Services
Every offer is a system you keep.
This practice is built for mobile food operators: the build, the permits, the sales tax, the second truck. I stopped pricing the work like a menu board. A few things have a fixed price and always will. You can see them below and buy them today. Everything else gets scoped to your business, because "fix my food cost" means one thing in a single trailer and something else across three trucks in three cities.
How this works
Three ways to work with me.
Pick the one that matches how much help you want. You can start at the top and move down later. Most people do.
Door 1 · fixed price
Two ways to start. One of them is free.
Neither one asks you to commit to anything bigger. Both of them tell you whether I'm worth your money before you spend more of it. Two more things carry a fixed price: the back-office setup and the owner dashboard, further down this page.
Send me your build.
Fill this out and I'll record the walkthrough. No paperwork yet? A napkin sketch and a menu idea are enough to start. And if the build's right and there's nothing to flag, I'll tell you that.
Door 2 · scoped to you
Most problems don't come alone.
Almost nobody has exactly one problem. The food cost is ugly and the pizza isn't right and nobody knows the truck exists. So instead of selling you four things off a list, we talk, I look at your actual numbers, and you get one price for the whole job.
The range depends on how much of it is mine to carry: how many locations, how deep the books need digging, whether I'm coming to you, and how much you want done with you versus for you.
Quoted by scope. You'll have the number before you commit to anything.
What a package can cover.
This is the work itself, not a price list. Pick the parts that sound like your problem and we'll build the package around them. Every one of these is something I run in my own shop before I'd charge anybody else for it. The three up top are my bread and butter.
Want a look at how I think about dough before you talk to me? Use the dough calculator runs on the same calculation module my own dough programs do. Free, no signup.
Pizza, specifically.
Search engines like lists, and so do operators. Here's exactly what I do all day:
- Detroit-style pizza consulting: pan programs built on room-temperature proofs
- NY-style pizza consulting: thin styles on long, cold ferments
- Bulk and ball/portion fermentation schedules your crew can actually run
- Instant yeast for flexibility; sourdough & other preferments when the menu calls for it, using my own starter, built from scratch, alive since 2020
- Flour selection & hydration, adjusted to your climate. I've run dough where it's humid and where it isn't
- Oven-specific bake standards: deck, conveyor, or whatever your truck came with
Door 1 · fixed price
Two things I build for you.
These aren't scoped like the work above. They're built things with a real number on them. Your back office on rails, and the screen you run the place from.
I built the POS my own shops are rolling out , so this isn't theory.
Door 3 · ongoing
Or keep me on retainer.
Some operators don't have a project. They have a Tuesday. The vendor rep is pushing a new contract, the dough is off and nobody knows why, a manager just quit, and there's nobody to ask who has actually stood where you're standing.
A retainer is me in your corner on an ongoing basis: same brain, already up to speed on your business, so you don't have to explain it from scratch every time something goes sideways.
Shape and price set case by case. Ask me what it'd look like for your business.
Where I'll go, and who pays for it.
Most of this work runs over video from anywhere, and remote dough diagnostics work better than you'd think. But some problems you have to stand in front of. Line flow, a bake that's wrong, a kitchen that fights itself: those I'd rather see in person.
So on-site is genuinely on the table, anywhere there's a truck or a kitchen worth fixing. Within a set radius of Birmingham, getting to you is on me. Past that, travel is billed at what it actually costs: flights, room, mileage, no markup and no padding. You'll see the number before anybody books anything.
Proof
"George is the person I would recommend."
Ben Howarth, third-generation owner of Riccotti's Sandwich Shop in Bristol, Rhode Island, and owner of Fair & Square Pizzeria next door. He recorded a video about working with me.
A few more questions.
Truck or trailer?
I own a trailer and I'd probably buy one again, but it depends on your market, your tow vehicle, and your sites. It's question one on any call.
Do you only do pizza?
Pizza is home base. But POS, margins, licensing, and line flow don't care what you sell. Operators of any food truck get value. If it's pizza, you also get dough opinions.
What POS do you actually know?
Toast, running in my restaurant and trucks right now: menus, online ordering, promos, the works. Not a certification. Production scars.
Do you do site visits?
Calls first. Video works from anywhere, and more of this gets fixed that way than you'd expect. But on-site is absolutely on the table: I'll go anywhere there's a truck or a kitchen worth fixing. Close to Birmingham, getting there is on me. Past that, travel is billed at what it costs and you'll see the number before anything's booked.
Will you tell me if my idea is bad?
Yes. Kindly, with numbers, and it'll sting less than six months of slow Fridays.
I run a restaurant with no truck. Can you still help?
This practice is aimed at mobile food, and I'd tell you that on the first call. But two offers on this page exist because my restaurant feeds my trucks: commissary income (your kitchen becomes the legal home base for local trucks) and the pizza dial-in. And if you're adding a truck to a restaurant, you're square in the middle of who I help.