Practical operations consulting for independent and multi-unit restaurant and retail businesses across Northeast Florida.
See your operation clearly — then fix what matters
Most operators know something is off before they can name it. This engagement gives you an honest, outside-eyes assessment of your full operation — workflow, labor, food cost, vendors, and technology — and a prioritized action plan you can start using right away. No generic recommendations. No consultant-speak. Just a clear picture of where you stand and what to do next.
What's included:On-site FOH and BOH observation, workflow and throughput analysis, food cost and waste review, labor scheduling audit, vendor and purchasing review, POS and technology check, written findings report, 60-minute debrief with ownership.
Timeline: 1–2 on-site days plus 5–7 days for report delivery.
Investment: Single unit $1,800–$2,500 · Multi-unit (2–4 locations) $2,500–$4,500
Best for: Restaurants with declining margins, new ownership takeovers, operators preparing to open new locations, high turnover or operational inconsistency.
Know exactly where your leadership bench stands
Strong operations depend on strong managers. This engagement evaluates your leadership team honestly — how they communicate, how they develop their people, how they handle accountability — and gives you a 90-day roadmap to strengthen what you have. Whether you're stepping back from daily operations or building depth for growth, you need to know what you're working with.
What's included:Individual manager interviews, leadership style and communication review, scheduling and labor management audit, team culture and morale assessment, accountability systems review, training and onboarding process review, written evaluation per manager, 90-day development roadmap.
Timeline: 1–3 on-site days plus 7–10 days for report delivery.
Investment: Small team (1–3 managers) $1,500–$2,000 · Full team (4–8 managers) $2,500–$3,500
Best for: High turnover or morale issues, operators stepping back from daily ops, promoting from within, multi-unit operators building regional depth.
Food safety documents your team will actually use
Most food safety binders sit on a shelf. This engagement builds a custom, kitchen-specific food safety plan and SOP manual grounded in Florida DBPR requirements and current FDA Food Code standards — written in plain language your team will actually read, reference, and follow. Whether you're opening, recovering from an inspection, or simply operating without written procedures, this gives you a foundation that holds up.
What's included:On-site kitchen and process walkthrough, HACCP-based food safety plan, custom SOP manual, temperature and FIFO log templates, allergen management protocols, sanitation and cleaning schedules, receiving and storage procedures, staff food safety training guide, inspection-readiness checklist.
Timeline: 1 on-site day plus 10–14 days for full document delivery.
Investment: Core package (food safety plan + SOPs) $1,500–$2,200 · Full package (adds training guide and templates) $2,500–$3,500 · Annual SOP review $500–$750
Best for: New restaurant openings, post-inspection corrective action, operators with no written SOPs, catering and food truck operators, grocery deli and prepared foods operations.
Operations Evaluation + Management Evaluation
Save 15% when combined
Full picture in one engagement.
Ideal for owner-operators feeling margin pressure or staff drift.
Operations Evaluation + Food Safety & SOP Development
Save 15% when combined
New owners and post-inspection operators almost always need both.
All three services — Operations, Management & Food Safety
Save 15% when combined
Complete engagement. Best for new openings, ownership transitions, or serious turnarounds.
Jeff spent more than twenty years in the restaurant industry, the majority of it with Chili's, progressing from single-unit management to Area Director of Operations over the Tennessee/Mississippi market. He carried full P&L accountability at every stop — budgeting, facility improvements, hiring and termination, and HR investigations through resolution — and opened a brand-new location as Director of Operations, selecting the entire management team and leading the unit through hourly hiring, pre-opening training, and grand opening.
The standards he built were measurable. He led food quality certifications that standardized plate presentation and specifications across an entire district, and served as a certified ServSafe proctor, taking direct ownership of food safety training rather than treating it as someone else's job. His locations consistently ran turnover well below an industry built on losing people, earning his team the company's "Culture Club" award for alignment with operational excellence — recognition that led to an assignment at one of the district's highest-volume restaurants and, eventually, his promotion to Area Director. During his final five years with the company, he also led district fundraising for St. Jude Children's Research Hospital, including hands-on work at the hospital in Memphis.
Jeff later brought that same standard-setting discipline to retail grocery, spending more than a decade directing stores of 100+ employees with full accountability for sales, shrink, EBITDA, and every other cost center. Selected for his company's corporate Operational Excellence team, he audited multiple locations against corporate "Ways of Working" standards, built the online audit tool that was ultimately adopted company-wide, and led the multi-district rollout of the training behind it. His retail career closed with a full store remodel — including a new liquor store buildout — completed in the middle of the COVID-19 pandemic.
What stayed consistent across two industries and three decades is that operational excellence is never a policy on paper — it has to be built person by person and re-taught constantly in industries where turnover never stops. Every assignment Jeff was trusted with — opening a new unit, turning around an underperforming team, auditing other locations against company standards — came down to the same thing: people believing the standard would hold, whether or not he was the one in the room.
That combination of hands-on operational rigor and the ability to build standards that hold through people, not just policy, is what this operations practice is built on.
After three decades running operations for someone else, Jeff started Haddock Strategic Advisors to bring that same hands-on, no-theory standard of operational leadership to restaurants and retailers who need it — without needing a regional director on staff to get it.
You just took over a location and need to know what you inherited before you make any moves.
Your margins are shrinking and you can't pinpoint why. Is it food cost, labor, waste, or something else entirely?
You're opening a second location and want to get the operational foundation right the first time.
Your managers are good people but something isn't clicking. Turnover is high, accountability is inconsistent, or the team dynamic is off.
You've had a health inspection that didn't go well and need to get ahead of the next one.
You're stepping back from daily operations and need to know your team can run the place without you.
You've been meaning to write down your procedures for years and it hasn't happened yet.
Your operation runs fine when you are there. When you're not, it doesn't.
St. Augustine, FL, USA
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