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Professional |
FoodService Operations Specialists | Publications |
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Company Leadership
Consulting Experience Before starting ChicagoFS™, Tom was a founding officer of Lettuce Entertain You’s Consulting Group and a principal of Technomic, Inc. – two leading consulting firms that focus on the foodservice industry. During the past fifteen years, Tom has conducted consulting projects for a variety of foodservice clients including multi-national, regional and local chains as well as independent operators and start-ups. He has provided clients with company growth strategies and corporate leadership as well as functional support in operational trouble-shooting, corporate support group development, unit operating systems, regional management systems, accounting & finance, staff development & training, marketing support, store design, and equipment layout. Industry Experience Tom began his foodservice career as a bookkeeper-accountant for a small casual dining restaurant in New York City in the late 1970’s. After three years, he switched to operations beginning in the FOH as a bus person, server, and manager. He began cooking in SOHO in the early 1980s then traveled to Paris where he worked under Chef Pascal Daquet at Le Verre Gallant (Haute Nouvelle) and Nice where he was the chef of a small bistro. Back in NYC, Tom wore the executive chef toque for 12 years, leading high-volume culinary marketing and operations at The Boat House in Central Park (Upscale Italian), Fraunces Tavern (American Fine Dining), and Mickey Mantle’s (American Regional). After completing graduate school, Tom’s career took a different direction, focusing on chain development, especially corporate, regional, and unit operations development. Tom’s experience has included limited service and full service restaurants, supermarkets, retail hosts, and convenience store chains. Trade Publishing Tom is the author of nearly 100 foodservice trade articles including: “Customer-Focused Menu Marketing,” Cornell Quarterly; “Why Good Trends Go Fad,” Carlson Report; “Restaurant Branded Products: The Future of HMR?” Prepared Foods; “Branding for Sales and Profits,” Supermarket Business; and the “Menu Engineering,” columns for Take Out Business magazine. He is the author of a textbook for chefs, The Business Chef, Van Nostrand Reinhold, 1989. Currently, Tom is working on a new book entitled, The Chain Restaurant Business – Getting From 1 to 100. Education Tom earned a BA at Columbia University and an MBA at the University of Chicago Graduate School of Business. Past Clients Over the past 15 years, Tom has been the hands-on, lead manager for hundreds of successful client projects. A partial list of Tom’s past clients includes:
Restaurants, Hotels, Retail Hosts and Management Firms Avado Brands (Applebee’s Bar & Grill, Tomato Rumba, Harrigan’s) ARAMARK Arthur Hill Co. Bath & Body Works Ben Pao Restaurant Boston Chicken Chipotle Mexican Grill Damon's, The Place for Ribs Domino's Pizza Don Pablo's ESPN Zone Fashion Café Fitz’s Restaurant & Bottling Co. Foodlife Restaurant Gold Star Chili Host Marriott Services Corp KFC La Rosa’s Pizzeria Mark Vend Mars 2112 McDonald’s Mon Ami Gabi Restaurant Mrs. Field’s Nacional 27 Oberweis Ice Cream Shops Panda Express Papa John’s Papagus Greek Restaurant Plum Cafés SIR Corp. Shaw’s Seafood Restaurant Sofitel Hotels, USA Tippin's Family Restaurants University Foods Wellstead's e-Restaurant World of Warner Eatertainment Qdoba (Z-TECA) Fresh Mexican Grill
Supermarkets, Gourmet Retail and Retail Food Associations Everix's Bakery Food Marketing Institute (FMI) Genuardi's Family Markets Haggen's Supermarkets Harris Teeter Hen House Markets International Dairy Deli Bakery Association (IDDBA) King's Super Markets Prescotts Pick ‘n Save Reid's Fine Foods Sara Lee Sandwich Shoppe Convenience Stores Clark Retail (White Hen) Exxon Mobil Foodini's Meal Market (Chevron) Quick Chek XTRA-Mart
Manufacturers Bil-Mar Foods Coca-Cola Fountain and NA Clear Springs Seafood Hunt-Wesson King & Prince Seafood Lipton Monarch PMG McCain Foods, USA Unilever Best Foods |
By Tom Miner Available at Amazon
Reengineering In The Food Service Industry
Restaurant Branded Products: The Future of HMR?
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