Mark Kelnhofer, President and CEO of Return On Ingredients® LLC, is an international speaker on recipe costing and menu engineering and a published author as well. He has more than 20 years of experience in bottom line-boosting accounting.
Mark holds a Masters in Business Administration (2005) and a Bachelor of Arts majoring in Accounting and Business Administration (1993) from Ohio Dominican University in Columbus, Ohio. In addition, he is also a Certified Food and Beverage Executive (CFBE) through American Hotel & Lodging Educational Institute (AHLEI). Mark is currently a Lecturer at The Ohio State University instructing Food, Beverage, & Labor Cost Controls as well as an Adjunct Faculty member at Ohio University instructing Hospitality Accounting. He also sits on several hospitality advisory boards including Ohio University in Athens, Ohio and Hocking College in Nelsonville, Ohio. He is the author of two books, Return On Ingredients and The Culinary Pocket Resource of Yields, Weights, Densities & Measures published by Restaurant Institute.
Topics: Recipe Documentation, Recipe Costing; Menu Eningeering; Performance Benchmarking; Just-In-Time (JIT) Practices; Forecasting Methods; Cost Control Systems; Hospitality Accounting
To reserve Mark for your upcoming event or trade show contact us at email@example.com.
"I took both Mark Kelnhofer's classes at Catersource 2016. I had just gotton promoted to Culinary Director for Love Catering and these classes really geared up my position. I learned quite a bit about the way things should work and was able to take the information Mark provided to speak with my owners to get the ball rolling. We had also just purchased costing software before Catersource, so when I got back I was able to utilize it to its fullest potential because of Mark's classes. I would highly recommend anyone trying to get a handle on costs to take his courses". - Jessica Mills, Culinary Director, Love Catering, Los Angeles, CA
"I first experienced Mark Kelnhofer's courses while attending the International Restaurant & Foodservice Show of New York. The courses were well developed and included an incredible amount of information. The presentations were so great that I immediately felt motivated to apply what I learned to my operation. I have since attended multiple times and learn something new each time. The sessions are constantly evolving and changing. You will never see the same presention more than once! Every year now, I look to see where Mark is speaking and holding events so that I can continue to soak his knowledge in. I highly recommend his sessions, not once, but on an ongoing basis". - Violetta Bitici, President, Macellaria, New York, NY