Hospitality consulting for restaurant and bar operators — front of house, back of house, and the systems underneath. Built by people who've worked every position in the building, not read about it.
Toast Authorized Partner
We started Ravn Hospitality because we kept seeing the same gaps in genuinely good operations — not from bad ownership, but from not having the right systems in place.
Untrained upsells. Labor scheduled to habit instead of revenue. Menu items that don't perform but never get cut. Small gaps that quietly cost real money, month after month.
Guest experience, staff training, service standards, and the floor systems that make a busy night feel effortless instead of chaotic.
Kitchen operations, line efficiency, menu optimization, and food-cost analysis — the numbers and the flow, tightened together.
Systems, SOPs, labor management, financials, and technology. We work across platforms and are a certified Toast Authorized Partner.
This isn't consulting from the outside in. Our founder built a restaurant concept in Northern Wisconsin from the ground up — acquired the location, ran the floor, and carried it through a successful exit.
Most recently, as General Manager at D. Mikes in Alexandria, we built the foundational systems, training programs, and service standards for the operation — and put the tech to work: refining the online ordering platform to add roughly 200 online and to-go orders a month, and tuning the POS and kitchen display system to cut average ticket times by about 5–7 minutes.
We're not a national firm. We work locally, with a small number of clients at a time, so the work actually gets done.
Start with a 30-minute conversation to introduce ourselves and learn your operation. If it's useful, we'll come in as guests, run a complimentary audit, and share exactly what we find — no obligation. A lot of operators find that alone worth the call.