Your Recipe for Financial Success

With over 45 years in the hospitality industry, I’ve built a lifelong career rooted in both food service and finance. For more than 25 years, I handled accounting and payroll for my family’s restaurants, and I also spent over 7 years working in the accounting field for a variety of other businesses. After raising my family, I returned to the workforce as a school cafeteria manager, where I successfully maintained a food cost percentage of 30–35% for 7 years. I bring together decades of hands-on experience in restaurant operations and management with a genuine passion for numbers and efficiency.