Every workflow we offer is something we set up ourselves, train your team on, and support after launch. No vague strategy decks. No vendor referrals.
Twenty-two years running real operations means the technology serves the business, not the other way around. We've lived the labor crunch, the margin squeeze, and the 11pm P&L.
When we're done, the system lives in your business and you control it. Update a workflow in ten minutes. Adjust the settings yourself. No lock-in.
Geoffrey Arvanitis, Founder & CEO
Geoffrey's love for food and hospitality began at his grandfather's side. A chef in his own right, his grandfather taught him to cook before most kids learn to ride a bike. That early foundation shaped everything that came next.
A college job at a local restaurant turned into a career. After graduating and moving to Washington, D.C., Geoffrey worked at the historic Hawk & Dove on Capitol Hill, a Washington institution famously featured on The West Wing. Returning to Boston, he joined the Marlon Abela Restaurant Corporation (MARC) as bar manager for the opening team at Bistro du Midi, an upscale French Provençal restaurant. There, under the guidance of legendary wine director Olivier Flosse and award-winning Chef Robert Sisca, he learned what world-class hospitality truly means.
Over the next two decades, Geoffrey built and led some of Boston's most notable concepts. As General Manager, he opened Noche, a swanky Spanish fusion restaurant in the South End. He led the launches of the original Temezcal Tequila Cantina and Jerry Remy's Sports Bar (now Tony C's), both of which grew into major chains. He served as General Manager of the iconic Stephanie's on Newbury, opened the award-winning Red Bird in Waltham (where he stayed for six years), and most recently ran River Bar at Assembly Row in Somerville, the largest outdoor patio outside of Boston, navigating it through the COVID era and beyond.
His work hasn't been limited to Boston. Geoffrey has consulted on restaurant, bar, and hotel concepts across the United States and internationally, with projects in Greece, South Korea, and Singapore. He has traveled the world visiting restaurants and wineries, including time at the legendary George V in Paris and a memorable dinner with renowned chef and restaurateur Paul Bert.
Today, Geoffrey is back in Boston, writing a book, running his own ventures, and bringing twenty-two years of operating wisdom to a new generation of business owners through Sage & Stone.
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Most partnerships pay for themselves inside the first year. What the systems replace in manager hours, waste, labor inefficiency, and missed margin is worth significantly more than the investment.
AI scheduling that predicts staffing by day and shift, ends over- and under-staffing, and hands your team back hours every week.
Par levels that learn from real usage, auto-built order lists, and variance reporting that exposes waste and theft on its own.
A live financial dashboard and daily flash reports, so you spot problems weeks before the P&L confirms them.
CRM that tracks your regulars, AI-drafted review responses, and content that writes itself from your products and events.