Numbers on tap.
Catch-ups and clean-ups, cash flow you can decide from, and monthly upkeep if you want it.
Tapp Business Lab · Pemberton, BC
Books behind, numbers you can't trust, systems held together with tape, marketing nobody has time for. I sort it out, set it up so it stays sorted, and explain it in plain English.
Four benches in the lab
Most people call about the books. The rest is here when you need it.
Catch-ups and clean-ups, cash flow you can decide from, and monthly upkeep if you want it.
POS setup, workflow automation (with AI where it genuinely helps), simple custom tools, websites.
Social media, campaigns and websites, from 30 years of marketing restaurants.
Business plans, new locations and launches, operations reviews.
From mess to sorted
Tell me what's messy. No pressure, no jargon. First round's on me.
The Lab Report: a proper look under the hood, with written findings. Then a quote for the fix, before any work starts.
The fix, plus the system that keeps it fixed.
Run it yourself (I'll teach you), or I keep it running.
About
Thirty years in restaurants, from behind the bar to operations director, running teams from a handful of people up to 120, with years of coaching and mentoring managers along the way. Today I work with owner-led businesses whose growth has outrun their systems: restaurants, trades, events and service businesses.
I make complicated things simple, and I'd rather you understand your business than depend on me for it.
Your books, your numbers, your systems. Handled.
Before you call
Tell me what's messy. First round's on me: the first chat is free, and there's no pressure to go further.