About High Tide Low Tide Systems
Hospitality people.
Just like you.
We’ve spent decades inside restaurants, bars, beverage programs, finance teams, distribution networks, and supplier organizations. We know what operators are up against because we’ve lived it.
Built From Experience
We’ve worked on both sides of the table.
Operations. Finance. Beverage. Sales. Training. Distribution. Supplier relationships. That range gives us a practical filter for one question: does this actually help an operator?
Craig Lindstrom
Craig has spent more than 25 years in the restaurant and bar industry, working with brands including Disney, In-N-Out, Marie Callender’s, Bennigan’s, and The Cheesecake Factory/Grand Lux Café. He also helped grow a Houston-based restaurant group from two locations to eleven across three concepts. Along the way, roles including CFO and Director of Beverage Operations gave him a deep understanding of both the financial and operational realities of running successful restaurants.
Tony Costello
Tony brings more than 20 years of experience across the industry—from the floor and back of house to distribution and supplier roles. During his time with Deutsch Family Wines, he played a key role training managers across the eastern U.S. around brands including Josh Cellars. He has long been a trusted resource for operators in wine, spirits, and business development. During his time as the Eastern and International training ambassador, he suggested skill improvements that affected both business and professional development. He has long been a trusted advisor for operators in wine and spirits, personal growth, and business development.
Why We Built This
The industry changed.
Operators got squeezed.
We first connected years ago through the industry and stayed in touch. Like a lot of good ideas, this one really took shape over a few glasses of wine.
We kept coming back to the same realization: operators are being asked to do more with less—less staff, less time, and tighter margins—while still delivering exceptional guest experiences.
The Difference
You tell us the challenge.
We help find the solution.
We use our combined experience to identify and vet technology and service partners that can increase revenue, reduce costs, minimize loss, and automate non-guest-facing work—without creating another expense just to figure out where to start.
Our Mission
Help restaurateurs thrive—and get back to taking care of guests.
The best technology should make hospitality easier, not get in its way. Our job is to help you find the tools and partners that free up your team to focus on what matters most.
LET'S CONNECT