Richard Allen: Richard began his career as a trainee cook for Bob’s Big Boy in Van Nuys California. In January 1966 he joined the Army and soon entered into the Special Forces training program from which he graduated in August 1967. In 1968 he served in Vietnam and served on two A-teams (A-101 & A-107). (See www.langvei.com) He was awarded the Silver Star with a V for valor
Richard decided to return to college and began his work on his B.S. degree in Accounting, and his career in restaurant management. Shortly after returning from Vietnam he was promoted to an assistant manager position at Bob’s #20 in Panorama City Ca. The restaurant industry taught Richard a number of business and management skills which he has employed throughout his career.
Richard moved into hotel consulting by managing a number of projects for Marriott, Holiday Inn International, and smaller hotel companies. Richard also worked on projects for G.E., Southern Pacific Railway, Ohio Bell, The Arizona Bank, and a company that made Blowout Preventers for the Oilfield Services Industry.
Richard spent a number of years in banking at First Interstate Bank and Bank of America as a project manager and finance officer and investment administrator for large institutional trust clients. His projects led to a reduction of B of A's non-earning assets by $2.0 billion, which improved its earnings' ratios and helped to meet the Federal Reserve's change in its equity to asset requirement. He was responsible for overall administration of client investment portfolios including, research analysis, posting transactions, reporting and client relationships.
Richard returned to the hospitality industry as a controller. He managed the financial responsibility of taking two hotels and marina through a Chapter 11. Responsible for the financial reporting and management functions for major hotel properties. He opened two upscale hotels the Warner Center Hilton Hotel & Towers in Woodland Hills CA., and the Ritz Carlton Huntington Hotel in Pasadena California.
He returned to the restaurant industry as a controller for generating $100mm and over. He managed all accounting functions as well as management of the Y2K project solutions for both companies.
Richard’s accounting and finance consulting experience includes hands on knowledge of numerous accounting and information software packages. His hands on experience includes 10 years functioning as an controller/ interim/Director for employers and clients in a wide variety of industries, including; service, restaurants, light manufacturing, entertainment, design firms, construction, healthcare, mortgage companies, e-commerce and fulfillment industries. Clients have ranged in size from $1MM to $20BB.
His educational background includes not only my BS in accounting, and an MBA, but also by his attendance at a Japanese management development school. His experience in Japan has aided in fine-tuning his team management and leadership skills.
Years in the Industry
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I started consulting for a friend that had some restaurants. I was always a very organized operator and utilized systems I developed to operate my own restaurants. Upon a visit to my restaurant the friend saw the systems and offered to pay me to create and implement them into his restaurants.
A couple of years later I sold my restaurants and have worked as a consultant ever since.
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Tell me more about what you are doing and about your application.
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You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
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.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.