A restaurant operator in the kitchen at late morning, looking toward a line cook breaking down boxes near the walk-in. Stainless steel prep tables in the background, naturalistic kitchen light, the operator's posture mid-thought before the conversation.

The Hard Part Isn't the Cut. It's How You Make It Land.

Leadership
May 25, 2026
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restaurant labor decisionscutting employee hours restaurantback of house retentionschedule predictability restaurantrestaurant manager hard conversations
Greg Foster is the founder of Knife & Ledger Advisory and creator of the Restaurant Operations Mastery System™ (ROMS™). With more than thirty of experience in restaurant leadership, food entrepreneurship, and product development, he helps restaurant owners install the operational systems required for stable margins and predictable profit. Greg has led multi-million-dollar restaurant operations, built a nationally distributed specialty food brand, and now focuses on helping operators replace chaos with disciplined execution.

Greg Foster

Greg Foster is the founder of Knife & Ledger Advisory and creator of the Restaurant Operations Mastery System™ (ROMS™). With more than thirty of experience in restaurant leadership, food entrepreneurship, and product development, he helps restaurant owners install the operational systems required for stable margins and predictable profit. Greg has led multi-million-dollar restaurant operations, built a nationally distributed specialty food brand, and now focuses on helping operators replace chaos with disciplined execution.

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