Providing profit increasing solutions to independent restaurants.

WHY Cornerstone Business Labs?Brand expansion and corporate growth are crucial stages for every food service operator. Two majors challenges for most brands are 1) determining: how to expand the brand; and 2) how to allocate expansion resources without disrupting daily operations. Cornerstone Business Labs was created to bring business solutions to emerging companies. CBL has outlined a plan to seamlessly provide internal control policies and standard operating procedures that will give your business the foundation it needs to grow. CBL has developed a scientific blue print that provides clients with large corporate infrastructure and knowledge, with LEAN corporate cost, response time, and agility. Cornerstone Business Labs will utilize your vision to establish goals and strategies to drive your growth needs. We teach step-by-step techniques and we provide you the knowledge that will repeatable benefits year after year.

“Hospitality Concepts' meticulously scientific approach to restaurant operations thoroughly teaches managers how to become leaders.” Director of Human Resources, Havana Central“Hospitality Concepts reveals what every food service entrepreneur must know to maximize profits in today’s modern food service industry.” Owner, Harlem Shake“With eye-opening scientific rigor Hospitality Concepts provided our brand with the corporate infrastructure we needed to update and streamline our standard operating procedures.” Owner, Sylvia’s Restaurant“Hospitality Concepts taught us how to make profitable business choices, not emotional choices.” Owner, Doug E’s Chicken & WafflesAs a highly sought after restaurant consultant, Wallace has worked with top architectural and interior design firms consulting on over 22 restaurant construction projects. Wallace, a skillful kitchen designer, purchased and installed kitchen equipment in over 46,000 square feet, totaling over $11 million of development capital. As an operational scientist, While consulting and overseeing nine US Navy food service facilities, within 10 months Wallace’s scientific analysis and cost control procedures increased operating productivity that resulted in a reduction of operating expenses in excess of $300,000. As a 14-year food service educator, Wallace has served as adjunct professor at the New York Restaurant School, the Art Institute, Hudson County College, and Westchester County College.Wallace’s educational seminars for leadership development have been attended by prominent restaurant companies including: Dallas BBQ, Tony Di Napoli’s, Bogota Latin Bistro, Dominos Pizza, Dunkin Donuts, Ayza Wine and Chocolate Bar, Havana Central, Fatty Crew, Bierhaus NYC, and Atomic Wings. Wallace has been a 15-year active member of the New York State Restaurant Association (NYSRA) holding various leadership positions such as Treasurer, Vice Chairman of the Board of Directors and Chairman of the Board of Directors.