Discovering new food, Discovering new wines, Consulting, Networking, Career Advancement, Gaining Knowledge
Hire for attitude, train for skill!
I was born in Athens GA and grew up somewhere between there and Miami. My father played for the Dolphins in the early 70's so we did a little moving around.
Graduated from Valdosta State University (South GA) in August '92 then promptly moved to Aspen CO for a quick 7 year stay where I bartended, waited tables, and managed a couple of restaurants.
I started with Zaxby's Franchising in 2002 when we had just over 100 stores. Now we are over 420 and I must say it has been quite a ride. I'm very proud to be a part of such great company and to have played a part in developing such a strong brand.
Years in the Industry
6 years with Zaxby's. 15 in restaurant industry from fine dining in Aspen CO to fast casual
Hi Jake! Sorry it has taken a few days to get back- I was out of the office on different projects most of the week last week! I really hope that there is an opportunity to work with you all. From the first time I met Daisy (about a year ago) and then meeting you, Richard and others it has been really clear that you all would embrace a message like this- you get it for sure! It would be a joy. Hope it happens! And btw, I have told no less than 3 of my design clients and a few coaching clients about the session you presented. I really loved the practicality of it for ops and you presented it in such a humorous and passionate way- they should contract you to market it to hospitality industry clients!
Let me know if you'd like to chat. You can reach me on my office line at 770.427.4237 or cell 678.449.6945.
Thank you for your response. Please keep us in mind if you would like to price others, or see other concepts. We also have IVR services that are provided in conjunction with the traditional service evaluation program. Check us out at www.satisfactionservicesinc.com if you have time! Thanks!
You might be the person to speak with about service evaluations. My company provides service evaluations (mystery shopping) and IVR solutions. Please let me know if you use anyone currently or would like some information on what we can provide. Thank you for your time!
Welcome to FohBoh - as an Atlanta area member, you may want to join the Atlanta Food Network group on FohBoh. It's where we share tips and opinions on restaurants and share news on upcoming events in Atlanta.
Here's a link to join the group:
Welcome! Let me know a little about your work! I have a company in Houston that focuses on growing in the Texas Restaurant market and I wanted to see if you have any contacts here. Have fun on this site, it seems to be just starting to break open with opportunities!
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
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.
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 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.
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.
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.
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.
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.