Out of the Frying Pan Restaurant Consulting

Smarter menus, smoother kitchens, happier guests-and healthier profits.

About Out of the Frying Pan
Out of the Frying Pan is a restaurant consulting firm that helps food service owners run stronger, more profitable operations without sacrificing hospitality. We partner with independent restaurants and growing groups to improve menu performance, pricing, and food cost controls, while streamlining kitchen workflow for faster, more consistent execution. We also build confident teams through practical staff training and clear service standards that elevate the guest experience. From quick diagnostics to hands-on implementation, we focus on measurable results: better margins, better systems, and better service-day after day.
Turn Your Restaurant Into a Well-Run Machine
Data-driven decisions. Real-world training. Results you can see on the P&L.

Click below to schedule your free 30 minute introductory consultation.

Services

Menu Engineering & Pricing Strategy

Optimize menu mix, pricing, and placement to increase contribution margin and guide guests to your best-sellers.

Kitchen Workflow & Cost Control

Reduce waste and bottlenecks with smarter prep, station layout, inventory routines, and consistent food cost systems.

Financial Performance Review & Profit Improvement Roadmap

Understand where profit is being lost and how to reclaim it with clear, owner-friendly numbers. We review sales patterns, prime cost drivers, labor targets, break-even, and cash flow habits, then outline a step-by-step roadmap with measurable goals.

Experienced Guidance
Heather Shiner is a results-driven operations leader known for building high-performing teams, scaling multi-unit businesses, and turning strategy into disciplined execution. With a career spanning food service, retail, and distribution, she brings a hands-on leadership style and a sharp commercial mindset to every organization she serves.

Heather is deeply focused on financial performance—owning P&L accountability, managing cost structures, and driving margin improvement through disciplined execution and data-informed decision-making. Previously, Heather has directed operations for multi-location businesses, she built operational infrastructure, implemented standardized systems, and partnered closely with finance and HR to optimize budgets, control costs, and improve overall profitability. She has led financial initiatives ranging from business start up, to food cost optimization and inventory control to cash handling systems and long-range budgeting strategies. Heather has a proven ability to build from the ground up—leading new business development from concept through execution, including financial modeling, capital planning, and cost management for new builds and expansions. She designs scalable systems that not only improve operational efficiency but also create financial transparency and accountability at every level of the organization. 

Heather's leadership philosophy centers on developing people, providing support in building healthy culture, simplifying complexity, and relentlessly focusing on the metrics that drive performance. She is known for stepping into challenging environments and delivering measurable results. Heather provides insight based on the need for urgency, ownership, and a clear focus on sustainable growth and financial discipline.

Testimonials

Independent bistro owner

Sarah M.

We raised prices with confidence and reworked our menu layout. In the first month, margins improved and our best dishes started selling more consistently.

     
Casual dining operator

Mike T.

Their kitchen workflow changes cut ticket times and reduced waste. The crew is calmer on busy nights, and our food cost is finally under control.

     
Restaurant general manager

Jasmine R.

The service standards training transformed our front-of-house. Guests notice the consistency, and our reviews and repeat visits have climbed steadily.

     
 
 

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