Contributors & Advisors to RestaurantOwner.com
Take advantage of the diverse skill-set and broad range of knowledge and experience offered by our contributors and advisors.
Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 30 year career in the restaurant business as a server, bartender, manager, controller and CFO for a regional restaurant chain. Over the past 15 years, he has been an advisor to literally hundreds of independent restaurants in the U.S. and Canada primarily on issues dealing with profit enhancement, financial controls and business management. . . .
Joe Erickson is a leading contributor and Vice-President of RestaurantOwner.com. As a thirty year veteran of the restaurant industry, Joe has created and developed several successful foodservice concepts as manager, owner, and consultant. Joe's unique skills for financial controls are enhanced by his experience of more than ten years providing point of sale and accounting systems to restaurants. He has been a guest speaker for several industry events and is currently a contributor for Restaurant Startup & Growth magazine . . .
Chris Tripoli has over 40 years of experience in the restaurant industry as an owner/operator and advisor to hundreds of restaurants throughout the U.S. Chris contributes to various trade publications and is frequently featured as a guest speaker/panelist at restaurant association trade shows and conferences. . . .
Aaron Thorburn received his experience in the group health and welfare area while serving in a variety of senior sales and regional management positions. Aaron brings his vast experience in the health care industry to RestaurantOwner.com by providing content and direction to our members on the implementation and compliance with the Affordable Care Act (Obamacare). . . .
Barry K. Shuster|
Barry is founding editor of Restaurant Startup & Growth (RS&G), the official magazine of RestaurantOwner.com. He has been a contributor and editor with Parkville, Mo.-based Specialized Publications Company, the parent company of RS&G, since 1991. . . .
Emily Durham has a diverse background in both the operational and financial areas of the restaurant industry. She is the President of Houston based Restaurant Connections, where she assists restaurant operators and investors with site selection and lease negotiations as well as consumer and market research to help ensure the right locations. . . .
Tom Bruce has been serving the hospitality industry in various capacities (consultant, teacher, chef) for over 30 years. An instructor for American River College, Mr. Bruce has taught classes such as Applied Foodservice Sanitation, Purchasing, Basic Cost Control, Advanced Cost Control, Marketing & Legal Aspects. He is certified by the National Restaurant Association, California Restaurant Association and is an accredited vocational instructor through UCLA. . . .
Bill Marvin, The Restaurant Doctor|
Bill Marvin, The Restaurant Doctor, is an advisor to service-oriented organizations around the world. He works with companies who want to get more done with less effort and with managers who want to get their lives back! Bill is the founder of Effortless, Inc., a management research/ education company, Prototype Restaurants, a hospitality consulting group and the Hospitality Masters Press, publisher of the acclaimed Hospitality Masters Series of industry books. . . .
Jay Goldstein has over 35 years of experience in the Hospitality Industry as an operator, developer, executive and owner. Known for his expertise in operations and franchise development, as well as management and turn-around strategies, Jay is uniquely qualified to assist existing restaurant owners and franchisees with their operating needs and growth strategies, and to assist independents in developing their growth plan to include a successful franchise program. . . .
John Nessel has been actively involved in the restaurant business since his first dishwashing job on Cape Cod in the summer of 1968. Thankfully he was able to move his career along from the dish-station, eventually creating, owning and operating a variety of independent New England restaurants ranging from bagel cafes to fine dining establishments. . . .
"I am a small business owner. I must say this is
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expect much but this is awesome. Thank you so much."
Santa Rosa, CA
Your website and magazine have been
extremely helpful to our growing business. We are just about finished with the
construction of our new location. I have learned so much from your articles, the
online seminars, the discussion forum and the spreadsheets are an invaluable
asset. I continue to learn something new every day.
Ginza Japanese Restaurants, Inc
Winston Salem, NC
"You are giving me a great education. I can't
soak it up fast enough. The articles, templates and especially the online
training are heading me in the right direction to having a great business."
City Bagel Café
Siloam Springs, Arkansas
"I've found everything on the site to be a big help. From the financial side to the menu, the amount of information has been a
bargain for the price of a subscription!"
Tavern At The Village Green
"I am now in my second year of being a member. My only regret being that I did
not find you in my prior 8 years as I would have saved a lot of money and grey
hairs from your tips and formats. Thank you for indirectly saving my restaurant
& for the growth I now see."
Printer's Alley Bar & Grill
"Since becoming a member, I have literally changed the way I do business. My
attitude has changed about every aspect of my restaurant and in implementing
many new systems which you re-enforce on your website, I have seen
drastic improvements. I'm making more money, my purveyors are making more
money and my staff is making more money."
Pearle Restaurant & Oyster Bar
"RestaurantOwner.com is a wonderful asset, glad
I discovered it. I’ve deleted two full time positions, reduced my inventory, &
have been tracking everything much better. I am breaking even now instead of
borrowing more money!"
Matters of Taste Bakery Market Café
"So far, we’ve revised our accounting system
and introduced the prime cost concept. My prime costs are dropping because of
focusing on both inventory and labor together. This will improve my contribution margin by
Paddy's Brewpub & Rosie's Restaurant
Kentville, Nova Scotia
"Thank you for this site. Little guys like me
need all the help we can get and it is wonderful to be able to get answers to
Hizzoner's Uptown Deli
"I have sung the praises of your site to many of
my friends, associates, and suppliers. There is a wealth of information and
material available from your site that is of tremendous benefit to all
independent restaurateurs. We have used virtually everything you offer in some
form or another, from the restaurant by the numbers material to all of the
articles on service, management, training, etc. The templates for training
manuals and various forms have saved us a lot of time which would have been
spent compiling and organizing this vital information."
"This website is "exactly" what I've been looking for. I'm absolutely thrilled with what I've learned so far. My only regret is that I didn't join sooner."
Bossier City, LA
"I can't say enough about the site as well as
RS&G. We're opening number 3 this fall and the resource has been priceless."
"I really enjoy your site. Finally, the little
guy has the info and knowledge to compete with the big chains!"
Miles City, MT
RestaurantOwner.com's business plan template
absolutely hits the mark. Its contents are thorough, pertinent, applicable and
text book perfect. My company literally saved thousands on a business plan by
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Mission Bay Foods
San Francisco, CA
We're here in the 18th hour of putting together
our business plan for our new and most expensive restaurant #3. Using your
spreadsheets has made this the easiest business plan we've put together and
we're all giggling at how much fun it is...this is the most value I have ever
received for any membership in any organization....ever. Keep up the exceptional
The Bisbee Grille