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Mark Kelnhofer, Cfbe, Cta, Mba is listed as President, CEO, Hospitality Educator, Speaker & Author, Return On Ingredients | Reducing costs and increasing profits for restaurants and hospitality companies. Westerville, Ohio at Return On Ingredients® LLC, based in Westerville, Ohio, United States. AeroLeads shows phone signal with area code 614 and a matched LinkedIn profile for Mark Kelnhofer, Cfbe, Cta, Mba.
Mark Kelnhofer, Cfbe, Cta, Mba previously worked as President & CEO at Return On Ingredients® Llc and President & CEO at Restaurant Institute. Mark Kelnhofer, Cfbe, Cta, Mba holds Mba from Ohio Dominican University.
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The food service industry is all about making a profit white mitigating loss, and that’s exactly what Return On Ingredients does. As a full-scale food service management firm, we bring you innovative consulting techniques that incorporate the manufacturing industry’s cost management principles and apply them to restaurant management. We help you reduce costs, improve operations, and increase profits. How do we do this? We start with an operational audit and determine improvements and places to reduce costs. Through our consulting services, you get:Recipe DocumentationRecipe CostingMenu EngineeringMenu Design and LayoutCulinary ConsultingSpecial Events and Catering ConsultingCost Control Systems With over 20 years of experience, Return On Ingredients has helped many restaurants, hotels, catering companies, and event venues across the country insert cost controls that work. We have reduced millions of dollars in costs for our customers year over year. We truly understand that it’s all about the numbers, and we ask the hard questions - are your cost controls benefitting you where it’s increasing profitability? Is your menu real estate making you money? Return On Ingredients was named as an Industry Thought Leader by the National Restaurant Association (NRA) in 2020 and ranked in the Top 100 Food & Beverage leaders at the Global Summit on All Things Food (GSAF) in 2021. Our client list includes big names such as Kitchen Social, Chocolate Cafe, Bravo Brio Restaurant Group, Bob Evans Farms, Eddie V’s, Pistacia Vera, Gordon’s Gourmet, Luce, Crème de la Crepe, The Mendel Center, Cooper’s Hawk Winery and Restaurants, Macelleria, Louie’s Wine Dive, Latitude Global, Pate Dawson Company, and the Midwest Culinary Institute. To learn more about Return On Ingredients and how we can help your business thrive, I invite you to connect with me here on LinkedIn or email me at mark@returnoningredients.com.
Listed skills include Forecasting, Budgets, Management, Operations Management, and 46 others.
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Westerville, Ohio, US
- Conducts operational audits to determine inefficiencies and opportunities to reduce costs.- Provides consulting services in the areas of accurate recipe costing, menu engineering, theoretical benchmarks, and just-in-time practices- Client list includes Bravo Brio Restaurant Group, Bob Evans Farms, Eddie V's, Pistacia Vera, Gordon's Gourmet, Luce, Creme.
- Host of the regional Food, Beverage, & Labor Cost Management Summits conducted in numerous cities currently in: Columbus, OH | Washington, DC | Louisville, KY | Charlotte, NC.- Established a speakers bureau for restaurant and foodservice related professionals.- Publisher of [ FB&L ] Food, Beverage, & Labor Cost Management Quarterly.- Publisher of.
Columbus, Ohio, US
- Lecturer for the College of Education and Human Ecology, Department of Consumer Sciences, Hospitality Management Program and College of Food, Agricultural, & Environmental Sciences, Department of Agricultural, Environmental and Development Economics (AEDE).- Lecturer for AEDECON-2105 Managerial Records and Analysis, CSHSPMG-2100 Profit-Centered.
Washington, DC, US
- Adjunct lecturer for the School for Continuing Studies (SCS) Master's Degree in Global Hospitality Leadership (GHL) program instructing Food, Beverage, & Labor Cost Controls.
Columbus, OH, US
- Teaching/Instructing undergraduate accounting courses in the accelerated AC&E program and traditional courses.- ACT 205 Survey of Accounting; ACT 210 Financial Accounting for Decision Making; ACT 220 Managerial Accounting for Decision Making; MBA-630 Accounting for Managers
Nelsonville, OH, US
- Adjunct faculty member for the McClenaghan School of Hospitality- Instructing HOTR-1118 Hospitality Computer Systems, HOTR-1233 Food and Beverage Controls, HOTR-1234 Bar and Beverage Management, HOTR-1235 Food and Beverage Services, HOTR-2115 Ethics and Security Management, HOTR-2243 Hospitality Law, HOTR-2275 Resort Management
Athens, Ohio, US
- Adjunct faculty member for the Patton College College of Education for their Restaurant, Hotel, & Tourism (RHT) program. - Adjunct faculty instructing RHT 4420 Accounting for Hospitality Operations and RHT 1200 Food & Culture.
Pepper Pike, OH, US
Adjunct faculty instructing MBA 551 Sources and Uses of Financial Resources, MBA 561 Finanical Accounting, MBA 651 Strategy and Policy and MBA 667 New Venture Creation.
Cincinnati, Ohio, US
- Adjunct faculty instructing HRM 3633 Food, Beverage and Labor Cost Controls II for the Midwest Culinary Institute.
Columbus, OH, US
- Established a manufacturing-like cost accounting system in the restaurant industry, including a production system.- Once system was implemented, assisted in reducing food and beverage costs five consecutive years (2006-2010) resulting $4+ millions in savings.- Responsible for controlling over $200+ million in annualized food and labor costs.- Established.
- Established a standard cost system at the Johnstown, Ohio facility to be duplicated at other facilities across the world, including China, Northern Ireland, India and Hungary. - Establish formalized methods of calculating labor and overhead (variable and fixed) rates.- A member of four ERP Implementation Teams to include Purchasing, Bill of.
New Orleans, US
- Maintained standard costs for glass, plastics and assembly departments.- Conducted monthly variance analysis of labor, overhead and materials by department.- Published monthly documents to include production reports, inventory valuation and turns, and variance analysis.- Managed annual cost rolls and devise overhead rates for the Newark facility and.
- Maintained standard costs, item masters, work centers and routings for three plastic injection molding plants.- Conducted monthly analysis of gross margins, sales, scrap, substitute material, inventory, variances, standard costs, finished goods and overall budget performance.- Involved in the long term planning and implementation of a company-wide system.
- Prepare weekly and monthly labor analysis reports and plant efficiency reports.- Publish weekly inventory reports to include work in process, shipped and reworked bus units.- PPV analysis of accounts payables to determine valid and invalid variances.- Determine cost of one bus unit to include external and internal labor, overhead, set-up and materials.
Menomonee Falls, WI, US
- Responsible for quarterly/annual recapitulation reports for raw materials, packing, resale items and labor.- Responsible for inventory receiving, reporting and reconciliation utilizing the IBM AS400 system.- Maintaining and monitoring national consignment program with retail distribution centers.- Responsible for efficient processing and control of.
- Worked various accounting positions in insurance, banking and manufacturing industries.- Primary responsibilities include data entry, accounts payable and month end analysis of accounts
- Conducted collection activities on third party consumer and commercial credit accounts.
Conducted collection activity on internal delinquent consumer credit accounts.
Quick answers generated from the profile data available on this page.
Mark Kelnhofer, Cfbe, Cta, Mba works for Return On Ingredients® LLC.
Mark Kelnhofer, Cfbe, Cta, Mba is listed as President, CEO, Hospitality Educator, Speaker & Author, Return On Ingredients | Reducing costs and increasing profits for restaurants and hospitality companies. Westerville, Ohio at Return On Ingredients® LLC.
AeroLeads has found 3 phone signal(s) with area code 614 for Mark Kelnhofer, Cfbe, Cta, Mba at Return On Ingredients® LLC.
Mark Kelnhofer, Cfbe, Cta, Mba is based in Westerville, Ohio, United States while working with Return On Ingredients® LLC.
Mark Kelnhofer, Cfbe, Cta, Mba has worked for Return On Ingredients® Llc, Restaurant Institute, The Ohio State University, Georgetown University, and Ohio Dominican University.
You can use AeroLeads to view verified contact signals for Mark Kelnhofer, Cfbe, Cta, Mba at Return On Ingredients® LLC, including work email, phone, and LinkedIn data when available.
Mark Kelnhofer, Cfbe, Cta, Mba holds Mba from Ohio Dominican University.
Mark Kelnhofer, Cfbe, Cta, Mba is listed with skills including Forecasting, Budgets, Management, Operations Management, Restaurants, Team Building, P&L, and Food And Beverage.
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