Restaurant • Hospitality • Brand Consultant

I am Andrea WilliamsConsultant for the kitchen and the brand

Turning restaurant concepts into profitable, sustainable and memorable hospitality businesses — with 12+ years of hands-on experience in the United States.

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About me

From the dish pit to the consulting table

My road started in Georgia and led me to the United States, where I began exactly where most great chefs begin — washing dishes. That first station taught me the thing no diploma can: a restaurant lives or dies by its systems, its discipline and the people who hold them together.

Over 12+ years I moved through fine dining kitchens, authentic Georgian restaurants, bakeries and coffee shops — as a cook, a chef, and finally as the person owners call before they sign a lease. I have built concepts from a blank page, rewritten menus that were quietly losing money, and trained teams that stayed.

My approach is unglamorous on purpose. First we look at the numbers and the workflow, then at the plate, then at the story we tell the guest. Beautiful food that does not cost out is a hobby; a strong system with no soul is a cafeteria. The work is holding both at once.

12+: Years of experience
20+: Projects delivered
3: Countries worked in

Mission

My goal is to create restaurants and hospitality brands defined by quality, well-run systems, financial sustainability, and outstanding guest experience. I don't just offer consulting — I offer a system built on years of hands-on experience that reduces risk, increases efficiency, and helps businesses become competitive and successful.

Consulting services

What I actually do

Restaurant Development

From an idea on a napkin to a room full of guests on opening night.

Restaurant concept creation
Business model planning
Brand identity development
Full opening strategy (Pre-Opening & Grand Opening)

Culinary Consulting

A menu that guests remember and the P&L can carry.

Menu creation & development
Recipe standardization (SOP & Recipe Costing)
Food cost & operational cost optimization
Product & supplier selection
Quality control systems

Kitchen Operations

The kitchen should run the same on your best night and your worst.

Kitchen layout & workflow design
Full operational systems setup
Staff hiring, training & evaluation
Kitchen opening & staff training
Efficiency & productivity improvement

Business Consulting

For existing restaurants that are working hard and earning little.

Full analysis of existing restaurants
Problem identification & resolution strategy
Revenue growth & cost reduction planning
Licensing & opening procedure consulting

PR, Branding & Marketing Strategy

A strong restaurant is built in the kitchen, but a strong brand is built in people's minds.

Brand positioning
PR & marketing strategy creation and execution
Full grand opening campaign planning
Social media strategy (Facebook, Instagram, TikTok)
Professional content planning
Influencer & media relations strategy
Ad campaign planning & management
Google Reviews & online reputation growth
Guest experience systems
Sales-focused marketing strategy

Consulting packages

Three ways to work together

Starter Consultation

Ideal for those starting a new business. Includes concept, business model, opening strategy, and initial consultation.

Request this package

Kitchen Setup

Menu creation, recipe standardization, food cost, kitchen organization, staff retraining, and operational systems implementation.

Request this package

Full Restaurant Consulting

Complete restaurant creation from A to Z: concept, branding, design collaboration, menu development, operational systems, staff training, PR, marketing, and full opening oversight.

Request this package

Portfolio

Selected projects

Royal Garden

Fine dining

Situation: A beautiful room with an unfocused menu and a food cost above 38%.
What was done: Rebuilt the menu around seasonal anchors, standardized every recipe, renegotiated suppliers and retrained the line.
Result: Food cost down to 27%, average check up 19% within one season.

MaaMa

Georgian restaurant

Situation: A new authentic Georgian concept entering a crowded market.
What was done: Concept, brand positioning, menu architecture, kitchen build-out and a full grand opening campaign.
Result: Fully booked opening month and a stable 4.8 rating from the first quarter.

Cheese & Bread

Bakery-restaurant

Situation: A strong product with no systems and heavy owner dependency.
What was done: SOPs, prep lists, costing sheets, hiring and training program for the whole team.
Result: Owner off the line, waste cut by a third, consistent product across all shifts.

Bakery Project

Artisan bakery

Situation: Great bread, unpredictable production and daily shortages.
What was done: Production planning, yield mapping, layout redesign and staff scheduling.
Result: Sell-out days without shortfalls; production hours reduced by 15%.

Coffee Shop Project

Specialty coffee

Situation: Good coffee, weak brand and low repeat traffic.
What was done: Brand repositioning, food program, guest experience standards and a social media strategy.
Result: Repeat guests doubled, food attachment rate up to 41% of tickets.

Other projects

Consulting

Situation: Openings, turnarounds and menu rescues across the US and Georgia.
What was done: Short-format audits, menu engineering and team training intensives.
Result: Measurable cost reduction and cleaner operations in every engagement.

Client reviews