Patrick Perkins Email & Phone Number

2306 S Kinnickinnic Avenue Bay View, Wi 53207 (414) 755-0378 Cafecentraal.Com

We're restauranteurs, brand builders, culture swingers, bicycle believers. We enjoy good food, good company, and most of all... a good bier. We're European-style Grand Cafes. We're a home away from home. We're a warm welcoming environment to give a bit of respite from the day. From our unique and comforting menus to our extensive bier lists filled with an unmatched selection of rare and even exclusive Belgian biers, we're a place to go to grab breakfast with a client or brunch with a group on the weekends, catch up with a friend over lunch, enjoy a happy hour with co-workers, or have a relaxing dinner or late night dessert with a significant other.Nestled in the heart of Bayview, Cafe Centraal beats with Belgian flavors and a list of fine biers from around the world...not to mention one of the longest bars in the city. Park your bicycle near the streetside patio and enjoy a bloody mary with a friend in our shady courtyard. The bitterballen is meaty, the frites hot, and the bier is cold and fresh off the boat. You don’t want to miss any of it! We're open for lunch, dinner and late night Monday through Friday and also an incredible menu brunch on Saturday and Sunday from 8 a.m. with comforting food such as duck confit bowl with purple rice to quiche Loraine to pastrami hash and so much more! We're dog friendly too with our sidewalk table seating. I can't wait to meet you!

Greater Milwaukee Area

*** Devon Seafood + Steaks in Milwaukee offers an indulgent menu focused on superior quality seafood and steaks. The dishes are crafted with exacting standards by its Chef & pampers its guests in a comfortable atmosphere. Featuring a generous cellar selection, an oyster bar & creative cuisine, Devon delivers culinary excellence at a surprising value.
simply prepared premium seafood, steaks, an impressive wine cellar, handcrafted signature cocktails and the best Happy Hour and brunch around!
*** Nestled within the Bayshore Mall, Devon Seafood + Steak offers a delightful fare of bounties from the sea and tantalizing steaks. The restaurant also accommodates guests with dietary restrictions by providing a special menu of gluten free and vegetarian dishes. Their early bird menu will offer you an entire meal within USD30. Simplicity but sophistication is what will beckon you to Devon Seafood + Steak, time and again. You can host your private event in this elegant restaurant, and let them cater to your every need; they will even design a special menu in accordance to your preferences.
*** Open for lunch, dinner and Sunday Brunch. Beautiful lounge with happy hours, outdoor seating, valet, street and garage parking and accepts credit cards.

Reviews:
*****Abigail R.02/08/15
Devon's has some of the best brunch items ever. It is definitely worth the money!!! I don't even have a favorite food because it is all delicious. And even if you never get to go during brunch,... more
*****Kelsey P.04/24/15
If you have big business clients coming in, this is where you need to have your lunch meeting. The service is consistently good and they have a good variety of food that skews toward seafood but... more

* Located at: 5715 N Bayshore Dr, #0-115, Glendale, WI 53217 (Between W Fountainview Dr and W Glen Bay Ave)
* Phone: (414) 967-9790
* Website: http://www.devonseafood.com

Pasadena, California

High end gourmet food truck company focusing on wild game with a twist. * Creates and implements strategic business and marketing plan * Conducts market research and event research * Operated truck from open to close 7 days a week, prepping, cooking, serving, * Catering, Maintenance, Vendor liaison, * Manage social media accounts and website * Locating, applying and getting accepted into lots and events and scheduling * Use sous vide cooking method to substantially reduce food and labor costs * Edited and prepared gourmet cooking eBook for publication.■ Prepared and served 325 homeless on Skid Row in Los Angeles for Thanksgiving lunch. ■ Finalist Food Network’s The Great Food Truck Race 2015 Season.Sample Menu: Alligator Tacos................$15 Tender sliced alligator braised in coconut milk and special spices, served on white corn tortilla and fresh bed of iceberg lettuce, then layered with own Srirachi aoili and our house tangerine chutney and topped with roasted sesame seeds Kangaroo Sausage..........$12 Yes it is real kangaroo meat with a little bit of pork, very tender and flavorful though spicy and split in two, served in two of our toasted cheesy stick buns spread with our pina colada chutney and ginger aioli then topped with fresh shaved fennel and micro greens. Wild Boar Sausage..........$15 Spicy, layerd with house made cabernet grape chutney and ginger-lime aioli and topped with fresh shaved fennel and micro greens on our toasted cheesy bread-stick bun Fois Gras Slider.............$10 Delicioiusly silky fois gras lightly seared placed on our fresh iceberg in a richly toasted brioche bun and layered with house made apple-carmel chutney, slivered green apple & micro greens Jerk Chicken..$8 Lavash Wrap with fresh pineapple and watermelon and ginger-lime dressing Short Rib Sliders..$10 ...Tender beef topped with Dijon aioli, corn chutney, micro greens & potato chip

San Francisco

Brought in to make significant changes to degraded full service casual restaurant that had multiple sales, cost, physical plant and health department issues. Also opened the second unit in Sonora, CA and managed owners 44 room motel. * Created corrective plan to immediately fix Health Department and legal issues and other physical plant problems in addition to service and food quality problems * Retrained current staff and recruited additional waiters, cooks and drivers * Cross trained new hires for additional flexibility * Created and enforced waiter, cook and driver standards which increased delivery sales by 25% and stopped previous two year downturn in sales * Turned around the work environment and made it a positive employment atmosphere * Responsible for managing the opening of the second unit which included: * Recruited, hired, trained all staff positions and built the management team * Designed menu and bar items * Created and enforced FOH and BOH standards, * Made all necessary repairs to the building, dining room and kitchen which was a poorly run restaurant that had been closed for over 4 years and had many physical problems * Managed the kitchen redesign * Researched and set up all vendor accounts * Responsible for all ordering and inventory of the unit * Also managed the opening promotion for the start up and social media marketing * Additionally managed the staff at the owners Gold Lodge Motel in Sonora. Improved guest service and prevented complete closure by health and building departments by creating plan to immediately correct all violations.Sample Menu Items:Duck Tacos: 2 flour tortillas stuffed with slow braised duck on a bed of Iceberg and drizzled with pasilla pepper sauce, sprinkled with fresh chopped cilantro and dollop of creme fraichePrawns Chimichuri: 5 large saute'd prawns topped with fresh diced tomato and avocado in our house chimichuri sauceDuck Wings and Empanadas

Walnut Creek, Ca

Maintained high standards of service and quality for relaxed fine dining French restaurant with French wine list that was owned and operated by world traveled French Chef. * Managed FOH operations including: - proper scheduling, daily inspections of staff and service, - kitchen management in absence of chef/owner, maintenance of restaurant, - reservations system, - sanitation, safety, rules and legal compliance* Winner of several local dining awards and competitions

San Francisco, Ca

Recruited and built management team from scratch because no management team was in place by hiring and training managers and staff in high volume fast casual restaurant. Assigned to unit to correct on-going horrific chronic physical plant issues which I analyzed and corrected. * Improved customer service by assessing problems, replacing some staff and retraining * Substantially improved food and labor costs over previous years * Inspired team by example, counseling and coaching * Properly forecast sales and labor schedule and proactively adjusted * Managed inventory through proper built par levels and forecasting.■ Scored highest Guest Loyalty Index ratings for same unit multiple times. ■ Dramatically Improved catering and outside sales to 9.5% from 2% of sales through outside sales marketing■ Improved yearly sales by 2% in midst of recession and other locations where down 7% to 10%

Pittsburg, Ca

Substantially improved customer service, sales, and profits by leading improved: hiring, training and development of new assistant manager, shift managers and staff for own store and others for fast casual restaurant. * Lead staff by example and hands-on examples of customer service and attention to detail * Utilized goal and task setting to effectively manage time and obtain improvements * Responsible for: ordering, scheduling, recruiting, hiring, training, inventory, ordering, full P&L responsibility & local marketing.■ Turned around degrading unit which had annual sales declines of 12% and finished first year with 15% sales increase when company sales were up only 4%■ Followed with 5% sales increase the following years with improved over-all P&L each year.

$4.5 mil. annual Sales in a full service upscale fresh seafood restaurant: ■ Improved profitability of high volume upscale full service restaurant from bottom third to top third as major contributor to management team on own initiative and attention to details■ Reduced costs by 8.7% by personally creating, improving and implementing: inventory controls, ordering systems and labor scheduling of bar operations and dining room■ Increased profitability and sales through friendly and attentive guest service by improving service times, FOH retraining, counseling and evaluations. * Restaurant sold management replaced

Quick Service Mexican Restaurant■ Exceeded optimal company P&L performance by 7% ■ Improved annual sales by 16% with 55.5% increase in net profit■ Accomplished results by improving: training, recruiting, hiring, guest service, speed of service, employee morale and development of staff as only hourly manager working at the unit.

Doctor Of Law (J.D.), General Law

Hospitality Management, Restaurant/Food Services Management, A

Course work involved: cost and inventory controls, marketing, team development, inspiring leadership, legal issues, restaurant accounting.

Bachelor Of Science (B.S.), Minor In Business Management, Agricultural Economics And Business Management