Our Restaurant and Hospitality Food & Beverage consultants provide expert consulting services and are available throughout the nation. We don’t just talk about it—we get results.
1. When considering taking on any new consulting project, we only work
with clients who we feel comfortable with, and projects that we are
highly-confident that we can and will deliver results on.
2. We will provide a free initial consultation, analysis, and quote. Once we have determined to do business together, we always provide a well-written, easy-to-understand consulting services agreement that both parties believe in and are committed to. We ensure that there is never any question as to each party’s roles, responsibilities, time frames, and associated costs within the duration of the restaurant consulting project.
3. Our consultants work hard, play fair, speak honestly and candidly. We just do what's right. We do what we say we are going to do and we expect others to do the same. We set high standards, demand excellence, and deliver results. Our consultants are driven and intense are not afraid to deliver the truth when it means success for your business.
4. We guarantee client satisfaction and deliver the results that we promise.
Joey's career in hospitality began in 2005 while opening The Corner Office with Sage Restaurant Group and attending school at Metropolitan State University in Denver for Human Nutrition and Dietetics. While at Metropolitan State, he also studied viniculture and vinification of wine. Joey then joined the Task Force team for Sage Restaurant Group. During this time he worked on multiple projects that include Task Force management, transitioning of management teams and the implementation of food and beverage programs for restaurants such as The Corner Office, Second Home, O's Steak & Seafood, Da Campo Osteria and Braddocks American Brasserie. During this time, Joey reduced beverage costs, lead teams in the creation of cocktail programs, implemented standards operating procedures and worked side by side with culinary teams to create food and beverage pairings for special events and hotel amenities. In 2013, Joey left Sage Restaurant Group to consult in several beverage programs such as James Street Gastropub & Speakeasy, and Franktuary. Joey has contributed to the continuing success of acclaimed and award winning Pittsburgh restaurants such as Eleven and Meat & Potatoes. Joey also works with leading liquor distilleries and brand distributors creating signature cocktails for in house and out of house promotions. Joey has since continued his beverage education through United States Bartender's Guild and also through Pernod Ricard's BarSmarts. Joey works with United Restaurant + Hospitality Consultants LLC as the Director of Beverage + Mixology creating and implementing beverage programs with an area of focus on pre-prohibition cocktails, post-prohibition mixology, staff training and education.
La Marina & Fountain Court
Sir Winston’s Restaurant
Chelsea Chowder House
La Bella Fontana
Santa Maria Inn
Urban Farmer Modern American Steakhouse
Chantrells Restaurant & Banquet Center
The Golden Mushroom
Toasted Oak & Market
Mercat al la Plaxna
Porter & Frye
Braddock’s American Brasserie
Alfiere's Mediterranean Bistro
Blue Fire Grill
The Oak Room
Glass Garden Restaurant
Tan-Tar-A Resort & Golf Club
Schula's Steak House
Black Bear Lodge
United Restaurant + Hospitality Consultants |937.726.37.3718 |3224 W 112th Ct, Suite C |Westminster, CO 80031
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