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RESTAURANT DESIGN
 



ABOUT THE AUTHOR

Third generation restaurateur Aaron Allen has held every industry
position from line-level employee to unit manager. By age 19, he
was running a $10 million food and beverage operation at a 625room resort. By 20, he was overseeing a $4 million gulf-front
Caribbean-themed restaurant that served more than 1,800 covers
per day.



Having cut his teeth in operations, Allen eventually transitioned to
restaurant-focused marketing. In 2001, he founded his own
consultancy.  By 2008, he’d skyrocketed the company to become
the world’s largest restaurant consulting firm. Major clients
included esteemed brands such as Starwood Resorts and Hotels
Worldwide, The Cheesecake Factory, TGI Fridays, FEMSA (Dos
Equis), BJ’s Restaurants, Hofbrau, Land O’ Lakes, Marriott, SSP and
dozens of other global restaurant chains, regional powerhouse
brands, high-volume independents, food and beverage
manufacturers, distributors, resorts, entertainment districts, hotel
chains and more. 



Allen has become one of the most sought-after speakers and
sources for restaurant industry media. He has been a go-to source
for esteemed media outlets such as the  Wall Street
Journal,  Entrepreneur,  Smart Money, MSNBC, TIME,  Forbes,  USA
Today,  Nation’s Restaurant News,  Chain Leader,  Restaurants &
Institutions,  European Food Service News,  Food Service Middle
East, QSR Magazine and hundreds more.


Aaron Allen


© 2014, Aaron Allen
 

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Veröffentlicht in: Business, Reisen
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