Independent restaurants · Bars and lounges · Cafes and bakeries · Quick service · Multi-unit groups
Independent hospitality advisory
Hospitality
at Depth.
Strategic and ongoing advice for restaurants, hotels, clubs and food brands, and the owners and investors behind them.
Let’s chat.
Selected experience
Brands and venues from Daniel Levine's operating career and Leviathan's client work.
- Hillstone
- Bar Victor
- Wildflower
- Joe's Stone Crab
- Composure Club
- The Maidstone Hotel
- Vicky Bakery
- Weekender Hotels
- Terras
- Houston's
- Sound Bath
- Sister Ship
- Whiskey Social
- Maple & Ash
- The Wheatleigh Hotel
- Chipotle Mexican Grill
- Zucca
- Layla
- Dasher & Crank
- Banana Daddy
- The Manchester Hotel
- Pretty Swell
- The Greenhouse
- Ophelia's
- Life House Hotels
- Kaori
- The Garden Hotel & Resort
- The Gramercy
- East Hampton Grill
- Faraway Hotels
- The Pelican Club
- Lost Palm
- Kiki on the River
- Granddam
- Hotel St. Michel
- El Santo
- Habibi
Concepts Daniel founded or led, recognized by
Built from experience
The guest experience
has to work on the numbers.
Leviathan is a Miami-based hospitality consulting firm led by Daniel Levine. We read the P&L alongside the guest experience to help owners make decisions about openings, performance and growth.
Meet LeviathanHow we help
Advice for each stage
of your business.
Who we advise
Hospitality takes
different forms.
Explore the work for your business.
Boutique, lifestyle and luxury hotels · Resorts · Hotel restaurants and bars · Banquets · In-room dining
Private membership clubs · Wellness and racquet clubs · Residential amenity programs
Brands preparing to franchise or license · Franchisees · Area developers
Ice cream and soft serve shops · Packaged food and beverage · Consumer packaged goods · Product development
Private equity · Family offices · Lenders · Real estate developers with food and beverage space
AI & Technology
Choose tools around
the operation.
Review the decisions a tool will support, the information it needs and where a manager still needs to make the call.
Explore AI & Technology
Founder & President
Daniel Levine
Daniel Levine has nearly two decades of hospitality experience and has developed more than two dozen restaurant concepts.
He has led restaurant groups, developed hotel food and beverage concepts, and built and sold a business of his own.
Concepts Daniel founded or led have been recognized by Food & Wine, MICHELIN Guide, Boston Magazine, Miami New Times, The Infatuation and Food Network.
Meet DanielFounder’s prior leadership experience
- Joe's Stone Crab · Vice President of Operations
- Kiki Group / Kiki on the River · Chief Operating Officer
- Life House Hotels · Vice President of Food and Beverage
- Hillstone · Front-of-House & Back-of-House Manager
- Dasher & Crank · Founder · Built and sold the business
Insights
An operator’s perspective.
Development & openings
How to open a restaurant in Miami
How to open a restaurant in Miami: connect the concept, site, permits, financial plan and team readiness before committing to construction or an opening date.
Financial performance
The restaurant turnaround playbook
Restaurant turnaround guidance for South Florida owners: examine menu contribution, labor demand, purchasing and reporting when profit falls.
Hotel food & beverage
A better operating model for hotel food and beverage
A hotel operating model sets out each outlet’s service, staffing and costs. Review how restaurants and bars fit the guest stay in South Florida.
Common questions
Before you get in touch.
What does Leviathan Hospitality do?
Leviathan is a Miami-based hospitality consulting firm advising owners on concepts, openings, performance and growth. Daniel Levine brings nearly two decades in hospitality and experience developing more than two dozen restaurant concepts.
Who do you advise?
We advise restaurants and bars, hotels and resorts, clubs and wellness operators, franchise and food brands, and investors and developers. Our expertise is rooted in South Florida, with Daniel’s experience developing, launching and advising award-winning concepts across North America.
How do you help owners and their teams?
We review the decisions facing the business with its owner and existing leaders, then agree on priorities and how to judge progress. Leviathan also recruits key leaders and creates operating manuals, kitchen bibles and bar bibles.
When should I bring in a hospitality consultant?
Bring in an advisor before a lease, design commitment or expansion, while there is still room to change the decision. We also advise through opening and stabilization, getting service, staffing and costs working consistently. For an established business, an unresolved question about profit, guest experience or leadership is a useful starting point.
How do I start a conversation?
Use the contact page or email Daniel with a brief description of your business and the decision in front of you. For an existing business, menus and recent reporting provide useful context. For a new concept, the idea and any site information are enough to begin.
What makes an operator-led advisor different?
Operating experience connects a recommendation with what it asks of the kitchen, dining room and ownership. Daniel has managed both front and back of house at Hillstone, held senior roles at Life House Hotels, Kiki Group and Joe’s Stone Crab, and founded, built and sold Dasher & Crank.
Start a conversation
Let’s talk about your business.
Tell us what you’re planning, what needs to improve and where you want the business to go.
Let’s chat.