A circular logo for Johnson Food Service Consulting featuring a yellow knife, fork, and cloche on a red background, with the text 'Your recipe for operational excellence' and 'Johnson Food Service Consulting'.

Helping Operators Solve Real Problems in Real Kitchens

With 30+ years in restaurants and contract dining — from multi-unit leadership to hands-on chef work — I help teams improve the food, the flow, and the financials.

I specialize in:

  • Menu Engineering & Optimization

  • Operational Assessments

  • Food Cost Control & Waste Reduction

  • SOP Development & Systems Building

  • Training & Leadership Development

  • ServSafe Training & Proctoring

  • Contract Foodservice Support

Whether you run a single restaurant or a multi-unit campus dining program, the goal is the same:
Better food. Better systems. Better results.

Why Operators Hire JFSC

A Consultant Who Speaks Both “Kitchen” and “Corporate”

I’m not here to hand you a binder and walk away. I roll up my sleeves, step into the kitchen, study your flow, and help your team execute.

Clients bring me in when:

  • The menu needs a strategic refresh

  • The kitchen struggles with waste or inconsistent recipes

  • Staffing challenges impact quality and service

  • SOPs are unclear, incomplete, or outdated

  • A location is underperforming and needs a reset

  • A new program needs to launch the right way

  • They need a fresh, experienced set of eyes

Every solution is custom-built for your team — no templates, no corporate fluff.

What I Can Help You With

Menu Engineering & Price Strategy
Optimize mix, margins, and design to boost profitability.

Operational & Kitchen Assessments
Fix flow issues, reduce waste, and strengthen execution.

SOP & Systems Development
Build clear standards, consistency, and accountability.

Training & Development
Hands-on coaching for culinary, FOH, and leadership teams.

Food Safety & ServSafe Proctoring
Get your team certified, compliant, and confident.

Contract Foodservice Consulting
Support for higher-ed, healthcare, senior living, and corporate dining.


Meet Brian Johnson

Founder | Consultant | “Knife-Wielding Problem Solver”

Born and raised in rural Wisconsin, I learned the industry the old-fashioned way — dishwasher to line cook to chef to multi-unit culinary leader. I’ve spent decades in independent restaurants, contract dining, and hospitality leadership roles with Elior North America, OTG, Herkimer, Downtowner Woodfire Grill, Darden Restaurants and more.

Today, I help operators solve problems, develop people, improve food quality, and get back to what they do best: taking care of guests.

Learn more about Chef Brian and JFCS

Results That Matter

What Clients Say

“Brian helped us reshape our menu, reduce waste, and improve throughput in the kitchen within 30 days.”
— Director, Contract Foodservice

“He speaks the language of cooks and executives. He got buy-in from both sides.”
— Executive Chef, Multi-Unit Restaurant Group

“Our team walked away with clearer systems, better training, and real momentum.”
— General Manager, Hospitality Operation