Candice Obadia

Position held: Business Coach & Strategic Right-Hand – bistrobiz

At bistrobiz, I hold a dual strategic role:

👉 Field-specialized Business Coach &

👉 Expert Closer for client engagements.

My mission: to assist restaurateur-entrepreneurs in structuring their business, identifying their profitability drivers, and taking concrete action, with tailored support and proven tools.

I am often the first real breakthrough for our clients: I challenge their certainties, clarify what's truly blocking them, and help them regain control of their business.

What I do concretely at bistrobiz:

✅ Diagnostic and Closing Calls:

I conduct calls with prospects (often overloaded, lost, or in a growth phase), analyze their situation using our method, and propose support tailored to their objectives. I am there to sell ethically, without pressure, but by establishing a clear and engaging framework.

✅ Personalized Strategic Coaching:

I am the lead coach for bistrobiz clients, particularly on the pillars of offering, organization, vision, structure, repositioning, or scalability. I leverage concrete tools, our support platform, and, above all, my field experience. I am the right-hand, the partner!

✅ Human Connection & Leadership:

I maintain a posture that is both supportive and demanding: my clients know I am there to move things forward, not just to tell them what they want to hear. I bridge the gap between the field, strategy, and immediate action.

As a restaurant operations manager, I was responsible for managing several aspects, including staff management, scheduling, supervision of daily restaurant operations, cost control, inventory management, maintaining quality and service standards, and developing and implementing strategies to improve operational efficiency and restaurant profitability. I also ensured that food safety standards and local regulations were respected.

As Director, I managed several aspects, including staff management, scheduling, supervision of daily restaurant operations, cost control, inventory management, maintaining quality and service standards, and developing and implementing strategies to improve operational efficiency and restaurant profitability. They also ensured that food safety standards and local regulations were respected.