We’re proud of our work with every one of our food and beverage clients.

Since every project is unique and special, it’s sometimes helpful for us to share some specific project details to help you see the kind of restaurant consulting work we do. We consider ourselves food and beverage business operators first and restaurant consultants (advisors) second. Our work is always rooted in sound business operating practices, and it is from this foundation that we share some of our projects.  We’re always happy to answer questions about each and every one of our projects if you’d like to contact us for more information 

Nine Mile Logo2

Nine Mile Station & Skyline Park

Services: restaurant concept creation, financial modeling, layout, sales channels, menu development & engineering, bar offering, concept naming

The owners initially approached us about opening a market in a suburban location, focusing on Italian favorites and carry out / retail. After working through several financial models, we recommended that they pursue two opportunities at Ponce City Market. The new plan was considerably more ambitious than Read More

JCT Kitchen

Services: concept creation/ideation, systems, pre-opening support, layout, back office systems, training, hiring, construction management, liaison/advisor to owner

Opening JCT Kitchen was a full-service immersion.  Working closely with Chef/Owner Ford Fry, BORA assisted with full concept development including branding/naming, menu style, use of space, design elements, throughput engineering, and company culture. JCT was interesting because it was Read More

EVEN Hotels

Services: concept creation/ideation, menu engineering, layout / through-put, advisory services

EVEN Hotels is a new midscale hotel brand launched by Intercontinental Hotels Group (IHG) in 2014 targeting the “healthy minded traveler”… to provide a hotel brand that gives guests, “more options to stay healthier and happier away from home”.  EVEN strives to provide support for healthy lifestyles for different occasions. Rooms are  Read More

Bellina Alimentari

Services: concept creation/ideation, layout, operating systems, pre-opening support, training, management school, menu development, cocktail program, back office systems

We were engaged to help our client evolve an authentic Tuscan-style fast casual restaurant, market and culinary club. Our client had recently moved to the US from Florence, Italy after having studied architecture there. During her time there she learned that she Read More

Hotel Indigo

Services: operations assessment, menu engineering, cocktail program development, SOPs, training, pilot testing

Intercontinental Hotels Group (IHG) launched a boutique hotel brand to capture the local essence of each location while being the first branded boutique hotel experience in the industry. In order to accomplish this, it was important to allow a degree of autonomy in creating the Food & Beverage offering which included not dictating kitchen size, equipment and    Read More

Devil’s Backbone

Services: operations assessment, kitchen layout reconfiguration, through-put analysis, operating systems

The beer from this artisan brewing company recently surpassed Dogfish Head craft beers for sales in Virginia. While it is only available in select markets, the beer commands incredible respect in the industry. As a lifestyle brand it is only fitting that they offer a tourist destination to allow visitors to experience their beer and hospitality in a beautiful mountain setting (Devil’s Backbone refers to the nearby chain of Shenandoah Mountains) which includes operating two restaurants and an impressive event facility between Lynchburg and Charlottesville. The owners anticipated some of the success their brand would bring to their Outpost and Base Camp facilities but not all of it.   Read More

JP Atlanta

Services: concept creation, design collaboration, throughput, hiring, training, systems development, pre-opening support, advisory services.

We had the opportunity and honor to work directly with architect maverick John Portman from 2014 to 2016 on everything from menu creation and service to  layout and design. Our role was to transform Mr. Portman’s dreams and aesthetic choices into a restaurant that would revere Atlanta’s resurgence as the South’s business hub. We worked with an incredible team of designers, architects, builders and business leaders to bring JP Atlanta to life  Read More

Fickle Pickle

Services: assessment, advisory services

In the early 2000’s, a classically trained chef had launched an ambitious restaurant in an old Victorian home in the arts and dining district of a small Southern town. It was well received but perhaps ahead of its time. Sales were not what he wished they’d be so, in 2003, he changed the concept to suit the lifestyles and demands of the local neighborhood. He created a fast casual sandwich shop serving gourmet versions of Southern (and some not-so-Southern) favorites…and he offered them at a tremendous value.   Read More

Lane Southern Orchards

Services: concept re-branding, efficiency, menu engineering, throughput, profitability, systems / controls

Lane Southern Orchards is one of the largest peach producers in the state of Georgia. With Georgia being one of the largest peach producing areas in the world, this makes Lane Southern Orchards one of the largest peach growers in the world. As such they are one of the leading contributors to Georgia’s agri-tourism business and have created a market and restaurant to supplement their production facility tours. Their Peachtree Cafe had grown from basically a simple snack shop  Read More

Alon’s Bakery & Market

Services: assessment, operating systems, merchandising, management hiring and training, hub-and-spoke commissary structure, advisory services

Alon’s Bakery & Market retained BORA to assess operations, standardize service, re-merchandise retail floor, develop operational systems, evolve back office systems, and refine management and training protocols. This project required full immersion for several months where BORA worked side by Read More

Positive Pie

Services: management development, budget system development, company culture, operating discipline, ongoing support

After working with these award winningVermont pizzeria owners for several years, they were in a position to expand. Unfortunately they didn’t have the operating infrastructure or experience with multi unit operations discipline. They had hired several Directors of Operations but ultimately the unique culture and challenges of operating businesses in small towns Read More

Mae’s Bakery

Services: concept creation/ideation, financial modeling, advisory services

When Beth reached out to us, she was passionate about following her dream to open her own bakery and work for herself.  She wanted to jump in with both feet but she was unsure about the process and where to begin.  We helped her see the process clearly by starting with a profit model that shaped the business Read More

Sola Cafe 

Services: operational assessment, strategic advisory services

We were hired by the owner of this small-but-thriving cafe and scratch bakery to help her put more money to her bottom line. Business was good but the owner was frustrated that more revenue was not flowing through. We recommended an operational assessment which highlighted several root causes of her profitability challenges while mapping out a strategy to implement initiatives. Read More

Blackbird Coffee

Services: assessment, retail merchandising, assortment rationalization

The interesting thing about small towns is that their business community inhabitants often don’t know how they measure up against their counterparts in larger metropolitan areas.  In Milledgeville, Georgia, the owners of a small coffee shop had no idea if  Read More

The Brown Street Club

Services: assessment, guerrilla operations takeover, menu engineering, brand repositioning, cocktail program, operating systems, management recruiting, management training, ongoing support

A few years ago, in Greenville, South Carolina, a group of successful businessmen decided to open and operate a sophisticated jazz club, evoking the upscale steak houses and speakeasies of Chicago’s prohibition era.  The club was beautiful, the wine selection was immense, but the restaurant was struggling. Read More

Instead of Flowers

Services: assessment, brand positioning, work group re-structuring

Instead of Flowers is a remarkable business that provides home meal delivery as the perfect gift for someone who’d prefer a gourmet meal over a bouquet of flowers or candy.  Valentine’s Day, Bar/Bat Mitzvahs, Birthday’s, New Mothers returning from the Read More