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Responsibilities: Alan Garfin is a Senior Vice President
and a founding partner of the Lettuce Consulting Group.
Specific responsibilities include restaurant and other foodservice
venue services such as operations improvement and implementation,
new concept start-up and facility build-out, human resource
development and training.
Consulting Experience: Alan has been instrumental
in defining the consulting group's own operating best practices
by developing the project methodologies and managing many
of the early projects. One of his notable client projects
included successfully implementing a more efficient kitchen
operating system for a 130-unit casual dining restaurant
chain. Also, Alan managed the creation, build-out and opening
a QSR soup kiosk at the foodlife complex in Chicago's Water
Tower Place. This process included acting as liaison between
the Lettuce Consulting Group and a multi-national soup manufacturer
as well as managing creative design, menu and product development.
In addition, Alan has led the operations improvement and
start-up teams for various clients such as a multi-national
QSR hamburger chain, a regional Mexican cuisine casual dining
concept and a fast-casual American comfort food concept.
Industry Experience: Alan has worked in the industry
for over 20 years with a focus on
unit/regional operations and human resource development.
Alan began working with LEYE in 1988 as a manager at Scoozi
in Chicago. Throughout the following 10 years, Alan was
on the opening team of several LEYE concepts including Eiffel
Tower, Mon Ami Gabi and Tucchetti. Subsequently, he served
as an LEYE general manager and area supervisor. Prior to
joining the Lettuce Consulting Group, he served as an "in-house"
trouble-shooter for Lettuce Entertain You restaurants, focusing
on back-of-the-house, operations improvement and staff training.
Alan has considerable experience in training seminar development
and presentation.
Education: Alan earned his Bachelor of Arts degree
in Business Management at Indiana University with a concentration
in Food and Beverage Management.
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