No Restaurant too big. no Bar too small.
from Ghost Kitchen to Multiple Locations, our approach is standardly customized.
We don’t believe in one-size-fits-all systems — because your operation isn’t like anyone else’s. Whether you’re managing a lean ghost kitchen with high delivery volume or scaling a multi-unit concept with complex inventory needs, we tailor every tool, process, and recommendation to your specific environment. Our goal is to build solutions that fit seamlessly into your workflow — not force you to change everything just to make the system work.
Independent Doesn’t mean ‘alone’
For owner-operators juggling prep, payroll, and POS, the systems often take a backseat. We help independent restaurants Implement and update simple, scalable inventory and POS solutions that don’t require an ops team to run. You’ll get better control of your margins, less waste, and more time to actually run the restaurant — not chase your numbers.
We serve nationally.
While based in columbus, ohio, BoH consulting is able to create inventory strategies and implement cloud pOS changes anywhere in the nation due to the marvels of modern technology. coaching sessions happen on a weekly basis via e-meet for 3 months, followed by monthly check-ins.
all cloud pos (Toast, Aloha, Micros, Square, SpotOn, TouchBistro, Etc.) are able to be configured remotely, while inventory is able to be tracked and monitored remotely. inventory counts in any circumstance, or with any system, will require management to be hands on – but insight, strategy, and visibility will occur through us.
About brandon.
I am a lifelong food and beverage veteran. for over a decade, i’ve worn every hat imaginable in the restaurant — from dishwasher, to general manager. after serving customers directly in venues, i went on to work in restaurant technology, where my hands-on knowledge of day-to-day pOS technology led to a successful stint bringing POS, payroll, loyalty, marketing, inventory management, online ordering, and 3rd party integrations directly to small business owners no different than yourself.
i found that i was spending more time on calls with owners and operators teaching them all of the ins and outs of the systems than i was maybe meant to. Wanting to ensure i was always giving the BEST solution to restaurant owners, rather than the ones i had available, i pursued the founding of Back of House hospitality consulting in order to spend more time one-on-one with small business owners.
Now i ensure these hard working, every hat wearing, day in and day out business owners have all of the tools, visibility, flexibility, and understanding necessary to make their business work harder for them – while they get back to serving their customers.
★ ★ ★ ★ ★
“Wow. Just wow. in just 4 short months, brandon has helped us find $20k hiding in the unrealized mess we called our kitchen and $12k at the bar.”
Cathryn M.
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Restaurant Owner – Rhinelander, WI