Real experience. Proven solutions.
Market restaurant consulting was born from a lifetime spent in restaurants, learning from hands-on experience and real mistakes. We’ve turned those headaches into practical solutions to help make your restaurant run better. Restaurants are hard, we can help.
Our Services
Concept & Positioning
A successful restaurant starts with clarity. This service defines what your business should be before money is spent or menus are written. We help you identify the right concept for your location, market, and personal goals. Not just what sounds good on paper. Together, we establish your target customer, your positioning, and the experience you’re actually selling, while setting clear boundaries around what not to do. The result is a focused, realistic concept that can be explained simply and executed confidently.
Menu Engineering & Cost Control
Menus are one of the most powerful financial tools in a restaurant, or the fastest way to lose money. This service turns ideas into a structured, costed, and profitable menu. We analyse menu size, pricing, product costs, prep requirements, and labour impact to ensure every item earns its place. The goal is a menu that balances margin, speed, quality, and consistency, while remaining practical for real world service and seasonal realities.
Operations & Systems
Great food isn’t enough if the business runs on chaos. This service focuses on building clear, repeatable systems that allow your restaurant to operate smoothly, even during peak periods or staff turnover. We help simplify workflows, define prep and service processes, and create practical systems for ordering, inventory and daily operations. The outcome is a business that runs with less stress, fewer mistakes, and far greater sustainability for the people behind it.
Who We Are
Chef and restaurateur Ryan Zuvich is Market’s driving force. With 30+ years of restaurant and hospitality experience ranging from 3 Michelin star restaurants to owning artisanal pizzerias, Zuvich has practical hands on experience working in, developing, building and owning multiple award winning restaurants in Canada and Europe. His consulting approach is practical and honest, focused on clarity, simplicity and systems that work in the real world. Rather than selling trends or theory, Zuvich helps operators build businesses that are sustainable, enjoyable and financially sound.
Pricing and Packages.
Our consulting services are offered as clearly scoped packages or a focused, project based engagement, depending on your needs. Pricing is determined by the stage of your business, the complexity of the project and the level of involvement required. From hands on menu and operational support. this ensures you’re paying for targeted expertise rather than generic consulting hours. All engagements are defined upfront, with clear deliverables, timelines and no open-ended retainers.
Let’s Start!
From concept to established restaurants, we have the expertise to help make your restaurant better.