We believe great hospitality starts with clarity.
Guests thrive when teams thrive. Teams thrive when systems are clear, leadership is present, and execution is consistent.
We don't chase trends. We build foundations—culinary direction, operational structure, and the people who make it all work.
With 25+ years of experience across restaurants, hotels, and hospitality groups, we bring calm leadership and results-driven execution to every project.
Meet the Founder
Miguel "Migs" Franco brings over 25 years of experience across every level of hospitality—from line cook to executive chef, from opening teams to turnarounds, from independent restaurants to multi-unit hotel groups.
He's built kitchens, trained teams, designed menus, and solved the problems that keep operators up at night: inconsistent execution, high turnover, rising costs, and unclear systems.
DosFrancos Hospitality was founded on a simple belief: great hospitality starts with clarity. Clear systems, strong leadership, and the right people in the right roles. No buzzwords. No shortcuts. Just calm, experienced guidance that helps restaurants and hotels build what lasts.
"I've been in the weeds. I've led teams through chaos. I know what works—and what doesn't. My job is to help you build systems that actually stick."
What We Do
Consulting and staffing solutions for restaurants, hotels, and hospitality groups.
Culinary & Concept Development
- • Menu design and culinary direction
- • Concept creation and refinement
- • Recipe development and costing
- • Brand positioning and storytelling
Kitchen & Operations Consulting
- • Kitchen design and workflow optimization
- • Standard operating procedures (SOPs)
- • Cost control and margin improvement
- • Training and team development
Recruiting & Staffing (All Levels)
- • Executive chef and leadership placement
- • Line cooks, prep, and support staff
- • Front-of-house and management roles
- • Temporary and permanent placements
Leadership & Transition Support
- • Interim leadership during transitions
- • Opening and pre-opening support
- • Crisis management and turnarounds
- • Strategic planning and growth
Private Chefs, Private Events & Catering
Thoughtful, chef-driven experiences designed for private homes, intimate gatherings, and meaningful celebrations. Every menu is tailored, every detail intentional, and every experience rooted in hospitality.
PRIVATE CHEF EXPERIENCES
In-home dining experiences designed around your tastes, your space, and your moment. From intimate dinners to multi-course tastings, every menu is custom-built and executed with calm precision.
PRIVATE EVENTS
Curated culinary experiences for celebrations, gatherings, and special occasions. We handle the flow, the food, and the details—so you can be present with your guests.
CATERING
Bespoke catering rooted in seasonality, craftsmanship, and clean execution. Thoughtful menus, seamless service, and food that feels elevated without ever feeling forced.
Available for private residences, destination events, and select off-site locations.
Our Work
A selection of recent private chef experiences, events, and catering projects. Every dish reflects our commitment to seasonality, craftsmanship, and thoughtful execution.
Results That Matter
Operational Clarity
We build systems that reduce chaos, improve consistency, and give teams the structure they need to succeed.
Team Development
Strong teams don't happen by accident. We help you hire, train, and retain the people who make your vision real.
Retention & Culture
Turnover is expensive. We create environments where people want to stay and grow.
Financial Health
Better systems mean better margins. We help you control costs without compromising quality.
"We don't chase trends. We build what lasts."
What Our Clients Say
Real feedback from restaurants, hotels, and hospitality groups we've worked with.
"Migs transformed our kitchen operations completely. What used to be chaos is now a well-oiled machine. Our food costs dropped 18% in three months, and our team actually enjoys coming to work now."
Sarah Mitchell
Owner, The Garden Table
Atlanta, GA
"We needed an executive chef fast for our hotel's flagship restaurant. DosFrancos found us someone who wasn't just qualified—they were the perfect cultural fit. Two years later, they're still with us and thriving."
James Rodriguez
F&B Director, Riverside Hotel Group
Charleston, SC
"Opening a restaurant is terrifying. Migs stepped in as interim culinary director and gave us the foundation we needed. Clear systems, trained staff, and a menu that actually makes sense. We opened strong and stayed strong."
David & Lisa Chen
Co-Owners, Ember & Oak
Nashville, TN