Services

For the past 20 years, I have worked in all areas of hospitality, from staff to management, and this first-hand experience allows me to see the industry from all perspectives.  My development and consulting experience ranges from pre-opening concept development, through full blown soup-to-nuts project management, to re-evaluated systems and procedures for existing operations.

Please follow the links of the headings below for more information on each of the service categories.

  • Concept Development

    • Development & Execution
    • Operationally Efficient Design Development & Coordination
    • Budget & Critical Path Development
    • Operations Strategy & System Implementation
    • Beverage Program Development
    • Business Expansion
  • Venue Development

    • Development & Execution
    • Operationally Efficient Design Development & Coordination
    • Critical Path Development
    • Venue Build-out Budget (Cost to Complete) Development & Management
    • Project Management
  • Pre-Opening Operations Development

    • Operating Budget Development
    • Operations Project Management
    • Operations Strategy & System Implementation
    • Beverage Program Development
    • Pre-Opening P&L Assumption Development
    • Inventory & Purchasing Controls System Development
    • Pre-opening Operations Budget & Expense Controls
    • Staffing & Training Supervsion (staff selection, Operations manual development, job class expectations, etc)
    • Event Planning (Defining venue offerings for potential clients, costs, staffing needs, per person beverage & food COGS, etc)
  • Operations Consulting

    • Operationally Efficient Re-Design & Coordination
    • Budget Development
    • Redesign/Alterations Project Management & Supervision
    • Operations Strategy & System Implementation
    • Beverage Program Development
    • P&L Supervision & Management
    • Inventory & Purchasing Controls Training & Implementation
    • Budget & Expense Controls
    • Staffing & Training (staff evaluation, re-staffing needs, Operations manual development & implementation, job class expectation, etc.)
    • Event Planning (Re-evaluation of venue offerings for potential clients, costs, staffing needs, per person beverage and food COGS, etc.)
    • Business Expansion

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