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.
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Concept Development
- Development & Execution
- Operationally Efficient Design Development & Coordination
- Budget & Critical Path Development
- Operations Strategy & System Implementation
- Beverage Program Development
- Business Expansion
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Venue Development
- Development & Execution
- Operationally Efficient Design Development & Coordination
- Critical Path Development
- Venue Build-out Budget (Cost to Complete) Development & Management
- Project Management
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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)
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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