Restaurant Consulting for People and Profit

Betty is awesome! She’s truly unique in her ability to listen, and to have thoughtful, compassionate, and transformative conversations with pretty much anyone. Equipped with those skills and her own experiences in leadership, she has been an invaluable support to our managers and to our team as a whole through our organization’s many growing pains.

Sam Gilbert

Owner, Temescal Brewing, Oakland, CA

Betty became my ICA mentor after my 16-year-old art company was selected to take part in a local incubator session.. After going through a drastic pivot in 2020, Betty has been a steadfast advisor through our restructuring. She’s been an ideal thought partner and advisor as we lay out our new business plan, restructure our books and plan for future growth. Betty has been extremely generous with her time, advice and strategic suggestions. Moreover, she does so with a directness and humor that I appreciate so much!

Stacee Gillelen

Founder, DragonFly Designs

You have a dream of how you want your restaurant to be - different than the places where you were trained. More equitable, more inclusive, safe for all. Relevant. You want your staff to love to come to work. You want people to stay because it’s the best work experience they’ve ever had. A place where your dreams for the business dovetail with theirs.

We work with you to explore your WHY, how to effectuate that in every aspect of your business, how to engage employees in your WHY, and break down the old way of doing things to give space for the new.

Betty Marcon brings 35+ years of restaurant industry expertise. Betty began her journey in the food industry as a pastry cook, went on to teach baking and pastry at City College of San Francisco and ran two successful restaurants in the highly competitive environment of San Francisco. Betty has helped transform numerous restaurants, everywhere from James Beard Award-winning establishments, Michelin-starred restaurants, and international hotel chains (e.g. Marriott, Hyatt, Sheraton), to food trucks, quick-service concepts, bistros, cafes, bakeries and winebars.