We have been in the restaurant industry for over 40 years and consult with restaurants, casinos, food court concepts, bars and hotels nationwide. We love helping restaurant operators succeed and can answer any questions related to restaurant start-ups, business plans, operations, labor costs, food costs, liquor costs, employee turnover, marketing, operational improvements, franchising etc.
I am a seasoned foodservice veteran with nearly 50 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 also served on the Culinary Advisory Board of the Ozark Technical College as well as serving on the Board of Directors of Big Brothers, Big Sisters of the Ozarks.
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 (a trade magazine for the restaurant industry, QSR - a publication dedicated to quick serve and fast casual concepts.
Attended Drury University, Springfield, MO, Varsity Management, SRI
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.
Sugar Creek Casino, Classic Rock Coffee Company, Mark Twain Brewing Company, Springfield Brewing Company, Bruegger's Bagels, M&M Grill, Paco Joe's, Holiday Inn, Hilton Garden Inn, 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 Steak, Seafood and Sushi, Springfield Grocer Company, US Foodservice, Premium Standard Farms, Smithfield, Dakota Organic, Kraft Foods, Allens, Inc.
The hospitality business is my passion. I love helping entrepreneurs open their own restaurants, improve sales and profitability in their existing ones or plan for expansion through additional units - both company-owned and franchised.
I hope to continue to work in this field and to grow my knowledge as I go.
Restaurants have a very high failure rate - as high as 70%. If you are going to put money at risk, why not hire an expert to take that failure rate down to under 5%?
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Hi Mike, I do understand your frustration. We get a great number of inquiries like yours, especially from remote owners but also from owners that are actively managing their own bars and restaurants
Hi Ann, I will do my best to help you. Food courts can be a great way to bring a new concept to the market, but are much more challenging to get into than most people realize. Malls are looking for
Hi Bob, Each state and often each county may have their own rules and procedures concerning what license is required to serve liquor. Assuming you are from Florida, the percentage is measured over
Hi Alex, I will do my best to answer your questions. First, congratulations on accomplishing what you have despite having a bad location. You are to be commended for your efforts. Your first step
Hi Steve, Opening a food court concept that is successful takes every bit as much planning and thought as a freestanding or shopping center restaurant. If you want to succeed, you must address every
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