Most restaurants rely on heroics. That’s why they break.
Chef calls out—everything collapses.
Staff turns over—culture disappears.
Owner burns out—nothing changes.

After 33 years in the kitchen, I’ve seen it all.
I’ve run high-volume operations, trained green teams into machines, and led groups through chaos and culture collapse.
And here’s what I know:

Culture eats talent for breakfast.
Systems beat talent when talent doesn’t have systems.

Today, I help restaurant leaders build kitchens that don’t rely on superheroes.
I work with chefs and operators to:

→ Define their way of doing business
→ Build leadership systems that teach it
→ Create operations that run consistently—even when they’re not there

It’s not theory. It’s not fluff.
One client cut turnover by 60% and grew profit by 15% in 90 days.

If your team is talented but inconsistent…
If your culture changes depending on who’s in charge…
If your restaurant falls apart when one person is out…

Let’s talk.

On the CULINARY MECHANIC podcast, I host candid conversations with hospitality's most innovative leaders. From kitchen culture to tech innovations, we blend battle-tested wisdom with modern insights that challenge 'the way it's always been done.' It's where restaurant wisdom meets real systems that work.

🎙️ Host: CULINARY MECHANIC
📩 DM me or visit culinarymechanic.com

Simon Zatyrka

MarginEdge

My company takes back office paperwork down to 2-3 minutes per day, so owners and managers can spend more time with staff and guests.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations meaning we can produce reports like daily controllable P&Ls, recipe costs in real-time, price alerts, and theoretical usages vs. actuals.

We work with 5,500+  restaurants nationwide, from QSR to Fine Dining.  Everyone on my team of almost 50 Business Development Representatives and six Managers is each a former restaurant owner, GM or chef; we "get” it.

Business Development

Sales Representative

Flag Star Football

Coach

Metropolitan Hospitality Group

Bartender

Emburse

Business Development Representative

SAP Concur

Sales Development Representative

Market Development Representative

United Bank

Sales Associate

Great American Restaurants

Lead Bartender

I strongly believe that the best bartenders make the best sales professionals.

Results-driven hospitality professional who reinvented his passion for serving people, specifically in restaurants, to improve the quality of work while improving work-life balance.  

Restaurants were hit hard during the 2020 pandemic and my mission is to help restaurants reinvent themselves by leveraging the lessons my team and I learned when adversity hit.

Harold Sweet

taplio

The Battle

Simon Zatyrka

Harold Sweet

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