About Me
As the owner of an elite restaurant, hotel and select business management consulting firm with over 50 years of experience, I specialize in site selection, design, development, operations, management, marketing, financing, and franchising of restaurants, cafes, hotels, resorts, country clubs, and select other businesses.
My broad experience in the hospitality industry has enabled me to offer counseling and management in every phase of hotel, country club and restaurant ownership as well as select other businesses from the development of strategic business plans, site feasibility studies, assistance with securing permanent financing, the solving of staffing issues through rate structure and controls, right to the bottom line—profits.
I have developed and managed franchised hotels and independent motor inns (over 6500 hotel and motel rooms), resorts, private country clubs with golfing, tennis, and swimming facilities, condominiums, night clubs, over 18 specialty restaurants, theaters, executive health and racquetball clubs and thousands of square feet of commercial and public space.
My long list of professional accomplishments includes the complete restoration and proprietorship of the celebrated Kimberton Inn and Country House established in 1796. This unique and historic facility was selected as a major center for dining service provided to visiting statesmen and dignitaries during the Bicentennial festivities.
As a young man I was operating a major hotel property in New York and within four years had become Director of Operations of five hotels in the Northeast. I simultaneously managed and supervised four Sheraton Hotels ultimately being named their Vice President. Sheraton twice selected me Sheraton’s “Man of the Year.” Further, I was distinguished by election to Hospitality Magazine’s Hall of Fame and then, later that same year, was named one of our nation’s “Outstanding Young Men of America.” My talent and instinct for producing an establishment of distinctive quality and design was evident in the creation of Harpoon Louie’s Restaurant in Jupiter, Florida. My hard work, motivation, and foresight produced a restaurant that sold for $7,500,000. At time of sale it was the 23rd highest grossing restaurant in the country as published on Nation’s Restaurant and News Annual List. And, as a side note, it was also the largest sale ever recorded for a freestanding independently owned restaurant in the state of Florida! Until April 2005 I owned and operated an independent group of restaurants and a full service catering company with a staff of over two hundred employees.
My broad experience in the hospitality industry has enabled me to offer counseling and management in every phase of hotel, country club and restaurant ownership as well as select other businesses from the development of strategic business plans, site feasibility studies, assistance with securing permanent financing, the solving of staffing issues through rate structure and controls, right to the bottom line—profits.
I have developed and managed franchised hotels and independent motor inns (over 6500 hotel and motel rooms), resorts, private country clubs with golfing, tennis, and swimming facilities, condominiums, night clubs, over 18 specialty restaurants, theaters, executive health and racquetball clubs and thousands of square feet of commercial and public space.
My long list of professional accomplishments includes the complete restoration and proprietorship of the celebrated Kimberton Inn and Country House established in 1796. This unique and historic facility was selected as a major center for dining service provided to visiting statesmen and dignitaries during the Bicentennial festivities.
As a young man I was operating a major hotel property in New York and within four years had become Director of Operations of five hotels in the Northeast. I simultaneously managed and supervised four Sheraton Hotels ultimately being named their Vice President. Sheraton twice selected me Sheraton’s “Man of the Year.” Further, I was distinguished by election to Hospitality Magazine’s Hall of Fame and then, later that same year, was named one of our nation’s “Outstanding Young Men of America.” My talent and instinct for producing an establishment of distinctive quality and design was evident in the creation of Harpoon Louie’s Restaurant in Jupiter, Florida. My hard work, motivation, and foresight produced a restaurant that sold for $7,500,000. At time of sale it was the 23rd highest grossing restaurant in the country as published on Nation’s Restaurant and News Annual List. And, as a side note, it was also the largest sale ever recorded for a freestanding independently owned restaurant in the state of Florida! Until April 2005 I owned and operated an independent group of restaurants and a full service catering company with a staff of over two hundred employees.