Charles Nguyen

Operations

Operations

A restaurant is only good when it runs without chaos: workflows, menu, purchasing, staff and leadership improved systematically. And when the right moment to exit arrives: positioning the business so it sells at a profit — instead of shutting it down.

01

Menu Development & Optimisation

The menu is your most important sales tool.

  • Analysis of existing menus
  • Category structure, less complexity
  • Optimisation of dishes and portioning
  • Pricing psychology and costing
  • Menu engineering and bestseller highlighting
  • Upselling and cross-selling
  • Descriptions and visual design
  • Digital and printed menus
  • Optimised for guest clarity and kitchen workflow
  • Cost-of-goods and contribution margin analysis

02

Inventory, Purchasing & Suppliers

Every percentage point of food cost is real money.

  • Building a working inventory system
  • Purchasing planning and supplier comparison
  • Price negotiations
  • Ordering processes and storage organisation
  • Stocktakes and minimum stock levels
  • Usage control, food cost and shrinkage control
  • Optimised supplier structure
  • Reduced unnecessary product range
  • Stable procurement processes

03

Workflows & Operational Optimisation

I don't look at reports — I stand in the operation.

  • On-site analysis of the running operation
  • Observation of real workflows
  • Identification of bottlenecks
  • Clear responsibilities
  • Standard operating procedures and checklists
  • Opening and closing processes
  • Kitchen, service and cleaning processes
  • Handovers and communication channels
  • Complaint management and quality control
  • Fewer errors, more productivity and service quality

04

Coaching for Hospitality Entrepreneurs

A business must not depend on a single person.

  • Clarifying the role of owner and entrepreneur
  • Leadership skills and delegation
  • Decision-making and prioritisation
  • Conflict management and staff conversations
  • Building a feedback culture
  • Dealing with stress
  • Structuring the entrepreneur's day
  • Separating operational work from strategic leadership
  • Building a healthy leadership culture

05

Staff Training

Good staff are the result of good onboarding.

  • Onboarding and service fundamentals
  • Sales psychology and guest communication
  • Complaint handling
  • Kitchen organisation and hygiene
  • Workflows and product knowledge
  • Upselling
  • Team communication and shift leadership
  • Developing team leads
  • Internal training material
  • Digital staff training

06

Sale, Exit & Repositioning

In 2026 I sold two high-revenue locations at a profit — closing is rarely necessary, a profitable exit is often possible.

Not legal or tax advice. I structure and accompany the process — contract, employment-law and tax questions are handled by licensed professionals I coordinate with.

  • Honest assessment: continue, change or sell at a profit
  • Getting the business sale-ready and increasing its sale value
  • Exit scenarios with cost, proceeds and consequence comparison
  • Orderly roadmap for sale or handover with timeline
  • Finding a buyer or successor and preparing negotiations
  • Communication with team, guests, landlord and partners
  • Handover of inventory, processes and know-how to the buyer
  • Coordination with tax advisor, lawyer and authorities
  • Focus strategy for remaining locations
  • Repositioning: smaller concept, handover or succession
  • After care: support after a sale or handover — personal and entrepreneurial

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