I just saw your post and not sure if you are still looking for restaurant consultants. I am based in CT but have done work across the US. I'd be happy to speak about youir needs. My website is www.recipeofsuccess.com and my…"
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Career Advancement, Consulting, Discovering New Food, Finding a Job, Finding Investors, Franchising, Learning, Making Friends, Networking
Operations Specialist with extensive experience in restaurant and retail startup, restaurant turn around, design, development and process. Bottom line oriented operator with considerable expertise in all phases of free standing and multiple unit operation as well as corporate needs including, but not limited to, concept design, cost control, training, train the trainer, hire and supervise trainers, field operations, wrote and directed creation of training materials from scratch, procurement (purchasing), technical requirements, distribution and management.
Maybe we can do some business... We would have to figure out in what capacity.. I still have to check out your webpage... You can refer the restaurants you start up to our services and vice versa...do you do work in NJ?
We are an OEM parts warehouse and service center for many manufacturers. We may be able to help your business in 2009. We are family owned and operated. Check out our website to learn more about what we do. malachymechanical.com
I see that you are a consultant in our industry. Do you solely consult in Connecticut or are you involved in NYC as well? I am with a company called Rewards Network. We provide pay-for-performance marketing solely to restaurants, bars, clubs and lounges. We also have a capital program which differs extremely from other capital programs such as cash advance and even traditional loans.
I would love to have the opportunity to see if we can be a viable lead/networking sourse for each other. If you do not consult in NYC, I have some colleagues in Connecticut whom I can connect you with.
Please let me know if you have any interest in trying to utilize our resources together. In the meantime please feel free to look at our company sites at www.reachdiners.com and www.rewardsnetwork.com.
I look forward to hopefully speaking with you. I can also be reached at (347) 371-0467 or at firstname.lastname@example.org.
Hi Mark. My name is Sara Fetbroth. I am in Steph Robson's restaurant development class at Cornell University. You were assigned to our development team to be our advisor. Is there a way I can sent you a little blur and questions on our concept to get some of your feedback?
I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on FohBoh. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then dicuss it with us. We could use someone like yourself who could give us some good, positive feedback.
Great to hear from you. After many different position at the University- I am now teaching in the Graduate Hospitality MBA program. Its fun and a great way to end my career. Who are you with and what are you doing and does the Univ. know where you are?
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
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.