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

Achievements