My expertise is in fine dining banquet facilities and off premise catering from inception and build out to daily operations.  I bring my successful years of experience to your company and work on site with your current staff to improve operations and profit.

My on site evaluations include observing hotel and banquet functions first hand, meeting with staff in both large settings and one on one to assess interactions and providing them with my knowledge of high end sales and banquet operations from a different perspective.

I find most young hotel and venue staff, having grown up in a recession era, have never been exposed to the fine dining culture. To meet the expectations of a demanding clientele requires a higher level of service. Mentoring the millennial generation of hospitality professionals is a big part of what I do.

My focus is in three parts: 

Catering Sales and Marketing

Working with your Catering Sales team includes identifying new markets, teaching new ways to  up sell to add dollars to the bottom line, creating prime time menu simplification and pricing. In addition we'll improve current social media and digital marketing plans and create a vendor referral program to funnel sales to your venue. 

Culinary and Kitchen Operations

Separating a la carte operations from banquet operations is essential for success. I'll evaluate the current systems and focus on streamlining operations to improve service and cut down on wasted movements and expense. My experience in the industry with Chefs of all types from self taught to culinary school graduates helps to assess talent and judge the cuisine being served to your guests.

Banquet and Beverage Operations

There is a fine art to serving fine dining in the banquet setting. In can be taught if the managers have the knowledge and believe that there is a right way to serve guests. When guests experience great service, the word of mouth marketing is invaluable to your success.
Beverage operations evaluations include inspecting current storage of wines and spirits, improving service of bartenders and bar set ups, and adding beverage promotions in cooperation with vendors.