Louise Brun

You work 60 hours a week, your restaurant is doing well, but you're exhausted. Margins are slipping away, processes don't really exist, your team expects you to decide everything. You know something has to change, you just don't have the time to deal with it.

That's exactly where I come in.

I support independent restaurateurs in Gironde and Nouvelle-Aquitaine with their operational organization: 360° diagnosis, implementation of steering tools, managerial structuring, processes. No useless reports, concrete deliverables that you can use the following week, with or without me.

I come from the field: nearly 5 years as an operations manager in an organic sourdough bakery, 4 sites simultaneously. Before that, high-end hospitality and service management. When you talk to me about a rush hour going haywire or a kitchen brigade going wrong, I know exactly what you're talking about.

The missions I work on: complete establishment diagnosis, targeted problem-solving, long-term support, production of operational tools (dashboards, processes, team onboarding).

If you want someone who rolls up their sleeves with you rather than sending you a report and disappearing, we can talk.