restaurant consultant nyc
From sourcing locations to potential acquisitions, from envisioning marketing and promotional campaigns to maintaining invaluable personal relationships with key clientele, Roohi’s tireless efforts drive his properties’ financial performance and cultural prominence. From finance to floorplans, branding to baking, and conceptual ideation to opening day, Kevin has a comprehensive understanding of what it takes to launch a successful business in the New York City market. Moger, of the firm BCD, is one of the best-known consultants in this arena, advising food halls, developers, and chains including Bareburger, Dinosaur Bar-B-Que, Panera, Five Guys, Union Square Hospitality Group’s Daily Provisions, and the Meatball Shop. “He brought myself and Related together for this project, and he brokered that deal.”, Kamali is the founder of Hospitality House and the Chef Agency, a consulting firm and executive search business that have worked on over 350 hotel restaurants and bars across the U.S., Europe, and the Middle East — and he’s just one of the growing number of people who work in real estate, human resources, and other fields that touch on the business of dining and describe themselves with the ambiguous job title “restaurant consultant.”. Moger has also invested in Mexicue, Noma, Metro Donuts Holdings (the fourth largest Dunkin’ franchisee in the world), ghost kitchen startup Zuul, and restaurant tech company Sevenrooms, among others. During that time, he also acquired a not-always-stellar reputation for providing regular fodder for Eater’s infamous (retired) Deathwatch series, which tracked dying restaurants. I have been successful in my career because of the teams that I have developed. There are over 1,140 restaurant consultant careers waiting for you to apply! The restaurant went on to be nominated for a James Beard award for design in 2019. Read some of the many reviews Christopher's projects have received from the New York Times.
Salt Point, NY 12578, NEW YORK CITY • LOS ANGELES • HUDSON VALLEY, revolution against the commonplace and expected, role as a hospitality entrepreneur and operator; he p, ursues this same zeal with the opening of, Tiger Beverly Hills with partner Luis DeCasas.
Moger says his team works off a checklist that he calls BCD’s “secret sauce.” “It’s a list of, ‘We know what you don’t know that you don’t know,’” he says. When Kamali and his team are sourcing potential restaurateurs for plum hotel gigs — where the restaurant might not have to pay rent, or doesn’t have to cover construction costs — they aren’t eager to take risks on new operators, either. 1,140 restaurant consultant jobs available. Restaurant Menu Development, Restaurant Startup, Restaurant Bookkeeping, Management, Restaurant Turnaround, Branding, Assessment, Marketing, Business Plan
In fact, it was a person whose name didn’t show up in the opening press for the splashy new restaurant at all: Steven Kamali.
A lot of it has to do with companies willing to invest the money to do internal training and education.”, And, despite its reputation for chewing up underfunded and unprepared restaurateurs, New York City can be more open to new opportunities when compared to the larger restaurant industry, they say. For those building standalone restaurants, bringing on an expert consultant might be most crucial when navigating the labyrinth of real estate and construction barriers to opening a restaurant in New York. I do not want to make this, you know, cotton candy. For developers, restaurants are powerful marketing tools that let them charge higher rents for the office or residential space upstairs, according to Kamali, and when there’s a glut of hotel options, guests will make decisions on where to stay based on the food and beverage program.
Whichever restaurant group controlled the space would not only get access to the guests spending up to $8,000 per night to stay at the hotel; employees from companies like Amazon, HBO, Coach, and Facebook; and the projected 125,000 daily visitors to Hudson Yards by 2025 — it would potentially be a partner in future Equinox hotels, too.
“We’re the power brokers behind the scenes.”. We won’t lose sight of the forest as we help you plant trees. Proudly created with. They will know more about you than you think.
nycrestaurantconsultant.com Whether you need a cocktail menu or project planning for an entire restaurant start-up, Express & Discard Consulting is the right choice for any job.We work with some of the most talented bartenders, managers, distributors, and designers in New York City to make sure your … Maximize your bar or restaurant's profits. “You might have planned to spend $1 million on building a restaurant and you find out you spent $2 million, which is not a good thing,” Heeley says. By January 1996, Andre was appointed President and CEO.
“Our relationships with the hotel companies which we work on behalf of wouldn’t be productive if restaurants went out of business.” If one of Kamali’s recommendations isn’t performing well, Hospitality House will come back to figure out what went wrong and fix the issues, right down to retraining restaurant staff if necessary.
“Steven, to me, is a dealmaker,” Starr says. It's easy.
Proudly created with Wix.com, © 2016 by Christopher Tunnah Consulting. When the duo pulled out due to delays, it was a crushing blow; BCD didn’t earn its full commission, and Moger didn’t have a tangible product to show for years of work with extremely high-profile clients. “Longevity plays a huge factor,” Kamali says.
We work with some of the most talented bartenders, managers, distributors, and designers in New York City to make sure your business has all the tools you need to be successful.
Furthermore, from 2003 to 2006, Andre was the CEO of Jaxx, a three-story homage to 1970s rock'n’roll located on the Sunset Strip.
On Roohi’s watch, SBE properties individually.
But since restaurant consultants are dealmakers, networkers, and, in some cases, investors who can influence life-altering decisions for restaurateurs, there are potential pitfalls to so much power being concentrated among a small number of people. “I’ve seen that happen.”.
From multi-million dollar dealmaking to recruiting candidates for the food world’s top jobs, these are the behind-the-scenes players who distribute power itself in the dining scene.
Roohi then served as Co-founder and President of SBE Restaurant Group, which he created when he met and partnered with Sam Nazarian. With the success of his original business model in California, Andre founded Blackwood Hospitality in New York City, where he now resides.
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