Behind Crux is one operator, not a consultancy.

I'm Dominic. I started on restaurant floors in 2005, a teenager clearing tables through the school holidays. By 2012 I was the one running things: food court outlets, then a small restaurant, the jobs where one person owns the ordering, the roster and the till, and there is nobody behind you to catch a mistake.

Then I picked a lane. Culinary school, Japanese cuisine, and eventually Sushi Kimura, a one Michelin star omakase room where precision is the entry requirement, not the achievement.

The numbers came next. Three years as Area Operations Manager of a hotpot group: five outlets, around fifty staff, full P&L, reporting straight to the directors. When no tool could show me where the money was going, I built the group’s sales and food cost trackers myself. That habit never left, and it eventually became Crux OS. EN Group then made me Brand Chef across five Japanese outlets, in charge of the omakase menu and some twenty new dishes a year, rolled out and held to standard in every location at once.

Crux is that career pointed at other people’s shops. Concept after concept taken from brief to opening day, one of them built alone, from empty unit to first service. The pattern holds across every brand I have worked with: the shops that last are built right, and run on numbers.