Grow Your Restaurant with a Proven, Performance-Based Partner

Lower costs, boost sales - The value of a profit & growth focused leader, without the full time payroll costs.

Person squeezing a lime over a glass of red wine, with a salted rim, on a dark bar counter.

Margins are tight. Staff is turning over. Food costs are up. You’re stuck working IN the business instead of ON it.

It’s time for a fresh squeezed strategy.

A man with shoulder-length hair and beard standing with arms crossed in a bar, with bottles of alcohol and a mirror in the background.

Hey, I’m Vince.

After decades in the hospitality industry—managing everything from neighborhood staples to high-volume hotspots—I saw the same struggles over and over: great restaurants being held back by tight margins, poor systems, and burnout.

So I created Serve Up Strategies to change that.

As your Fractional Director of Operations, I work side-by-side with owners like you to cut costs, grow sales, and build stronger teams. I bring the playbook, the coaching, and the accountability to help you lead with confidence and finally scale without chaos.

This isn’t just a job for me—it’s personal. And I only win when you do.

A smiling bartender with shoulder-length hair wearing a checkered shirt and black vest, preparing a drink behind a bar with various liquor bottles in the background.

A Fractional Director of Operations That Pays for Itself

We help independent restaurants with 1–3 locations grow sales, cut costs, and build stronger teams—risk free.

Vendor savings up to $200K  

Light green check mark

5–15% increase in sales 

Light green checkmark icon on black background

Reduced stress, improved leadership

Large green check mark

Real systems that actually work

Green checkmark symbol indicating correctness or approval.

You only pay when we deliver results

Green checkmark icon on a white background

How it Works

A glass of iced coffee with swirls of cream on a reflective surface inside a cafe, with sunlight coming through large windows in the background.

We don’t just advise—we embed ourselves in your restaurant’s success. Our approach is broken into two powerful phases: an intensive, hands-on setup followed by long-term strategic coaching and support. Each step is designed to reduce chaos, boost profitability, and strengthen leadership.

    • Weekly strategy sessions  

    • Leadership coaching  

    • Vendor audits & negotiations  

    • Delivery of templates & systems  

    • Monthly coaching & accountability  

    • P&L and staff performance reviews  

    • Access to growth resources & vendor network  

  • We take only 10% of sales growth. No retainer. No fluff.

Why it Works

We don’t just consult—we partner. Other programs give advice. We get in the trenches with you.

  • Strategic leadership without the payroll cost  

  • Negotiations that cut food costs fast  

  • Coaching that boosts team performance  

  • Systems and structure so you stop winging it

A bar with a dark chalkboard wall behind it, displaying beer and coffee menus in white chalk. Shelves holding liquor bottles, hanging glasses, and barware are illuminated by pendant lights. The bar has a polished wood counter with stools in the foreground.
A man with brown hair, glasses, and a beard sits on a black leather couch in a waiting area, wearing a green hoodie and jeans, with a pensive expression.
  • Logo for 'The Stage on Broadway' featuring a brown oval with the words 'The Stage' in large letters and 'on Broadway' in a banner below, surrounded by decorative stars.

    + $400K in Sales

    Our team is thriving again. Vince brought leadership and clarity—we’re back on track.

    Vince understands all facets of how bars/restaurants function, including but not limited to easily navigating POS systems, running a kitchen, efficient customer service, employee scheduling, and menu creation.

    Vince exceeded all expectations. His education, his previous management experience, and his creativity, combined with his good natured and friendly disposition was an excellent combination that brought so much to the table for our sales and our staff. 

    - Cheyene Adams, The Stage on Broadway

  • A logo with the word 'Greenery' written in elegant, cursive, green lettering, and 'co.' in smaller print underneath.

    $100K+ Vendor Savings

    Serve Up Strategies saved us more than $100K in one year and got us expansion-ready.

    Vince FAR EXCEEDED expectations. In just the first couple months we've been able to find & trim $55,000 worth of projected costs for 2025. His vendor connections offered us another $30,000 worth of savings. AND the operational efficiency improvements look to free up about $20,000 per year worth of labor expenses. AMAZING! And we haven't even started on our growth strategies yet! Excited to continue..

    - Caroline Gaston, Greenery Co

  • Logo of Drake Tavern, featuring a duck and a mallard duck on a shield with the text 'Drake Tavern' and 'Jenkintown, Pennsylvania'.

    Better Systems, Stronger Teams

    From leadership to processes, everything improved. I finally feel like an owner again.

    “Vince managed my restaurant in Jenkintown Pennsylvania. During his time Vince played a critical role in improving work processes. His leadership increased employee morale inside the organization. Vince has a great temperament and was always able to demonstrate problem solving skills for our restaurant. I recommend anyone looking for restaurant help to talk to Vince about his ideas on how to improve work processes.”

    - Zachary Hulayev, The Drake Tavern

  • Logo for Jason Aldean's Kitchen + Rooftop Bar

    Boosted employee morale increased our daily sales.

    I had the pleasure of working with Vince at Jason Aldean’s Kitchen and Rooftop Bar. He understands the roles of every position in the hospitality industry and uses this to his advantage.

    Vince is very knowledgeable on how to run a bar/restaurant the right way. He knew how to read each individual employee and get along with everyone, while also maintaining a leadership tone. This made all employees respect him because he had no problem helping out where needed. He would help build employees self-esteem and reward them, which made them feel recognized. When he was in the building, employee morale was always higher, which in turn increased the sales for that day. Vince would be an asset to any hospitality company.

    - Candace Osborne, Jason Aldean’s Kitchen

  • Logo with the text 'A LITTLE Local Flavor' above a silhouette of a city skyline enclosed in a circle.

    Systems and leadership turned everything around.

    Vince has done incredible work to systemize my business, and he is a fantastic leader!

    Highly recommend Serve Up Strategies!

    - Christine Wheatley, A Little Local Flavor

Is This Right For You?

We’re not for everyone—and that’s a good thing. Serve Up Strategies is built specifically for independent restaurant owners who are ready to grow but don’t want to take on the overhead of a full-time Director of Operations.

If any of this sounds like you, we might be the perfect fit:

Independent restaurant with 1–3 locations 

A green check mark

Ready to grow but not ready to hire a full-time Director

Large green checkmark symbol.

Tired of high food costs and staff turnover  

Green check mark icon

Want systems, support, and strategic growth

Green checkmark icon

Willing to share upside—not just pay a fee

A large green check mark on a transparent background.
A young man with brown hair, glasses, and a beard wearing a light gray polo shirt with a "Survey Up" logo, smiling at the camera.

 FAQs

  • If you’re experiencing declining or stagnant revenue, struggling to motivate your team, or spending too much time on daily operations instead of growth strategies, it may be time to seek expert help.

    At Serve Up Strategies, we offer a free initial call to discuss your needs and goals. This is a no-risk way to explore whether consulting is the right fit for your business!

    If you’re ready to grow your business, book a call!

  • First, we analyze your business, identifying areas for improvement in operations, marketing, and guest experience. Next, we provide actionable recommendations and accountability to ensure progress. For example, Serve Up Strategies has helped businesses increase sales, improve team culture, and implement systems for long-term success and organic growth!

  • Common issues include: Stagnant or declining sales, High staff turnover or low morale, Inefficient workflows or operational bottlenecks, Poor guest satisfaction or reviews. Consultants help diagnose these challenges and implement sustainable solutions.

  • It's not overnight, that's for sure. But the more engaged and excited you are in the process, the quicker the results.

    Many businesses notice improvements in operations and morale within a month. Revenue growth often follows once changes are consistently implemented for multiple months.

    The timeline for results depends on the specific areas you’re addressing, but Serve Up Strategies’ methods are designed for efficiency. With tools like leadership coaching and structured action plans, you can start seeing improvements in as little as a few weeks, especially with focused effort and accountability.

  • Better question, how much does it cost to NOT have a consultant?

    Sure, a consultant is not cheap, but the cost of remaining where you are is greater. Think about what has led you to my website or searching for answers in the first place. Every missed opportunity to optimize promotions, streamline operations, or motivate your team translates to lost revenue and growing stress.

    Investing in professional guidance ensures you're not just maintaining the status quo but building a stronger, more profitable business that aligns with your vision and long-term goals.

    If it's an exact number you're looking for, schedule a call, we tailor our services to your needs which will determine the costs.

    The short answer: The cost is WORTH IT! And we typically help you save money that far exceeds the cost for our service, so it really doesn't cost you, ideally. Think about the revenue potential, because that number is a lot higher.