ABOUT MISE LOGIC
Restaurant Advice Built From Running Restaurants
I’ve spent more than 25 years working inside restaurants, hotels and resorts, from kitchens and single locations to multi-unit operations and Food & Beverage leadership.
I’m Aaron Turner, a Red Seal Chef and former restaurant operator. Mise Logic was built around the kind of consulting I would have wanted when I was running restaurants: practical, specific and grounded in what can realistically be executed by the people doing the work.
My experience spans Canada, the United States and the Cayman Islands, across independent restaurants, high-volume operations, hotels, resorts and multi-unit leadership.
I do not approach restaurants as a collection of isolated percentages. Food cost affects menu design. Labour affects workflow. Training affects execution. Management systems affect all of it.
That is the work Mise Logic is built to help with.
Experience Shaped by Competitive Restaurant Markets
I’ve worked in demanding restaurant markets across Canada, the U.S. and the Caribbean, including Grand Cayman, Vancouver, Victoria, Seattle and Calgary.
Different cities, different guests and different operating realities, but the same expectation: the restaurant has to perform.
That experience shaped how I approach consulting today. I look for what is getting in the way of better execution, stronger margins and a restaurant that is easier to run.
Red Seal Chef. Multi-unit operator. Food & Beverage Director. More than 25 years inside the industry.
Practical Advice. No Theatre.
I’m not interested in producing a 40-page report that sits in a folder.
I want to understand what is happening, identify what is driving it, and build something the restaurant can realistically use.
That means working with the numbers, watching the operation, asking questions and following problems far enough to understand the cause.
The recommendation has to make sense financially, operationally and for the people expected to carry it out.