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). . . .
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. . . .
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. . . .
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Santa Rosa, CA
Your website and magazine have been
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Ginza Japanese Restaurants, Inc
Winston Salem, NC
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City Bagel Café
Siloam Springs, Arkansas
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Tavern At The Village Green
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Printer's Alley Bar & Grill
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Pearle Restaurant & Oyster Bar
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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
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Hizzoner's Uptown Deli
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independent restaurateurs. We have used virtually everything you offer in some
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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."
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Bossier City, LA
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Miles City, MT
RestaurantOwner.com's business plan template
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Mission Bay Foods
San Francisco, CA
We're here in the 18th hour of putting together
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The Bisbee Grille