We’re restaurant lifers; plain and simple. Between the two of us, we’ve opened, operated, and reimagined more than a dozen restaurant concepts over the last 20+ years. From full-service to fast casual, from fine dining to high-volume neighborhood spots, we’ve done it all, and then some.

We created AK Concepts because we know what it’s like to run a restaurant and feel stuck. We’ve had the hard weeks, the tight margins, the burned-out staff, and the overwhelming pressure to fix it all fast. That’s why our approach is different: no fluff, no drawn-out roadmaps, just real solutions, delivered quickly, from people who’ve actually done it.

Kelli brings her strength in front-of-house operations, corporate-level training, staffing systems, and guest experience. She’s built and led teams in both independent and national restaurant groups, and knows how to create culture that sticks.

Anthony is a chef, operator, and brand builder. He’s launched multiple successful concepts, from scratch kitchens to seafood-driven menus, and led full turnarounds for restaurants in need of a reboot. He knows how to tell a brand story through food, systems, and design, and how to get a P&L back on track.

Together, we’re AK Concepts. Whether you need help launching a concept, rewriting a menu, fixing labor, or just finding the next step; we’re in it with you.