CommisCentral Consulting

I'm currently taking on new consulting clients through CommisCentral. A few things to know:

→ The first conversation is always free. No obligation, no sales pitch. Just tell me what's going on and I'll tell you honestly whether I can help.

→ I work with businesses at every stage — from someone sketching a concept on a napkin to established operators who need a fresh set of eyes.

→ I'm based in the Raleigh area but work remotely with clients anywhere.

If you know someone who could use this — a friend who just opened a restaurant, a family member running a food truck, a colleague thinking about launching a catering business — I'd be grateful for the introduction. That's how every client I've ever had found me, and I'd like to keep it that way.

DM me. Or comment "INFO" below and I'll reach out.

Here's to the next 30 years. 🔪

One of the projects I'm most proud of is my work with A Place at the Table, Raleigh's pay-what-you-can restaurant. When they decided to expand their mission beyond their brick-and-mortar walls, I was there from the beginning.

Concept development. Menu planning. Truck buildout consulting. SOPs and operational systems. Staff training. Launch day support. And I'm still in their corner today as an ongoing advisor, because that's how I work. I don't consult and disappear.

Taking a nonprofit's vision from idea to a fully operational food truck serving the community is exactly the kind of work CommisCentral Consulting was built for.

Don't take my word for it, here's what Maggie Kane, Executive Director of A Place at the Table, had to say:

"Adam played a key role in helping us launch our food truck, bringing both expertise and a willingness to jump in wherever needed. What stood out most is that Adam didn't just complete the project and move on — he has continued to support our team, offering guidance and problem-solving whenever challenges arise. He combines strategic thinking with genuine care for the mission."

If you're building something in food and need a partner who's been in the trenches, let's talk.

commiscentralconsultations.com | 919.616.3351

If you're running a restaurant and you don't know your food cost percentage right now, not last month, not "around 30" the actual number as of this week…You're driving with your eyes closed.

Here's the thing most operators get wrong: they think food cost is something you check at the end of the month. By then it's too late. The money is already spent.

The operators who stay profitable track purchases against projected sales WEEKLY. Some do it daily.

This is what it looks like when you track it right, every period, broken out by category as a percentage of sales.

Every period tells a story. The swings between periods? Those are the conversations that save your business.

Here's a quick gut-check you can do right now:
→ Pull your total food purchases for last week
→ Pull your total food sales for last week
→ Divide purchases by sales

That's your weekly food cost %.

If it's over 32% and you're not a steakhouse, we should talk.

If you don't know where to find those numbers, that's an even bigger conversation.

More knowledge coming this week. No pitch, just decades of scar tissue.