Peter’s Restaurant

Developed the restaurant from concept to open. Developed successful processes and detailed protocols needed to
establish future restaurants. Restaurant Openings, Restructures, Budgeting, and Brokering.
• Opened Indianapolis’ first Farm-to-Table full-service American Cuisine Restaurant.
• Reconceptualized menu design to incorporate seasonal ingredients and flare with ever changing menu
encouraging local farm production, vendors, and a strong foothold within the community.
• Oversaw entire project lifecycle from conception to opening: site selection, real estate procurement, design &
layout, equipment selection, construction management, hiring and onboarding, training, menu concept, layout and
costing.
• Performed training with staff and educated on wine and selection process, which involved a systematic tasting of
wine and food.

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