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David G. Restaurant, Hospitality, Off Premises Catering Specialist
So much can go wrong in a restaurant, yet perfection, is the only standard by which a restaurant will be judged! I am a customer-focused operations corporate executive and professional consultant in hospitality, restaurants, private clubs, and catering enterprises, applying more than 40 years of experience to exceptional dining and guest experiences, team performance, profits, and business expansions. I believe successful operations are managed from the floor, not the office. Best management uses their eyes to see events happening, BEFORE waiting to use their ears to hear about what happened. As a specialist in Startups, Business Plans, Concept Development, Back Office QuickBooks Accounting, Financial Performance Consulting/Operations Turn-arounds, Custom FOH and Culinary / BOH Training Programs, Menu Engineering, Pre-Opening Plan Management, I can offer full-service consulting options from concept origination through opening and beyond.
I am experienced in Corporate Leadership, Strategic Planning, FOH & BOH Management, Creative Initiatives, Revenue Generation & Savings, Budget Controls, P&L Accountability, Report Management, Purchasing Programs, Inventory Management, Ethics & Policy Enforcement, Sanitation & Safety Compliance, Talent Development, Goal Setting, Performance Management, Event Planning & Catering, Vendor & Contract Management, Contract Negotiations, Problem Solving and Complete Operations Contract Management.
My first introduction to the F&B industry was at a Country Club in Upstate New York where I met my first mentor, Master Chef Eric Scott who earlier in his career was the Master Chef of the infamous HMS Queen Mary. I apprenticed under Master Chef Scott for more than three years and successfully earned my Chef certification from the prestigious DCT Hotel & Culinary Arts School in Vitznau Switzerland. At just 20 I was awarded the position of Executive Chef at the award winning, prominent Private Golf Club; home of The Porter Cup; at the time it was one of the largest, most prestigious Amateur Golf Tournaments in the United States.
I earned Business degrees in Management & Marketing from SUNY Buffalo; and completed several Certificate Accounting & Finance courses from the Wharton School of Business New York while continuing my culinary development. I held Executive Sous Chef & Chef positions at the Royal George & Royal York Hotels in Toronto, Ontario. I accepted my first consulting contract while working at the “York” developing Toronto’s first Wine Bar concept, the Rendezvous Room. Acquiring a taste for management, I left the kitchen accepting positions with a Hotel Group that owned two Playboy Club Hotels, two Ramada Renaissance Hotels, a Ramada Inn, along with Hilton & Marriott franchises eventually becoming the Corporate Vice President of Food & Beverage.
Having a strong desire to have my own restaurant and combine my love for great food and music, I opened Davio, a Northern Italian Southern Country French Restaurant featuring a National Jazz Tour Nightclub in Amherst, New York. The restaurant opened to critical acclaim in an exceedingly difficult economic time. Davio received feature articles from Gourmet Magazine, Bon Appetite Magazine, Billboard Music Magazine and The Wine Spectator. The restaurant was the recipient of numerous fine dining awards such as DiRONA, Travel Holiday, Michelin Guide, and a Wine Spectator Grand Award. Davio Jazz Club was a favorite destination to many nationally recognized recording artists and jazz composers.
I joined ARA Services, Fine Dining Division as Vice President of International Special Events and General Manager of the seven John Hancock Restaurants including the award winning 95th in Chicago during the late 1980’s. I traveled extensively, having full catering and production responsibility for nationally prominent events such as Miss America Beauty Pageants; the Unveiling of the Statue of Liberty Celebration in New York Harbor headed by Lee Ioccoca and attended by numerous world dignitaries including President Ronald Reagan. I designed and managed the Ramses II Egyptian Antiquities ten city US Tour; managed foodservices for the Pan American Games; Super Bowl XX in New Orleans; The Breeder’s Cup; The Kentucky Derby; and many others. I was an Operations Consultant for the 1988 Summer Olympic Games in Seoul, Korea; served as a food operations consultant for the Italian government during the Salt Lake City Olympics in 2002. I have personally arranged and managed several catered events serving every U.S. President from Ronald Reagan to George W. Bush; assisted with planning and directing events for numerous World dignitaries including Former US Presidents Richard Nixon and Jimmy Carter; First Lady Hilary Clinton; King Hassan II of Morocco; Brian Mulroney, Prime Minister of Canada; Maria Corazon Aquino,11th President of the Philippines.
In 1994, I established Restaurant Business Solutions serving the many needs of the Food & Beverage Industry developing a practice exclusively for restaurants, hotels, private clubs, caterer’s, and entertainment venues. In 1995 I was honored to be selected as one of “America’s Top 2000 Chefs” by Chefs in America. As founder of Restaurant Business Solutions, I have enjoyed working with numerous restaurants, hotel groups, theme parks, investment groups, civic community organizations and several private clubs; numerous independents, investment groups, and accountants with industry clients. While much of my professional activity has centered upon start-ups, concept and business development, my reputation for financial performance consulting and “turn-arounds” is widely respected.