In an effort to create a deeper, richer more connected foodservice community, we've integrated the FohBoh Chef community into FohBoh. If you are a chef, use this group to connect, collaborate and communicate with your industry peers about hot topics, trends or whatever you may be cookin' up in you kitchens!Please don't use this group to solicit, pitch, or advertise your business. Related content will be removed.See More
Restaurateurs have been running business the same way for the last 20 years without taking advantage of today’s technological solutions available to save the restaurateurs several hundred hours a month, avoiding erroneous data entry, and missing out on seamless integration with web based accounting and online marketing software.
Restaurateurs have been running business the same way for the last 20 years without taking advantage of today’s technological solutions available to save the restaurateurs several hundred hours a month, avoiding erroneous data entry, and missing out on seamless integration with web based accounting and online marketing software. See More
With over 30 years of experience within the food service industry, and internationally recognized as one of the industry’s leading financial professionals, Bob has been CFO for some of the industries leading multi-concept restaurant groups which include Jean-Georges Management, Gotham City Restaurant Group, and Toscorp Inc . In addition to his operational experience Bob was also divisional Controller of Albert Fisher Foods, a 3.2 billion dollar publicly traded international foodservice supplier with over 80 locations worldwide.
Prior to his extensive foodservice background, Bob was CFO for five institutional hedge funds with over 500 million in assets under management and CFO of two publicly traded post secondary educational companies. He began his career as Controller and Operational Director of Design Circuit Inc. an international lighting and design firm which completed over 75 projects totaling over 300 million in new construction, producing such world renown venues which included, Underground, New York New York, Infinity, Copacabana, Régine’s and Le Mouche. At present he is acting as Chief Executive Officer of Kaizen Management LLC, a New York based management consulting firm specializing in process improvement, cost reduction, and financial infrastructure re-engineering.
He currently holds an MBA in Accounting and Finance with a minor in Management Information Systems from Pace University and is a Certified Network Engineer,
Benchmark Certified for the Hospitality Industry, and most recently awarded 2006, 2007,2008 Professional of the Year for Restaurant Consulting and development from Strathmore’s Who’s Who
Years in the Industry
Comment Wall (13 comments)
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Hello Robert, My consulting group, A'la Carte, provides a variety of operations and growth related services to small and mid sized restaurant companies.I would like to explore ways you may assist my clients and I might be of some assistance to yours....we shoudl talk. Thanks.
Hi there - new friend... I told you I would keeping in touch - have you had any luck with any referrals for the Norther New Jersey CPA/Controller I am looking for.... Let me know your thoughts - talk with you soon. Patti email@example.com Remember me I'm on your speed dial...
I wanted to see if you knew of a CPA / Controller for the Northern New Jersey area - this position requires retail or restaurant multi-unit experience. If you know of someone who might be a good fit please feel free to give out my email: firstname.lastname@example.org Thanks!
I really appreciate your quick response. Our group is currently working on a start-up having to do with a green building concept. We recently closed our friends and family round of funding. Our current business model calls for an additional raise of $2 million. We are currently looking at private equity but needless to say it is not an easy process. With us still being in the pre-revenue stage it makes things even harder.
What would you suggest would be the best way to tackle this issue? While we haven't been at this long it's important that we keep our first mover advantage. Any suggestions you might be able to provide would be greatly appreciated.
My name is Kathryn Battaglino and I am the National Sales Executive for the North Atlanta Market of Restaurant Consulting 101, LLC. RC101 is a web-based membership consultancy designed to give existing and aspiring restaurateurs the tools, resources and advice they need in order to be successful
in the restaurant industry.
We have created a site designed to provide long-term value and tremendous benefits to our Executive members. Member Forums, business forms, training manuals, a Restaurant Directory and Restaurant Job site and even special restaurant Vendor Discounts are all available for our Loyal and/or Executive Members. We have created Restaurant Consulting 101, Restaurant Jobs 101 and Restaurant Directory 101 specifically to help you grow your business. We hope you’ll agree that RC101 is THE website for all of your business needs.
Our website will launch in March 2008 and we are seeking to partner with restaurateurs across the country. I really believe that our company’s would be a great fit, and we could really help each other out in the business. If you have any questions, PLEASE don’t hesitate to ask! Call me anytime! (954) 632-1848
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.
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.
As an expert on cutting-edge digital displays, Mary Lou Jepsen studies how to show our most creative ideas on screens. And as a brain surgery patient herself, she is driven to know more about the neural activity that underlies invention, creativity, thought. She meshes these two passions in a rather mind-blowing talk on two cutting-edge brain studies that might point to a new frontier in understanding how (and what) we think.