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FIX YOUR PROFIT.
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FIX YOUR SYSTEMS.
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TAKE BACK CONTROL OF YOUR RESTAURANT.
Your restaurant doesn’t have a sales problem. It has an execution problem.
We help restaurant owners increase profit, lock labor & food costs, and build systems that run without them.
25+ years in real restaurant operations.
No theory. No fluff. Just execution.
If this feels uncomfortable, good.
It means this is for you.
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Labor is out of control, and schedules never stick
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Food cost creeps up no matter how much you “watch it”
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Managers don’t execute unless you’re there
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Every decision still comes back to you
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You work more than ever… and profit is still thin
This isn’t a motivation problem.
This is a systems problem.
Latest Insights
How We Fix Restaurants
Introducing our BLACK INK Method – a proven approach to fixing restaurants and driving success. We start by establishing a baseline for your numbers, locking in labor and schedules to ensure accountability among managers. Our method controlling food, waste, and purchasing, while standardizing kitchen and service execution. With implemented SOPs and regular audits, we maintain consistency and eliminate uncertainty, giving you systems you need for success.
Our Mission
At Black Ink Restaurant Consulting, we specialize in optimizing restaurant operations.
Our Expertise
I’m not a consultant who read a book.
I’m an operator with 25+ years in restaurant operations.
I’ve worked the floors, run kitchens, managed teams, controlled labor, fixed food cost, and built systems that actually work in real restaurants.
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My specialty:
• Labor and food cost control
• SOP creation and execution
• Leadership development
• Multi-unit consistency
Why Choose Us
With over 25 years of experience, we excel in transforming businesses.
Owners hire me because:
• I don’t sugarcoat problems
• I don’t sell theory
• I fix what their teams won’t
If your restaurant depends on you for everything, it’s not scalable.
And it’s not sustainable.
Let’s fix that.
What Our Clients Say
Javi is an exceptional Operations Consultant who specializes in profitability, systems, and leadership. His ability to help restaurant owners increase profit, reduce chaos, and build systems that run without constant owner involvement is truly impressive. He
understands the realities of restaurant life and brings practical, result-driven solutions that work in the field.
Working together at Burger King Corporation and Pollo Tropical, I personally witnessed Javi lead complex operations across multiple locations with full P&L responsibility. He consistently delivered long-term, sustainable results, not quick fixes. His initiatives
reduced labor costs by 5–8% while improving service quality, strengthened execution standards, and created operational systems that teams could follow long after his direct involvement.
Jesus Perez
Javier also played a key role in building strong leadership benches at both brands. He developed managers into confident, high-performing leaders who understood
accountability, execution, and culture. Many of the systems and training tools he built during our time together are still being used today because they were designed to last, not just impress.
Aisha Khan
What truly sets Javier apart is his ability to simplify complexity. He builds systems that last, creates teams that execute, and helps owners step back without losing control of their business. His focus on KPIs, performance management, and accountability ensures that improvements are not temporary; they are sustainable.
Mark Taylor