Stability before scale.
For independent food operators generating $50K–$100K/month who feel operational drag, margin leakage, or expansion pressure.
Limited intake. Applications reviewed within 48 hours.
The Stability Review
- Format: 90-min diagnostic + Brief
- Focus: Gap identification & ROI audit
- Access: By application only
12-Week Retainer
- Focus: Full structural implementation
- Feature: Custom AI Protocols for labor & procurement
- Access: Waitlist (post-audit only)
Who This Is For
You're not a startup. You've proven your concept. But something between $50K and $100K monthly feels harder than it should.
- You're turning down opportunities because capacity feels maxed out
- Your margins don't reflect the revenue growth you're seeing
- You're working harder but the business feels more fragile
- You've outgrown your current systems but don't know what comes next
- You want to scale, but only if the structure can handle it
How It Works
Apply
Submit your application. We review within 48 hours.
Audit
Pre-session review of your operations, P&L, and pain points.
Session
90-minute diagnostic video call. We identify structural gaps.
Brief
Written Stability Brief delivered within 72 hours.
Client Perspectives
"We were hitting $70k months but felt underwater. Cristina found three 'invisible' margin leaks in our prep schedule that saved us thousands in the first month alone."
"The Stability Brief gave us a literal roadmap. We knew we wanted to expand, but Cristina showed us our current inventory system would have collapsed."
"The AI protocols Cristina implemented for our procurement significantly reduced my administrative drag. For the first time in years, I'm home for dinner with my family."
About Cristina
I've been in your kitchen.
For 20 years, I've worked every station — from line cook in Madrid and Lucerne, to pastry sous chef in Spain, to executive chef at historic hotels in Wyoming, to commissary manager at Milk Bar during their national expansion right here in Washington, DC.
At Milk Bar, I learned how high-growth brands build operational infrastructure that doesn't crack under demand. At The Blue Tea Spoon in Los Angeles, I ran banquets P&L and learned where margin leaks hide. When Sodexo transferred me to DC, I eventually built Old Twist Catering in Glen Echo — my own plant-based catering and bakery business — from $0 to the $50K–$100K/month range.
I know the pressure you're feeling: revenue is growing, but the structure feels like it's one bad week away from breaking. The boundaries are blurring. The margins aren't reflecting the effort.
North Table Advisory exists because I couldn't find this help when I needed it. Most consultants have never worked a Friday night rush. Most advisors haven't stared at a P&L wondering if payroll will clear. I have. And I've built the frameworks to stabilize operations before they scale.
Credentials
- Commissary Manager, Milk Bar (Washington, DC)
- Executive Chef, The Historic Plains Hotel (Cheyenne, WY)
- Senior Pastry Chef / Executive Sous Chef, Sodexo
- Banquets Executive Sous Chef, The Blue Tea Spoon (Los Angeles)
- Pastry Sous Chef, Theo's Café (Madrid, Spain)
- Line Cook, Intercontinental Hotels & Grand Casino Luzern
- Founder, Old Twist Catering (Glen Echo, MD)
- 20+ years across hotels, casinos, high-growth brands, and independent operations