FOURTEEN MONTHS
HOSPITALITY
In, open, and yours
We open restaurants with first-time owners, optimize the ones already open, and help operators enter markets that are new to them.
Michael Sponaugle · Steven Haigh
In, open, and yours
Michael Sponaugle · Steven Haigh
What we do
Fourteen months — concept to a business that runs without us
Most advisors are structured to stay. A monthly retainer that never ends only works if you never stop needing it, and that is a strange thing to sell someone opening their first room.
We work the other way. Fourteen months is roughly what it takes to go from a concept to a business that runs without us — some take six, some take two years — and the end of it is the point, not an afterthought. You keep the whole operating system when we leave, which is also what makes the second location cost a fraction of the first.
How we help
01
For first-time owners and operators who want experienced hands from concept through opening — feasibility and financial model, then site, design, the hiring plan and the opening itself.
02
For restaurants already open, whether the numbers need work or a good one could do more. We review the operation and build the plan, then work it with your team.
03
For anyone opening in a market they do not know. We bring the market knowledge, the landlord and vendor relationships, and the introductions that take a newcomer years to build.
By the numbers
$7.8M
UKIAH, two locations
Asheville and Fort Lauderdale — built, opened, and still ours.
$28M
Zuma Miami
Annual sales at a 25% bottom line, over four years.
200
Zuma New York
The opening team, hired and trained.
3
Buya, three countries
The United States, Germany and Portugal, from one location.
You build this once. The second location runs on the same plan and costs a fraction of the first.