raleigh to better serve the community. It is a Food Truck with a Purpose and all proceeds generated by the truck go directly into providing more food for people who need it.