We turn restaurants into businesses.

Not more advice — systems that work on Tuesday, not just opening week. Moonshot helps independent restaurants build the operating rhythm that turns a good concept into a durable one.

Most restaurant consultants observe from the outside. We work from the inside. Our team’s roots span restaurant operations, foodservice distribution, and culinary leadership — we currently operate two restaurants ourselves and use them to test everything before we bring it to a client. We don’t recommend systems we haven’t run ourselves.

OUR SPECIALTIES

New Concept Builds

Build operational systems before opening day.

Great concepts need more than a great brand. We help operators build the infrastructure required to execute consistently from day one.

Fractional COO

Operational support for operators who want a partner, not a consultant.

We work alongside ownership to strengthen reporting, leadership, accountability, and long-term decision making.

Operational Turnarounds

Find the leaks. Stabilize the business.

When margins tighten and visibility disappears, we help operators restore financial clarity, operational discipline, and leadership accountability.

OPERATIONAL PHILOSOPHY

Restaurants become difficult when your team is out of step. Meetings stop happening. Reports arrive late. Inventory gets delayed. Leaders lose visibility. Small issues become expensive problems. Our work is designed to restore operational rhythm so ownership can spend less time reacting and more time leading.

RESTAURANTS WE OPERATE

NECTAR URBAN CANTINA

A real-world laboratory for hospitality operations.

  • Guest experience systems

  • Staffing structure

  • Forecasting

  • Cost controls

  • Training frameworks

  • Scalability

TENNFOLD BREWING

A testing ground for operational infrastructure.

  • Inventory systems

  • Labor structure

  • Reporting cadence

  • Accountability frameworks

  • Leadership alignment

SEE RESULTS

  • “We implemented the recommended software, accounting, management, and menu creation suggestions, and now we are starting to see progress and growth in our operations.”

    — Mark Farr | Casper’s Bistro, Goodletsville, Tennessee

  • "A professional team that delivers on their promises."

    —Former Customer

  • "Every detail was thoughtfully executed. We're thrilled with the outcome."

    —Former Customer

WHAT KEEPS YOU UP AT NIGHT?

Labor Scheduling by feel instead of by number. COGS Food cost creeping and no one’s sure why. Revenue Sales flat, and you can’t tell if it’s the menu, the market, or something else. Culture Turnover that never stops, or a team that’s stopped caring. Guest Counts Fewer covers than last year, with no clear reason.

Moonshot is built by the people who run Nectar Urban Cantina and Tennfold Brewing. Every system we bring to a client, we’ve already run in our own restaurants fırst.

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