Managing your kitchen is crucial. It determines if your business is successful or not. Most small restaurants start from family and friends, a given and helping hand that, most often, get paid with a free meal. Every penny must count. Most small restaurants start with an idea. Where most small businesses fail, is not in the service of good food, but in structure, timing, efficiency, accountability, staff control, inventory, and marketing. The pieces are usually there, but not in sync. Where vulnerabilities would have you putting out 50 meals an hour, Executive Structure will reorganize, sync, and have your kitchen doing double, and even triple those numbers.