Cooking & Restaurant Management/Expert Profile

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Any questions related to restaurants, restaurant management, restaurant start-ups as well as culinary and food-related questions.

Experience in the area

I am a seasoned foodservice veteran with nearly 45 years experience in the industry. My extensive background includes overseeing multi-unit, multi-concept restaurant operations ranging from cafeterias to fine dining, and everything in between. I have a strong hands-on operations and marketing background that give me a unique insight into the “Real World” challenges of the restaurant industry. I have extensive concept development, menu and recipe development and kitchen layout and design expertise. I am effective in analyzing operational needs and identifying practical solutions in today’s very dynamic foodservice environment. In the industry, I am respected by my peers and have served on the Board of Directors of the Missouri Restaurant Association and have been a featured speaker on the subject of Home Meal Replacement at various national events. I served on the Culinary Advisory Board of the Ozark Technical College as well as being a guest instructor at Missouri State University.


Member of the National Restaurant Association, Past Board Member of the Missouri Restaurant Association, Past Board Member of Big Brothers, Big Sisters of the Ozarks


The Consultant, Seasoned Views, QSR Magazine, Foodservice Equipment Reports


Attended Drury College, Springfield, MO, Varsity Management, SRI

Awards and Honors

I have had restaurant projects featured in The Consultant (a magazine for foodservice consultants with worldwide circulation). I was honored for achieving the highest level of management competence by the Selection Research Institute.

Past/Present Clients

Holiday Inn Hilton Garden Inn TownePlace Suites Buffalo Run Casino Golden Corral Corporation Crosswinds Café Chinese Chef Mr. Dunderbak's Old World Market & Café Bullfeather’s Wings and Grille, Mainstreet Market Bear Rock Café, Cartoon's Oyster Bar & Grill T's Redneck Roadhouse Jim's Steakhouse Neighbor's Mill Bakery & Café Crazy Vine San Francisco Oven Maria's Mexican Restaurant Andy's Frozen Custard The Granite Club Umi Japanese Steaks, Seafood and Sushi Hero's Coffee Mac 'N More South & Walnut Bruegger's Bagels KFC A&W PIzza Hut A Taste of India Benton Square Springfield Grocer Company US Foodservice Premium Standard Farms Smithfield Dakota Organic Meyer Natural Foods Kraft Foods Allens, Inc. Swift Pork USA

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Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
zora04/16/14101010Thank you! Just what I needed to .....
Joanna11/12/13101010Thanks so much David! You really did .....

Recent Answers from David Foster

2016-01-26 Dry food ideas:

Hi,    If your clientele is mostly people from the Caribbean, I would experiment with more fruits. Bananas, plantains, papaya, pineapple, mountain apples and mango strips come to mind. For vegetables,

2015-11-13 Latin cuisine:

Hi Claude,    I do not have experience cooking the Malanga Lilia root.  I did a bit of research and most sources that make fritters from this will peel and grate the malangas and mix with eggs, garlic

2015-01-01 serve safe:

Elissia,    My first thought is that it will be valid, provided that you obtained it through ServSafe and it has not expired.  That being said, I searched online but could not verify this.  I believe the

2014-04-16 easy bar food:

Hi Zora,    I am not sure about any free food costing templates.  There are a lot of software programs out there available for purchase.  Also, if you are buying from a major distributor like Sysco or

2014-04-13 easy bar food:

Hi Zora,    I apologize for being slow to reply.    Before I can give you good advice, it would be really, really helpful to know what equipment you have to work with.  Unless you can change that, your


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