Food businesses
can be hard.
We get it.
It all begins with an idea.
Maybe you want to launch a business.
Maybe you want to turn a hobby into something more.
And maybe you feel overwhelmed.
This is where Prep to Profit comes in to help you succeed. We are your last stop for everything you need to launch your next business idea—and make it a success.
From inception to sale and everything a business needs to grow—let us help guide you into turning your
kitchen dreams into a reality.
OUR METHODOLOGY
We believe in a clear pathway:
PREP - COOK - PROFIT
This framework represents the natural progression of your food business journey.
At each stage, we provide the right level of support to move you forward.
PREP
Ideal for new startup businesses that need guidance and assistance in moving forward. We help you prepare your plan for a successful launch.
COOK
Great for new or newly established businesses that are looking to maximize optimization and strategy to be successful.
PROFIT
Our most comprehensive package— good for new businesses, newly established and established businesses. We cover all your business needs whether you are in the planning phase or have been in business for many years but need a new overview or outlook for your brand.
Not sure if a package is the right fit for you? We offer customized plans and hourly services as well!
About
Christopher Keohane
As a lifelong resident of Danvers, Massachusetts, and a seasoned leader in the North Shore’s dynamic food and beverage landscape, Christopher Keohane brings over two decades of hands-on expertise to Prep to Profit.
With a proven track record of building, scaling and successfully exiting food ventures—from high-end catering operations to innovative meal prep and essential goods to enterprises—Chris empowers emerging and established food businesses into sustainable profitability. His philosophy is straight-forward: leverage data-driven strategies, culinary innovation and resilient leadership to navigate market volatility, optimize costs and drive revenue growth in an industry where margins matter most.
As a third generation food industry operator, Chris journey in the food sector began with a deep commitment to quality and community. His grandfather ran the Hyland Diner in the 60s and 70s, and his father ran Henry’s Market in Beverly for the better part of his lifetime. As a father of two and dedicated advocate for local entrepreneurship, he has witnessed firthand the triumphs and trials of small businesses, from pre-pandemic expansions to adaptive pivots during economic disruptions.
Today, through Prep to Profit, Chris offers tailored consulting services in vision and branding, optimization, supply chain efficiency, menu engineering and crisis-ready modeling, drawing directly from his frontline successes.