The Rimon Difference
Most hospitality consultants approach your business from one direction. Operations specialists see systems, labor costs, and P&L lines — but they can't walk into your kitchen and understand why the food isn't performing. Culinary consultants can reimagine your menu — but they don't always speak the language of margins, buildout timelines, or investor decks.
Rimon Hospitality was built on the conviction that these two worlds aren't separate disciplines. The best food operations are run by people who understand both. When culinary vision is grounded in operational reality — and operations are informed by genuine culinary expertise — everything performs better. The kitchen runs cleaner. The menu earns more. The team understands why standards matter.
That integration is what Arik Markus brings to every engagement — and what he has brought to every kitchen, concept, and opening since Daniel Boulud first pulled him off the line and put him on the floor.
"You can't fix a restaurant from a spreadsheet. And you can't scale a concept without one. The work lives in the space between."
— Arik Markus