Careers

How to be a restaurant consultant

There is no certificate that makes someone a restaurant consultant. The work is earned in restaurants, not in classrooms. The people who do it well have run a line, managed a floor, built a menu to a food cost, hired and fired, or opened a room from an empty shell — and can then explain the decision to an owner whose money is on the table. If you are asking how to become a restaurant consultant, the honest answer is that you first become an operator, and the consulting follows from it.

That is how A2Z hires. Our team spans chefs, operations, marketing, human resources, franchise and licensing specialists, and our CEO is hands-on with every project, so anyone joining works alongside people who have actually opened restaurants. We look for real operating experience, and for the judgement to tell a client what they need to hear rather than what they want to hear.

If that describes you, use the form below to send us your CV. We also help our restaurant clients staff their own rooms, so front-of-house and back-of-house applications are worth sending even when no consulting role is posted. To understand the work itself first, read what a restaurant consultant does.