Mark Kelnhofer, Cfbe, Cta, Mba Email and Phone Number
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Mark Kelnhofer, Cfbe, Cta, Mba phone numbers
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.
Return On Ingredients® Llc
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President & CeoReturn On Ingredients® Llc Jan 2009 - PresentWesterville, 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 de la Crepe, The Mendel Center, Cooper's Hawk Winery and Restaurants, Macelleria, Louie's Wine Dive, Latitude Global, Pate Dawson Company, and Midwest Culinary Institute.- Tech Columbus 2011 & 2012 Innovations Awards Semi-Finalist for Outstanding Business Start Up (< 250 employees)- International speaker on "The Importance of Accurate Recipe Costs and Menu Engineering" and "Just-In-Time Production and Ordering Advantages":
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President & CeoRestaurant Institute Dec 2012 - Present- 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 multiple books for authors/professionals related to the restaurant and foodservice operations and hospitality management. -
LecturerThe Ohio State University Jan 2016 - PresentColumbus, 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 Merchandizing & Hospitality, CSHSPMG-2810 Hotel Practicum, CSHSPMG-2990 Professional Development, CSHSPMG-3191 Advanced Internship, CSHSPMG-3700 Controlling Food, Beverage and Labor Costs, and CSHSPMG-3730 Food Service Management Practicum.- Faculty Mentor for the Second year Tranformational Experience Program (STEP) step.osu.edu. -
Adjunct LecturerGeorgetown University Aug 2018 - May 2022Washington, 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. -
Adjunct FacultyOhio Dominican University Nov 2007 - Dec 2021Columbus, 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 -
Adjunct FacultyHocking College Aug 2015 - May 2018Nelsonville, 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 -
Adjunct FacultyOhio University Aug 2014 - Dec 2016Athens, 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. -
Adjunct FacultyUrsuline College Jul 2011 - Dec 2011Pepper Pike, Oh, UsAdjunct 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. -
Adjunct FacultyCincinnati State Apr 2011 - Nov 2011Cincinnati, Ohio, Us- Adjunct faculty instructing HRM 3633 Food, Beverage and Labor Cost Controls II for the Midwest Culinary Institute. -
Cost Accounting ManagerBravo Brio Restaurant Group Mar 2002 - Dec 2010Columbus, 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 a theoretical cost report for lunch/dinner sales mixes and analyzed variances in food costs.- Created a new menu engineering process that involved dog/star reports and analyzing the menu items contribution margins during lunch and dinner.- Support purchasing initiatives with analyzing volumes, costs and savings in regard to establishing national purchasing contracts. -
Financial/Cost AnalystTech International Aug 2000 - Mar 2002- 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 Materials/Routings, Inventory Accuracy and Forecasting modules.- Expanded the Chart of Accounts from one basic income statement to departmentalize statements for direct, indirect and S, G and A areas. In 2002, a formalized budgeting process was established. - For the first time in the company’s 70-year history, departmental variance analysis reports were published and used as a management tool (material usage, PPV, labor, overhead and budget variances).
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Financial/Cost AnalystHolophane Corporation Oct 1997 - Aug 2000New 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 three satellite plants.- Managed corrective action teams (CAT) for Returns Processing and Reschedules Management. -
Cost AccountantG.I. Plastek Feb 1996 - Oct 1997- 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 conversion.- Coordinated with plant managers to establish plant and departmental fiscal budgets.- Published monthly documents to include inventory roll foward, variance analysis, sales/gross margin analysis, sales mix and the corporate highlight report.- Determine variable and fixed factory overhead rates by work center annually.
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Cost AccountantThe Flxible Corporation Oct 1995 - Feb 1996- 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.
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AccountantThe Brewer Company Aug 1994 - Oct 1995Menomonee 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 accounts payable, payroll and purchase order procedures. -
Temporary AccountantAccountants On Call Apr 1994 - Aug 1994- Worked various accounting positions in insurance, banking and manufacturing industries.- Primary responsibilities include data entry, accounts payable and month end analysis of accounts -
Account RepresentativeCredit Bureau Of Columbus Apr 1991 - Apr 1993- Conducted collection activities on third party consumer and commercial credit accounts.
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Account RepresentativeLimited Credit Services Feb 1989 - Jun 1991Conducted collection activity on internal delinquent consumer credit accounts.
Mark Kelnhofer, Cfbe, Cta, Mba Skills
Mark Kelnhofer, Cfbe, Cta, Mba Education Details
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Ohio Dominican UniversityMba -
Ohio Dominican UniversityAccounting & Business Administration
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Lehman High School
Frequently Asked Questions about Mark Kelnhofer, Cfbe, Cta, Mba
What company does Mark Kelnhofer, Cfbe, Cta, Mba work for?
Mark Kelnhofer, Cfbe, Cta, Mba works for Return On Ingredients® Llc
What is Mark Kelnhofer, Cfbe, Cta, Mba's role at the current company?
Mark Kelnhofer, Cfbe, Cta, Mba's current role is President, CEO, Hospitality Educator, Speaker & Author, Return On Ingredients | Reducing costs and increasing profits for restaurants and hospitality companies. Westerville, Ohio.
What is Mark Kelnhofer, Cfbe, Cta, Mba's email address?
Mark Kelnhofer, Cfbe, Cta, Mba's email address is je****@****ail.com
What is Mark Kelnhofer, Cfbe, Cta, Mba's direct phone number?
Mark Kelnhofer, Cfbe, Cta, Mba's direct phone number is +161455*****
What schools did Mark Kelnhofer, Cfbe, Cta, Mba attend?
Mark Kelnhofer, Cfbe, Cta, Mba attended Ohio Dominican University, Ohio Dominican University, Lehman High School.
What skills is Mark Kelnhofer, Cfbe, Cta, Mba known for?
Mark Kelnhofer, Cfbe, Cta, Mba has skills like Forecasting, Budgets, Management, Operations Management, Restaurants, Team Building, P&l, Food And Beverage, Menu Development, Sales, Food, Leadership.
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