
Lettuce Consulting Group®

With over 60 different concepts, from kiosks and quick service to full-service and fine dining restaurants, Lettuce has learned how to manage them all, regardless of size, cuisine, and sophistication level.
Get in TouchOver the years we successfully led projects such as operations improvements, concept development, and new product rollouts. We work shoulder to shoulder with our clients to accomplish the project's goals.
John Buchanan - President of the LCG
Consulting Staff
John Buchanan
John began laying plans for the Lettuce Entertain You Enterprises (LEYE) consulting division in 1995. At that time, he conceived a different approach to professional consulting. Rather than simply theoretical analysis and written reporting, the Lettuce consulting services would involve a hands-on, partnering method. This approach has resulted in Lettuce Consulting’s high level of success. As lead manager, John has conducted engagements in acquisition evaluation, concept creation, operations start-up and improvement as well as menu and product development. John has also developed new consulting services in the areas of leadership culture and human resource practices.Loret Carbone
Loret is a former Lettuce partner who has 40+ years in the restaurant industry, starting as a server and progressing to President/COO of mid-to-large size restaurant organizations. In the last 5 years, she has become a certified Executive Coach through the International Coaching Federation, serving the restaurant industry. She has been there and knows what your challenges are and can help you sort through them…and find a clear path to success.Testimonials
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Consulting Services
The combined originality of Lettuce’s restaurants is unparalleled, with over 65 working concepts representing a complete repertoire of America’s favorite service styles and cuisines
Additional Services
Get in Touch
With over 60 different concepts, from kiosks and quick service to full-service and fine dining restaurants, Lettuce has learned how to manage them all, regardless of size, cuisine, and sophistication level.
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