Expert Details
Hospitality Industry
ID: 737389
New York, USA
His expert witness work includes:
Restaurant Operations, Restaurant Income and Profit Studies, Restaurant Training, Restaurant and Hotel Slip and Falls, Restaurant Wages and Tips, Food Safety, Alcohol Service, Restaurant Harassment, Restaurant Business Damages, Restaurant Customer and Employee Safety, Restaurant Feasibility Studies
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1974 | Degree: MA | Subject: Social Psychology | Institution: San Diego State University |
| Year: 1969 | Degree: BS | Subject: Management | Institution: Rensselaer Polytechnic Institute |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2002 to Present | Employer: Undisclosed | Title: President | Department: Hospitality Consultant |
Responsibilities:Expert Witness ConsultantFull Service Hospitality Consulting • Concept Development and Business Plans • Menu Development and Menu Engineering • Marketing and Branding • Facility Design • Financials: Profit and Loss Projections, Capital Budgets, Investment Strategies • Food and Overall Restaurant Safety for Customers and Staff • Site Selection and Lease Negotiations • Operations: Set-up, Analysis, Manuals, Staff Training • Expense Control Systems, Inventory and Purchasing Systems • Leadership Training and Executive Coaching • Human Resources and Management and Staff Recruitment • Technology: POS Systems, Web Based Training • Hospitality Sustainability Strategies Sample Projects: • Concept Development includes Brine Chicken, Farinolio Bakery, Liv Breads, Ancolie, Mollaga Indian Grill, Cork, Kind of Soul, Ancolie, Liv NutFree, Tianti Cafe and Elaine’s Asian Bistro, Mordi’s Sandwich Shop • Financial Growth and Turnaround Projects for Mill River Golf Club, STREETS, International, Viet Nam and Port Beer and Soda • Project Director of Green Hospitality Initiative, 7 EPA funded grants to help green NYC restaurants • Project Manager for 6 Month Federal Grant to Evaluate 31 Food Concession Sites at Washington DC Agencies including State Department, White House, FAA, Patent Office, and Health and Human Services |
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| Years | Employer | Title | Department |
| Years: 2015 to 2019 | Employer: (undisclosed) | Title: Partner | Department: |
Responsibilities:A consulting firm that helped bring food products to market. Included concept development, business and marketing plans, recipe development and production. |
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| Years | Employer | Title | Department |
| Years: 2014 to Present | Employer: Undisclosed | Title: Adjunct Professor | Department: |
Responsibilities:Hospitality Management |
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| Years | Employer | Title | Department |
| Years: 2008 to Present | Employer: Undisclosed | Title: Partner | Department: |
Responsibilities:A 5 store natural grocery food chain in CA. |
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| Years | Employer | Title | Department |
| Years: 2008 to Present | Employer: Undisclosed | Title: Instructor | Department: Culinary Management |
Responsibilities:Teach intensive 6 and 9 month course in management for entrepreneurs looking to enter the food business.Course: Culinary Management: 6 month, 12 hours per week intensive course on Restaurant Entrepreneurship, Operations and Hospitality. Teaching Hours: 20-25 Hours per week |
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| Years | Employer | Title | Department |
| Years: 1980 to 2005 | Employer: Millie's Place Restaurants | Title: General Manager | Department: Overall Management of Operations |
Responsibilities:Overall managements of 2 high volume restaurants including marketing, staffing, finances, purchasing, food and customer safety, private events |
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Career Accomplishments
| Associations / Societies |
|---|
| Hospitality and Retail Green Committee, New York State Restaurant Association |
| Licenses / Certifications |
|---|
| Cayuga Hospitality Consultants, Certified National Trainer for ServSafe Food Managers and ServSafe Alcohol |
| Professional Appointments |
|---|
| Manhattan and Brooklyn Chamber of Commerce, Chair |
| Publications and Patents Summary |
|---|
| Articles/Interviews in Publication: Forbes.com, Full Service Restaurant (FSR) Magazine, Chef Magazine, Food Dive, Restaurant Insider, Modern Food Service, The Consultant’s Corner Monthly Hospitality Newsletter, Epicurus News, FranchiseKnowHow Monthly Newsletter, |
Additional Experience
| Expert Witness Experience |
|---|
| Since 2015: Expert Witness Restaurants and Hospitality Areas of Focus: Restaurant Operations, Restaurant Income and Profit, Restaurant Training, Slip and Falls, Restaurant Wages and Tips, Food Safety, Alcohol Service, Harassment and Discrimination, Restaurant Business Damages, Customer Safety, Restaurant Feasibility Studies. Have been accepted and served as an expert witness for cases in New York, New Jersey, Florida, Vermont, Massachusetts, Connecticut, South Carolina, Texas, Kentucky, Virginia, Maryland, Nevada and Pennsylvania and in New York State Court and always found to be qualified as a hospitality expert. |
| Training / Seminars |
|---|
| TIPS Alcohol Training, Empire State Restaurant and Tavern Association Alcohol Awareness Training Seminars/Workshops Food and Beverage Cost Controls for the New York State Restaurant Association, Hospitality Staff Training Workshops, Leadership and Communications Skills Seminars, Hospitality Sustainability Trainings, Food Waste Management Workshops, Food and Restaurant Safety Trainings |