About Fractional Hospitality
My name is Matt Lontos - and I’ve been where you are.
I’ve stood in the kitchen at 2:00 AM fixing equipment, and I’ve sat at the desk wondering how a busy Friday night didn't result in a better bottom line. Before moving into the corporate world, I spent four years as a small restaurant owner-operator. I navigated the same razor-thin margins and staffing challenges you face daily. During the pandemic, I had to obsess over every percentage point of profitability to keep the doors open—a journey that eventually led to a successful exit and sale to an investor.
My path has taken me from the grit of independent ownership to some of the most disciplined operations in the world. I’ve had the privilege of:
- Opening 20+ restaurants across the US and internationally (Japan, UAE, Germany, Canada), learning how to build systems that work in any culture.
- Leading operations for standards-driven brands like Jean-Georges and Relais & Châteaux, where I learned what it takes to deliver a premium experience to guests, consistently.
- Managing an 8-figure dining portfolio for J.P. Morgan Chase, which taught me the financial rigor of corporate finance.
Why fractional?
I know that most owners don't need a full-time executive—they just need a few hours a week of "Director-level" clarity to help them see the forest for the trees.
I started this business to offer the systems I’ve learned at the highest levels of the industry to owners who are ready to move from "working in" their business to "working on" it.
I’m not here to tell you how to cook or how to host. I’m here to help you manage the math and the systems so you can focus on the parts of the business you actually love.
You don’t need a consultant to give you a binder of advice; you need a partner to help you build a more profitable, less stressful operation. Whether you're looking to tighten your margins or finally step away from the daily floor shift, I’d love to hear about your business and see if I can help.