CURRENT COURSE DESCRIPTIONS
We have available to associations, organizations, culinary and hospitality management programs, and companies courses to assist in the overall efficiency and profitability of a restaurant or foodservice operation. We can customize any program from 50 minutes to 8 hours. Click here to view our current course descriptions to see what we can provide to your attendees. Download the current brochure here!
Download the current brochure of our course descriptions here! We can customize courses from 50 minutes to 8 hours. Contact us today to plan a session for your members, clients or employees.
info@RestaurantInstitute.com | 614-558-2239
Mark Kelnhofer, CFBE, MBA
Mark Kelnhofer, CFBE, MBA, President and CEO of Return On Ingredients® LLC, is an international speaker and author on recipe costing, menu engineering, and food and beverage cost controls. He has more than 20 years of experience in bottom line-boosting accounting.
Topics: Recipe Documentation | Recipe Costing | Menu Engineering | Just-In-Time (JIT) Practices | Forecasting Methods | Performance Benchmarking | Cost Control Systems | Hospitality Accounting
Gary has more than 30 years of sales and marketing experience. Gary's sales career started with Oscar Mayer and Company then grew with Kraft Foods, Cleveland Browns, Crosslink Marketing, and Vineyard Fresh. Gary also sits on the board of advisers for the Specialty Foods Association.
Topics: Retail Selling Techniques | Wine Marketing | Wine Preservation,
Juliette Gust, CFE
Juliette is the Founder and President of The Ethics Suite based in Scottdale, AZ, a company that helps to identify, investigate, and resolve alleged wrongdoing at their organization. She has personally conducted or managed more than 1,300 investigations spanning 75 countries on more than 10,000 employee ethics line reports.
Topics: Hospitality Ethics | Restaurant Fraud
Chef Drew Patterson, CEC, CCA
Linked In Profile | Fact Sheet
Chef Drew Patterson;s culinary experience spans nearly 30 years. He is currently the Culinary Director in the Department of Nutrition Services at The Ohio State University Wexner Medical Center. His experiences span from being a private chef, to running both small and large corporate owned businesses.
Topics: Large Scale Cooking | Healthy Cooking Trends | Front of the House Training | Front of the House Training
Linked In Profile | Fact Sheet
Bruce is a results-driven foodservice innovator who works with all levels of leadership in the hospitality industry. The recent author of "Secrets to Ongoing Success: Keeping Yourself and Your Organization Fresh", Bruce conducts workshops to encourage forward thinking and provide skills to identify, recruit, and nurture a strong team.
Topics: Leadership | Management
Angelica is the Director of Operations of Red Restaurant Group based in Cleveland, OH. She is a national speaker on wine programs, cocktail and spirits programs, marketing and training strategies. She has over 20 years experience in the restaurant industry including Bravo Brio Restaurant Group (BBRG), Palm Restaurant Group, and Red Restaurant Group.
Topics: Hospitality Training | Wine Programs | Cocktail and Spirits Programs