About
Dana Whitfield
Golden Gate Hospitality Advisors helps San Francisco restaurant owners open strong and stay profitable. Our consultants have run kitchens and dining rooms across the city, and we work hands-on: menu engineering and food-cost audits, labor scheduling, permit and inspection readiness, and opening timelines for new rooms. We work with independents and small groups of one to five units, and we quote every engagement up front so you know the cost before we start.
3 offerings
Events
Operators' Breakfast: Protecting Margins in 2027
A working breakfast for San Francisco restaurant owners and GMs. We will walk through what is squeezing margins next year — food costs, the minimum wage step-up and third-party delivery fees — and share the fixes that are working in rooms like yours. Short talks, open Q&A and time to meet other operators. Coffee and a hot breakfast included. Thursday, November 5, 2026, 8:00 to 10:00 am, in SoMa (address sent with your ticket).
$35.00
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Food Safety & Compliance
HACCP Plan Template Pack
An editable HACCP plan template plus ready-to-print cooling, temperature and sanitizer logs, laid out the way inspectors expect to see them. Fill in your own menu items, critical limits and staff names, print the logs for each station, and keep a complete record from receiving to service. Download is instant after checkout.
$49.00
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Operations Consulting
Opening & Turnaround Consultation
Opening a new room or fixing one that is losing money? Book a 30-minute call with a senior advisor to talk through your menu, labor schedule and cost of goods. Within three business days you get a written action plan with the three changes that will move your margin most. No obligation.
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FAQs
Q: How does a consulting engagement work?
It starts with a free 30-minute call. If we are a fit, we send a fixed-price proposal with scope and timeline. Most projects run four to eight weeks, with a written plan and weekly check-ins.
Q: Do you work with small restaurant groups?
Yes. Most of our clients are independents or groups of two to five locations in San Francisco and the Bay Area. We can standardize recipes, costing and schedules across all of your rooms.