About · Analog Hospitality

who I am

the long version.

I've lived and worked in high-volume independent and family-owned businesses for more than 25 years. I've played an active part in every side of them, from start-up through growth planning, opening and operations.

Before Analog, I worked at ThinkFoodGroup (José Andrés), STARR Restaurants, Punk's Backyard Grill and Marriott International.

I started Analog Hospitality in 2020 to bring that judgment to other owners and operators, from single independents to restaurant groups and organisations.

Dave McCabeFounder & Principal

Dave talking with a guest across the bar — talking shop across the bar.

how I work

1first

read the business.

Where the money is made and lost, what the concept promises, and which levers are slipping. Often there isn't a kitchen yet.

2then

pull the right levers.

In the right order, for this business. Not a generic list of everything that could be fixed.

3after

make it hold.

A standard only counts if people keep it under pressure. The work ends with your leaders owning it.

the analog way

classic service standards. modern spreadsheets. a little less chaos.

Great food, a great concept and a beautiful room aren't enough to keep people coming back. People do that.

I use data to run a tighter operation, but the point is real connection: between owners and teams, and between teams and guests. I respect each place's character. I don't build chains.

speaking

I spoke on the STARR Restaurants Leadership Development Panel, and presented on dining out safely with celiac disease at CHOP's Celiac Education Day in 2021.

on my own time

I founded and built Fescued, a golf app, on the same create, develop, grow method I use with clients. the case study

next ticket

pull up a chair.

If you're weighing a new concept, a tighter operation or the next location, tell me about it.