Restaurant Consultants

10/11/2026

🍽️🚚 STARTING A RESTAURANT OR FOOD TRUCK? ALREADY OWN ONE? WE CAN HELP!

Thinking about opening a restaurant, food truck, or food trailer?
Already operating a foodservice business but struggling with profitability, staffing, marketing, technology, or growth?

YOU DON'T HAVE TO FIGURE IT ALL OUT YOURSELF!

At U.S. Restaurant Consultants and U.S. Food Truck Consultants, we help entrepreneurs, independent restaurant owners, franchisees, multi-unit operators, and food truck businesses throughout the United States.

Our founder, Eric Faber, brings more than 40 years of experience in restaurants, foodservice, business operations, construction, equipment, technology, delivery, and packaging.

He is also the author of The Restaurant Playbook, The Mobile Food Playbook, and Wheels of Fortune — How to Build a Profitable Food Truck Business.

HERE'S HOW WE CAN HELP:

✅ Restaurant and food truck startups
✅ Business plans, budgets, and financial projections
✅ Restaurant and food truck design and build-outs
✅ Kitchen layouts and equipment selection
✅ Restaurant operations and management
✅ Menu development, pricing, and food costs
✅ Labor optimization and staffing
✅ Restaurant and food truck marketing
✅ POS systems and restaurant technology
✅ Delivery, takeout, and packaging
✅ Restaurant turnarounds and profitability improvements
✅ Multi-unit operations and business expansion

BEFORE YOU SIGN A LEASE, BUY A FOOD TRUCK, INVEST IN EQUIPMENT, OR SPEND MORE MONEY TRYING TO FIX AN UNDERPERFORMING BUSINESS—TALK TO US!

We've spent decades helping businesses make better decisions, avoid costly mistakes, and develop more effective operating systems.

Whether you're starting with an idea or trying to improve an established business, we'd welcome the opportunity to discuss your plans.

FREE INITIAL CONSULTATION

Tell us what you're planning, what challenges you're facing, or where you need help.

📩 Message us directly through Facebook.

🌐 www.usrestaurantconsultants.com

U.S. RESTAURANT CONSULTANTS
U.S. FOOD TRUCK CONSULTANTS
Experience matters. Especially when your money and your business are on the line.

Explore expert restaurant consulting services at Restaurant Consulting. Transform your business today with our tailored strategies!

09/28/2026

NEW SERIES: RESTAURANT STARTUP REALITY

Opening a restaurant is exciting.

It can also become one of the most expensive decisions an entrepreneur ever makes.

Over more than four decades in the restaurant industry, we've watched many startups succeed—and many struggle.

Most failures didn't begin after opening.

They began long before the doors ever opened.

We're launching a new series called Restaurant Startup Reality to help future restaurant owners make better decisions before they invest their time, money, and dreams.

Our first article:

The Most Expensive Mistake Future Restaurant Owners Make

Explore the series here:

👉 https://usrestaurantconsultants.com/startup-reality-series

If you could give one piece of advice to someone opening their first restaurant, what would it be?

Practical restaurant startup guidance covering leases, planning, budgets, equipment, operations, and the mistakes future owners should avoid.

09/24/2026

https://www.cnn.com/2026/09/24/food/mcdonalds-franchises-billions-spending

McDonald’s is spending billions of dollars to boost its franchises, an effort to cement its title as the leader in fast food amid growing competition.

09/03/2026

https://www.foxnews.com/food-drink/why-restaurant-servers-clear-your-plate-before-everyone-finishes-eating

An etiquette experts reveal the subtle body language cues that restaurant servers use to decide when to clear your plate and what diners often get wrong.

09/01/2026

Thinking about opening a restaurant or food truck?

One of the best times to talk to a restaurant consultant is BEFORE you start spending money.

We've worked with entrepreneurs who come to us at every stage—sometimes with nothing more than an idea, and sometimes after they've already signed a lease, purchased equipment or committed thousands of dollars to decisions they wish they had made differently.

Opening a restaurant or food truck involves a lot more than having a great concept and great food.

Concept development.
Business planning and financial projections.
Site and lease evaluation.
Kitchen layout and workflow.
Equipment selection.
Permitting and licensing.
Menu development.
Food and labor costs.
POS and restaurant technology.
Packaging.
Delivery.
Operating procedures.
Staffing and training.
Opening strategy.

And with a food truck, there is another entire layer of decisions involving the truck or trailer itself, equipment, power, water, commissary requirements, health department requirements, production capacity and service workflow.

A mistake in any one of these areas can become very expensive once you've committed the money.

At U.S. Restaurant Consultants, we help restaurant and food-truck entrepreneurs take their concept from idea to opening—and help existing operators improve businesses that are already running.

If you're considering opening a restaurant or food truck, you don't have to hire us just to have a conversation.

Call or message us and tell us what you're thinking about doing. The initial conversation costs nothing.

Sometimes 20 or 30 minutes with someone who's been through this before can help you avoid a very expensive mistake.

U.S. Restaurant Consultants

Explore expert restaurant consulting services at Restaurant Consulting. Transform your business today with our tailored strategies!

07/06/2026

**One of the biggest mistakes I see in restaurants isn't bad food.**

It's owners trying to solve profit problems by working harder.

Working longer hours rarely fixes the real issue.

The restaurants that consistently succeed usually have something else in common:

✔️ Clear operating systems
✔️ Well-defined labor controls
✔️ Menus designed for profitability—not just popularity
✔️ Inventory systems that reduce waste
✔️ Standardized training
✔️ Reliable delivery and off-premise strategies
✔️ Managers who spend time leading instead of constantly putting out fires

After more than four decades working with restaurants, I've learned that most struggling operations don't need a complete overhaul—they need better systems.

If your restaurant feels like you're constantly reacting instead of operating, it's probably time to step back and evaluate the systems behind the business.

Sometimes a few operational improvements can make a bigger difference than a busy weekend.

What operational challenge is your restaurant facing today?

07/04/2026

Can AI run a successful restaurant?

It's one of the questions I've been asked more and more this year.

The answer is... yes and no.

Artificial intelligence can help create menus, analyze reviews, forecast sales, write marketing content, suggest pricing, and even recommend staffing levels. Those are powerful tools, and they're only getting better.

But AI doesn't greet your guests.

It doesn't coach your managers.

It doesn't know why food costs suddenly increased, why labor is out of control, or why a restaurant with a full dining room is still losing money.

Those answers come from experience.

After more than 40 years working with restaurants, I've learned that successful operations are built on thousands of decisions—about people, systems, costs, service, and leadership. AI can help you make those decisions better, but it can't make them for you.

At U.S. Restaurant Consultants, we embrace AI because it helps us analyze information faster and identify opportunities sooner. But our clients don't hire us for software—they hire us for experience, judgment, and practical solutions that improve profitability.

The future of restaurant consulting isn't AI replacing people.

It's experienced professionals using AI to build stronger, more profitable restaurants.

How are you using AI in your restaurant? What's worked well—and where do you think human experience still makes the biggest difference?

06/20/2026

What customer behavior has changed the most in your business over the last 5 years?

Not labor.

Not food costs.

Not delivery.

Customer behavior.

For me, one of the biggest changes has been seeing more people drink less alcohol while still wanting the social experience of restaurants and bars.

What are you seeing?