Keystone Hospitality Solutions(KHS) provides full service Restaurant Consulting, from concept development through launch. For the past 32 years, KHS has worked with an extensive network of industry professionals that they bring to each project. Their goal with every project is to fully commit their expertise to support the vision and success of their clients.
Business Plans: Create and Review
Branding and Marketing: Comprehensive plan and strategies
Menu Development: Recipes, costing and presentation
Site Selection: Location research and lease negotiations
Staff Training: Staff hiring, training, handbooks and scheduling
Facility Design: Work with architect, kitchen designer and contractor
Financial Setup: Capital budget, income/profit projections
Investment Strategies: Investment offerings
Technology: Latest technology for operations and profitability
Executive Coaching: One on one leadership coaching
Resources and Networking
Expert Witness Services
Alan Someck’s 42 years of experience in the Hospitality Industry as an owner, operator, consultant, and teacher has given him the in depth practical knowledge to provide highly professional and thorough expert witness reports, depositions and testimony. For the past 14 years, he has been a full time Management Instructor at the Institute of Culinary Education in New York City as well as serving as an Adjunct Professor of Hospitality Management at the New York Institute of Technology.
Mr. Someck has had 25 years of experience as a full time operator in fine dining and fast casual restaurants. Through his active consulting firm, Keystone Hospitality Solutions, he has helped develop a wide variety of restaurant concepts ranging from cafes to full service restaurants, and worked as a food service operations analyst for organizations such as the U.S. State Department, U.S. Patent Office, and the F.A.A.
Mr. Someck has organized and presented at workshops, conferences, and training programs for the New York State Restaurant Association, and has been a national keynote speaker and author of hospitality related business articles on hospitality management strategies, food service operations, and franchising. He has been featured in a variety of industry media publications such as Forbes.com and Full Service Restaurant Magazine. Mr. Someck is also a Nationally Certified Trainer in ServSafe Food Safety and ServSafe Alcohol.
Owners can potentially lose their liquor license, their business and face significant financial loss if an intoxicated guest endangers themselves, another guest or staff member or someone out in public if they get into an accident while driving away from the restaurant.
Every year industry professionals and thought leaders and every food related newsletter puts out their list of trends. It’s important to pay attention to those lists because even though they don’t always agree, any industry operator can assess from them an idea of what trends they should be paying attention to and provide themselves some competitive edge in a highly risky industry
There has been a flood of allegations and admissions to sexual harassment in the restaurant industry. It’s been clear to many that incidents of this nature have been occurring for a very long time in a wide variety of ways. A spark was needed to bring the issue into the spotlight and the calling out of high profile industry leaders became that catalyst.
For owners to successfully manage this difficult environment, they must operate at a very high and professional level and become proactive in addressing the threats to their business. In terms of preventing and managing accidents, this means developing and implementing a system of safeguards that minimize exposure
realEats Consulting began as a resource website (www.realeats.org) for Florida International University, to acclimate students with the “green” supply chain and sustainability concepts. This resource site highlights over 400 “green” vendors offering thousands of “real” products.
realEats Consulting is focused on improving the operational performance of restaurants, hotels, and resorts. They specialize in providing a wide array of services for both corporate and independent operators including:
Creating Sustainable Food and Beverage Programs
Creating Sustainable Business Solutions
New or Updated Training
realEats founder, Dr. Joel Feigenheimer, is an industry expert with over 35 years of experience related to the Restaurant and Hospitality field. He has spent a career developing relationships with industry associates around the globe. His “six degrees of separation” include executives with specialties in every area of hospitality. Over his career he has consulted on three continents, excelled in the corporate environment, been a successful entrepreneur, and met thousands of industry leaders. Now, as a full time educator at Florida International University Chaplin School of Hospitality, he has chosen “the best in the World” to join the realEats consulting team.
David Rutecki's career spans 39 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, garnering the 2016, 2017 & 2018 Blue Ridge Growth Award. He is a Member of the North Carolina and National Restaurant Associations. Mr. Rutecki has been invloved in 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.
Litigation Support - David Rutecki offers expert witness and litigation support for restaurant related issues in the United States. His services are available to counsel representing both Plaintiff and Defendant. Areas of Expertise: