APERITIF RESTAURANT & BAR, Woodbury, MN – Concept creation, Menu Development, Day to Day management of restaurant.

BALLY’S PARK PLACE CASINO, Atlantic City, NJ – Project restaurant development consultants

BARNEY’S, New York, NY – Concept and development of new restaurant and cafeteria

BIG FOOD DINER, Eldon Iowa – Conceptual, project developer and CEO for Tom & Roseanne Arnold’s restaurant company.

BOSTON HARBOR HOTEL, Boston, MA – Master planning and development of new restaurant for five star, five diamond hotel.

BRYANT PARK, New York, NY – Consultants for all components of food and beverage facilities for the Bryant Park Development Corp.

CANTEEN CORPORATION, Volume Services, New York, NY – Ongoing consultants, providing concept and complete program development for multiple projects, including:

  • Chase Manhattan Bank – Chase 2000 Program, NY
  • Security Pacific food services facilities, Los Angeles, CA
  • Blue Cross/Blue Shield food services facilities, Detroit, MI
  • Orange County Convention/Civic Center, FL
  • San Diego Convention Center, CA
  • Yankee Stadium, concession program, NY
  • Jones Beach food service facilities, NY

CAPITAL BANK OF CALIFORNIA, Los Angeles, CA – Advisor on restaurant and nightclub assets.

CARLSON LIFESTYLE LIVING, Minneapolis, MN – Conceptual development of the food and beverage concept and program for the first ever Lifestyle living community.

CARLSON HOSPITALITY WORLDWIDE INC., Minneapolis, MN – Consultant to worldwide hotel organization, including Regent and Radisson Hotels, Country Inn & Suites, Lifestyle Living and prototype projects.

CARNEGIE HALL, New York, NY – Developmental and RFP consultants for food & beverage facilities and program.

CAROLINA INN, Chapel Hill, NC – Conceptualization of hotel operating and food service program for historical University of North Carolina Inn, member Doubletree Hotels University Division.

CHEMICAL BANK, New York, NY – Project consultants for food and beverage facilities within multi-use developments

COLONNADE HOTEL, Boston, MA – Redevelopment and designs for new restaurants and lounge as well as kitchen overhaul

DELTA HOTELS & RESORTS (Toronto, Ontario) – Concept development for new generation Delta Calgary Airport Hotel, new Food & Beverage operation and launch

THE DISNEY DEVELOPMENT CORPORATION, Burbank, CA – concept development and food service program orientation

DON CESAR HOTEL AND RESORT, St. Petersburg, FL – Analysis and conceptual overview of food, beverage and entertainment concepts

DORAL HOTELS, New York, NY – Re-conceptualization and development of new restaurant and lounge concepts


  • Atlanta, AZ – New concepts and merchandising for all food and beverage facilities
  • Costa Mesa, CA – Conceptual overview and recommendations on new program
  • Scottsdale Mall – Scottsdale, AZ – Restaurant re-merchandising and redesign
  • Santa Clara, CA – Development of luxury hotel and conference center
  • Tucson, AZ – Analysis and evaluation of hotel food and beverage program

ESPN ZONE, Burbank, CA – Master planning and conceptual development of prototype menu and merchandising concept for Walt Disney Location Based Entertainment, Baltimore, MD prototype.

EURO DISNEY – Complete development of food, beverage and entertainment complex

FISHER ISLAND CLUB, Florida – Evaluation, repositioning and conceptual development, for private membership club.

THE FRANKLIN INSTITUTE, Philadelphia, PA – Concept and development of food service facilities in the new wing and renovation areas

GRAND CENTRAL PARTNERSHIP, New York, NY – Analysis, conceptual and leasing direction for landmark restaurant project.

HOBART COLLEGE, Geneva, NY – Planning and development of food and beverage facilities

HOLIDAY INN WORLDWIDE – Food and beverage operational consultants for international hotel company.

HOTEL DEREK, Houston, TX – Analysis, evaluation and leasehold direction for fine dining restaurant site.

ISLE OF CAPRI, Bettendorf, IA – Development of new prototype restaurant concept for premier casino project.

JOHNSON & WALES UNIVERSITY, Providence, RI – Orchestration of new overall university wide procurement, specifications and standards program.

JOHNSON & WALES UNIVERSITY, Providence, RI –  Food & Beverage prototype development

LA COSTA HOTEL AND SPA, Carlsbad, CA – New concepts and development of entire food and beverage format for six restaurants plus room service

LA SALLE PARTNERS, Los Angeles, CA – Overall conceptual development for multi-use site “Wilshire Courtyard” in Los Angeles California.

LIBERTY SCIENCE CENTER, Jersey City, NJ – Conceptual development and RFP preparation for foodservice program for this first ever science/technology center.

LIBERTY STATE PARK, Jersey City, NJ – Conceptualization of a food service facility for the park and the production of a Request for Proposals.

LOUISVILLE WATERFRONT DEVELOPMENT CORPORATION, Louisville, Kentucky – Master planning, conceptualization and leasing program for riverfront food and beverage concepts.

MAGNOLIA HOTELS, Denver, Omaha, Dallas & Houston – Food & Beverage Program Analysis and Observation, Introduction of PR & Marketing concepts, Revision of Free to Guest Offering.

MARRIOTT SEAVIEW RESORT, Absecon, NJ – Analysis and development of master plan for hotel including: new restaurants, catering and meeting facilities along with premier time-share program.

MASSPORT, Logan International Airport, Boston, MA – Airport terminal analysis and proposal review.

MILLER/DAVIS CO. Los Angeles, CA – Evaluation and leasehold direction for fine dining restaurant site.

MERLIN INTERNATIONAL, Sydney, Australia – Concept and design development of food service facilities, as part of an overall mixed-use development.

MET LIFE, Tyson’s Corner, VA – Repositioning, conceptualization of restaurant facility and ongoing management.

MUSIC CENTER, Los Angeles, CA – Evaluation of existing food services, restaurant and catering program, recommendations for future development and master plan.

NEVADA GOLD CASINOS AND RESORTS, Houston, TX – Master planning and development for overall casino, hotel and restaurant programs, including:

  • La Jolla Indian Tribe, California
  • Muscogee (Creek) Nation, Tulsa, Oklahoma

NEW YORK UNIVERSITY, Law School, New York, NY – Development of food service programs for daily a la carte and banquet business.

PACIFICA HOTEL INVESTORS, Marina Del Rey, CA – Strategic planning, restaurant operator identification and leasing development program for multiple Hotel locations.

PARK PLAZA HOTELS, Minneapolis, MN – Master Plan for overall operational repositioning of hotel concept.

PENN INN, Philadelphia, PA – Market research, planning, concept and menu development, staff training and opening of new University of Pennsylvania Hotel.

P.J. CLARKE’S, Short Hills, NJ – Conceptualization and development of restaurant facility and ongoing management

PLANET HOLLYWOOD – Expert witness for world known organization.

PORT AUTHORITY OF NEW YORK/NEW JERSEY – Evaluation and advisory services for all food and beverage components, providing both ongoing consultation services, as well as an overall master plan for the year 2000.

PRINCESS HOTELS, Scottsdale, AZ – Five diverse food and beverage facilities for this domestic resort property

RANK HOTELS, Chicago, Denver, Phoenix, and Toronto – Repositioning, conceptual and advisory services.

REGENT HOTELS – Conceptual development and implementation for Five Star hotel company.

  • The Regent Bal Harbour, Bal Harbour (Miami), FL
  • The Regent Palms, Providenciales, Turks & Caicos
  • The Regent Boston at Battery Wharf Hotel, Boston, MA

RESORTS INTERNATIONAL, Atlantic City, NJ – Evaluation and repositioning of existing food and beverage facilities. Development of a cohesive concept design for new facilities

SAKS FIFTH AVENUE, New York, NY – Concept design and implementation of a full-service restaurant and management of facility.

SEVEN CANYONS CLUB, Sedona, AZ – Overall Master Planning for Five Star private membership club, villas and golf community.

SOFITEL HOTELS, Chicago, IL – Restaurant concept development for flagship hotel property.

SOUTHMARK CORPORATION, Santa Monica, CA – Operational and conceptual advisor for food service and hotel property operations.

SPACENEEDLE CORPORATION, Seattle, WA – Redevelopment of internationally known icon, ongoing operational consultant.

SPORTSMEN’S LODGE, Studio City, CA – Repositioning and ongoing management of catering, event and restaurant complex.

STARWOOD HOTELS AND RESORTS, New York, NY – Overall operational, concept and menu development.

TAJ MAHAL HOTEL CASINO AND RESORT, Atlantic City, NJ – Development and execution of total foodservice program for largest casino hotel in the world

TIME WARNER INC., New York, NY – Development and restructuring of overall foodservice program, including concept, menus and training.

TRANSAMERICA CENTRE, Los Angeles, CA – Evaluation and re-direction for food service program for premier downtown business complex

TRAVELERS REALTY INVESTMENT COMPANY, Chicago, IL – Evaluation of Tremont Hotel operations; Princeton, New Jersey – Operational review, Nassau Inn.

TRIZEC-HAHN CORPORATION, Las Vegas, NV – Evaluation of restaurant and entertainment leasing program for Desert Passage project. Advisement and direction on reconceptualization and marketing objectives.

TRUMP PLAZA HOTEL, Atlantic City, NJ – Conceptualization and orchestration of two new restaurant concepts.

TURNER SPORTS, ENTERTAINMENT & DEVELOPMENT, Atlanta, GA – Development, conceptualization and implementation of food and beverage program for new Philips Arena

UNIVERSITY OF PENNSYLVANIA, New York, NY – Development of “Penn Club” for alumni in first ever New York situation; including conceptual, layout, design and total foodservice program development.

VAIL ASSOCIATES, Vail, CO – Development of ski area feeding system for new lodge facility.

THE VENETIAN, Las Vegas, NV – Strategic planning, restaurant operator identification and leasing development program for Hotel, Casino, Resort and Convention Center.

WALT DISNEY CONCERT HALL, Los Angeles, CA – Development of food services, restaurant and catering masterplan for Request for Proposal and operator selection.

WOLFGANG PUCK FOOD COMPANY, Los Angeles, CA – Development of national foodservice program for restaurant & hotel industry.

WYNDHAM INTERNATIONAL, WYNDHAM CHELSEA HARBOUR HOTEL, London, UK – Re-development of Food & Beverage Program for entire property, creation of Restaurant Twenty Ten, Training Program development.

WYNDHAM WORLDWIDE HOTEL GROUP  – Wyndham Grand Rio Mar Resort, Puerto Rico – development and creation of signature restaurant and lounge including concept, menus and marketing