Working as a restaurant consultant can be quite engaging and, sometimes, risky business. Even when we are not on assignment, we are "working". We can't resist reviewing menus, assessing operational procedures, asking questions that we might not dare ask otherwise, and so on.

As a consultant, one has an opportunity to meet a lot of interesting owners who are in the midst of encountering one sort of challenge or another and desperate to turn things around.

My particular working style is such that I seldom pull any punches. In this regard, following is a handful of some of my more "memorable" experiences:

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