About
33 years behind the bar, in the kitchen and in the boardroom.
33 years. Hundreds of hospitality lessons. One goal: help owners build businesses that work.
The founder
Brian Tessari
Hospitality Consultant
Brian Tessari is a hospitality veteran, operator and entrepreneur who has spent 33 years building, growing, opening and turning around restaurants, bars and nightclubs. He has done virtually every job in the business, from barback and bartender to chef, director of operations, COO and CEO. He understands hospitality from the ground up.
His track record shows how he turns ideas into profitable operations. At 22, he stepped into his first management role and doubled the venue’s revenue in his first year. In Atlanta, he helped grow a four-unit nightclub group into a 28-location national brand generating more than $100 million in annual gross revenue.
After starting a family, Brian returned to his native Colorado to be closer to his large, close-knit family. There he opened and operated a six-restaurant group generating $8 million in annual gross revenue.
His expertise doesn’t stop at operations. He knows how to build the business and the building. Throughout his career he has personally helped design and build restaurants and nightclubs, from architecture and layout to interiors and the details that bring a concept to life. That hands-on experience gives him a rare view of how great design, efficient operations, guest experience and profitability connect.
Eventually Brian noticed that restaurant and bar owners kept calling him for advice: opening a new concept, solving operational problems, improving profitability, developing their teams, or figuring out what wasn’t working. So he turned that experience into a consulting business.
Today he works with restaurant, bar and hospitality owners who want to open strong, scale smart, improve performance or turn things around. His approach is practical, candid and grounded in decades of actually doing the work.
Brian doesn’t just tell you what should work. He’s been in the trenches figuring out what does.
Career highlights
Built from the ground up.
Markets: Atlanta, Florida, the Carolinas, Las Vegas, Colorado and more.
- 01
Barback to CEO
Barback, bartender, chef, director of operations, COO and CEO. Nearly every role in the business.
- 02
First turnaround at 22
Stepped into his first management role and doubled the venue’s revenue within a year.
- 03
4 to 28 locations
In Atlanta, helped grow a four-unit nightclub group into a national brand with $100M+ in annual revenue.
- 04
Six restaurants in Colorado
Built a group of six thriving restaurants back home, generating $8M in annual revenue.
What sets us apart
Experience you can feel on the floor.
Operators, not theorists
Every recommendation comes from someone who has run the floor, the bar, the kitchen and the P&L, and has to pass one test: will it work on a busy night?
Builder’s eye
Brian has designed and built his own restaurants and nightclubs by hand, from the architecture to the interiors. Layout, flow and build-out costs are part of the conversation from day one.
Plans you can run
No 80-page reports that sit in a drawer. You get a short, prioritized plan, and hands-on help putting it into practice.
Philosophy
A great venue is more than a beautiful room.
It’s how the concept, the team and the business work together. Every engagement starts by understanding your venue: what’s working, where the friction is and what you want it to become.
From there, the focus is a clear plan built with your team, put into practice on-site, and measured against goals agreed at the start.
See how an engagement works
Cheers to what’s next
Let’s talk about your venue.
Opening something new, fixing what isn’t working or planning what’s next: it starts with a conversation.
Schedule a consultation