Show me kitchen

I don’t believe what I heard. I believe what I see.

Chef Aziz Mountassar walks into your restaurant with the whole team behind him: menu, technology, marketing, sales and suppliers. Cameras rolling. You see the numbers before you pay for the rest.

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How a visit becomes a turnaround

Four moves, in order, every time. No deck, no pitch, no consultant who has never worked a Friday.

  1. Chef Aziz walking through an empty dining room with chairs on the tables, notebook in hand
    1

    The walk-in

    Aziz eats, watches a full service and reads your books. Then he tells you what he saw, to your face.

  2. Chef Aziz redlining a menu at a table covered in menus, sales charts and a supplier catalog
    2

    The number

    Together we set the target you are paying for. In writing, before any fee beyond the visit.

  3. Chef Aziz leading a pre-service line-up with cooks and servers listening
    3

    Full authority

    For the term of the agreement the kitchen, the floor and the marketing run our way. Signed up front. Half measures are how restaurants stay stuck.

  4. Chef Aziz standing in the middle of a packed dining room on opening night
    4

    Ninety days

    Numbers you can check yourself, every week. When the target is hit, you decide what you keep paying for.

What walks in with him

One agreement, one team, one set of numbers. Nothing sold separately, nothing handed to a subcontractor you have never met.

  • Menu and kitchenIncluded

    Aziz builds the menu, costs every plate and runs the pass until your team runs it the same way without him.

  • TechnologyIncluded

    Point of sale, the floor board, reservations and the numbers behind them. Installed, run and shown to you weekly.

  • MarketingIncluded

    Search, maps, social and paid, run as one system that answers to bookings, not to likes.

  • SalesIncluded

    A sales team working your private dining, catering and every company within ten minutes of your door.

  • SuppliersIncluded

    Vendor pricing reviewed line by line. The waste gets found, named and cut.

  • The seriesIf you want it

    Your opening or turnaround filmed for Show Me Kitchen, so the whole city watches the room fill.

Now filming in Indiana

Show me kitchen the series

Thirty short films before the first episode. Real kitchens in the Midwest, the people who run them, where they came from, and what it actually takes to keep the lights on. No actors. No second takes. The numbers on screen.

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First films this month. The channel links go live with them.

Chef Aziz Mountassar, arms crossed, lit by a single hard light with embers in the air
Chef Aziz calling an order at the pass under heat lamps with flames behind him
ServiceFriday, 7:40 pm, forty tickets up.
Chef Aziz tasting a sauce from a spoon with his eyes closed
The sauceWhat a thirty-year-old recipe tastes like today.
Chef Aziz outside a tired restaurant at dusk under a half-lit neon open sign
The signHalf the letters work. Half the room is empty.
Chef Aziz shaking hands with a restaurant owner at her door with a full dining room behind them
The handoverHer room, her name, our numbers on the wall.
Chef Aziz slicing a charred bone-in ribeye with a live-fire grill behind him
The cutForty-two ounces, twelve minutes, no thermometer.
Close profile of Chef Aziz lit only by flames from the grill he is tending

Chef Aziz Mountassar

Casablanca, the Institut Paul Bocuse, Michelin kitchens across Europe, then Indiana. Most recently he built and ran the pass at a new omakase room in Zionsville and took it from opening night to one of the best-reviewed restaurants in the county inside a single season.

He has also owned a car dealership, which is why he talks about restaurants the way he does: a menu is inventory, a server is a salesperson, and a full room is the only review that matters.

Precision is how a cook shows respect. Every plate that leaves my pass carries my name. So it leaves right, or it does not leave.
Chef Aziz
Chef Aziz at the board in a dark steakhouse kitchen
The chophouse yearsDry-aged, live fire, a room that expects a reason to come back.
A plated steak with potato and jus
The plateCosted to the gram, cooked to the second.
Chef Aziz placing nigiri on a black stone plate behind a hinoki counter
The omakase roomTwelve seats, no menu, nowhere to hide.
A sashimi platter on ice with salmon, tuna and shrimp
The fishFlown in Tuesday, gone by Thursday, on purpose.

Rooms he has filled

From the last room he opened. Every plate, every drink and every seat on this page was real before it was photographed.

Guests in a leather booth under warm light A torched sushi roll on a black plate A long dining room set for service with pendant lights Shrimp in a dark sauce on a white plate Tuna crudo with herbs on a white plate A cook holding a whole fish at the sushi counter An orange cocktail with a salted rim Grilled street corn under shaved cheese A corner banquette and bar in low light A layered dessert in a glass A backlit wall of bottles behind the bar A table set with plates, wine and a pink cocktail

Who this is for

Opening

You have a lease, a concept and a date. We bring the menu, the systems, the launch and the first ninety days, so the room is full before the neighbors have finished asking what it is.

Struggling

You have a room that used to be full. We find out why, fix what can be fixed, replace what cannot, and show you the numbers every week while we do it.

Indianapolis, Zionsville, Carmel, Westfield and Fishers now. The rest of the Midwest next.

Ask for a visit

Tell us where you are and what is going on. Aziz reads every one of these himself. The first visit is a conversation, not an invoice.

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