Share
Restaurant Bar Consultant
|
|
|
Degrees
|
|
Bachlors degree from Ashland University with a double major in Hotel / Restaurant Management and Marketing.
|
|
|
My Expert Service
|
|
I have independantly opened and operated six successful restaurants (All with different themes, sizes and menu's and prices)in the south Florida area over the past 20 years. I have never had a restaurant fail. All of my locations came from existing, failing restaurants to which I turned each one around and analized the market, selected a theme, forcasted a budget, fully developed that theme within the budget, rebuilt and remodeled both the interior and exteriors of the building keeping to that budget, projected traffic flow, selected equipment in the kitchen to point of sale machines in the front. Designed space alocation to maximize seating, designed logo's, developed menus, developed recipes and spec books and prep lists, complete wine lists and liquor order sheets, food inventory and order sheets, and plate presentation specs, selected uniforms, forcasted sales and expenses via proforma, established training manuals, set service standards, trained all employees including management and both back and front of the house, developed guest relations, promotions, advertising design and programs, by-weekely food and alcohol inventories with cost percentages and financial analysis of the results, full detailed financial statements each month with P&L statement analysis and correction plans for out of line costs. Analyzed menu item profitability based on menu costs and current sales. With each unit I maximized it's profitability and then sold it for it's full potential value. I'm proficient with Word, Works, Excell, Outlook,and Photoshop. I then decided to start a family and realizing the dedication it takes to the business to keep it successful, I promised my wife I'd sell them all. Here I sit now, with my wife and wonderful daughter, wanting to help others do as well as I did and share my knowledge with other individuals who have the desire to succeed in this crazy business!
|
|
|
Experience & Qualifications
|
|
EXPERIENCE:
2003-2005 Brick House Sports Pub and Pizzeria, Fort Myers Beach, Fl.
Developed, owned and operated a 210 seat sports bar serving Bar-B-Q, pizza, wings, and full liquor bar. Successfully competed and outsold Hooters across the street.
2002-2005 Brixz Grill and Bistro, Fort Myers, Fl.
Developed, owned and operated a 500+ seat facility including a 250 seat dining room with an old New Orleans theme, 130 seat sports bar, 120 seat banquet room, catering, and pizza delivery business. Sales exceeded 2.5 million annually. Location owned by the city of Ft. Myers. I was chosen by city council over all other bidding restaurateurs to develop and operate the facility.
1999-2001 Squiggy’s Fifties Diner, Fort Myers Beach, Fl.
Developed, owned and operated a 210 seat “1950’s” theme diner. Open for breakfast, lunch, and dinner. Scheduled live 1950’s entertainment.
1996-2006 Morgan’s Forest Restaurant, Sanibel Island, Fl.
Developed, owned and operated a 220 seat restaurant with a tropical rainforest theme and adjacent Beachside Tiki Bar.
1994-1998 Outlaw Steak and Crab House and Saloon, Fort Myers Beach, Fl.
Developed, owned and operated a 210 seat steakhouse with a wild, wild west theme.
1989-2005 Channel Mark Waterfront Restaurant, Fort Myers Beach, FL
Developed, owned and operated a 300+ Seat Facility with sales over 2.25 million annually.
|
|
|
Available Modes Of Communication
|
|
email/chat
|
|
|
|
|
Contact
Restaurant Bar Consultant
|
|
|
|
|
|