Hire the right team
Get clear about the roles you need, what good looks like, and how you recognize it. The work might include role descriptions, interview questions, a hiring process, or a practical onboarding plan.
Restaurant consulting / Selfish Hospitality
Before we work together, I get to know your restaurant.
Every restaurant comes with its own people, pressures, and history. I take time to understand yours before deciding whether I’m the right person to help.
When there’s a fit, I build a proposal around the work your restaurant actually needs, before taking you on as a client.
01 / How an engagement begins
A thoughtful process, before a commitment.
Good work starts with understanding the restaurant and deciding whether we are the right fit for each other.
- 01 / Listen
First, I listen.
We talk about your restaurant, what is working, where you feel stuck, and what you want to change.
- 02 / Consider
Then, I consider the fit.
I look at whether my experience and approach match the work you need. I accept clients when I believe I can make a useful contribution.
- 03 / Shape
I shape the work.
If there’s a fit, I put together a proposal: what we would work on, what I would deliver, how we would work together, and what it would cost.
- 04 / Agree
We decide together.
You review the proposed engagement. We agree on the scope, timing, responsibilities, and price before the work begins.
02 / Six areas of work
What would make the biggest difference in your restaurant?
These are starting points for a conversation. The work we choose, and how we approach it, comes from understanding your operation.
Train, coach, and retain
Give people a clearer start and more useful support as they grow. We can work on training, coaching conversations, expectations, and the everyday habits that help a team stay engaged.
Build stronger leaders
Help managers lead with clearer responsibilities, better communication, and consistent follow-through. For family-run or multi-owner restaurants, this can also mean clarifying who makes which decisions and how the owners work together.
Fix the shift
Look closely at a real service and work through what is getting in the way. Depending on the need, that could mean hands-on coaching, better station setup, clearer handoffs, or changes to staffing, workflow, and cost controls.
Create the playbook
Put the way you want things done into tools your team can use: handbooks, standard operating procedures, station guides, and opening, closing, or shift checklists. Each piece should reflect how your restaurant works.
Open, recover, or level up
Work through an opening, a difficult stretch, or the next stage of the business. We can identify priorities and build an action plan that connects your people, operations, costs, and the tools you use.
Technology and cost controls belong wherever they help the work. That might mean a better schedule, a simpler process, a clearer view of costs, or different software.
03 / The shape of the work
One focused need, or a more connected engagement.
Both begin with the same consideration of fit. Scope, deliverables, timing, and pricing are set out in the proposal before we commit.
À la carte
One clearly defined need or deliverable, such as a hiring process, a training plan, or a set of station guides. We agree on exactly what is included.
A custom engagement
A connected scope of work built around your priorities. It might bring together leadership, training, operations, and practical tools in a sequence that makes sense for your restaurant.
04 / Demetri and the book
The experience behind the work.
I’m Demetri Gregorakis, a Sacramento restaurateur and the author of Selfish P.O.S. My approach draws on restaurant ownership, leading teams, and the everyday work of hospitality.
The book shares lessons about people, service, money, and the responsibilities of running a business. Consulting begins with a closer look at how those questions show up in your restaurant.
Explore the bookRead the preview. The print edition is in preparation.
05 / Software
Tools that support the way you work.
Selfish Scheduling and Selfish POS are part of the picture. Explore the software here, or we can consider its role while discussing your operation.
Scheduling
Plan shifts, review availability and time off, and share the schedule with your team.
Point of sale
See the counter and back-office tools for orders, menus, and reporting.
Screens from the working apps, shown with sample data. See the back office and more on the product pages.
A conversation starts here
Tell me what’s happening in your restaurant.
What is working? What keeps getting in the way? What would you like to be different?
Share a little about your situation so I can consider whether working together makes sense. I review inquiries before deciding whether to propose an engagement.