Who Are We
Founded by Byron & Jemece Gasaway, we are a team of very experienced operators, chefs, accountants, designers, project managers and strategist. We consult in all areas of the restaurant industry. We bring years of experience ranging from the kitchen to corporate. We have worked for large restaurant chains as well as startup operations and understand the challenges of operators.
Each team member has had great success in their career and we're happy to share that success with everyone. We will teach, train, implement industry standards practices and craft processes around your needs.
Byron Gasaway is a restaurateur and trained Lean Six Sigma Black Belt with extensive process knowledge and industry experience. A professional who has worked in the industry since 1998. A graduate from the University of Louisiana at Lafayette, Byron progressed through the ranks as an assistant manager rising to corporate senior management. His experience is vast, working with QSR, casual, and full service concepts. Areas of expertise include operations, project management, franchising, leadership training, supply chain, POS systems and branding.
Understanding the challenges that small business operator's face, he decided to open a consulting business to assist operators maximize profitability and create a better dining experience for their guest. "I've dined in many restaurants, and being a professional in the industry, I see a lot of opportunity for operators from service to culinary increase revenue and customer satisfaction."
Most impressively, Byron launched his own concept Mardi Gras Cajun Restaurants, growing into a concept that is now franchising units. He has successfully launched more than 50 restaurants in his career. Other experience's includes Luby's Cafeteria's, Boston Market, Papadeaux Seafood Kitchen, Red Lobster, Cici's Pizza, Accor Hotels and Dejavu Restaurants.
Jemece Gasaway is a graduate from Texas St. University & earned her master's degree from LSU. While working in corporate behavior health field for the last decade, she has utilized her transferable skills in operations & corporate to assist restaurant's create, implement and manage compliance and communication strategies. With MYO, Jemece leads in the implementation of management leadership training, culture assessments and branding.