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Food Technology Expert Witnesses

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Arthur M. Manask, FCSI, Founder and CEO
Don J. Avalier, FCSI, FMP
20 E. Foothill Blvd.
Ste. 128
Arcadia CA 91006
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.
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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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    RdR Soultions Consulting, LLC
    Catherine Adams Hutt, PhD, RD, CFS
    See Multiple Addresses Below
    TX, VA USA
    phone: 630-605-3022
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    Catherine Adams Food Safety Expert PhotoCatherine Adams Hutt, PhD, RD, CFS, has senior public and private experience as a Chief Science & Regulatory Officer in the Food Safety Industry. She is a Registered Dietitian and Certified Food Scientist.

    With experience in the public and private sectors, Dr. Adams Hutt provides advice and guidance on a wide range of topics, including regulatory compliance, food safety, quality systems management, supply chain, health and wellness, business strategy, product development, and software solutions for management of quality and product development processes.

    Dr. Adams Hutt was formerly Chief Quality, Food Safety, and Nutrition Officer for McDonald’s Corporation and led Supplier and Restaurant Food Safety teams for YUM! Brands. She was Chief Quality Officer for Coors Brewing Company, led the North America Quality team at H.J. Heinz, and developed next generation Quality programs for the Campbell Soup Company. Dr. Adams Hutt was Assistant Administrator for the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) where she led the development of HACCP as a regulatory tool. She has been an active participant in international programs, and led the U.S Delegation for the Codex Food Hygiene Committee.

    Litigation Support - Catherine Adams Hutt has high-level training and senior experience in a variety of food related fields, including food manufacturing, food service, food regulations, and nutrition. Her diverse background makes her ideally suited for challenging cases where it is important or helpful to be able to integrate information from a number of different disciplines. Her professional experience is truly unique and her credentials make her unimpeachable. Most of Dr. Adams Hutt's cases are settled before going to trial on the strength of her expert opinion. She has experience with both deposition and trial, understanding the art of the exercise, and works to deliver the optimal results for her clients - plaintiff or defendant.

    Areas of Expertise:
    • Food Safety
    • Food Manufacturing
    • Nutrition
    • Foodborne Illness
    • Food Fraud
    • Food Forensics
  • Food Poisoning
  • Food Adulteration
  • Dietary Supplements
  • Food Labeling
  • Quality Management
  • Health Claims
  • Texas Office
    4568 Elm Bottom Circle
    Aubrey, TX 76227
    Virginia Office
    124 South Fairfax
    Alexandria, VA 22314


    View Dr. Adams Hutt's Consulting Profile.
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    Monoj K. Gupta
    President and Founder
    2526 204th Street SW
    Lynnwood WA 98036
    USA
    phone: 972-234-1634
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    Monoj K. Gupta is president of MG Edible Oil Consulting International. After working for thirty-two years in the private sector, Mr. Gupta started his private consulting company to assist the Fats & Oils Processing and the Snack Food industry. A specialist in Edible Oil Processing and Technology, Mr. Gupta offers a wealth of knowledge in the field.

    Background: With a Master's degree in Chemical Engineering from the University of Florida, Gainesville, Florida, Mr. Gupta began his career at Procter & Gamble CO. in 1965. His direct responsibilities included product development, manufacturing and quality assurance. Mr. Gupta joined the Anderson Clayton Company IN 1981, where he worked in engineering and productivity improvement in both the domestic and international divisions. He had direct responsibility for designing and rebuilding oil-processing plants at numerous locations. His final corporate assignment was at the Frito Lay Company as a section manager and technical advisor in oil applications in research and development work and frying application worldwide.

    Mr. Gupta has worked closely within the past years and continues to have regular contact with the National Sunflower Association, the United Soybean Board, and the National Cottonseed Products Association, in the area of genetic and non-GMO modification of oil seeds, their applications and commercialization.

    Monoj Gupta provides Litigation Support Services to attorneys for both Plaintiff and Defense. His expert witness cases include:
    • Edible Oil Patent Review and Litigations involving Patent Infringement
    • Vegetable Oil Processing, Frying, and other Applications
    • Restaurant Safety and Restaurant Fire Causation Issues
    .View Monoj Gupta's Consulting Profile.
    Monoj K. Gupta, (ed.)
    A comprehensive and made-easy review of all vegetable oil processing steps, including critical process control points, their significance, proper control ranges, and the troubleshooting process. This book is a must-have for vegetable oil processing and maintenance personnel, as well as equipment manufacturers. It discusses process equipment and their functions, along with everything one needs to know to maintain the operation in good order.
    Monoj K. Gupta, et al
    his book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process.
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    Alan Schwartz
    Executive VP
    55 Northern Blvd.
    Great Neck NY 11021
    USA
    phone: 516-482-9001
    fax: 516-482-0186
    mdi Consultants, Inc - Experts in FDA regulatory affairs, quality assurance and ISO 9000 certification. With 6 years in the FDA and 26 years consulting to the industry, mdi Consultants, Inc. has been an invited Speaker worldwide on FDA regulations and policies and has obtained FDA expert status as third party auditors.

    OUR APPROACH

    We utilize the following three part approach to providing high quality services to our clients:
  • Unsurpassed consultant experience – we identify and recruit only top quality consultants with deep industry knowledge to provide the most complete and insightful advice to our clients
  • Up-to-date systems and processes – we have highly defined systems (e.g. manuals, training programs, technical files) and processes (e.g. audit methodologies, 510(k) submission, validations) that are constantly refined and kept current across the ever changing regulatory environment
  • Involvement in regulation development – we stay ahead of policies by participating in the development of regulation (e.g. HACCP, Scientific Advisor to U.S. Congressmen)
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    Joel Feigenheimer
    Hospitality / Restaurant Consultant
    Hollywood FL USA
    phone: 561-212-0206
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    Joel Feigenheimer is an industry expert with over 35 years of experience related to the Restaurant and Hospitality field. A graduate of the Cornell Hotel School, he holds an MBA in Hospitality and is a candidate for a PhD in Business in 2017.

    For the past three decades, Mr. Feigenheimer has served as both an entrepreneur and director for an International restaurant firm. He has corporate, independent, and franchise restaurant experience. Over his career he has consulted on three continents, excelled in the corporate environment, been a successful entrepreneur, and met thousands of industry leaders.

    Currently on the faculty at Florida International University, he teaches Restaurant and Hospitality Management to tomorrow's hospitality leaders. His courses include Purchasing and Menu Planning, Concepts of Food and Beverage, Sustainability, Cost Control, Introductory Management Concepts, and Project Management, among others.

    Litigation Support - Mr. Feigenheimer provides nationwide expert testimony relating to Food Service and Hospitality Operations. He has direct experience not only as a "legal expert" but also as an operational expert. This enables him to explain cases in a manner that juries understand, easy going yet direct and effective. Mr. Feigenheimer's services are available to attorneys representing both plaintiff and defendant.

    Areas of Expertise:
    • Contractual Obligations
    • Restaurant Lease Issues
    • Restaurant Employee Concerns
    • Food Safety
    • Vendor Disputes
  • Hospitality Business Law
  • Food Service Management
  • Operator Liability
  • Liquor Liability / Dram Shop
  • Slip and Fall
  • View Joel Feigenheimer's Consulting Profile.