Most restaurant systems tell you what went wrong last month. I spent 20 years on the line and in the office — then built the one that tells you what to fix before the shift is over.
I started on the line and worked my way through every station in the house. Le Cordon Bleu trained in Pittsburgh, ServSafe and RAMP certified, with over two decades of hands-on restaurant operations across brewery restaurants, multi-unit corporate kitchens, event venues, and independent concepts.
As Corporate Executive Chef for a multi-concept group in Western New York, I oversaw kitchen operations across multiple locations, launched new restaurant concepts, rebuilt teams, and drove food cost below 30% through real-time spec adherence and inventory discipline. When I moved into a Kitchen Manager and Assistant General Manager role at a $2M brewery restaurant in Erie, I inherited a 36% labor cost and brought it down to 20% by rebuilding the scheduling model around demand data and teaching managers how to own the process going forward.
The common thread across every role: I build systems that make operations consistent, and I develop people who can run them without me. P&L management, prime cost governance, labor modeling, leadership development, vendor negotiations, concept development, and new restaurant launches.
I got tired of finding out too late. Every system I used told me what happened last month. None of them told me what was happening right now. So I taught myself to code and built PrimeKitchen OS — the restaurant financial operating system I wished existed when I was running the floor.
TeezByDeez Hospitality Operations is the company behind PrimeKitchen OS and my consulting practice. If you run restaurants and need someone who speaks both kitchen and spreadsheet, that is what I do.
“Operate with controlled aggressiveness. Cut fast. Protect margin. Stay in control. Not reaction — intention.”Joel Deets · Operating Philosophy
Rebuilt scheduling model around demand data. Taught managers how to own the process. Food cost stabilized below 30%. 14% cumulative profit growth.
Corporate Executive Chef across Grace & Abe's, Quincy Cellars, and Sensory Smokehouse. Built kitchen teams, launched concepts, and drove operational consistency across locations.
We build operators and the systems they run.
If your labor is over 30%, you already know there is a problem.
PrimeKitchen OS — see your prime cost, labor position, and what to fix mid-shift. Not next month. Not after payroll. Right now. Built by a chef who got tired of finding out too late.
Fix broken P&Ls in 30 days. Stop bleeding labor immediately. Rebuild your kitchen leadership so the numbers hold when you are not there. Hands-on work from someone who has actually run the shift.
Take a restaurant from napkin sketch to first service. Menu engineering, kitchen workflow, opening team training, vendor setup, and the operational playbook that keeps it running after launch night.
This is the system behind the 36% → 20% labor correction. See your prime cost, labor position, and exactly what to fix — before the shift is over. Not three weeks later. Right now.
If you already know something is off in your numbers — let's fix it.
Limited operator calls weekly · Serious operators only