02 · Food and Beverage Industries

When opening tonight leaves no time for what you wanted to build.

I bring order to the project daily operations won't let you attend to: model, team, vendors, and deadlines.

From Idea to Close in a venue

01 Concept What you're selling, to whom, and whether the numbers work.

02 Articulation Team, vendors, permits, and cost structure.

03 Pre-production What opens first and what can go wrong.

04 Execution One person per area, one single priority list.

05 Consolidation What performs, what gets documented, and what you grow from.

100

Employees on payroll at peak

Five venues · Quito

Flashback Rock and Grill, Ave María Club, La Juliana Club Latino, The Basement Bar, and Misquilla Cantina Lounge: built or co-founded from scratch. Model, brand, team, vendors, and commercial operation. Misquilla, the largest: 120-person capacity, four nights a week, resident quartet, and 400+ live shows.

Co-founder · General Manager · Project Manager · 2009–2018

60+

Weekly orders · launched during the pandemic

DoEat EC · Quito

Vacuum-packed prepared meals with home delivery, co-founded with two partners and built on a restaurant's existing infrastructure. Business model, supply chain, logistics, and e-commerce. In this earlier stage, before my current focus on PM (Project Manager) work, I was also directly involved in the audiovisual production of the recipes.

Co-founder · Operations Director · 2020–2021

I bring the order: model, team, vendors, permits, and deadlines.

What's not mine to do, I get done and answer for: kitchen, bar, brand, accounting, and legal.

Is your venue in this situation?

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