A newsletter about restaurants, culture, society, and other stuff.

Teaching a course focused on principal operating problems facing managers in the restaurant industry. We also discuss the important role that restaurants play in culture, society, and economics. Topics include concept development and entrepreneurship, tenets of hospitality, financial modeling, leadership & management, operational analysis, and guest service processes.

Began as an advisor. Joined the team in 2016. Continue in an advisory role.

Clothbound is a platform to discover the best jobs and employees in the restaurant industry. I started Clothbound with my two Co-Founders based on the belief that meaningful restaurant employment can improve the lives of millions of people.www.clothbound.com@clothboundhq

3 Princes is a consulting firm focusing on customer experience across retail, hospitality, and technology industrires. Clients include:Reserve- a cloud table management, hospitality, and marketing platformAna Sortun Restaurants- Oleana, Sarma, SofraUpserve- A POS and business intelligence toolGarrett Harker Restaurants- Eastern Standard, Island Creek, Row 34, Branch LineCell Press- a renowned biology research journalTEDx Cambridge- Leadership Team for speaker symposiumTony Maws Restaurants- Craigie on Main and Kirkland Tap & TrotterMiniLuxe- a venture-backed Nail Salon

Coordinated all aspects of event reception and foodservice for 300+person conference.

-Oversee all Front of House aspects of a 220-person (110 FOH employees) restaurant company consisting of No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, 9 at Home, and Menton. Scope of responsibilities includes hiring/training/reviewing for all levels of FOH positions, all aspects of guest relations, profit and loss statements, annual budgeting and forecasting, and marketing initiatives.-Gruppo awards include: Menton- Best New Restaurant in America 2010 (Bon Appetit, Esquire, Food and Wine, James Beard) Drink- Best Bar in America 2011 (Tales of the Cocktail) Sportello- 12 Most Important Restaurants 2009 (Saveur Magazine) No. 9 Park- Top 50 Restaurants in America (Gourmet)

-Restaurant and Service Manager for small fine dining restaurant in Boston.-Led a service team of 6 with a focus on hospitality and wine education.-Created and maintained beverage ordering systems for a 100 bottle French focused wine list.

Supporting member of three person wine team at this Michelin 3 Star restaurant in London. Maintained the cellar and performed supporting service function as an unpaid commis.

-Summer Management trainee with a focus in host and reservations.-Attended regular management meetings.-Projects included Opentable reservations rollout as well as overhaul of music system in the restaruants.