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[Jack]

I am new to this site and thought that an introduction was in order. I will be placing some articles periodically with information to help restaurateurs maneuver themselves through these troubled waters of owning and operating a restaurant.

I have been in the food & beverage industry since 1982, and have worked in all aspects of this industry.

My experience has been in training, hiring, menu and recipe development, writing and implementation of Purchasing, Policy, and Procedures, and Training Manuals for companies, both National and local companies.. I have also worked with National restaurant chains, casinos in Las Vegas, and Mesquite Nevada and my own consulting company where I designed and opened an Italian Concept, consulted with Private Clubs and Restaurants in Utah. I have 26 years of experience in all areas of this business. In the role of manager, I have hired, trained, and managed kitchens, bars, and restaurants, as well as being in charge of $ 4-9 million dollar, budgets a year.

In the Casino Industry I have been a Room Chef, Sous Chef, Restaurant Manager, and Food & Beverage Manager.

I have worked in the hotel Industry for National Chains like, Embassy Suites, Holiday Inn and the Brian Head Hotel, a local hotel in the ski resort area in Southern Utah. In this industry I have held the positions of Food & Beverage Director, Food Services Manager, Beverage Director, and Asst. Food and Beverage manager.

I am well versed in cooking, having trained with chefs from Italy, Germany, Spain, Mexico, and the Middle East. I have consulted with Wild Oats before they went national, and have extensive knowledge in Natural, Vegetarian cooking and food combining. I have trained over 300 employees in alcohol, and wine service.

I have just finished a contract in Banner Elk NC, working in the kitchens of a private country club, and a lodge on the top of Beech Mountain, where I helped to write recipes, and train kitchen staff.

Jacknewerafoodbeverage@gmail.com