Built for the Business Behind the Kitchen
What a Treat partners with ambitious restaurant owners to transform chaos into clarity—through smarter systems, stronger teams, and sustainable growth.
Most restaurant owners don’t struggle because they lack talent or drive.
They struggle because no one teaches them how to run the business behind the kitchen.
Tired Menus Drive Guests Away
Without a clear culinary identity, your brand gets lost in the noise and fails to create loyal repeat customers.
Stop Losing Your Hard-Earned Profit
Inefficient kitchen flow and inaccurate food costing are draining your bank account every single shift.
Systems Should Replace The Stress
You are treading water because your staff lacks the training and procedures required to execute your vision without you.
The Strategic Plan: Scalable Efficiency
Waste
Elimination
Implement tight BOH systems to stop profit from literally ending up in the trash through improper prep and portioning.
Finding
the Leaks
A deep-dive audit of your current food costs to identify invisible overages that are draining your monthly margins.
Systems over Marketing
Shift the focus from “bringing more people in” to “keeping more of what you already have” through high-efficiency kitchen architecture.
Creating
Capacity
Streamline kitchen flow and prep-lists so your team can handle high-volume rushes with military precision.
Systemizing the Standards
Develop clear SOPs that ensure every dish is executed to your exact standard, regardless of who is on the line.
Developing Leaders
Bridging the “Sous Chef gap” by training your best cooks to think and manage like operational leaders.
Ending the Hero Mentality
Shift from a kitchen that only works because you are there to a system-driven model that runs smoothly in your absence.
Fire-Prevention vs. Firefighting
Move from reactive, high-stress management to proactive schedules that eliminate daily kitchen “emergencies.
Operational Freedom
Build the structural breathing room you need to actually take a Sunday off or focus on growing the business instead of just surviving the shift.
Our Approach
I’ve known and worked with Josh Eans for years through the craft beer and hospitality world, and I can say without hesitation that he’s one of the most talented and thoughtful people you’ll find in food and beverage. From running celebrated local spots like Happy Gillis and Columbus Park Ramen to now consulting through What A Treat Consulting, Josh brings the rare mix of creativity, operational know-how, and genuine care for the people he works with and the broader community his businesses serve.
If you’re building or retooling a restaurant, café, or brewery kitchen, Josh is exactly who you want in your corner. He’s got a proven track record with everything from menu development and sourcing to kitchen design, systems, and staff training—and he makes the process collaborative, efficient, and fun for everyone involved. I highly recommend him to anyone looking for a trusted partner to take their food and beverage program to the next level.
We had a consultant profile in mind when we started our Pub Reimagining Project:
Someone who understands the brewpub environment, beer & food concepts; An open-minded listener who involves staff in decision making and creates buy-in; Someone who analyzes and creates a concept that works for our market; Capable to review the staffing and make necessary changes; A concept creator who reduces food cost and waste and above all improves the bottom line.
Josh checks all these boxes. Several month in I’m happy to say that our pub/restaurant performance has improved tremendously. We could not have done this without Josh’s help
Josh made Happy Gillis one of Kansas City’s most beloved spots, with thoughtful food, lines down the block, and community events that brought people together. I’ve since eaten at restaurants he’s consulted for, and the menus have that same spark—smart, balanced, and memorable. He’s strategic, discerning, and insightful, and a real asset to any restaurant looking to thrive.
FAQ’s
Thoughtful questions we hear from restaurant owners like you…
Ready to get out of the weeds?
Great restaurants don’t run on luck; they run on consistent execution. Whether you’re struggling with labor costs, inconsistent service, or just need a second set of eyes on your P&L, let’s talk. Drop me a line below and let’s get your floor running exactly how it should.
Let’s Start A Conversation
If something about your business feels heavier than it should, this is a good place to start. Share a little about where you’re at and what you’re hoping for – we’ll take it from there!
