TEXAS BBQ MEATS & VIETNAMESE PHO
COWBOY PHO
Cowboy Pho combines elements of Texas smoked BBQ meats and Vietnamese pho into a multi-ethnic, multi-sensory dining experience. Built around the idea of Texas Soul, Vietnamese Heart, the concept is designed to bring together bold smoke, rich broth, strong flavor identity, and a differentiated restaurant story that stands apart from conventional pho formats.
Concept Strategy & Positioning
Culinary & Menu Development
Brand Identity & Development
FULL-SERVICE BRAND DEVELOPMENT
SAM'S TAVERN
The founder and former CEO of Red Robin, a 475+ location restaurant brand, engaged Restaurant CEO with full creative control to develop the complete Sam’s Tavern brand—from concept, positioning, menu, and bar program to operating systems and launch strategy. Sam’s Tavern expanded to four locations, earned national recognition for its signature Bloody Mary Burger, and maintained total COGS below 23%.
Brand Concept & Positioning
Menu & Bar Development
Operating Systems & Launch
U.S. MARKET ENTRY & DEVELOPMENT
KAMUKURA RAMEN
Kamukura Ramen, a Japan-based restaurant group with 100+ locations, engaged Restaurant CEO to spearhead its planned U.S. expansion. We led the market-entry strategy, including business, financial, and marketing plans; site selection; technology integration; U.S. brand positioning and architectural design; and development of comprehensive training manuals, SOPs, and operating systems.
Multi-Market Expansion
SOPs & Operating Systems
Design Development
HAVE A RESTAURANT PROJECT IN MIND?
LET’S TURN THE OPPORTUNITY INTO AN OPERATING BUSINESS.
Whether you are developing a new concept, entering a new market, or preparing an established restaurant group for expansion, Restaurant CEO provides the strategy, systems, and leadership required to move from planning to execution.