GREAT CONCEPTS DESERVE TO PERFORM

We work with owners, operators, and investors to improve operations, strengthen profitability, elevate guest experience, and build concepts that last. Whether launching a new restaurant or turning around an existing one, we focus on the systems, people, and decisions that drive results.

Our model combines Michelin-trained culinary leadership with executive-level operational, marketing, and business expertise. Restaurants gain access to the guidance of an experienced leadership team without the overhead of building one in-house.

From menu development and labor systems to guest experience, marketing, and public relations, we bring every part of the business into alignment. The goal is simple: better restaurants, stronger margins, and sustainable growth.

FOUNDING Team

KRISTINA CONSOLE

Managing Partner

Kristina is an executive specializing in business operations, revenue growth, marketing, and communications, with more than 20 years of experience helping brands scale, improve performance, and drive profitable growth. She has led marketing, content, partnerships, and revenue at the executive level for businesses responsible for generating more than $1 billion in annual e-commerce sales, overseeing hundreds of millions of dollars in annual marketing spend while holding teams accountable to measurable business outcomes.

Her experience spans food, beverage, hospitality, and consumer brands, including:

Amy's Kitchen, Beyond Meat, Dunkin', Clif Bar, Annie's, Dole, Nordic Naturals, Method, Disney, The Donum Estate, and the California Wine Institute, where she supported communications and public affairs initiatives on behalf of California's wine industry. She helped launch Amy's Kitchen's first quick-service restaurant concept, driving double-digit same-store sales growth and national media coverage before the concept expanded to a flagship location at San Francisco International Airport.

Throughout her career she’s led award-winning campaigns and brand initiatives, including strategy and execution for Budweiser's Super Bowl campaign, which earned Innovation SABRE Best in Show, one of the communications industry's highest honors, and PR News Digital PR award and Social Media Icon awards.

At The Lupo Group, Kristina approaches every engagement with a simple goal: uncover what's holding the business back, fix it, and build the systems that make great restaurants more profitable.

Partner & Culinary Director

BRYCE HANSEN

Bryce brings more than 15 years of culinary leadership experience spanning Michelin-recognized restaurants, luxury resorts, and high-volume operations. His background gives him a rare ability to balance culinary excellence with the realities of running a profitable kitchen.

As a culinary director and consultant, Bryce specializes in concept development, menu engineering, kitchen operations, food cost management, vendor sourcing, and staff training. He is known for stepping into complex environments, identifying operational inefficiencies, and implementing practical solutions that improve consistency, profitability, and execution.

His approach combines disciplined kitchen systems with thoughtful, ingredient-driven cooking. From redesigning menus and streamlining prep workflows to rebuilding vendor programs and training teams, Bryce creates operations that perform under pressure while maintaining quality standards.

The results speak for themselves. In one recent restaurant turnaround, Bryce led a complete menu redesign, improved kitchen operations, and strengthened purchasing controls, contributing to a $20,000 increase in monthly sales within the first two months. His work is grounded in a simple belief: great food matters, but great systems are what make a restaurant successful.

LET’S TALK

Every restaurant has different challenges. Tell us where you're stuck, and we'll show you where we'd start.