Non-Operator
Richard Allen
  • Male
  • Los Angeles
  • United States
  • One Click Dining
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  • Robert
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  • Alyson Mar, RD
  • Michael L. Atkinson
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Richard Allen's Page

Latest Activity


Non-Operator
Richard Allen commented on Oleg Moskalensky's group Online Ordering & Takeout
"We have now added the ability for restaurants to provide nutritional information for menu, in pdf format. Watch for further nutritional information updates"
Jun 28, 2010

Profile Information

Title
President
Company
One Click Dining
Website
http://www.oneclickdiner.com
What best describes my company
Other
Biography
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
20

Comment Wall (10 comments)

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At 11:14am on March 4, 2010,
Non-Operator
Richard Allen
said…
We are adding ISO services which provide for free authorize.net and merchant account setup.
At 11:14am on March 4, 2010,
Non-Operator
Richard Allen
said…
New restaurants adding our online services.
At 11:56am on November 4, 2009, Cathy said…
Hi, Richard, Can you let me know a bit more about the online menu business? It sounds interesting.
At 2:10pm on October 13, 2009,
Non-Operator
Carl Carbone
said…
Hey Richard,

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.

I have recently developed a Labor Cost Management Application that is a online subscription model that I am selling through Consultants as additional services that they can offer their customers.

Tell me more about what you are doing and about your application.

Carl Carbone
At 8:53pm on October 11, 2009,
Non-Operator
Carl Carbone
said…
Richard

In this economy, adding services can bring in needed business. Get "sticky" with your existing clients and have a reason to cold call on new or old business with www.laborshark.com. (click on product demo).

Add the Labor Shark Labor Cost Management System to your companies list of services and receive monthly commissions for the life that each customer maintains their subscription.

Carl Carbone
vendors@laborshark.com
At 11:21pm on September 8, 2009, Food on Film said…

Watch a sample of the World Class Restaurant Service training film from World Class on Vimeo.


Award-Winning Training Film, World Class Restaurant Service Will Make You Money!

Whether you are a Restaurant Owner, a Restaurant Manager, or an aspiring Restaurant Waiter; invest in the techniques and knowledge that will make you money. With the World Class Restaurant Service training film, anyone can learn the principles for generating higher income and winning loyal customers, table by table, in the exciting world of customer service. Buy one DVD and train your entire staff!

Filmed against the breathtaking backdrop of Waikiki Beach, with it's world class beaches, resorts, and restaurants, this informative and entertaining DVD will capture your staff's attention as they learn about: Great Service, Serving a Quality Product, Showtime Attitude, Teamwork, Serving with Aloha, Product Knowledge, Greeting, Seating & Meeting the Guest, Winning Confidence, Increasing Sales, Anticipating Guest's Needs, Basic Service Standards, Wine Service, Lasting Impressions, and much more!

The servers at my last 4 restaurants practiced these techniques and averaged over $40,000.00 anually each (working nights part-time, less than 30 hours a week). Not bad for a part-time job. Just imagine how much the owners made!

WorldClassProductionz.com
At 12:48pm on September 7, 2009,
Non-Operator
Richard Allen
said…
My intention is Provide a means for the independent restaurant owner to compete with the chains and franchise companies by supplying them with inexpensive online ordering software.

NOTE: Coming soon free smartphone aps for restaurants setup with One Click Dining online menu software.
At 11:27am on September 7, 2009,
Non-Operator
Richard Allen
said…
Looking for 2 restaurants who want to participate in our beta testing of online menu software. Participation in the beta test provides you with free setup to our online service (a $450 value). Contact us to discuss (rallen@1-clk.com) or call 1877-328-8040
At 11:23am on September 7, 2009,
Non-Operator
Richard Allen
said…
Hi Richard,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
At 11:23am on September 7, 2009,
Non-Operator
Richard Allen
said…
Hi Richard,

Welcome to FohBoh! Since you've just joined the leading online community for the restaurant industry, I know how important staying up-to-date with online trends is to you. To that end, BooRah.com - the leading restaurant-only online review guide, has partnered with FohBoh to offer you a free service to help you stay up-to-date with online reviews about your restaurant.

You can sign up to receive weekly emails every time we find a review written about your restaurant. Sign up today or read about our service on my profile page.

Sincerely,
Eric Moyer
BooRah
 
 
 

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