Restaurant operations, hospitality safety, and food service business analysis shape his work as a restaurant and hospitality expert witness with more than 40 years of experience in the hospitality industry and restaurant operations. His expertise includes restaurant income and profit analysis, slips and falls, customer and employee safety, wages and tips issues, food safety, alcohol service liabilities, dram shop matters, hospitality harassment and discrimination, restaurant training, business damages, restaurant feasibility studies, and food service operations. He has more than 25 years of full-time operator experience in fine dining and fast-casual restaurants and more than 5 years of expert witness experience involving consultations, depositions, and courtroom testimony. He has been accepted and served as a hospitality expert in matters across multiple states and in New York State Court. His restaurant operations experience includes concept development, business plans, menu development, menu engineering, marketing and branding, facility design, site selection, profit and loss projections, capital budgets, investment strategies, staff training, inventory and purchasing systems, expense control systems, point-of-sale systems, and web-based training.

He has served as a president, owner, operator, partner, general manager, project manager, project director, consultant, and full-time culinary management instructor, with responsibilities involving high-volume full-service restaurant operations, staff supervision, marketing, staffing, training, financial oversight, menu development, and kitchen and dining room design. His safety, training, and compliance experience includes food and overall restaurant safety for customers and staff, slip and fall issues, food safety, alcohol service and dram shop matters, restaurant wages and tips, hospitality harassment and discrimination, and customer and employee safety. He has led food and beverage cost-control workshops, hospitality staff training, leadership and communication seminars, hospitality sustainability training, food waste management workshops, and food and restaurant safety training. He is a Certified National Trainer for ServSafe Food Managers and ServSafe Alcohol and has completed TIPS Alcohol Training, Alcohol Awareness Training, and expert witness training. He earned a Bachelor of Science in Management and a master’s degree in social psychology.