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Restaurants - Design Expert Witnesses

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Chris Tripoli
President
14125 Memorial Drive, Suite 104
Houston TX 77079
USA
phone: 281-293-0077
fax: 281-497-1185
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For over 15 years A'LaCarte Foodservice Consulting Group (A'LaCarte) has been providing operations and growth related consulting to Restaurants, Hotels, Convention Centers, Casinos, Country Clubs, Stadiums and Airports. A'LaCarte has successfully completed projects for start-ups, independent restaurant companies and large multi-unit chains. They have consulted on concept development operations, and growth related matters with a variety of chains (franchisors and franchisees) and independent operators.

Chris Tripoli has over 35 years experience in the Hospitality industry as a Designer, Developer, Owner and Operator. He has provided research and opinions on a variety of legal issues facing the hospitality industry. Mr. Tripoli has written for Food Service News, My Table Magazine, Restaurant Start-up and Growth and has been featured in various other trade publications. He lectures at the Art Institute and teaches courses in opening restaurants and proper growth strategies at the Small Business Development Center of the University of Houston.

Services Include:
  • Concept Development
  • Finance Planning (Mergers & Acquisitions)
  • Business Valuations
  • Operations (Policies and Procedures)
  • Management and Staff Handling (Labor Related)
  • Safety, Sanitation and Food Handling
  • Franchise Development and Field Services
  • 8/15/2013 · Food & Beverage
    You can't be too selective in picking your starting lineup. On the other hand, it is a time-consuming process. You need to be careful. You need to be efficient. It's a tricky dance. And to find a starting team of top performers you need to meet a lot of prospects.

    7/30/2013 · Food & Beverage
    Peter Fernandez, and his family, own a small Japanese restaurant-sushi bar in South San Francisco. He and his wife are very busy keeping up with all that is needed to support the operation of this 70 seat full service, 6 day a week restaurant.

    7/15/2013 · Food & Beverage
    Most everyone has heard the old saying, "If you fail to plan, you are planning to fail." For restaurant owners, planning can sometimes be a tricky proposition. There is the long-term plan, the annual plan, management plan, marketing plan and so on. And after we complete a reasonable plan, our real challenge becomes executing it successfully.

    6/24/2013 · Food & Beverage
    Editor's note: As you execute your plans to open your second, third or subsequent unit, you'll find that not only your business model will change, but your role as owner will change, as well.Your hands-on style,overseeing every shift and on top of every detail of the business may have brought you great success when you were operating a single unit, however, that approach can quickly turn into a liability when you open a second place.

    5/30/2013 · Food & Beverage
    When first planning to open your restaurant, your goal is to get open, your strategy is to get open and all support tactics involve getting open.

    4/25/2013 · Food & Beverage
    You cannot operate a successful restaurant without both good management and good leadership, even if it has to be provided by the man or woman in the mirror: you.

    3/25/2013 · Food & Beverage
    From my years of opening my own restaurants and those of my clients, here are 10 factors that often contribute the most to the ultimate success or failure of any new restaurant.

    2/20/2013 · Food & Beverage
    As I walked into my client's restaurant that was one week from opening, I found myself stepping over a man installing the marble floor entry, dodging the delivery people bringing supplies to the bar, and watching the painter touch up a wall while someone else reached around him to hang up the artwork.

    12/13/2012 · Food & Beverage
    When looking to open your restaurant, most people will emphasize the importance of three things: location, location, location. Once you have opened, everyone will tell you that the three things you need to master to succeed are numbers, numbers, numbers.

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    J.M. Design Group
    Jeffrey Melton
    Principal
    Manteca CA 95337
    USA
    phone: 707-889-8246 or M: 209-639-7782
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    Food Service & Restaurant Design Consultant. I have been involved in the design of restaurants and commercial kitchens for over 10 years. I have personally designed over 125 restaurants including front of house and back kitchen design, including project management. I have a B.A. in interior design. I have worked on projects throughout the United States and Phillipines, and Honduras.

    Over the last 2 years I have owned my own company which has provided complete construction drawings for over 30 restaurants ranging from 1,500 sq. ft. to over 3,000 sq. ft. I have also been retained by architects and business owners to provide coordination drawings for commercial kitchen design for over 35 projects ranging in size from 1,000 sq. ft to 5,000 sq. ft. I have also worked on franchise restaurant projects for McDonalds, Chevy's Mexican Restaurant, Jamba Juice, Tahoe Joe's, Taxi's Hamburgers.
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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