Running a restaurant, bar, or café in San Francisco is demanding — and I know that firsthand. With over 30 years of experience in hospitality, managing both front-of-house and back-of-house operations, I’ve lived through the long nights, unexpected breakdowns, and constant pressure to keep guests happy.

I founded Off My Plate to give operators peace of mind. By coordinating repairs, maintenance, and projects with urgency and care, I take the stress of facilities management off your shoulders, allowing you to stay focused on your guests and your business.