Nancy Caldarola, PhD, RD
  • Alpharetta,GA
  • United States
  • Concept Associates, Inc
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Nancy Caldarola, PhD, RD's connections

  • Kevin C. Thompson
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  • Chef Brad Peters
  • J. Stewart Singleton
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Nancy Caldarola, PhD, RD's Page

Profile Information

Consultant in Hospitality Management, Food Safety, and Profitability Improvement
Concept Associates, Inc
What best describes my company
Not Applicable
Career Advancement, Consulting, Learning, Making Friends, Networking
Personal Quote
Focus on the Top Line and be smart about managing the middle; then you'll always get a positive bottom line.
Nancy Caldarola, PhD, RD, of Concept Associates, Inc. has been active in the restaurant/foodservice segment of hospitality in several senior corporate and operations roles with ARAMark, Pizza Hut, Inc., Chi-Chi’s Mexican Restaurants, Duff’s Famous Smorgasbord, Friendly Ice Cream, and AFC Enterprises in Atlanta.

Specific retail and entertainment industry experience was gained as Mid-West Regional Operations and Marketing Director with Thorn EMI, the former parent of EMI Music (the Beatles and Abbey Road Studios) and the Rent-A-Center chain.

She was the former Executive Director of the GA Hospitality Education Foundation, is a member of the Women's Foodservice Forum, and is active in NRA and GRA activities. She has extensive training and development experience that includes design and development of programs to train all levels of restaurant personnel, multi-unit management and franchise partners. Additionally, she has developed and implemented Advanced Leader Development programs, Coaching and Mentoring Programs, and Franchisee Business development workshops for aspiring minority franchisee business owners. Her consulting group also performs nurtritional analysis projects for restaurant chains, wellness evealuations for corporations, and provides menu product recipe redesign to lower sodium, aft, and calorie levels. Today Concept Associates consults for industry franchisors, franchisees, corporate chains, and start-ups.

Nancy is a Registered Dietitian with an MA in Human Resources Development, an MBA , and a PhD in Business Administration. She was an adjunct lecturer in Foodservice Management Systems at the University of Georgia – Athens, and is currently an adjunct professor with AIU Dunwoody in International Business, Entrepreneurship, and graduate Leadership and Ethics. Nancy has been teaching food safety classes since the mid-70s and ServSafe since its introduction to the industry in the 80s. In this latter capacity she serves as a spokesperson for several professional and trade groups.

Professionally, Nancy:
- served on the Entrpreneurship Programs Committee and the Executive Development Committee for the Women’s Foodservice Forum
- served on several NRA Education Foundation ServSafe Task Force groups
- serves on the Culinary Program Advisory Board for the Art Institute of Atlanta International Culinary School
- represents the NRAS (and GRA) on the GA State Food Service Rules & Regulations Implementation Advisory Work Group
- founded the Profit Protection Roundtable for the GA Restaurant Association (GRA)
- is a member of the Training & Certification Roundtable for GRA
Years in the Industry
more than 38, so too many to count


Chefs to participate in an academic study of how commitment affects an employee’s intent to stay in a foodservice or restaurant career. The study will explore the relationship between commitment, the employing restaurant, the occupation of manager or chef, and job intentions.


This survey focuses on ALL LEVELS of foodservice or restaurant managers, chefs, and pastry chefs. If this description is not you personally, please share the invitation with a manager or chef you know. Your assistance in sharing my survey is very helpful - I am grateful for all your support!!

To thank all participants in this survey I am donating $1000 to the NRA and ACF Education Scholarship Funds for students studying culinary arts and restaurant management. Your participation will support the educational efforts of aspiring hospitality professionals.

All survey responses are voluntary and confidential. There is no list of individuals who have completed the survey or how many individuals responded to the questions. This research will be used for a doctoral dissertation and, ultimately, to help hospitality organizations design practical programs to retain the best managers and chefs. A report of the findings will be shared with interested individuals, participating companies and associations.

Please accept my sincere gratitude for taking your time to complete this survey and for forwarding it to other chefs and managers. Follow this link to the survey.


This research is being supervised by Dr. JD Eveland, Professor of Business Administration and Information Systems at TUI University. Dr. Debra Cannon of Georgia State University and Dr. Ron Needleman of Nova Southeastern University complete the doctoral committee. If you would like more information you can contact: Nancy Caldarola at ; Dr. JD Eveland at 714-816-0366 x2023 or at ; Dr. Afshin Afrookhteh, Chair of the TUI University Institutional Review Board at 714-226-9840 x2004 or at .

Comment Wall (8 comments)

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At 10:35am on September 2, 2009,
Alyson Mar, RD
Hi Nancy,

Thanks for the connection, and welcome to FohBoh. Looks like you have a lot of experience on your hands, and I'm looking forward to seeing your insights on FohBoh.

At 7:12am on May 5, 2009,
J. Stewart Singleton
Hello Nancy,
Good to see you here. I just wanted to say hello and wish you well with your research.
Stewart Singleton
LMSC, Inc.
At 5:58am on March 21, 2009, Chef Joe DiMaggio, Jr. said…
Nancy, thank you for your eloquent comment on my board, So..You wanna be in the Restaurant Business. I love your insight and approach. Hope to speak with you formally.

Onward & Upward,
Chef Joe DiMaggio, Jr.
At 11:15am on March 11, 2009, Michael L. Atkinson said…
Nancy, thank you for sharing this letter with FohBoh members. And, thank you Dawn Sweeney, for representing the restaurant industry and detailing some facts about how important our industry is to the U.S. economy.

I think it's amazing that anyone really listens to Suze anyway. Her advice is so retro that hindsite is her weapon.

Unlike Suze, I have made it my personal goal to dine out one more time each week than I already do. It's a little like using a recyclable shopping bag or taking public transportation more frequently to reduce my carbon footprint. It's not a lot, but could add up. Suze should think, then speak...but I am not sure she is capable of following that rule.
At 11:56am on January 30, 2009,
Nancy Caldarola, PhD, RD
This is a News Release from our current NRA President to Suze Orman after Ms. Orman was on Ophra's show and told folks not to go out to eat for a month.

January 21, 2009

Dear Ms. Orman,

We are reaching out to you given comments you made on a recent appearance on "The Oprah Winfrey Show" where you advised viewers to save money by not eating in restaurants for one month. After receiving numerous calls from individuals who voiced concern about your appearance, we wanted to share some facts about dining out that you will hopefully find helpful when providing your money saving tips.

Even in today’s struggling economy, restaurants are major providers of jobs and careers, employing 13 million individuals in 945,000 restaurant-and-foodservice outlets nationwide. Not only do restaurants provide jobs for millions of people in this country, they also have a tremendous impact on the nation’s economy. Every dollar spent in restaurants generates an additional two dollars in sales for other industries in the economy, according to the U.S. Commerce Department.

Today’s restaurants are the second largest private sector employer in the United States. If the roughly seven million viewers of "The Oprah Winfrey Show" did not patronize restaurants for a month, the economic impact would be enormous for thousands of Americans who work in the industry.

· Nearly 53,000 jobs would be lost.

· The total loss in household earnings would reach nearly $1.3 billion.

· The total economic loss to the economy would be nearly $4.8 billion.

To cope with the economic downturn, many restaurants are offering specials and promotions that make dining out even more affordable than ever before. Even though restaurants are struggling with rising food and commodity costs, they are working hard not to pass on the cost increases to customers. In fact, menu price growth was running three percentage points below grocery store price growth during much of 2008.

During this difficult economic period, we hope you will not encourage action that could cost jobs and hurt some of the very recession-pinched Americans that you seek to help.


Dawn Sweeney
President and CEO
National Restaurant Association

Dawn - you go girl!!
At 8:07am on February 15, 2008, Katie Jones said…
Hi Nancy!

Glad to see you on FohBoh!

At 9:01pm on January 29, 2008, Eric S. Crane said…
I am pretty darn busy for the next few weeks, bout would really enjoy hearing more about the GRA. The pictures are from various parts of the world- in the current batch you have Italy, France and the USA!
At 6:11pm on January 25, 2008,
Nancy Caldarola, PhD, RD
Hi Nancy, Welcome to FohBoh! Feel free to join a group, comment on existing content, or post a blog or discussion on a topic of interest to the FohBoh community. Our members are from over 100 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you actually earn stock in FohBoh as you participate.


Michael Atkinson
FohBoh Community Manager & Co-Founder




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