15 year veteran in the Mixology/ cocktail creation field. Founder of A Bar Above, helping bartenders make the most of their careers. I have consulted with over 50 bars and restaurants with a focus on increased profitability and staff retention.

Concept development (café, restaurant, lounge, hotel dining) Market analysis & feasibility studies Menu direction & kitchen planning Budgeting, procurement, and construction oversight SOPs, staff training, and service standards Strategic planning for openings & scale-up Languages: English (fluent), Russian (native) Experience: 12+ years in F&B Operations, Concept Creation, and Project Management

Professional Attributes • A collaborative and innovative management professional with the ability to effectively lead, guide and support staff members in achieving success. • An articulate communicator with an appreciation for the different communication styles required when working with clients, colleagues, and management. • Collaboration with all levels of a business including senior leadership personnel; skilled at developing relationships with key external stakeholders and clients. • Comfortable with changing environments and situations, can support last-minute demands and changes; deals with challenges as they arise and is constantly generating and implementing new solutions. • Excellent conceptual and analytical skills; able to readily obtain and process required information, make sound judgement, and determine calculated results. • Energetic, ambitious and dependable; possessing a strong personal work ethic and the flexibility in taking on workload and varying assignments and in performing other duties that may be required on short notice.

Continuous Improvement & F&B Consultant | E-commerce & Data-Driven Strategies With over 10 years in the food & beverage industry, I help businesses optimize processes, reduce waste, and improve efficiency. I’ve worked with top culinary institutions and e-commerce brands, developing data-driven strategies to enhance operations and customer experience. Book a call for practical, tailored solutions.

CEO, board member, and operating partner with deep expertise in the restaurant industry. With a proven track record of driving growth, navigating complex challenges, and delivering results, I bring unrivaled insights, strategies, and technologies to every engagement. Whether you're looking to optimize your supply chain, navigate labor shortages, or develop breakthrough products and services, I have the expertise and experience to help you succeed in today's dynamic business landscape.

Chef, Line Cook, Prep Cook, Dishwasher. Ive done it all at multiple restaurants over the last 15 years. If you need help in your kitchen, then you need me! Handyman. If it breaks down, it can be repaired! Awesome at fixing common break downs, and teaching others how to fix as well!

I have been in the field of restaurants and food industries for 23 years, I have contributed to make solutions to the problems of restaurants and companies specialized in the food and beverage industry, helping to determine the cost of the product and reducing costs, finding alternatives and solutions to the problems and difficulties faced by the owners of these specializations. * i can help in making menus, * I can help in the coffee industry. * I have a whole group of workers in these areas of different nationalities. * I have integrated solutions in specialized spices and sufficient knowledge to give special spice mixtures.

Pro chef for 22 years, Muay Thai & Dance Addict, Meeting people around the world through speaking their language, learning the national dish, love paying it forward. Founder of Joannaruckenstein.com, and 20 Dreams For 2015, a doc. about chasing dreams no matter what!

Chef - 25 years Consultant (Restaurant) -15 years Social Media Restaurant Strategist - 10 years Online Marketing for Restaurant, Bars, Events - 10 years

I have developed menus, launched concepts, and overseen operations for the world biggest and most successful food brands including the Olive Garden Italian Restaurants, Applebee's Neighborhood Restaurants, Royal Caribbean Cruise Line, Seattle's Best, and Johnny Rockets. In the process I have learned what really influences eating choices. I have researched and written books on the growing trend of healthy eating starting in 2004. I am a indispensable resource for anyone building a health oriented business or those just wanting to know how to eat more healthy.

I worked as a Chef and Executive Chef in Slovakia, Germany, Austria, Ireland, Thailand, Madeira Portugal. I can help you to create new dishes, new menus for restaurants, Bars, Pubs, Eateries, or simple home dishes. I'm expert on Slovak, Czech, German, Austrian, Irish, Thai, Madeirans(Portuguese). Also, I can help with vegetarian, vegan, gluten-free, dairy-free, fish dishes, meat dishes, desserts, healthy options, and snacks.

I am a Chef / Culinary Instructor / Food Blogger and Founder of the largest Food Blogging Community on Google plus

Over 15 years experience with a variety of brands from your favourite local hang out to those major national players and everything in between. You may have seen me from time to time. Over the years, I’ve appeared on numerous local & international networks including some of your favourite channels & subscriptions like Amazon Prime, Cooking Channel and Food Network.

MOREL RESTAURANT CONSULTING 2014-Present Owner Providing strategic solutions to companies regarding sales growth, unit growth, marketing, menu design, operations, people selection and development, real estate, restaurant design, product and facilities management, and profit and loss improvement. NOODLES & COMPANY 2004–2013 Vice President of Operations – Central Region Responsible for the growth of the region and the complete operations of over 130 restaurants in five states with sales over $150M. • Aggressively opened and operated restaurants in Illinois, Minnesota, Wisconsin, Indiana and Iowa. • Developed and lead a 25+ member regional support team, including two Market Directors, 15 Area Managers, and field support in Real Estate, Training, Marketing, HR, Finance, and Facilities. • Created and implemented new programs and tools for Management Development, Business and Marketing Plans, Operational Store Visits, and P&L Management. • Received the President’s Award, the company’s highest award given for impacting total company results. COSI RESTAURANTS 2003 Vice President of Midwest Operations – Midwest Responsible for the turn around of 26 restaurants in four states. • Developed a store visit system for District Managers, which improved operational results by focusing on key issues and accountability. • Designed and implemented management development and mentor programs for General Managers and District Managers which reduced turnover and improved operational results. • Created Local Store Marketing plans in Michigan and Ohio after assessing consumer and competitive opportunities, which helped drive new customer trial and frequency, improving Same Store Sales. EINSTEIN NOAH BAGEL CORPORATION 1996-2003 Regional Director of Operations – Midwest 1999-2003 Responsible for the complete operations of 100 restaurants, which generated $75M annually. • Supervised 8 District Managers (IL, WI, IN, MN, MO and KS) and directed the Marketing, Training and Human Resource teams in the region. • Achieved the lowest company General Manager turnover in 2002 at 16% by emphasizing developmental programs, store level results-oriented management and quality of life. • Turned around sales in the 18-store Kansas City market from a three year trend of negative 10-20% to positive 2% in 2002 by improving service, product quality and cleanliness. District Manager – Chicago, IL 1996-1999 Responsible for 11 restaurants and the training of new company District Managers. • Awarded the KIM Award for 1998-1999 signifying top all around company performance. BJ COYOTE GRILL, INC. 1994-1996 General Manager – Coyote Joe’s Restaurant – Evanston, IL • Researched, designed, and implemented a new menu, which raised sales by increasing guest counts and frequency of visits. • Increased sales in 1996 over 20% by creating two successful marketing programs aimed at the local business community and the Northwestern University campus. S&A RESTAURANT CORPORATION 1983-1994 Area Director – Bennigan’s Restaurants – Midwest 1990-1994 Supervised seven restaurants in the Midwest with an aggregate annual sales volume of $15 million, including the company’s highest volume unit in Chicago. • Selected member of the Bennigan’s Menu Development Committee in 1994. General Manager – Bennigan’s Restaurants – Chicago, IL 1986-1990 • Received Balanced Achievement Award for 1991 signifying superior ability in balancing people, operations and financial results; and Outstanding People Development Award for 1989, 1990 and 1991. • Set a new company record by promoting nine Managers to General Manager in 1991. eDUCaTIon MBA – FINANCE & MANAGEMENT 1982 University of Michigan, Ann Arbor, MI • Resident Director for over 200 residents in South Quad Dormitory. • Chairman of Personal Growth and Development Committee for University student programs. BA – ECONOMICS University of Michigan, Ann Arbor, MI • Honors student for academic achievement. • Intramural Athlete of the Year in 1979 and 1980. 1980

Working all over the world over the past 12 years at fine dining restaurants, event companies, top hotels and award winning vegan cafes and successfully consulting start up cocktail and tapas bars.

Hospitality expert with more than 14 years experience in practicing consultancy services in the Field. I specialize in hotels, restaurants, catering establishments, event planning and conferencing.

CEO - O'Reilly Custom Concepts I currently own and operate Republic (craft beer bar), Bar Brigade (french-inspired tavern), The Foxtrot Burger Spot (neighborhood burger bar), Sandy's Tavern (est. 1933) and Banner Year Advisors (hospitality consulting firm).

Restaurant and Small Business expert. Specializing in the complexities of high-end steakhouses and fine dining establishments. Proven track record of being successful outside the "Restaurant Norm's."

More than 10 years of experience in the gastronomic sector. Products and service development for gastronomic businesses. CEO and Founder of ZETA GASTRO.

Food and Beverage Consultant and Management For Smaaash USA - took from $0-$65k per month in 2 months Owner Franchisee at Subway multi-unit owner - 2 units doing $1m+ yearly sales Owner Franchisee at Planet Wings took from 0-900K yearly sales Partner in Fire House subs doing $600k+ yearly sales

Friendly, honest and straight talking British Entrepreneur Co founder of international hotel and restaurant chain. Founder of Hospitality and Management consultant firm. professional mentor. over twenty years of five star (international) hotel management. customer experience expert. food and beverage guru. happy to work across all areas of the hospitality sector.

I am the founder of Yeah Dawg, vegan hot dogs. I love helping businesses veganize and offer creative, delicious plant based options that will draw in the hugely growing plant based movement/community. I specialize in using whole foods (vegetables, seeds, legumes, mushrooms) to develop plant based allergy friendly meat and cheese alternatives and vegan comfort food to business that are looking to increase and add vegan options to their menu. Everything we do is soy and Gluten Free with health and taste in mind. I have over a 20 years of experience in cooking vegan food and developing menus. You can learn more about me and the work I do at www.yeahdawgvegan.com

Experienced in restaurant start ups. Menu pricing creation and chef/kitchen efficiency. Working in tandem with the owner offering advice and practical solutions on business start ups

Food and Beverage Enthusiast, Strategic Advisor in F&B, Researcher, Analyst, Marketing Planner, Product developer, Passion for niche and creating Unique Brand identity, Love for Music, Guitarist, Creative person, Music composer

Spanish entrepreneur, Executive Chef (Putney Hotel BW Signature Collection, Sushi Samba, Anabel's, Four Seasons)) and advisor living in London. Menu, concept/business development & growth, franchise, restaurant and hotel set up. If you are looking for a menu, concept development and advisory get in touch