Restaurant Consulting
Finding a restaurant consultant who’s actually been in the industry — not just studied it — makes all the difference.
Most restaurant consultants hand you a report and disappear. Mark Laux picks up the phone when things get hard.
Operators with 20-30 years of experience sit across from Mark and walk away rethinking how they run their business. Not because he’s telling them something they’ve never heard — but because he’s connecting dots they didn’t know were related. Pricing affects your brand. Your menu layout affects your labor costs. Your front door experience affects whether they come back.
That’s what decades of actually working in foodservice gives you. Not theory. Practical advice.
What Mark works on:
Menu Engineering
Your menu should be built to sell your most profitable items, not just list everything you make. Mark shows you which dishes are making you money and which ones are quietly costing you.
Pricing Strategy
Raising prices across the board is lazy and dangerous. Mark helps you protect your margins without alienating the regulars who keep your lights on.
Brand Development
Your brand isn’t your logo. It’s the reason someone drives past three other restaurants to get to yours. Mark helps you define what that reason is and make sure everything — your menu, your space, your marketing — reinforces it.
Operational Improvements
Something in your restaurant is costing you money right now and you probably don’t know what it is. Mark finds it and helps you fix it.
Revenue Growth
Slow periods, untapped revenue streams, long-term plays that compound over time. Not gimmicks. Real growth strategies that work past next quarter.
The honest sounding board you don’t have
Here’s the thing nobody talks about. Running a restaurant is isolating. Your staff can’t give you objective feedback. Your family is too close. Your vendors have an agenda. And most consultants show up, drop a binder on your desk, and invoice you.
Mark becomes the person you call when you’re not sure if you should add a lunch service, or cut a menu section, or rethink your pricing, or fire your distributor. No agenda. No upsell. Just someone who’s seen enough restaurants succeed and fail to know the difference — and who’ll tell you the truth even when it’s not what you want to hear.
That’s not something you get from a consulting engagement. That’s something you get from a relationship.
[Who This Is For ]
Mark works with independent owners, multi-location operators, emerging groups, and anyone in foodservice who’s making real decisions and wants real perspective. Whether you’re running one concept or scaling to ten, the goal is the same — getting your business back to the vision you had when you started it.