Expert Details
Restaurant and Bar-Related Matters
ID: 735142
Alabama, USA
An alcohol and dram shop expert witness, Expert is TIPS (Training for Intervention ProcedureS) Certified — in addition to being certified in OSHA (Occupational Safety & Health Act), HACCP (Hazard Analysis & Critical Control Points) and more.
Expert is an author, speaker, analyst, and restaurant, food service, hospitality consultant — he is a restaurant expert with over 30 years of education, training, skill, and experience — which affords him the specific knowledge and expertise of the restaurant, hospitality, and food and beverage industry needed to provide expert restaurant litigation support services that clients can rely upon.
Expert can help you determine whether the standard of reasonableness and care required by a restaurant or bar owner/operator towards patrons, employees, vendors, service providers, and all who otherwise enter the premises, has been met. Quite often, this standard of care will involve the rules, regulations, and recommendations of federal, state, and local governing agencies; such as OSHA (Occupational Safety and Health Administration), ADA (Americans with Disabilities Act), and HACCP (Hazard Analysis and Critical Control Points).
A restaurant expert witness, Expert is OSHA Certified — and, with over 31 years in the restaurant, bar, food and beverage industry, Expert understands how OSHA and ADA compliance affects employees and patrons alike.
Expert is retained by both Plaintiff and Defense law firms in litigation matters involving allegations of inadequate security, foreseeability, and in security negligence matters involving allegations of negligent hiring, training, supervision.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1999 | Degree: Master's | Subject: Business Administration | Institution: Hamilton University |
| Year: 1997 | Degree: B.S. | Subject: Business Administration | Institution: Hamilton University |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1987 to Present | Employer: Undisclosed | Title: Founder and Sole Owner | Department: Restaurant Expert, Consulting |
Responsibilities:Expert is a Restaurant, Bar, Food, and Beverage Industry Author, Speaker, Consultant, Expert Witness, Mediator and CEO. He is Founder and sole owner of this firm, which was founded and began operation on July 14, 1987, as a part-time venture — and, after several business relocations and plan revisions, has progressed to what it is today. |
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| Years | Employer | Title | Department |
| Years: 1987 to 1991 | Employer: Pizza Hut | Title: District Manager, Multi-Unit Manager, Delivery Manager, General Manager | Department: Management |
Responsibilities:Expert was responsible for 7 restaurants doing approximately $6.3 million in annual sales and managing approximately 250 employees for multiple franchisees of Pizza Hut, Inc. |
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| Years | Employer | Title | Department |
| Years: 1991 to 1993 | Employer: Taco Bell | Title: Multi-Unit TMU Manager, Marketing Manager, Human Resources Manager, Special Projects Manager | Department: Management |
Responsibilities:Expert was responsible for 7 restaurants directly and 17 restaurants indirectly, doing approximately $9 million and $19 million, respectively, in annual sales and managing 300 and 750 employees, respectively, for Taco Bell Corporate and the franchiser of the Taco Bell brand. |
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| Years | Employer | Title | Department |
| Years: 1995 to 1999 | Employer: Arby's | Title: Regional Vice President, Director of Operations, Co-op Marketing Manager, District Manager, Area Supervisor | Department: Management |
Responsibilities:He was responsible for 73 restaurants doing approximately $59 million in annual sales and managing approximately 2,400 employees for a franchisee of Arby’s, Inc. |
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| Years | Employer | Title | Department |
| Years: 1999 to 1999 | Employer: Compass Group PLC | Title: Regional Vice President | Department: |
Responsibilities:Expert was responsible for 70 corporate dining and subsidized dining locations, and several hundred contract employees for the world’s largest foodservice company — doing business in sports venues, corporate dining, prisons, manufacturing plants and educational facilities. |
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| Years | Employer | Title | Department |
| Years: 2000 to 2000 | Employer: Wall Street Deli, Inc. | Title: Chief Operating Officer | Department: |
Responsibilities:Expert was responsible for 121 corporate restaurants and several franchisees, offering several different brands across 21 different states — doing approximately $65 million in annual sales and managing approximately 1,800 employees for this publicly held restaurant company. |
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| Years | Employer | Title | Department |
| Years: 2004 to 2008 | Employer: Restaurant Profitability Magazine | Title: Publisher/CEO | Department: |
Responsibilities:Expert was founder and publisher of this restaurant-industry trade magazine with content targeted at independent restaurant owners and operators, with print publications being licensed and distributed in 20 different states and several different countries around the world, and supported by restaurant industry product and service providers of varying types |
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Career Accomplishments
| Associations / Societies |
|---|
| *Professional Commercial Mediation and Conflict Resolution Certification (PCM) *Occupational Safety and Health Administration Act – Federal Certification # 2301944 (OSHA) *American College of Forensic Examiners – Certified Forensic Consultant (CFC) *Hazard Analysis & Critical Control Points Manager Certification (HACCP) *The National Environmental Health Association Certification *Occupational Safety and Health Administration Act – Federal Certification with 29 CFR 1910 *OSHA – Inspections, Citations, and Penalties *OSHA – Walking and Working Surfaces *OSHA – Means of Egress and Fire Protection *OSHA – Flammable and Combustible Liquids and Fire Prevention and Protection *OSHA – Machine Guarding and Material Handling *OSHA – Hazard Communication and Industrial Hygiene and Blood-borne Pathogens *OSHA –Health and Safety Programs *Washington State University Hotel Restaurant Division seminars *University of Kentucky and Blue Shift Reports; industry surveys and analyses *ServSafe and Food Safety Training *TIPS On-Premise Alcohol Training 2.0 *National Restaurant Association *American College of Forensic Examiners *Master’s Level Advisory Board Member – Culinary Management – Stratford University |
| Licenses / Certifications |
|---|
| *Professional Commercial Mediation and Conflict Resolution Certification (PCM) *Occupational Safety and Health Administration Act – Federal Certification # 2301944 (OSHA) *American College of Forensic Examiners – Certified Forensic Consultant (CFC) *Hazard Analysis & Critical Control Points Manager Certification (HACCP) *The National Environmental Health Association Certification *Occupational Safety and Health Administration Act – Federal Certification with 29 CFR 1910 *OSHA – Inspections, Citations, and Penalties *OSHA – Walking and Working Surfaces *OSHA – Means of Egress and Fire Protection *OSHA – Flammable and Combustible Liquids and Fire Prevention and Protection *OSHA – Machine Guarding and Material Handling *OSHA – Hazard Communication and Industrial Hygiene and Blood-borne Pathogens *OSHA –Health and Safety Programs *Washington State University Hotel Restaurant Division seminars *University of Kentucky and Blue Shift Reports; industry surveys and analyses *ServSafe and Food Safety Training *TIPS On-Premise Alcohol Training 2.0 *National Restaurant Association *American College of Forensic Examiners *Master’s Level Advisory Board Member – Culinary Management – Stratford University |