Mise & Margin was founded by restaurant operators who’ve lived the realities of this business—the excitement of opening, the pressure of margins, and the lessons that come with growth and change.

We’ve opened and operated 30+ restaurants across the U.S. and Asia over two decades. Those experiences shaped a practical belief: great restaurants need both culinary vision and business discipline to succeed.

Our perspective is rooted in New York City, one of the world’s most competitive restaurant markets. NYC teaches you quickly that execution matters, guests are discerning, and margins leave no room for guesswork. That mindset informs how we support clients everywhere: strategic, grounded, and results-focused.

We started Mise & Margin with a simple mission:
Help restaurants survive (or revive), and thrive.

Rick Camac

Founder & Managing Partner

Restaurants matter – to communities, careers, and culture. But passion alone doesn’t sustain them. Long-term success requires:

• Clear vision
• Financial discipline
• Strong team culture
• Consistent operations
• Memorable guest experiences
• Smart use of technology