I help restaurant and service brands cut waste, tighten execution, and scale smart—with AI where it fits and SOPs where it matters.
Seen in: local operators, multi‑unit groups, franchise brands
If you want operator‑grade work—not theory—let’s talk.
Book a call“Tre helped us reduce overtime costs by 12% in just 90 days while improving coverage and morale.”
— Regional restaurant operator
“Our menu margin increased by 8% after applying his engineering framework and training our servers.”
— Sports bar owner