My journey in the restaurant industry began at the age of 15 as a busser. Over the next decade, I filled various roles including prep cook, server, line cook, and eventually manager. The diverse experience navigating both front and back of house operations and completion of a culinary program led me to realize that I was ready to run my own place, culminating in the opening of Marche aux Fleurs in Marin County, California.

In those early days of ownership, I believed I had all the tools and knowledge I needed. However, it didn't take long for reality to set in, teaching me that there's always more to learn in this ever-evolving industry. Over the course of 20 years, I weathered the highs and lows of running a successful restaurant, gaining insights and sharpening skills that only experience can provide.

After selling Marche, I served as the Culinary Director for a Bay Area restaurant group. In this role, I was responsible for overseeing the kitchen operations of nine restaurants featuring five distinct concepts, including pizza, upscale Mexican cuisine and taverns. This experience deepened my understanding of the critical importance of strong systems, contingency plans, and effective communication within a corporate structure.

In addition to consulting for a variety of Bay Area clients, I am a licensed real estate agent specailizing in sales, acquisitions & leasing of restaurants, bars, clubs & related commercial buildings. I am thrilled to be working with the California industry leader, Restaurant Realty Company. If you are interested in selling your business, please reach out here.

Today's restaurant industry demands a multifaceted approach beyond culinary expertise and service proficiency. It requires strong leadership, effective communication, adept time management, conflict resolution abilities and a solid grasp of core business principles such as accounting, marketing, technology and analytics. Additionally, cultivating a cohesive team and fostering a collaborative environment are indispensable factors for achieving lasting success.

My extensive experience equips me with a thorough appreciation of what it takes to thrive in this industry. I'm here to offer guidance, manage projects and provide systems and tools tailored to your unique needs. Let Edge Restaurant Consulting be your trusted partner in overcoming industry challenges and achieving your goals. -Dan Baker, Founder