Ben has been in the beverage and hospitality industry for 25yrs as an entrepreneur, executive, and consultant in the hospitality space. While earning a degree in Business & Marketing from Depaul, Ben worked in some of Chicago’s top restaurants. With an interest in fine wine and beverages, Ben started his leadership journey by earning a Captain role participating in developing the wine program at Ruth’s Chris Steakhouse. His passion for wine led him to Southern Wine & Spirits where he managed field sales activities, opening key accounts and increasing territory sales by 30% in the first year. In that time he received his Advanced Wine Certification and followed up his training by completing the Sommelier Diploma Program from the International Sommelier Guild.With both industry experience in restaurants and fine wine, Ben opened the first of his own restaurant projects, Emi Bistro and Le Petite Vine Bistro & Wine Bar in Pawleys Island, SC, both of which received recognition for excellence in for their culinary and beverage program. Ben learned Multi-Unit operations in Tennessee by expanding the Nama Restaurant Group’s brands in Knoxville and Nashville before relocating to Austin, TX to help expand Uchi Restaurants with Chef Tyson Cole. Armed with knowledge and experience in both entrepreneurship and organization, Ben began advising and consulting for other brands. Ben currently specializes in programs that involve culture, systems, product development, and technology. As both an operator & consultant, he helps hospitality businesses increase efficiency, improve leadership, and maintain the overall health of their companies. From retail to viticulture to entertainment brands, Ben has been fortunate to have been able to harness his vast experience as a consultant to support both his own projects and his clients as well. Ben currently a partner in multiple restaurant brands which he designed and developed. In addition to a knack for business development, he is also truly passionate about helping other operators position and redesign their organizations to thrive in the ever-changing hospitality landscape. Ben has most recently served as CEO of Happy Goods Inc in Austin, overseeing the growth of brands like De Nada Cantina and Lil Easy. In his tenure there Ben spearheaded a cultural and organizational transformation that led to a sevenfold increase in year-over-year profitability.