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 optimization, supply chain efficiency, menu engineering and crisis-ready modeling, drawing directly from his frontline successes.