Restaurant help in Indianapolis turnarounds and openings, chef-led
Show Me Kitchen is based in Indianapolis. If your restaurant is opening or struggling anywhere in the metro, the first step is the same: Aziz walks in, eats, watches a service and reads the books.
A room here has to work in May and on a Tuesday
Indianapolis eats on a calendar. May belongs to the 500. Convention weeks fill downtown. A Colts or Pacers home game moves the whole evening. Then comes a Tuesday in February, and the room has to make sense with none of that.
Mass Ave, Fountain Square, Broad Ripple and downtown each have their own crowd and their own rent, and the suburbs have their own rules again. A plan that works on one street can miss two miles away, which is why the work starts in your room, at your service, with your books, not with a template.
We are working in Indianapolis, Zionsville, Carmel, Westfield and Fishers now. The rest of the Midwest next.
What we do here
Restaurant consulting, if you have to call it something. Except the consultant runs your pass, and the whole team answers to a number in writing.
Four moves, in order, every time
No deck, no pitch, no consultant who has never worked a Friday.
- 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
The number
Together we set the target you are paying for. In writing, before any fee beyond the visit.
- 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
Ninety days
Numbers you can check yourself, every week. When the target is hit, you decide what you keep paying for.
Around Indianapolis
Three suburbs with three different dining scenes. Westfield and the rest of the metro too, and 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 call is a conversation, not an invoice.