Rick Graves Email & Phone Number

California, United States

San Rafael, California, United States

San Rafael, California

Jessie & Laurent is a direct-to-consumer ready-to-eat meal delivery service operating in the San Francisco Bay Area, the Greater Sacramento Area, and the Truckee/North Tahoe region. Simply put, we care deeply. We care deeply are about those who produce and deliver our ingredients, our team members, our customers, and our community.

San Francisco Bay Area

Developing new concepts, management teams and improving profitability in the hospitality industry.

San Francisco Bay Area

Since 2015, Rick has been an Independent Operational Consultant with an emphasis on Restaurants and Sports/Leisure industries. His passion for people and profits comes through in his collaborative approach to change. Rick previously worked in corporate and independent restaurants included; setting foundations, creating amazing company cultures and building massive expansion. His clients have experienced extraordinary benefits from working with him to build a cohesive leadership team, implementing systems to improve consistency and how to take action. His clients have experienced 300% improvements in profits, cultural shifts that reduce turnover, and greater fulfillment and joy in their business.

San Francisco Bay Area

We openYou may open 1-3 restaurants in your lifetime, we open hundreds. This is our bread and butter and we know how to make this a seamless process. We designGood design goes beyond eclectic tables and funky lighting. We design to make your space not only look incredible but also to perform and profit.We develop We work with you to find a space for a concept or a concept for a space. Partnering with both developers and chefs builds a partnership for success.We fixImproving upon an existing restaurant can often times be as challenging as starting from scratch. We rebuild, reassess, and rediscover the ways in which your business can be reimagined. OUR PROCESS A restaurant is an evolving living entity. From vision to development to improvement, running a restaurant is a constant flow. Our expertise ensures the process is seamless and streamlined no matter where you are in the cycle.

San Francisco Bay Area, Denver, Seattle And Santa Barbara

Responsible for strategic planning and operations for 17 units43 million in annual sales (50% of the sales in delivery and pick up)Implemented systems to lower prime costs and raise unit level cash flow to over 13%. Fastest growing company awards for the past four years. Worked directly with Human Resources, Marketing, Accounting, IT and TrainingStaff of 750+ with 10 direct reportsCreated recipes, line-builds, and other culinary tools, IE: line-checks and prep lists to ensure consistency among all unitsImplemented operations manuals, safety, along with hourly and management training manualsOpened twelve units in four markets between 2011 and 2015Established programs to utilize outsourced programs such as; CTUIT, Hot Schedules, and Intacct accounting software. Worked with Micros and Chef TechEstablished budgets, bonus programs and turnover reduction incentives

Larkspur, Ca

Generated monthly profit and loss statements, trend comparisons, balance sheet and statement of cash flow for 22 clients ranging from fast food locations to full service units with cateringAdvised clients on ways to improve sales and overall profits in each unitAudited on line point of sale polling system CTUIT Annual budgeting for all clients with mid-year adjustmentsDirected a team of three for each client; an accounts payable specialist, one payroll specialist and a general ledger accountant to ensure accuracy in all accounting practicesCreated tools for clients to improve consistency and operational profitsWorked with clients to identify problem areas and develop action plans for improvement

Responsible for strategic planning for 5 different concepts in California and Massachusetts, totaling 13 million in sales and a staff of 225+ with 5 direct reportsExperienced double digit store sales increases each year from 2005-2008Decreased profit loss from –500k to –310k in the first year, to –80k in the secondReduced and maintained H.R. claims by 85%Reduced labor by 15% through implementation of disciplined systems and controlsReduced food cost by 10% through recipe review, recipe adherence and portion controlsImplemented training manuals for all positionsImplemented hourly and management review system, pay for performance programHired and trained opening management teams for all unitsPartnered with consulting firm on concept menu development and cost effective recipesIdentified future site locations and set plan for further expansion

General Manager•Directly responsible for daily operations and profit and loss management for the Reno location•Responsible for manager development, promoted three managers to General Manager in 9 months•Projected monthly, quarterly and annual sales, labor budgets and declining budgets for major cost areas•Increased sales by 2% over year prior, despite a new location opening•Facilitated a major front of house remodel, while maintaining an open restaurant•Implemented a in store training team•Created and implemented staff contests•Established and maintained vendor relations•Was honored with a Certified Training Store status in March of 2004

Director of Training•Created the management review system and pay for performance •Set up and facilitated all quarterly kitchen manager meetings, quarterly general manager meetings, monthly district representative meetings and annual retreats•Created the manager in training manual and guidelines•Created the training program, for certifying in house hourly trainers•Facilitated the following management development modules: Coaching and Leadership, Time Management, Safety and R&M, Interviewing and Hiring, Guest Recovery, Diversity, Sexual Harassment and Communication•Worked with the leadership group to develop the Mission StatementArea Director•Responsible for operations and strategic planning for 5 locations in Southern California and Minnesota•Increased sales by 12% in the area, Bakersfield and Victorville became the top to selling stores in the company•Decreased food cost by 3% and labor by 5% through proper training and system implementation

Managing Partner•Responsible for the successful transformation of a franchise location into a corporate store•Directly responsible for daily operations and profit and loss management for the Reno location•Responsible for manager development, five managers were promoted to General Manager•Projected monthly, quarterly and annual sales, labor budgets and declining budgets for major cost areas•Financials: Reno – Number one store in Nevada in Sales, labor/productivity, food cost and profitabilityColorado Springs – Number one sales volume store in Colorado, increased profits by 400k in less than one year•Facilitated the addition of a side car and Togo station in Colorado Springs•Implemented an in store training team•Created and implemented staff contests•Established and maintained vendor relations•Was honored with a Certified Training Store status in October of 1998, successfully trained over 25 MIT’s