Joshua HendersonConsulting

Restaurant coach and consultant in Bellingham, Skagit and Seattle

Tighter numbers. Steadier shifts. Your time back.

I help owners get labor, food cost, and cash under control. In 20 years, I've opened 28 restaurants.

Take the 2-minute health check Book a free first visit

Restaurant Financial Health Check

8 questions, about 2 minutes

Private: your answers stay in this browser. Nothing is sent or saved.

What I help with

  • Labor

    Clear roles, schedules built on sales, fewer overtime surprises.

  • Food & beverage cost

    Recipe costing, ordering, waste, and menu pricing.

  • Cash

    A simple weekly cash view and a plan for slow months.

  • Owner time

    Managers who can run the shift, so you can step away.

AI tools for restaurants

Simple tools, set up for you, in English and Spanish. No tech skills needed.

  • Save on labor

    Cut labor hours without shorting the floor.

    Smart scheduling · bilingual prep and recipe cards

  • Save on food cost

    Menu checkup: send me your menu. I'll compare your prices to similar dishes nearby, estimate food cost per plate, and suggest layout changes.

    Want a fresh look? I can mock up a quick redesign. Plus Storage snap: a photo of dry storage becomes a shelf map, par list, and order list.

    Send my menu

Ask about AI tools

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Plans

Simple monthly plans for owners who want the tools working every month.

Longer term

Working together, longer term

CustomScope and price built around you

Some restaurants need more than a monthly check-in. For bigger projects, I work hands-on with you:

  • Opening a new location
  • Turning around a tough year
  • Rebuilding a menu
  • Training a new management team
  • A custom plan built around your goals, your team, and your numbers

No set package. We talk first, then I put together a scope and price that fits.

Let's talk about your project

Josh Henderson, restaurant coach and consultant in Bellingham and Seattle

Hi, I'm Josh.

CIA-trained chef and operator. I grew Skillet from one food truck to four locations, co-built Huxley Wallace Collective, and founded Burbs Burgers. Now I work with owners in Whatcom, Skagit and Greater Seattle, in plain language, until the fix sticks.

20
years in restaurants
28
restaurants opened
CIA
trained chef
James Beard
nomination, Westward

Questions owners ask me

What should my food cost be?

Most full-service restaurants do well with food and beverage cost around 28 to 32% of sales. Quick service can run a little different. If you're above 35%, I usually start with recipe costing, portions, waste, and menu prices. The free health check on this page gives you a quick read.

What labor cost percentage should I aim for?

A good target for most restaurants is around 30% of sales or less, including payroll taxes. Together, food and labor (your prime cost) should land around 60% or less. If yours is higher, scheduling to your real sales by the hour is usually the fastest fix.

What does the $99/month New Client Package include?

An on-site consultation on labor, food cost and cash flow with 3 clear ways to increase profit, a website in English and Spanish with menu, hours, map and a catering request form built at no extra cost, a monthly health check report, and a monthly menu price check against nearby restaurants. No contracts, cancel anytime.

What areas do you serve?

I work with restaurants in Whatcom County (Bellingham, Ferndale, Lynden), Skagit County (Mount Vernon, Burlington, Anacortes), and Greater Seattle, including King, Snohomish and Pierce counties. I come to you.

Do you work with Spanish-speaking owners and teams?

Yes. I work in English and Spanish, and everything I build for you, from reports to your website, can come in both.

How do we get started?

Email me at jhendu@gmail.com. Your first on-site visit is free. I'll walk the operation with you and tell you what I'd fix first, with no obligation.

Your first visit is free.

I'll walk the operation with you and tell you what I'd fix first. No cost, no obligation.

Email