Igniting Culinary Excellence: Founded and currently spearheading The Recipe of Success, a dynamic consultancy dedicated to transforming restaurants into thriving success stories.Strategic Leadership: Collaborating with a seasoned team, I apply innovative solutions and operational expertise across diverse culinary landscapes, from iconic fast-food establishments to upscale fine-dining destinations.Fractional Chief Operating Officer (COO): In addition to my role as Founder and COO, I specialize as a Fractional COO, providing strategic leadership and operational guidance to multiple restaurants. This unique approach allows businesses to access high-level expertise without the cost and commitment of a full-time executive.Impactful Culinary Trailblazer: Infusing every project with unwavering passion, I ensure our efforts craft legacies that sparkle with innovation, leaving an indelible mark on the culinary industry.Restaurant industry challenges are met with strategic solutions. Together, we stand as the perfect partners to navigate and thrive in this ever-evolving landscape.

I am a seasoned restaurateur who specializes in driving operational efficiency, enhancing the guest experience, and optimizing business performance to ensure profitability. Filling the gap of a full-time, salaried COO, the fractional COO offers strategic and tactical insight, all while building a deep understanding of the company’s priorities and culture. Where a consultant comes in to conduct an overhaul of the business and then leaves, a Fractional COO becomes a committed member of your team, a partner who works with you to cultivate company culture for the long-term.

We Help Culinary Entrepreneurs!With over 8,500 sq. ft and two locations, e.terra kitchen provides on demand, 24/7 commercial shared kitchen workspaces and storage space in addition to customized support services for a wide range of F&B needs from startups to mature brands, both membership based and one off bookings.e.terra Kitchen is the exclusive culinary training center for Rational USA. We are proud to use iCombi Pro units and very soon will be adding iVario Pro! And thank you Rational USA for highlighting e.terra Kitchen as a culinary leader in the U.S.

An Association of Country Club, Golf Course and Independent Restaurant Owners, General Managers and Chefs that uses the benefit of our Group Purchasing Organization to assist in cost control through deviated pricing negotiated through manufacturers. The Golf industry's only association that is 100% focused on supporting and servicing the needs of the F&B operations at country clubs. Association Building and Strategy, Cost Savings Program Development, Establishment of Preferred Manufacturer Partners, New Membership, Consulting, Networking and marketing.

We are an Association of Chefs, General Managers, Purchasing Directors and Owners within the restaurant industry across the United States. The Restaurant Society team has put together the most robust and flexible contract program in the restaurant industry. With the size of our Society and our distinctive relationships with over 400+ manufacturers of food and foodservice related products, we have secured over 165,000 deviated items.

Outfox Solutions is a technology company specializing in innovative e-commerce supply chain transaction control for the consumer side of the food and beverage industry. Outfox brings efficiency to the process including competitive pricing from multiple suppliers, on-line at the time of ordering, inventory and warehouse management and costing/menu profitability analysis at any level of usage. Our clients have real time, comparative prices at the time that they order food, beverages and operating supplies enabling them to be far more efficient & profitable. Our data bases contain over 25,000 food and beverage specifications and data on several hundred food and beverage suppliers/packers. Smart Buying - Get The Best Price. Everytime.Reduce your cost of sales by 10-15% with our software.Our platform allows you to identify all food, beverage and restaurant supply purchases and compare prices from a wide range of suppliers. This allows you to purchase each item from the supplier with the best price, saving you thousands of dollars on each week's purchases.

− Drove development of National Franchisor of Eatza Pizza, spearheading all company and franchise operations. − Oversaw new product development and food fixturing and equipment.− Led training, designing and implementing operational and employee handbooks, including all system creations. − Maintained regulatory compliance with all food safety and food handling rules, regulations, and laws. − Key contributor to co-branding of opportunity development. − Steered food distribution oversight and control.

− Owned regional accountability for 100 employees at full service multi-state picture framing superstore operation as well as 21K sq. ft. distribution center encompassing nine locations. − Held all controllable expenses at least 5% under budget by tracking waste control, shrinkage, and employee hours with organic tracking module.− Reduced delivery time for finished products 50% by implementing operational efficiencies, tracking, and systems..− Created management training manual, framer training materials, as well as program and operations handbooks.− Introduced enhancements to new store opening process, yielding savings in time, inventory, and initial training costs.− Instrumental in creating and rolling out key labor management tools.− Opened 17 new stores locations in Connecticut, New York, New Jersey, and Pennsylvania.

− Presided over purchasing, lease, and food operations of multi-unit restaurant.− Decreased raw product costs 23% by employing effective purchasing and rebate programs. − Delivered 11% cost reduction by pioneering tracking programs to reduce food and paper cost, minimize waste, and increase accountability regarding quality standards.− Maintained lower Cost of Goods sold by building training programs to maintain consistent production in all kitchens.− Lowered new store overhead costs 34% by negotiating improved purchasing strategies, utilizing raw data, and consolidating vendors.− Steered seven retail kitchens as well as one main commissary.

− Led purchasing, vendor relations, merchandising, new product sourcing, and implementation for 21 shops in CT, NY & NJ. − Reduced 10% of initial cash outlay by developing and executing new shop opening procedures. − Wrote and produced training materials for two locations to reduce overall time and expense for new employee training.− Ordered, received, and placed all food and beverage products, small wares, uniforms, and merchandise for new openings. − Fostered all vendor relations and opened 20+ new locations.− Operated entire district, ranking within top 10 in sales, labor, and cost-of-goods-sold.

− Directly responsible for store and division level P&Ls and in charge of day-to-day operations of 10 units including all recruitment, selection, hiring and terminations− Designed and maintained franchise operating structure and guidelines, opened and responsible for 3 Franchise Units (NJ, NY and FL). − Increased unit sales by 40%.− Instrumental in creating a solid team through hands on and performance management. − Developed QSC form and managed program for use in company and franchise units. − Developed training manuals for incoming corporate and franchise Managers. − Created Policy and Procedures Manual and Associate training manuals and Associate Handbook