Non-Operator
Craig Pendleton
  • Male
  • Surprise, AZ
  • United States
  • National Foodservice Consulting,…
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Craig Pendleton's connections

  • Ken Roberts
  • Stu Gonsuron
  • Kristin Love
  • FoodCalc
  • Alyson Mar, RD
  • Kathy Hamlin
  • Brandon Wilborn
  • Jeff Schacher
  • Carlos Calderon
  • Robert Dominguez
  • Mark Frank
  • Bill Baumgartner
  • Mel Kleiman
  • susan holaday
  • Marc
 

Craig Pendleton's Page

Latest Activity

Ken Roberts commented on Craig Pendleton's group New Restaurant Openings and Re-concepts
"New restaurants "Opening Soon" in your area! I would like to share information on our services that help restaurant vendors locate (and sell) restaurants who are in the "opening soon" stages. If you are a vendor who needs to be…"
Apr 12, 2013
Ken Roberts joined Craig Pendleton's group
Thumbnail

New Restaurant Openings and Re-concepts

An affiliation of food service industry professionals that networks to discover new openings where they can call upon each other for specials skills in performing project consulting for new openings and re-concepts.
Apr 12, 2013

Non-Operator
David Reisinger commented on Craig Pendleton's group New Restaurant Openings and Re-concepts
"Restaurant Owner Radio's interview with FohBoh's own CEO, Michael Atkinson!!! http://restaurantownerradio.businessradiox.com/2013/01/28/fohboh-ce... Join our FohBoh group: http://fohboh.com/group/restaraunt-owner-radio#ixzz2M2lWVLiP"
Feb 26, 2013

Non-Operator
David Reisinger joined Craig Pendleton's group
Thumbnail

New Restaurant Openings and Re-concepts

An affiliation of food service industry professionals that networks to discover new openings where they can call upon each other for specials skills in performing project consulting for new openings and re-concepts.
Feb 26, 2013

Non-Operator
vincent guerrero joined Craig Pendleton's group
Thumbnail

New Restaurant Openings and Re-concepts

An affiliation of food service industry professionals that networks to discover new openings where they can call upon each other for specials skills in performing project consulting for new openings and re-concepts.
Feb 2, 2013

Non-Operator
Spencer Buck joined Craig Pendleton's group
Thumbnail

New Restaurant Openings and Re-concepts

An affiliation of food service industry professionals that networks to discover new openings where they can call upon each other for specials skills in performing project consulting for new openings and re-concepts.
Sep 7, 2012

Non-Operator
Matthew Pryor joined Craig Pendleton's group
Thumbnail

New Restaurant Openings and Re-concepts

An affiliation of food service industry professionals that networks to discover new openings where they can call upon each other for specials skills in performing project consulting for new openings and re-concepts.
Jun 29, 2012
Daniel Hurd joined Craig Pendleton's group
Thumbnail

New Restaurant Openings and Re-concepts

An affiliation of food service industry professionals that networks to discover new openings where they can call upon each other for specials skills in performing project consulting for new openings and re-concepts.
Apr 4, 2012

Profile Information

Title
President
Company
National Foodservice Consulting, Inc.
Website
http://www.nationalfoodserviceconsulting.com
What best describes my company
Other
Interests
Consulting, Finding Investors, Networking, New Locations, Discovering new food, Discovering new wines, New locations, Gaining Knowledge
Personal Quote
What would it mean to you to improve your bottom line by 5%? There are opportunities right now in your restaurant. Let's identify them.
Biography
President of National Foodservice Consulting Inc. Have worked for over 41 years in the food and beverage industry in positions ranging from Executive Chef to Corporate Director of Food Services. Have run companies with sales in excess of $60 million annually with 25 properties in 5 states. In my initial years in the business I worked for many original major restaurant corporations during their peak success periods including: Transpacific Restaurants (Jolly Roger Restaurants), Saga (Velvet Turtle Restaurants), VICORP (Village Inn Restaurants - Dinnerhouse Division), TGIFridays and Bobby McGee's U.S.A. Inc..

In 1987, after 17 years working in the Food and Beverage industry culminating in a corporate position as National Director of Food Services and Executive Corporate Chef supervising 25 restaurants in 5 states while opening 8 units of 3 different concepts (2 of which were new), I opened my own consulting business to utilize this experience to assist operators in maximizing the efficiencies of their businesses as well as maximize profitability.

During the past 24 years my consulting projects have included projects across the continental United States, Hawaii and in Australia. I have opened and consulted with over 75 food and beverage operations including casinos, dinner houses, family restaurants, travel centers (largest independent in the U.S.), commissaries, airport food service facilities, in-plant feeding facilities, hotels (restaurants, banquets and catering), bakeries and catering companies (special events up to 100,000 people).

I have recently completed an extended 16 year project (2 casinos and over 20+ F&B outlets created and opened) and am seeking new consulting ventures. I specialize in on-site hands-on project management of new openings, design and construction. I have worked many projects as part of a consulting team and welcome the opportunity to provide project consulting work for other consulting firms.

I have worked with many tribal clients in Indian Gaming Casinos in addition to independent and corporate clients.
Years in the Industry
41 years

Comment Wall (16 comments)

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At 10:49pm on January 21, 2010,
Non-Operator
Luc Chamberland
said…
Hello Craig,
I'm hoping we can get this group to become more active. I recently joined in the hope of keeping a tab on trends and developments with reformated concepts and designs. Let's brainstorm.
Regards,
Luc
At 12:03pm on September 29, 2009, ken anderson said…
want to help me develop & sell this concept
At 1:44pm on July 22, 2009,
Non-Operator
Alyson Mar, RD
said…
Hi Craig,

Looks like you have lots of experience with consulting in this industry. Look forward to your insights on here.

Alyson
FoodCalc
At 7:37am on February 4, 2009,
Non-Operator
Craig Pendleton
said…
Wow! Interesting time to enter the food service arena. Things are tight in commercial food and beverage. As restaurants struggle people continue to need to eat. This means less dining out and more dining in. Groceries are up and restaurants are down. This is the ying and yang of food. Due to the down swing there are tremendous opportunities for restaurants that want to get aggressive and avoid rolling into a ball while waiting the economy out. Some of those who merely chose to cut back or wait it out won't survive. Now is the time to go steal the competition’s customers. How? By looking inward at daily operations and what really creates a memorable experience every time for every guest.

Guests must be welcomed in, made to feel welcome during the visit and invited back. All of this must be done sincerely and dining room management must be involved in the process every step of the way. No more hanging out in the office, kitchen or side station. The dining room supervision is the tool to catch situations during the meal experience and turn them into positives. Things won't always go perfectly but immediate attention from a manager validates the guest’s feeling of importance.

How to get started in this business…. Networking. It is difficult to advertise that you will cure all the ills of food service without someone vouching for you saying that you are qualified and not another person out of work trying your hand at consulting.

The ideal client has one discussion maker, a sincere desire to follow suggestions and implement changes and the funds to pay for your services. There are plenty of prospective clients in need but few that are in the position to effectively utilize the services of a consultant. I've had plenty of offers to fix failing restaurants for a piece of the business. These are not viable clients.

Go through your rolodex, daytimer or business card file and start searching for people that know people.

Good luck and keep me posted FOH is a great support networking site.
At 8:44pm on February 3, 2009,
Non-Operator
Carlos Calderon
said…
Hey Craig! I am new to the food service industry but have been in the grocery industry 20+ years. I would be very grateful for any insight on acquiring new business in this industry. A&I
At 3:56pm on January 23, 2009, Bill Baumgartner said…
Craig,

I would be proud to be recognized as one of your connections.
It appears that we share similar management viewpoints.

Bill
Hamilton, Ohio
At 7:51am on January 23, 2009, Matt Urdan said…
Hey Craig...not sure if you know this or not, but Stan Warr was Director of Operations for Thomas and King, the company Andy Swingley works for. Andy was my boss for about a month before I left for my current position. There's a huge Thomas and King presence on FohBoh, and I was just being a smart ass with that line that I could put Andy in touch with both Bill Campion and Stan Warr. Thomas and King is actually rather notable in all the talent they have let go that are now out there floating...Bill Campion, Stan Warr, Amanda Hite--here on FohBoh, and others.
At 6:37am on January 23, 2009, Food 4 Thought (Anthony Jackson) said…
Wow... Great profile. I want to be like you when I grow up..... (LOL) Thanks for the connect, looking for a time when we can chat. Take care
AJ
At 7:36am on January 22, 2009,
Non-Operator
Mel Kleiman
said…
Criaig send me your contact information I have someone I would like to introduce you to. mkleiman@humetrics.com
At 7:35am on January 22, 2009,
Non-Operator
Mel Kleiman
said…
Craig thanks for reaching out to me. If I can be of help or need anything please let me know. If you would like to learn more about me or join a community I have built for people who hire and manage frontline employees across industry sectors check out www.kleimanhr.com
 
 
 

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