Dan Parsons
  • Atlanta, GA
  • United States
  • MBC Concessions
Share on Facebook
Share Twitter

Dan Parsons's connections

  • Kris Lewis
  • Food on Film
  • Sean Lardo
  • David Hasselberger
  • Vincent Ginatta
  • Ron Parsons
  • Lydia Adu
  • David Coffin
  • Juliana Boselli-Neves
  • Martha Harkey
  • WILLI CREAMER
  • paul booth
  • Mike Genereaux
  • Robert Starke
  • Debbie Cochran

Dan Parsons's Groups

 

Dan Parsons's Page

Latest Activity

Fifth Group Restaurants and Dan Parsons are now friends
Apr 30, 2010
Patti left a comment for Dan Parsons
"Marketing Positions Available: 1. Regional Marketing Manager 2. Director of Consumer Insights 3. Director of International Marketing LOCATION: LA area. If you know of someone who might be interested, please send resume to…"
Apr 15, 2010

Profile Information

Title
Director of Operations
Company
MBC Concessions
Website
http://www.mbcconcessions.com
What best describes my company
Airport Foodservice
Interests
Buying/Selling a Business, Discovering New Food, Discovering New Wines, Franchising, Learning, Making Friends, Networking, New Locations, Organic Foods, Other
Personal Quote
Attitude is Everything.
Biography
I have been in the restaurant business for 15 years. I started out peeling onions, serving soup and washing dishes at Nature’s Table Café, a quick service franchise located in a B&I location in Downtown Orlando, FL. I worked my way up to store manager and assisted in store openings. By 2000 I had helped open over 25 locations across the US and had managed 5 different corporate locations.

In early 2001 I was promoted to Operations Manager for the Nature’s Table Franchise Company. I was responsible for organizing the company’s first web site, standardizing operational procedures and creating a comprehensive marketing program.

In 2003 I was promoted to Director of Operations. In my remaining 4 years with the Franchise Company, I directed the openings of an additional 30 Nature’s Table Café franchises.

Outside of existing mall locations and a couple of inline stores, the franchises I opened were located in atypical locations such as call centers, medical centers, professional office buildings and government military buildings. In 2004 I was exposed to the airport business when Nature’s Table opened a temporary location inside of the BWI airport in Baltimore, Maryland.

By early 2006 Nature’s Table was awarded their first airport contract in the Atlanta Hartsfield Jackson Airport. This was the birth of a hybrid location called Nature’s Table Bistro, a Nature’s Table geared towards high volume with a bright European market feel.

My family and I moved to Atlanta in September of 06’ where I am currently Director of Operations of MBC Concessions and Nature’s Table Bistro.

Nature’s Table Bistro is located on Concourse E , which operates mostly international flights. Our Bistro has been open since September 2006. We are operating out of 740 square feet and have yearly sales of 3.5 million.
Years in the Industry
15

I found this at The Show- What a Great Product!

Dan Parsons's Photos

Loading…
  • Add Photos
  • View All

Dan Parsons's Videos

  • Add Videos
  • View All

Dan Parsons's Blog

<b>Higer Quality Lower Cost?</b>

For me, these “times” have expanded the creative side of P&L management like never before. In the past, my thinking was somewhat linear when it came to food cost control- Portioning, Purchasing, Menu Pricing, & Waste Control. Now that we have entered into the Great Reset, I have had to change the way I go about thinking and doing things in my restaurant.



It was December of 07’ when I started to feel a little pain. Sales were trending down and I did not quite know why. At this… Continue

Posted on June 5, 2009 at 6:08pm — 2 Comments

<b>To Show or Not to Show</b>

I started planning my trip to the NRA Chicago food show in mid February. Naturally, the first thing I did was ask my friends & associates in the industry if they would be attending. As you might expect, many of them used lines like- “Not in this Economy” or “We are cutting back this year (show included)”.



Now, being one of operators that has been affected (down a modest 10%), I understood why my friends & associates would not be attending. It’s time to tighten the belt! It’s… Continue

Posted on May 27, 2009 at 6:46am

Comment Wall (15 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 12:53pm on April 15, 2010, Patti said…
Marketing Positions Available:
1. Regional Marketing Manager
2. Director of Consumer Insights
3. Director of International Marketing
LOCATION: LA area.
If you know of someone who might be interested, please send resume to patti@capodice.com
Thanks!
PattiDelete Comment
At 6:18pm on August 5, 2009, David Hasselberger said…
Panini, wass up! I am finally responding to your response. I am going to try hard to keep up with this website. Still trying to keep our heads above water over here, new focus........decrease monthly expenses wherever I can. Seems to be working a bit. Hope is well with you and the family.
At 8:32pm on June 23, 2009, Sarah said…
Hi Dan, I am ready to post on Nature's Bistro. Thanks for the information. Before I do, I wanted to clarify. You listed Caesar Salad as an option. Is your dressing without eggs or anchovies? I post on items without eggs, meat, or fish. I am assuming the rest, including the pasta and bread, is without eggs, meat or fish? Dairy products are fine. Thanks.
At 9:34pm on June 15, 2009, Martha Harkey said…
I'll bring you some!
At 6:15am on June 12, 2009, Dara Bunjon said…
Great gift but if you read another column I left it at rest stop on the Jersey Turnpike - never to be seen again. I have to buy a new one. My little Kodak is good not as good as the Flip.
At 10:32am on June 11, 2009,
Non-Operator
Larry DuLittle
said…
you will never catch me in points
At 4:55pm on June 10, 2009,
Non-Operator
Debbie Cochran
said…
Dan, It was great to see you, I left a message for Allen this afternoon but not heard back. I will try him again in the morning. take care and have a great night.
At 12:52pm on June 7, 2009, Martha Harkey said…
sure now I can see what you are all about! and talk food for free!
At 9:45am on June 7, 2009, Martha Harkey said…
Hey kid it's yo mama
At 4:28am on June 6, 2009, Sarah said…
Hi Dan, This is wonderful, thank you. I should be able to post your info next week, will email you with any further questions I may have.
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service