Independent restaurants · Bars and lounges · Cafes and bakeries · Quick service · Multi-unit groups
Wildflower · Photography by Matt Kissadeh · Credits
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 P&L.
Leviathan is a Miami-based hospitality consulting firm led by Daniel Levine. We bring the dining room, the kitchen and the ownership perspective into the same conversation.
We help you plan openings, improve performance and prepare for growth, with clear priorities for ownership and practical guidance for your team.
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 and lifestyle hotels · Resorts · Hotel restaurants and bars · Banquets · In-room dining
Sister Ship · Photography by Matt Kissadeh · Credits
Private membership clubs · Wellness and racquet clubs · Residential amenity programs
Wildflower, Life House Lower Highlands · Photography by Matt Kissadeh · Credits
Brands preparing to franchise or license · Franchisees · Area developers
Banana Daddy · Photography by Jordan Frey · Credits
Ice cream and soft serve shops · Packaged food and beverage · Consumer packaged goods · Product development
Banana Daddy · Photography by Jordan Frey · Credits
Private equity · Family offices · Lenders · Real estate developers with food and beverage space
Terras · Photography by Josh Cherner · Credits
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.
- Forecasting and scheduling: compare demand signals with staffing decisions.
- Guest feedback: find recurring service issues without losing the context of a review.
- Purchasing and inventory: assess ordering, stock visibility and exceptions.
- Reservations and CRM: examine how guest information reaches the people using it.
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. Daniel leads Leviathan’s work with the perspective of someone who has been responsible for the service and the business behind it.
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
What should you resolve before opening a restaurant in Miami? Connect site selection, the operating model, permitting and opening readiness.
Financial performance
The restaurant turnaround playbook
Where should you look when restaurant sales rise but profit falls? Diagnose menu contribution, labor demand, purchasing and operating controls.
Hotel food & beverage
A better operating model for hotel food and beverage
Why do hotel restaurants underperform? Review each outlet’s purpose, contribution, shared costs and role in the guest stay.
Start a conversation
Let’s talk about your business.
Whether you’re planning an opening, improving performance or preparing to grow, tell us where you want to go.
Let’s chat.