Restaurant consultant in Salt Lake City

Forgr is restaurant consulting for the independents that make Salt Lake City worth eating in: single-location restaurants, food trucks, pop-ups, and first storefronts, from downtown and Sugar House out to Draper. I'm based in the Salt Lake area, so on-site work doesn't come with a travel bill.

The focus is the money side and the systems behind it. Not concept boards or a new logo. Whether each plate makes money, whether you know it before the bank statement tells you, and whether the place runs the right way on your day off.

What Salt Lake City operators bring me in for

• Menu prices that haven't moved while food costs have. We cost every item from your real invoices and set prices on purpose.
• Not knowing if the month was good until it's over. A simple P&L with owner pay as its own line, and a weekly check that takes minutes.
• Recipes and prep that live in one person's head. Recipe cards, prep lists, and training so the kitchen runs the same way every shift.
• A big decision coming up. A second truck, a lease, or a move from markets into a storefront. We run the break-even before you sign.

How it works here

Every engagement starts with a free 30-minute strategy session over video. We look at your real numbers and find the biggest leak first. If there's more worth fixing, you get a flat quote with no hourly meter running.

Most of the work runs remotely on a shared screen. On-site visits across Salt Lake County and the Wasatch Front, from Ogden to Provo, happen when being in the building actually helps: counting inventory, watching a rush, or training your team on the line.

Food trucks, markets, and pop-ups

A lot of good Salt Lake food businesses start at a truck window or a market booth, including markets like the Downtown Farmers Market at Pioneer Park. Market math is its own thing: booth fees, card fees, packaging, and the difference between what sells out and what actually makes money. That's the heart of the free sessions and the Anthony Forgr YouTube channel.

Why an operator instead of a firm

I've spent 10+ years running restaurant operations for Fortune 500 brands, including multi-unit management and operational audits. Forgr takes that playbook to independent owners who were never handed it. You work with me directly, not a junior associate, and you keep every sheet and routine we build.

Want to see how I think first? Start with how to calculate food cost percentage, or watch a lesson on YouTube.