See the work. Work alongside you.
Observe service, understand handoffs, and help your team put changes into practice.
COLORADO ROOTS. RESTAURANT EXPERIENCE.
You run
the restaurant.
Not the other
way around.
Consulting for independent restaurants: menus and beverage, costs and labor, technology and AI, events, and getting found online. In person across Colorado, virtual anywhere in the US.
A busy dining room should leave you with something to show for it. I help you understand what your menu earns, get more from the software you already pay for, and cut the repeat work that follows you home.
Based in Broomfield, Colorado.
In-person and virtual consulting.
FULL HOUSE / FIRST ORDERON THE HOUSE
What’s eating
your day?
Answer a few questions. Get a first step, practical actions, and sample AI prompts for your restaurant.
Build my free blueprint Opening a restaurant? Build for day oneSee your first step before sharing your email
About 3 minutes · Email required to save the full plan.
REAL SHIFTS.SMARTER MENUS.LESS TECH THEATER.
01 / A USEFUL PLACE TO START
What needs to work better?
Start with the problem in front of you. Each project has a clear scope, practical recommendations, and a way to check the result.
0102030405
Menu engineering & pricing
Know what your menu earns.
Beverage & wine programs
Make the beverage program earn its space.
Restaurant technology review
Get more from the software you already pay for.
AI for restaurants
Put AI to work on something that matters this week.
New restaurant openings
Plan the menu and the systems together.
Hospitality is the point.
Every decision should support it.
Every decision should support it.
02 / NOT LEARNING RESTAURANTS ON YOUR DIME.
Restaurant judgment.
Technical know-how.
I’m David Bisenius, founder and sole operator of Full House Blueprint. I bring 15 years in restaurants, a Culinary Institute of America education, certified sommelier and WSET Level 3 training, and six years in restaurant technology.
That means we can talk about what a dish costs, how a wine sells, and why a report takes an hour to pull. Then we can do something about it.
Meet David03 / SEE THE WORK
Your supplier’s
price changed.
Now what?
Before changing every menu price, look at the actual portion cost, how often the dish sells, and what the kitchen can change. A useful review turns those facts into a decision.
See a sample menu reviewILLUSTRATIVE EXAMPLE / NOT A CLIENT RESULT
One dish. Three decisions.Cost → demand → action
1
Check the portion cost. Use the current invoice and the actual recipe.
2
Look at what sells. Compare dollars left per order and order volume.
3
Test a sensible change. Price, recipe, portion, or selling approach.
Watch the result before making the next change.
04 / WHAT WORKING TOGETHER LOOKS LIKE
A clear problem.
A practical next step.
We agree on the scope, fee, and timeline before work begins. A focused review and a project that includes training need different amounts of time.
- 01
Talk through the real version.
Start with a 30-minute conversation about your restaurant and what is getting in the way. No presentation needed.
- 02
Get the facts in one place.
Review your menu, reports, systems, or the work itself. Separate what we know from what needs checking.
- 03
Make the change.
Get recommendations you can act on. Where included in the scope, I help with setup, testing, and team training.
- 04
Check whether it helped.
Agree on what to measure and a review point. Keep what works and adjust what doesn’t.
BUILD THE SKILL, ONE TASK AT A TIME
Interested in AI.
Still deciding where it belongs?
Start with a repeat task your team already understands. Learn how to give the tool good instructions, check its work, and measure the result. That experience gives you something to build on as the technology changes.
Practical AI help and the research behind itBASED IN BROOMFIELD, COLORADO
Working where your
restaurant needs me.
I offer in-person consulting for Colorado restaurants within roughly a three-hour drive of Broomfield, plus virtual consulting for focused projects that don’t require a visit.
A focused project, wherever we meet.
Review menus, beverage economics, software decisions, or an AI workflow using your information and conversations with your team.
BEFORE WE TALK
A few things you might be wondering.
The fee depends on the problem, the deliverables, and whether the work needs an on-site visit. We’ll agree on the scope and fee before work begins.
A focused review and a project that includes implementation or team training need different amounts of time. We’ll set a timeline after the first conversation, including what I need from you and when we’ll review the result.
I’m based in Broomfield and offer in-person consulting for Colorado restaurants within roughly a three-hour drive. Virtual consulting is available for focused projects that don’t require a restaurant visit. We’ll confirm travel and format when we discuss the scope.
Not necessarily. We start with your current systems and the work you need them to do. If a new tool makes sense, we’ll consider its cost, setup, and training before you commit.
We’ll spend 30 minutes talking about your restaurant, what is getting in the way, and what you want to improve. Bring a question or an example. You don’t need a presentation or perfectly organized reports.
My approach uses AI to help with repeat work, drafting, and organizing information. Your team stays responsible for decisions, guest commitments, and checking the results.
LET’S START WITH YOUR RESTAURANT
What’s getting in the way?
Curious about cost? See pricing →
Tell me what you’re opening or trying to improve. We’ll talk through the problem and decide whether a focused review or hands-on work makes sense.