Achievements

  • Developed Canada’s first Premium Healthy Fast Casual Dining concept: Tractor Every Day Healthy Foods.  Tractor is a chef-driven, scratch-made  mix and match premium salad, braised item and panini cafeteria.  Sales are $1,500,000 per year out of 1400 square feet and the next 2000 foot location opened in early 2015.  Two more locations opened in 2016.
  • Mahony & Sons won “Best Pub Fare” in Vancouver in the Where Magazine Awards every year since 2014.
  • Dramatically raised entrée sales and lowered food costs on the first phase of White Spot dinner menu project.  Customer counts increased steadily throughout all projects.  Added $15,000,000 to the bottom line while consulting with White Spot.
  • Increased Pane e Dolce pastry sales 40% within one week of their first audit
  • Novo Restaurant won “Best Pizza” in Vancouver in the Globe and Mail’s review of Neapolitan Pizzerias one week after their opening.
  • Designed kitchens that were just 16% of the square footage of the restaurant and reached extremely high food sales with very low labor. Industry average for casual dining is 30% of square footage
  • Service times out of these kitchens averaged 12 minutes for entrées and 4 minutes for appetizers
  • Negotiated a one stop shop contract for Delta Lion Pub with their distributor that lowered their food, beverage, paper, chemical, equipment and smallwares costs by 10%
  • Acted in White Spot TV advertisements for their “Passion for Food” campaign, & was their spokesman regarding “passion for food.” Supported press releases, television interviews, radio spots, and print media
  • Originated three food items that ended up on menus throughout North America: Chicken Caesar Salad, Crispy Dry Ribs appetizer, Grilled Chicken Club House
  • Developed one of Freybe Gourmet Foods best selling sausages, authentic Dry Cured Chorizo
  • Revolutionized kitchen hierarchy, training, kitchen physical organization and division of labor. Organized prep around equipment, tasks and skills rather than by food groups
  • Originated Kitchen Productivity Report that pinpoints scheduling glitches and inefficiency at a glance.
  • Originated Kitchen Spreadsheet of Sales, Food Cost, Inventory Control, Productivity and Labor that ranks multiple kitchens and pinpoints specific restaurants and areas on which to focus attention
  • Designed opening plans and opened personally over 40 restaurants, with picture perfect food, extremely high sales and food costs within one percentage point of theoretical,
  • Wrote nationally approved HACCP and Health and Safety Programs
  • Taught Food Safe Level One for 5 years under the aegis of the Vancouver Health Board
  • Increased Delta Lion Pub food sales 10% and lowered food cost 5% immediately upon introduction of new menu