UNITED RESTAURANT GROUP
A NETWORK OF RESTAURANT + HOSPITALITY PROFESSIONALS
Our Restaurant and Hospitality Food & Beverage consultants provide expert consulting services and are available throughout the nation.
In what has always been one of the most challenging businesses to be successful, the hospitality industry has been hit even harder with sometime insurmountable problems these past few years. And with rising minimum wages and older workers checking out of the workforce, staffing has risen to the top of that list at the majority of facilities. Factor in turnover rates of up to 75% with a possible cost of thousands to train new hires it becomes even more important to not only hire people, but to hire the right people. That’s why bringing in experts like United Restaurant is the right choice for every aspect of restaurant consulting, especially staffing and training. Meet some of our experts.
Founder + COO
Jim Henning has more than 35 years of experience in owning, operating businesses and executive level management. Having worked from the dish room to the boardroom, Jim is a proven leader and operator with an extensive background in restaurant and hotel food and beverage operations.
Throughout his career, Jim has successfully repositioned numerous high volume restaurant and catering operations with experience in independent as well as hotel food and beverage operations.
His work experience includes positions as Vice President, Regional and Director Food & Beverage, Award-Winning Executive Chef, Director of Catering, and General Manager. In addition, Jim owned and operated a successful restaurant and banquet company for 13 years.
Jim embraces a high-energy leadership style that has helped develop award winning restaurants, operations and talent throughout the industry.
Jim is recognized for his expertise in operations, restaurant and hotel food and beverage turnarounds, and remarkable financial results. Jim is uniquely qualified to assist existing restaurant owners and hotel executives with their operational systems, growth strategies, talent development, and branding to lead businesses to real financial results.
Chef Francisco Pomalaza
Operational Task Force /Consultant
Food is one of life’s greatest pleasures but for Francisco Pomalaza, food IS life’s greatest pleasure.
A Florida native with a Peruvian heritage, Chef Cisco grew up in Miami beginning his culinary journey at the age of 15. Starting off working the wok station at a buffet in Miami, he was able to get his feet wet and learn the basics – how to work with fire and mix ingredients. Working his way out of trouble and acquainting himself with the restaurant life, he slowly grew an appreciation for the art of cooking.
Fast forward a few years and Cisco had developed a love for culinary so strong that he began to train at culinary school in Miami. Nearing the end of his first semester, on his way to his first final exam, Cisco was in a car accident that permanently scarred his right hand. The car flipped 8 times with his hand out of the window, damaging tendons and muscles crucial for hand mobility. Doctors told him he would never be a chef.
But, there’s very little that stamina and passion can’t overcome. After 2 years of daily physical therapy, Cisco returned to culinary school strong attending Johnson & Wales and working in his first fine dining venue, Talula in South Beach. Owned by Andrea Curto-Randazzo, a competitor in Top Chef Season 7, he trained under her supervision and acquired a taste of the fine dining life and couldn’t get away.
Chef Benjamin Hardy
Operational Task Force /Consultant
Chef Benjamin Hardy graduated Summa Cum Laude from Le Cordon Bleu, International Culinary Academy with a degree in Pastry Arts. With over 20 years as a classically trained French pastry chef, Ben has shared his experiences throughout many facets of the hospitality industry in specialty chocolate shops, luxury hotels, high production facilities for local grocery stores, country clubs, and also an instructor to future pastry chefs.
Ben is a Certified Executive Pastry Chef through the ACF, has been awarded Pastry Chef of the Year and medaled in a multitude of ACF culinary competitions. He is a Certified ServSafe Instructor and Exam Proctor for the National Resaurant Association, and was most recently inducted into The Disciples of Escoffier, an elite chef’s society.
Chef Ben furthered his passion by creating three unique shops in Indianapolis, IN. Each one focused on European pastry and playful brunch combinations, all in open style kitchens. The brand he created has been listed as one of the top restaurants in Indy by a top local magazine and Food and Wine. The Food Network has featured Chef Ben to highlight his teaching but his specialties also include production efficiencies, lowering food cost, organization and aligning the front of house with the back of house towards one common goal, the guest.
Chef Marc Quinones
Operational Task Force /Consultant
Hailing from The South Bronx of New York City Chef Marc Quinones is a rare combination of blue blood work ethic and white collar Executive prowess.
Marc is highly decorated as a Chef having been featured in Forbes Magazine, The Today Show, Gordon Ramsays Hell’s Kitchen, The Food Network and has realized multiple high level awards such as New Mexico Chef of the Year by The New Mexico Restaurant Association & has been voted The Best Chef in the City three times. Additionally he reached the podium back to back years at the Great American Seafood Cook-Off in New Orleans, Louisiana and was the first Chef representing a land locked state to do so.
On the Executive side Chef Quinones has over 12 years of proven well documented success at the Four Diamond Luxury Hotel & Resort level. Be it the installation of intricate costing systems, menu engineering or hands on training of the staff Chef Marc brings a unique level of energy to the table that simply delivers.
Chef Michael E. Swann
Talent Placement & Project Operations
Over the last 25 years I have been exposed to some of the greatest teachers in the Culinary World, Roger Verge, Wolfgang Puck, Jean Banchet, Hiroshi Noguchi, Guy Reinbold and Lucien Vendome.
In a learning environment, like that, it has allowed me to learn the best techniques, while applying more modern cuisine, and develop some of the best Kitchen Crews in North America. I have worked in quality, diverse and financially motivated companies that have created balance between cooking and management of the business that is second to none. I am a highly motivated chef, with a vision that encapsulates the ability to create a dynamic quality product that reflects a top profit margin. I seek to work with the best in the industry, to set trends, develop top notch talent and to raise the bar in all venues I may be exposed to.
Specialties: Multiple Skills in international and Domestic Cuisines, International Recruiting skills, and contacts, Multi Cultural leader in the kitchen
Chef Joe Domina
Joe Domina is an awarded wining chef with a passion for creativity & sustainability. A graduate of the Culinary Institute of America and the University of Nevada Las Vegas, his career spans over four decades. He has worked in many facets of the hospitality industry and held many titles up to and including Vice President of Culinary. He prides himself on mentoring and developing his associates while creating a leadership style this based on accountability and innovation.
Chef Joe has a fine tuned business acumen and seeks the most efficient path without compromise of quality. Chef Joe was a pioneer of farm to fork in the early 90’s in Portland Oregon and opening the hotel in the Indianapolis using nine local farmers on the menu. He serves on several boards and is a certified executive chef and a member of the American Academy of Chefs & is a Certified Culinary Administrator.
Chef Donald M Ross IV
Operational Task Force /Consultant
from concept to staffing
We work with you from the front door to the back.
Our consultants are an extension of your own team. We will work side-by-side with you in every aspect of your daily operations until you reach your profit goals.
We are fiercely passionate about your success.
Your business is our business, and your success is our success. We will work with you to optimize operations and identify revenue growth opportunities to make your Restaurant or Hotel Food & Beverage operations profitable.
We are flexible.
Regardless of your size, we will work with you to deliver results-driven service at a fair and at a comfortable cost.
- Transition, Task Force
- Operational Manual Development and Implementation
- Menu Design
- Scheduling Optimization
- Day-to-Day Operations
- Competitive Analysis
- Ordering System Review: Maximize Cash Flow, Minimize Stress, and Lower Costs
- Inventory System Integration With Ordering and Financial Reporting
- Profit Analysis and Improvement
- Lowering Food, Liquor, Sundry and Labor Cost
- Failing Restaurant Action Plans
- Procurement, Purchasing
- Confidentiality Agreement
- Executive Summary
- Market Analysis
- Business Overview
- Operating Model
- Funds Required and Their Uses
- Restaurant Lease Negotiation
- Year-1 Sales, Revenue Projections & Breakeven Analysis
- 5-Year Projection and Return On Investments Analysis
- Menu Development and Engineering
- Master Recipe Manual – Ensure kitchen consistency with the creation of standardized recipes… Includes detailed food product specifications, ingredient amounts, portion sizes, detailed production procedures and photographs
- Food Order Guide Specifications and Vendor Specifications
- Detailed Recipe Costing and Gross Profit Analysis
- Kitchen Operating Systems – Development of prep production sheets, station schematics, station set-up sheets, throughput analysis and training, and cleaning checklist
- Kitchen Equipment and Supply Specifications
- Equipment Training and Maintenance Procedures
- Food Handling and Safety Programming
- Increase Average Checks
- Turnover Reduction Through Elevated Customer Service
- Steps of Service
- Food Knowledge Training
- Up-Selling and Providing Excellent Service
- A Real Plan That Will Work
- Profit Performance
- Food, Beverage, and Labor Cost Management
- Food Quality and Service Performance
- Industry “Best Practice” Operating Systems and Application
- Vendor Selection and Pricing
- Human Resources Management
- Payroll Management
- Marketing Plan Review
- Lease Negotiations
STRATEGY & CONCEPT DEVELOPMENT
- Restaurant Concept, Assessment and Development
- Feasibility Studies
- Profit & Loss, Capital Budgets, and Financial Analysis
- Financial Forecasting and Operating Budget Preparation
- Operational Strategy
- Concept Upgrades
- Interior Design Upgrades
- Website and Restaurant Photography Services
- Sales Growth Programs
- Marketing Plan Review and Development
- Brand Strategy
- Market Positioning
- Street Smart Business
IT’S TIME TO TAKE YOUR BUSINESS TO THE NEXT LEVEL
You wouldn’t expect that great new chef you hired to do your accounting and even if they could, is that really how you want them spending their time? You hear that new server you brought on is really good at social media, but you don’t have the budget dedicated to just that and you really can’t spare them not waiting tables. You’d love to triple the number of customers, but you don’t have the staff to accommodate them. You feel like you’re spread so thin that nothing on your plate is getting the attention it deserves.
When you’re dealing with non-stop issues like these, it really is time to talk to the experts at United Restaurant. You don’t have enough staff to even look for staff? Now you do. Menu getting stale? Refreshed! Losing money in so many little ways you don’t know where to start? We’ll find them. Have a great space with awesome food but nobody knows? We’ll tell them.
Call us for a free consultation and see how you can start getting things off your plate and back to getting plates on tables.