Al Good Email & Phone Number

Dallas/Fort Worth Area

Results-Oriented restaurant industry professional with 30+ years of experience. I have opened more than 40 new restaurants and consulted on dozens more. Experience in food service operations ranging from fine dining to QSR. Specializing in helping independent restaurant operators achieve success.

Bedford, Tx

Achievements/TasksDeveloped and implemented Culinary & Menu strategy to address declining market shareIdeated, developed, and launched new taco promotion resulting in 6% statewide product mixConducted over 4000 consumer intercepts on 11 innovative new products resulting in menu additions in various categories Built and implemented new hourly training materials in support of new product rolloutsCollaborated with Training team on updated recipe manual which included standardized verbiage and procedures

Designed, developed and implemented new menu resulting in 3.5% reduction in COGsTrained and developed hourly employees to successfully execute new food and beverage offeringsBuilt strong relationships with suppliers to source new ingredients and reduce costsStandardized unit procedures contributing to consistency between locationsImplemented effective labor monitoring practice to enable daily adjustments

Plano Tx

Developed Menu Strategy to impact guests and profitRedefined restaurant layouts to improve efficiencyImproved culinary perception of Ponderosa Steakhouse & Bonanza SteakhouseCollaborated on new concept development-provided menu strategy to match brand identityLed in store training of new initiatives to enable successful implementationPrepared regional food demonstrations to increase franchise participationCollaborated with vendor partners to improve menu qualityDeveloped entree and buffet menu to meet marketing strategy

Postively impacted sales, profit, guest counts, and team members through menu and culinary development as well as operational executionProvided culinary expertise while building an environment of successContributed to Culinary Vision/Ideation for TXLC and Lone Star BrandsCollaborated in developing crave-able menu items and ideas based on consumer insights and strategic directionEnsured unit's successful implementation of culinary strategiesPartnered with marketing to meet conceptual needs of the business

Designed, developed, and implemented menu items for TGI Friday's based on competitor, consumer and market analysis. Improved guest counts and margins by developing menu items to meet consumer demand, while maintaining cost parameters.

Researched, designed and implemented Airport On The Go program resulting in $3MM annual sales contributionDeveloped Train-the-Trainer curriculum for new menu roll outsPartnered with Strategic Initiatives Team to decrease BOH labor by 2% and ticket times by 3 minutesTrained and developed General Managers and Kitchen Managers system-wide by conducting culinary workshops, attending divisional meetings and providing ongoing supportMaintained controllable elements in sensory testing process to ensure accurate results with regard to food product and equipmentWorked with development chefs on key execution points, food costs and new SKUs for proposed menu itemsPromoted to Executive Sous Chef

Partnered with area teams to determine New Store Opening Training needsIdentified, coordinated and deployed teams of qualified trainers to New Store OpeningsTaught manager seminars at New Store Openings to facilitate quality openingsAttended area team meetings to foster and maintain effective communication, ensuring alignment of goals and objectives