As past restaurant owners/investors/operator, Michael has experienced the day to day highs and lows of the restaurant business. Additionally, he is armed with a degree from Washington State University in Business Management and Operations, allowing him to set his sights on helping restaurant owners drive more profits by identifying areas of improvement and teaching restaurant accounting and controls.
Michael practices a simple but effect method to management called “Three T’s” (Tools, Training, and Time). Three T’s is logical approach to quality customer service, employee satisfaction, and business growth.
When Michael is not working directly with restaurants he spends his time volunteering with SCORE (volunteer small business counselors and partner of the SBA) and traveling to sample local foods and cultures.