Johnny Advisory

If your wages are above 30%, your business isn’t structured properly.

Most hospitality venues don’t struggle because of effort.Chat

They struggle because of poor systems, weak menu engineering, and uncontrolled wage percentages.

Growth doesn’t start with opening another store.

It starts with tightening the one you already have.

I work with hospitality operators who want to:

• Reduce wage blowouts
• Improve menu margins
• Increase average transaction value
• Simplify operations
• Strengthen team accountability
• Build systems that scale
• Create sustainable profit structures

This is practical, numbers-driven advisory — built from real operational experience.

I’ve spent over 20 years inside food and retail.

From wholesale fruit distribution and supply chains,
to building and scaling multi-site food brands.

As Co-Founder of Raw Squeeze and MooFree Burgers, I operate in real time — managing wages, margins, staffing, menu engineering and growth strategy daily.

I don’t consult from the sidelines.
I build from the inside.

• Café owners feeling wage pressure
• Juice bars needing structure
• Small food brands wanting to scale properly
• Operators stuck in daily chaos
• Business owners ready to take control of their numbers