Meet your Galley advisor

Book time with Jonathan Press

Vice President of Sales, Galley · Tucson, AZ

If your recipes, costs, and menus live in forty different places, that’s the conversation — not a product tour.

Straight to Jonathan’s calendar — no form, no routing, no SDR in the middle.

Jonathan Press, Vice President of Sales at GalleyTucson, AZ
What happens on this call

A working session and food data consultation.

I’ve seen just about every version of the same problem: the recipes, the costs, and the menus all live somewhere different, and nobody trusts the numbers.

  • We start with what you’re actually trying to fix — no deck, no discovery script.
  • Bring your toughest recipe. We’ll cost it live on the Galley platform, with your numbers.
  • You leave with a straight answer on fit — including if the answer is no.
  • No obligation, and nothing to buy on the call.

Prefer to talk first? Call or text me at (646) 483-1194, or email Jonathan@GalleySolutions.com.

pick any open slot — it’s my real calendar
Book time with Jonathan
30 minutes on Cal Video. Times shown in your local time zone.

Calendar not loading? Open it in a new tab, email Jonathan@GalleySolutions.com, or call (646) 483-1194.

Who Jonathan works with

Operators already running on one live source of food data.

Contract dining, travel and hospitality, and multi-unit restaurant groups — operations running hundreds of kitchens off one playbook.

Aramark
HHS
GoTo Foods
dnata
DoorDash
Target Hospitality
5+ hrssaved per chef, per week
1M+meals planned & produced every month
98%+customer retention

Galley platform results across all customers — not a single account’s numbers. Jonathan will walk through what these look like for an operation your size.

Get to know Jonathan

Friday night family meals.

I’ve spent years helping some of the world’s largest food organizations run leaner, and I’ve seen just about every version of the same problem: the recipes, the costs, and the menus all live in different places, and nobody trusts the numbers.

At Galley I work with our largest accounts on what it actually takes to put one live source of food data across hundreds of locations. I speak at industry events on where foodservice data is headed, but I’d rather hear where yours is stuck.

Outside work: baseball, the Desert Museum whenever I get the chance, and Friday night dinner with the family — hands down the best meal of the week.

Favorite thing to eat
Brisket
Favorite thing to cook
Scratch pancakes
Favorite meal
Friday night dinner
Favorite place
Arizona-Sonora Desert Museum
Not ready for a call?

Put a number on it first.

The Kitchen Margin Leak Finder checks 7 common food-cost blind spots and gives you a real dollar estimate of what they’re leaking every year. Bring the number to Jonathan when you’re ready — it makes for a much shorter first call.

7 blind spots, no signup