Concept & numbers
Making sure the idea makes sense and the business can actually make money.
Ana Reyes · Restaurateur · Hospitality Entrepreneur · Culinary Educator · Consultant
Buen Provecho Consulting
Practical strategy for food businesses.
Operator experience, made practical.
We help independent food and beverage entrepreneurs turn an idea into a financially viable, operationally sound business — and help existing operators become more profitable.
“We don't consult from theory. We consult from the operator's side of the table.”
What we do
Practical help for the work in front of you.
Menu & operations
Building a profitable menu and the day-to-day systems behind it.
People & launch
Building the team and getting from idea to opening day.
Why work with me
Operator-to-operator guidance.
The knowledge comes from running El Tamarindo in Washington, DC for decades — real operators' experience with staff, customers, vendors, margins and the constant problems small food businesses actually face. As a first-generation immigrant who grew up in a family business, I've lived what it takes to build something of your own, and I'm passionate about helping other small business owners do the same.
- Take care of people.
- Be proud of where you come from.
- Create opportunities for others.
- Always make room at the table.
What we're building
Just the beginning.
We're building a library of programs, workshops and tools for food entrepreneurs — this is just the beginning.
Start the conversation
Tell me about your business.
Get in touch to talk about where you are, what you're building, and what comes next.