Tim has 27 years in the restaurant/nightclub industry. Tim started his career in a scratch kitchen in Georgia at age 16 Tim wanted to be a Chef. Over the next 2 years Tim worked continuously to improve his culinary skills. Tim was accepted to Johnson & Wales in the mid 1990’s. He made the brave decision to stay in Georgia and open a restaurant in downtown Macon called “Leary & Costello’s”. While his friends were graduating and getting ready for the “college dream” Tim was working 50+Hr weeks running a business at 18. The next move was to join the corporate restaurant world. Tim joined Hooters of America in 1997. After six months He was promoted to General Manager this made Tim the youngest GM in the Nation at age 21. While Tim was the Director of Ops for Fun Foods, Inc He met Chef Tom Catherall, Owner of "Here to Serve Restaurants" in Atlanta. Over the next 10 years Tim opened GOLDFISH, STAR, SHOUT,STRIP followed by running PRIME & TOMTOM Bistro. In 2004 H2SR opened SHOUT in Midtown a massive 20,000 sq ft venue with capacity of 2000 guest . In 2005 SHOUT was one of the busiest restaurant/club in Atlanta with weekly sales of $ 210,000. Tim then moved in 2006 to STRIP in Atlantic Station a 3-story venue. It was the highest grossing concept in the companies history with first year sales over 9 million. Tim's final project in 2008 was to transform Chef Emeril’s failed restaurant in Buckhead and turn into AJA. In 2009 after 30 restaurant openings as General Manager plus running countless concepts from fast casual to high-end restaurants & nightclubs. He started "Restaurants 101 " a consulting company..Specialties: Helping owners /operators save money & run successful venues. I also help owners really understand their businesses and what it takes to be a successful venue. I created an entire system of execution to make sure the business is starting with a strong foundation. The branding & identity of the venue is also an area that many owners tend to over look.