Wilson K Lee

Work with me

A second set of eyes
on your numbers.

Most of what I know is free on this site, and honestly, for most people the free stuff is enough. This page is for owners who want me in their corner directly.

211k+YouTube subscriberssrc: youtube · earned teaching
7locations built, then soldsrc: 720 sweets · edmonton + beijing
100sof operators advisedsrc: coaching + academy
596free videos, 80+ written guidessrc: this hub · free forever
Wilson, direct to camera, ink on paper

Who this is for

Owners running one to five locations who feel busy but not profitable, and funded first-timers who want to open right the first time. I work with a small number of operators at a time, so there's an application. If it's not a fit, I'll say so and point you at the free resources that will get you there.

How it works

We start with your numbers, always: your AOV, your prime cost, your burn, your repeat rate. Then we fix the biggest leak first — menu, labor, lease, or concept. No retainers for the sake of retainers. You'll know inside the first conversation whether this is worth it.

“I opened my restaurant in August 2021 and I'm positive I've avoided plenty of mistakes and hardships thanks to your insights. You've been this little nudge in the right direction that gave me confidence.”
@sarah_Df · YouTube comment · REAL COMMENT, UNPAID
“I found your course very helpful when we first opened our first restaurant. We've opened our second restaurant.”
@Manyacn · YouTube comment · REAL COMMENT, UNPAID
“I've finished my business plan thanks to your videos! Ready for the next stage.”
@thehealinggarden7850 · YouTube comment · REAL COMMENT, UNPAID

Check the receipts first

Questions owners actually ask

Do you need a consultant to open a restaurant?

Most first-time owners do not need a paid consultant to open a restaurant. Free guides, a startup-cost calculator, and printable planning worksheets cover the homework: the real cost, the cash rule, the lease traps. Paid help earns its keep when you are already operating, busy but not profitable, and need a second set of eyes on your numbers.

What does a restaurant advisor actually help with?

A good advisor starts with your numbers: average order value, prime cost, burn rate, and repeat rate, then fixes the biggest leak first. That leak is usually one of four things: the menu, labor, the lease, or the concept itself. If an advisor starts anywhere other than your numbers, walk away.

How do you fix a restaurant that is busy but not profitable?

Start with a four-number read: monthly sales, food cost, labor cost, and rent. Busy but broke almost always means prime cost is running hot against the 25/25/25 target, and the fix is usually menu pricing or labor scheduling, not more customers. Run the read before you spend another dollar on marketing.

How much does restaurant advisory cost?

Working with Wilson starts with a free application, not an invoice, and pricing is discussed only after the fit is clear. He works with a small number of operators at a time and reads every application himself. If it is not a fit, he says so and points you at the free resources that will get you there.

Apply

A few honest answers. I read every one myself.

No obligation either way. If it's not a fit, I'll point you at the free stuff.