Track record
It started in a restaurant
My beginnings were not glamorous, and that is exactly why they worked. In 2004 I managed a restaurant for an international fast-food chain. There I learned real operations: inventory, shifts, quality, staff and customers, all at once, every day.
The next phase was cost and inventory analysis, where I discovered the principle that still guides my work: the numbers tell a company's real story before any speech does.
In 2012 I founded my first company. I built it from scratch, with just-in-time production and almost no inventory. Since then I have worked in two countries and across several industries: manufacturing, distribution of regulated products, e-commerce, education.
One thread runs through that whole path: I never stop at what I already know. I study every new problem until I can solve it. A university degree in business. A master's in marketing and sales management. Data science. Fashion design. And multiple operational certifications: establishment management, shift management, food handling, hazardous waste. I don't study to collect titles. I study to solve.
That is my professional identity: I am not interested in recommending systems, I am interested in building them and seeing them work.
In 2021 I formalized that work by founding POSADA R&D LLC in New Jersey. Much of what I do there is regulated-product compliance: hazmat classification, DOT transport, safety documentation. It is the same discipline a health inspection demands — a rule you have to meet, evidence you have to be able to show, and an operation that has to keep running while you meet it.
This work is not textbook theory. Every method I teach and every solution I propose has first been tested in real operations, with real inventory, real customers and real regulations.
Why Restaurant Bookshelf
Restaurant Bookshelf is the part of POSADA R&D LLC that goes back to where I started. A restaurant runs on thin margins and long shifts, and the material written for it is either a compliance PDF nobody reads or a course that costs more than the problem. So we publish the opposite: short, concrete, bilingual, with an AI tutor that answers from the material itself. Everything free — no paid registration, no premium tier. We start with the Food Safety Handbook, because failing an inspection is the fastest way to lose everything else.
Why free? Because the kitchens that most need this are the ones that can least afford consulting. A neighborhood of better-run restaurants is better for everyone eating in it.
How I work
Two frameworks guide every project
REAL defines how each solution must be: Relevant, Specific, Auditable and Limited. If a solution does not meet all four, it is not built.
VIVA defines what it must produce: Value, Increment, Viability and responsible Action. The last one is not decoration: every solution must consider its effects on the company, the people and the environment.
