Our team brings over 75 years of development, operations and management experience to your table.

We love, live and breathe restaurants and all their different aspects—and are passionate in our belief that creativity and financial viability must go hand in hand to create positive impact & performance for our clients.

Since the firm’s inception over five years ago, we have been holding three simple values dear: competence, collaboration and character.


We work smart, we work hard—and together with our network of specialists we offer you the best expertise in the field.


Close collaboration with our clients allows us to define the objectives and goals of each project from day one. With a clear plan of action, we can make anything happen and create results that are larger then the sum of every team member’s part.


Honesty. Integrity. Respect.
We believe they are the basics of a successful and productive partnership with our clients and the foundation to build long lasting relationships.

Julia has extensive and varied international restaurant experience covering development, operational and corporate responsibilities. She has worked with Alain Ducasse, Sushi Samba restaurants and Richard Sandoval’s Modern Mexican Restaurant Group. As Director of Development with MMR she was responsible for the creation, negotiation, design, development and project management of all new ventures. These years of multi-faceted experience have sharpened her skills and insights for concept development, experience creation, operations management and project execution, ultimately positioning her for success in her own business.   Julia founded Heyer Performance in 2009, and has assisted clients in feasibility assessments, business structuring, concept development. site selection, brand management, financial projections, experience path development and operational optimizations as well as business re-vitalization of more than fifty Food & Beverage ventures from 450 to 29,000 square feet in size, and from fast casual to three-Michelin star chef projects in type since.   Recent clients include unique ventures such at the Great Northern Hall at Grand Central terminal and the Brooklyn Brewery’s Rooftop Beer-garden in the Navy Yard, Hotel ownership and asset management firms for such properties as the Waldorf-Astoria in Chicago or NH Hotels' first flagship North American Hotel, as well as start-ups such as Brooklyn’s acclaimed Sunken Hundred, Agricola in Princeton and Chalait in NYC.   A native German, Julia is a graduate of Cornell University’s School of Hotel Administration, where she won the prestigious RC Kopf student achievement award, and now serves as a guest-lecturer, helping the next generation of restaurant talent succeed.  Julia also teaches at the Institute of Culinary Education and Journee in New York City. She further serves on the Mayor’s Council of Food & Beverage for New York City and has been quoted and mentioned in The Wall Street Journal, Crain’s Business News, and New York Times.
Vin is a specialist in helping entrepreneurial organizations grow.  He has over two decades of experience as a small-chain executive in growth environments, and has held full operational responsibilities for companies with annual sales volumes ranging between fifteen and four hundred million dollars. He has supervised the project management of nearly $300 million dollars in restaurant development and construction in both nationally known brands and independent operations; and has been involved in the opening of over a hundred restaurants.   Vin is a restaurant lifer.  In addition to multiple hands-on management positions he has been a restaurant owner, chain executive, and consultant and has created and implemented sales building, profit enhancement and organizational strategies for many companies in multiple restaurant segments. Additionally he has taught restaurant management and business planning at New York University and has served on the faculty of the Institute of Culinary Education in New York City for the past seven years
Tien-Yueh is a hospitality planning, design and construction specialist with nearly 15 years of extensive project management experience, focusing on hotels, restaurants and resorts. She has a keen eye for technical detail and provides in-house expertise for the development, construction and coordination of a new projects through the various stages from planning to opening. Her resources include relationships with architects, engineers, designers, contractors, suppliers, as well as with other industry professionals.   Tien-Yueh was a vice president at Tishman Realty & Construction where she was responsible for the development, construction and coordination of Tishman’s hotel assets. She was also involved in acquisition and due diligence assignments where she performed property reviews. In addition Tien-Yeuh directed capital expenditures for Tishman’s existing hotel portfolio.   Tien-Yueh holds a B.S. in Hotel Administration with a concentration in Hotel Planning, Design and Construction from Cornell University.
Amber comes to the team from a distinguished career in Brand and Marketing strategy at both SC Johnson and advertising firm McGary Bowen.   She has worked with hospitality brands such as Marriott International, a wide range of consumer good at SJ Johnson, Verizon and beyond. Her specialty is not just detailed analysis of markets, consumers and the competitive landscape, but how to optimally position, communicate and execute brand and marketing strategy for the market segments and clients.   Looking to branch out she augmented her degree from the University of Colorado with a degree in restaurant management from the Institute of Culinary Education and work in both test kitchens and food styling.