|
|
 |
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
Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 25 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. . . . more >>
|
Joe Erickson
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 . . . more >>
|
Chris Tripoli
Chris Tripoli has over 30 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. . . . more >>
|
Emily Durham
Emily Durham has a diverse background in both the operational and financial areas of the restaurant industry. She is currently an advisor with the Houston based A'La Carte Foodservice Consulting Group and is a frequent contributor to Restaurant Startup & Growth magazine and RestaurantOwner.com. . . . more >>
|
Tom Bruce
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. . . . more >>
|
T. Scott Gross
T. Scott Gross grew up in the restaurant business and calls himself a recovering restaurateur. He is one of the foremost authorities on customer service and his best-selling book, Positively Outrageous Service, is used by some of the most successful companies in the world. . . . more >>
|
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. . . . more >>
|
Kamron Karington
As a new restaurant owner, having no idea how to market and “sell” pizza – Kamron Karington resorted to tricks of the trade he’d learned in the nightclub and record business. These “unusual” techniques produced instant, and stunning success in his pizzeria. . . . more >>
|
Jay Goldstein
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. . . . more >>
|
John Nessel
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. . . . more >>
|
Banger Smith, Menus For Profit, Inc.
Banger Smith has helped hundreds of restaurants across the country achieve greater profitability. Using his knowledge of menu merchandising and point of purchase collateral, he has been hailed as the "Miracle Worker" of menus by Restaurant Hospitality magazine. His unique approach to menu engineering and analysis has helped increase profits as much as 12% per month for some restaurateurs. . . . more >>
|
David Scott Peters
David Scott Peters trains and inspires independent restaurant owners and managers on the appropriate skill sets and "SMART Systems" they need to realize their dreams in the competitive restaurant business. SMART Systems — Simple, Measurable, Applicable, Repeatable and Trainable — is a term Peters coined, having refined dozens of systems over the years, devoting his professional life to the specialized issues facing franchise owners. . . . more >>
|
|
|
Who Should Join
