Operations & Performance
Labor, inventory, workflow, management structure, costs, and the systems behind a healthy room, even when it's busy.
Hospitality. Operations. Consulting.
New York City
Hospitality. Made Smooth.
Real-world hospitality consulting for restaurants, bars, breweries and venues that want to operate better, grow stronger and take better care of their guests.
What we are
Running a restaurant is complicated. We make it run better.
Great hospitality should feel effortless to the guest, even though excellent operations behind the scenes are anything but effortless.
Staffing, inventory, labor, food cost, scheduling, training, vendors, events, reviews, POS, licensing, management. When those are handled, the guest doesn't see the complexity. They just experience smooth hospitality.
Smooth is not a conference-room practice. It comes from real restaurant operations, and it stays in the room until the systems work.
The business should be complicated behind the scenes so the hospitality feels simple out front.
What we do
Operations. Training. Openings. Concepts. Events. Growth.
Training & SOPs
Handbooks, opening and closing, steps of service, manager training, onboarding, guest recovery, accountability.
Openings
From idea to first service: operating plans, hiring, vendors, POS, training, opening week, and the weeks after.
Concept Development
Positioning, guest experience, service model, revenue streams, programming, and whether the idea can actually run.
Events & Programming
Private events, packages, pricing, corporate, programming, and a sales process so inquiries actually close.
Growth
Multi-unit SOPs, management structure, opening playbooks, consistency, and systems that work when the owner isn't in every room.
Who we help
If guests sit down, we can help.
- Overwhelmed owners
- Investors with a concept
- Rooms that aren't performing
- Groups getting ready to scale
- First-time openings
- Restaurants & bars
- Breweries & taprooms
- Hotels & F&B
- Event venues
Breweries & Taprooms
Production knows beer. We build the hospitality side: service, labor, events, and a taproom that actually runs.
Hotels
F&B that feels like a real restaurant, not a hotel outlet. Lobby bars, breakfast, banquet, and service culture.
Management & Turnaround
When the room is slipping, or you're about to grow, we get in, diagnose, and rebuild how the place actually runs.
Restaurants, Venues & More
Bars, event spaces, independents, groups, first-time owners. If guests sit down, we can help.
How we work
We don't hand you a binder and disappear.
- 01Listen
- 02Build
- 03Implement
01
Listen
Understand the business, the people, the challenges, and the goals. You already know the room. We need to hear it before we touch it.
02
Build
Create practical systems and strategies around the operation you have. Not a binder copied from someone else's.
03
Implement
Help put those systems into practice. Smooth does not hand you a packet and disappear.
Why Smooth
Operator-led. Practical. Collaborative. Human.
We find what's slowing the business down, fix it, and build systems your team can actually use.
Operator-led
Strategy without execution isn't enough. We help determine how it actually gets implemented.
Practical
SOPs, checklists, training, labor, inventory, events. Things a team will use on a Saturday, not a slide deck.
Collaborative
You understand your business. We understand operations. We figure out what isn't working and build something better.
Human
Systems should support people, not replace them. Guests should feel welcomed. Managers should lead.
Built to measure
A calmer, more consistent, more profitable room. Not a report sitting in a Drive folder.
The overwhelmed owner
You opened because you love food or hospitality. Now you're managing payroll, vendors, scheduling, inventory, reviews, and the floor. You need structure.
The investor with a concept
You have capital and an idea. You don't have twenty years of restaurant operating experience. We help turn the concept into a business that runs.
The room that isn't performing
Sales may be decent. Labor is high, food cost swings, management is thin, training is tribal knowledge. We find what's broken and build the fix.
The group about to grow
One and two worked. Three through five won't on heroics. We build the infrastructure that lets you open without cloning yourself.
Founder
Michael “Mike” Qasguargis
A New York operator. About two decades on the floor: bars, restaurants, taprooms, high-volume rooms. Then senior leadership. Not a thought leader. Someone who knows what it's like when the walk-in dies on a Saturday and the room still has to take care of people.
Hospitality feels easy when the operation is Smooth.
The work
Challenge. Approach. Result.
Named case studies go up when the client says they can. Until then, this is the work, without invented percentages.
Multi-unit operations
Location one worked because the operator was in it. The next rooms need a system, not a personality.
Turnaround & troubleshooting
Busy isn't the same as healthy. Labor is high, inventory doesn't match sales, service swings with whoever is on, reviews slide.
New York City
Let's talk.
Something isn't working? Let's figure out why. Phone and email. We read every inquiry ourselves.