Catering, Casual, Fine Dining, QSR, Quick Casual, Upscale Casual
Discovering new food, Discovering new wines, Consulting, Buying/Selling a Business, Networking, Finding Investors, Deals, Gaining Knowledge
Laurie founded AOC SF in January, 2006 after more than 15 years of consulting with restaurants and food service operations all sizes and sizes. Laurie’s vision was to create a consultancy practice that provides restaurateurs with practical solutions they could really use, on budgets of all sizes. She built AOC SF to include a broad spectrum of services to address not only financial, but also operational, human resource and sales/marketing challenges: a true business partner for the modern restaurant operator.
Prior to AOC, Laurie was Managing Director of Vine Solutions, Inc., a financial consulting company serving the restaurant industry. For her 4½ year tenure, Laurie worked with independent high volume and small chain operations, and was responsible for all aspects of the ongoing financial service consulting, as well as operational, strategic consulting services and internal management, including human resources. Laurie left Vine Solutions in January of 2006 to found AOC SF.
Previously, Laurie was a Senior Manager and Certified Public Accountant (CPA) with Pricewaterhouse Coopers LLC. Her client roster included private and public consumer product, retail, restaurant and food service companies such as Au Bon Pain / Panera Bread Company, The Back Bay Restaurant Group, Papa Gino’s, The Boston Beer Company (Sam Adams), Filene’s Basement, Stop & Shop, and Shaw’s Supermarkets.
At AOC SF, Laurie is primarily responsible for client development,, strategy, human resources, and business development. Laurie also oversees key financial consulting projects, operations consulting and client relationships as well.
Laurie received her Master’s of Business (MBA) from the Stanford School of Business and her Bachelor of Arts, Economics, from the University of Michigan at Ann Arbor. She has been a member of the Board of Directors of the Golden Gate Restaurant Association since January 2005 and currently serves as Chairman of the Education Committee. In her free time, she enjoys swimming, running, wine tasting, reading and volunteering with the Make-A-Wish foundation.
Years in the Industry
Comment Wall (4 comments)
You need to be a member of FohBoh to add comments!
Hello Laurie! Welcome to FohBoh! My name is Kristen and I just wanted to introduce myself. If you need any assistance getting around, then I am more than happy to help! I look forward to interacting with you in some great discussions on the network :o) Have a great day and enjoy!
Hi laurie, 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.
FohBoh Community Manager & Co-Founder
Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More-
Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.
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.