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Food Distribution Expert Witnesses

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Dr. Sher Paul Singh
Ph.D., CPP
1151 Michigan Avenue #120
East Lansing MI 48823
USA
phone: 517-285-3962
fax: 517-203-0094
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Dr. Sher Paul Singh, Ph.D., CPP, principal at Packaging Forensics Associates Inc., specializes in the areas of Packaging, Machinery, Transportation, Logistics and Material Handling. Dr. Singh is a Professor Emeritus at Michigan State University and has over 26 years of faculty service in the School of Packaging and was the founding Director of the Consortium of Distribution Packaging Research. His faculty and corporate experience includes research and teaching in the areas of Packaging, Transportation and Logistics, Innovative Packaging Materials and Processes, Machinery, Robotics and Sustainability.

Dr. Singh has published over 200 papers, technical reports and book chapters. As an Expert Witness, he has testified in various lawsuits involving product liability, packaging, damage during transportation and injury from loading and unloading truck trailers and rail boxcars. Dr. Singh has provided his expert opinion in three hundred litigation matters. He has testified in federal, district and international courts. Dr. Singh has served as a legal expert to various Fortune 500 companies, federal agencies and international organizations like the Department of Defense, Department of Justice, USPS, United Nations, World Bank, European Union and ISO addressing problems related to Packaging and Transportation.

Areas of Expertise:
  • Packaging Product Liability
  • Warning & Markings
  • Personal Injury with Packaging and Aerosols
  • Loading and Unloading Injuries or Fatalities on Truck Trailers
  • Damage Claims
  • Intellectual Property - (Patents, Copyrights & Trademarks)
  • Patent Infringement
  • Fire / Flammability
  • Hazardous Material Shipment & Use
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Restaurant and Hospitality Expert
941 Kanuga Rd
Hendersonville NC 28739
USA
phone: 561-309-2298
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David Rutecki's career spans 35 years of Restaurant and Hospitality related experience. Working in more than 20 restaurants and involved in the opening of more than a dozen, he has worked every position possible within this industry.

Mr. Rutecki currently owns and operates Mountain Deli in Hendersonville, recently garnering the 2016 Blue Ridge Growth Award. He is a Member of the North Carolina and National Restaurant Associations.

Mr. Rutecki has been invloved in the opening of the following selected restaurants:
  • Fancy’s Food and Wine, Gourmet Shop, Coral Gables, South Miami & Grove Isle, Fl.
  • Susie’s Bagels, Breakfast Restaurant, South Miami, Fl.
  • Pizzaria Uno, Full Service Restaurant, Miami, Fl.
  • Baystreet, Full Service Seafood Restaurant, Miami, Fl.
  • Rusty Pelican, Upscale Seafood, Key Biscayne, Miami, Fl.
  • Gatsby’s, Upscale Billiards and Cigar Bar, Boca Raton, Fl.
  • Maxwell’s Chophouse, Upscale Steakhouse, Boca Raton, Fl.
  • Mountain Deli, Delicatessen, Downtown Hendersonville, NC
Litigation Support - David Rutecki offers expert witness and litigation support for restaurant related issues in Western North Carolina. His services are available to counsel representing both Plaintiff and Defendant.

Areas of Expertise:
  • Restaurant and Kitchen Design, Menu Development
  • Food Safety and Sanitation
  • Bar Operations & Liquor Liability
  • Safety & Security - Slips, Trips and Falls
  • Concept Development & Restaurant Start Up, Partnership Issues
  • Daily Operations & Management, Employee & Staffing Issues
  • Retail Operations
  • Work Flow Planning
  • Staff & Mgmt Training Programs & Handbooks
  • Site Selection and Development
  • Business Plan Development
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Arthur M. Manask, FCSI, Founder and CEO
Don J. Avalier, FCSI, FMP
209 W. Alameda Ave.
Ste. 103
Burbank CA 91502
USA
phone: 818-557-0635
fax: 818-563-3552
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Manask & Associates has been North America's leading Food and Beverage and Gift Shop / Retail Earned Income consultants to the hospitality industry for over 20-years.

Litigation Support - With a coast-to-coast team of expert consultants and services, Manask & Associates has extensive experience representing plaintiff and defendants as expert witnesses for any food / beverage / foodservice operational or service areas.

Menu of Expert Services:
  • Food and Beverage Profitability / Cost Controls
  • Operator Selection (Contract Negotiations)
  • Self-Operating versus Outsourcing
  • Litigation Support/Expert Witness
  • Expansion / Renovation Programming, Planning
  • Market Research and Benchmarking
  • Customer / Guest Satisfaction
  • Customer Service Training
  • Back-of-House Training
  • Mystery Shopping
  • Food Safety / Sanitation Inspections / Compliance
  • Sustainable Food and Beverage Program
  • Catering Services, Banquets, Facility Rentals
  • Training, Systems and Procedures
  • Business Plans and Planning
  • Benchmarking and Industry Best Practices
  • Arthur Manask Foodservice Industry Expert PhotoArthur M. Manask, FCSI - Arthur M. Manask is founder and CEO of Manask & Associates, a consulting firm that provides management advisory services to cultural and other institutions that have in-house restaurant and catering services. Clients in the hospitality sphere include business and industry, restaurants, performing arts venues, attractions, colleges and schools. Other clients include museums, botanical gardens, historic homes, aquariums and zoos. The company services its clients from offices throughout the U.S.

    Mr. Manask has more than 30 years experience in the hospitality industry. His experience includes 16 years as President and owner of his own foodservice management companies, 14 years experience in senior operating positions with two national foodservice organizations, and 16 years heading consultant firm Manask & Associates. His multi-unit operating experience includes corporate dining; school and college dining; leisure and recreational foodservices; museum restaurants/cafés; on-premise, off-premise and special event catering; commercial restaurants; and tablecloth dining. His clients include Amgen, Inc., City of Los Angeles the National Gallery of Art, RAND Corp, The Field Museum, Chicago Botanic Gardens, the Hollywood Roosevelt Hotel and the University of Central Missouri among others.

    Arthur Manask is a past chairman and member of the Board of Directors of the California Restaurant Association for 30 years and member of Society for Foodservice Management. He is also a former member of Young Presidents' Organization and current member of World President's Organization.

    Don Avalier Foodservice Management Expert PhotoDon J. Avalier, FCSI, FMP - Educated at UCLA, his professional experience includes positions as Vice President-Operations for Longchamp's, Inc. of New York, Area Director of Food and Beverage for Sheraton Corporation of America, Corporate Director-Food and Beverage for Princess Cruises Resorts and Hotels, and Corporate Director-Food and Beverage of American Golf Corporation. Don is a member of Food Consultants Society International (FCSI), the California Restaurant Association and one of a limited number of Foodservice Management Professionals (FMP) accredited by the Educational Foundation of the National Restaurant Association.

    Mr. Avalier began working with Manask & Associates in 2000 after more than 25 years of operational experience opening and operating more than 71 restaurants, nine hotels and six country clubs. He has been providing management advisory consulting services to restaurants, casinos, golf and country clubs, hotels and other foodservice operations for over 18 years. Accepted by the courts as an "industry expert", Mr. Avalier also provides litigation support to attorneys with expert witness support and consulting services. Some of his client projects include, but are not limited to: Indian Ridge Country Club, Moon Valley Country Club, North Ranch Country Club, King's Hawaiian Restaurant & Bakery, Coco's Johnny Rockets, City Wok, Maple Drive Restaurant, Spirit Mountain Casino, The Venetian Hotel & Casino, MGM Grand Hotel, Commerce Casino, Hoag Memorial Hospital, Doubletree Club Hotels, Sheraton Hotels, Premier Hotels among others
    Arthur M. Manask, FCSI, et al
    This book is unique in making available the detailed, highly practical results and recommendations of real-world studies of foodservices and facility rental operations in some of the world's leading museums, galleries and cultural institutions. This range of studies focuses on the challenges most frequently encountered as museums and cultural institutions strive to manage efficient and profitable catering services.