A Network of Restaurant + Hospitality Professionals

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.

Valued Professional Partners:

David Aston Creme
Dirty Linens Restaurant Designs IMI Beverage Solutions

Jim Henning, Founder

Jim Henning has more than 30 years of experience in owning, operating businesses and executive level management. Having worked from the dish room to the boardroom, Jim is a proven leader and operator with an extensive background in restaurant and hotel food and beverage operations. 

Throughout his career, Jim has successfully repositioned numerous high volume restaurant and catering operations with experience in independent as well as hotel food and beverage operations. 

His work experience includes positions as Vice President, Regional and Director Food & Beverage, Award-Winning Executive Chef, Director of Catering, and General Manager. In addition, Jim owned and operated a successful restaurant and banquet company for 13 years. 

Jim embraces a high-energy leadership style that has helped develop award winning restaurants, operations and talent throughout the industry.

Jim is recognized for his expertise in operations, restaurant and hotel food and beverage turnarounds, and remarkable financial results.  Jim is uniquely qualified to assist existing restaurant owners and hotel executives with their operational systems, growth strategies, talent development, and branding to lead businesses to real financial results.

Robert Walker, President + CEO

Robert has more than 20 years in the hospitality industry with a diversified resume traveling through retail, emergency response services, independent restaurants, factory food production, full service and quick service chain restaurants and hotel/resorts. He began his career in an upscale country club, Columbia Lakes near the Houston, Texas area where he attended Brazosport College. He worked his way up with a regional quick service restaurant company, Whataburger Inc. where he was responsible for the South Texas region while attending Del Mar College for Hospitality Management. 

Robert found his entrepreneur calling in 1997 with the opening of Grandview Restaurant and Bar.  After finding success he established Key Allegro Restaurants LLC. and opened several full service restaurants and catering business including Palapa, Dorado's at Key Allegro Catering Company, The Big Barge, and Base Logistics in emergency response catering company working with FIMA after natural disasters. 

Robert served as a consultant to both Omni Hotels, as well as HEB and Central Market Grocery Company where he developed 9 restaurant concepts including Spoonz and Eat-Z, as well as meal solutions, catering services and fully cooked meal programs.

Robert joined the Sage family in 2009 and became the General Manager of Food and Beverage at the JW Marriott in Cherry Creek.  He was promoted to Regional Director of Operations with Sage Restaurant Group overseeing the Denver market and all new restaurant concept development.  Robert has been involved with over 48 restaurant openings in his career.  He acquired United Restaurant + Hospitality Consultants LLC, in July 2013 and has assumed the role of President and CEO.  United has structured a staff of professionals that specialize in culinary arts, sales and marketing, financial/IT, concept and full project development.

Will CisaCorporate Chef

A graduate of the Culinary Institute of America, Will Cisa started out as the sous chef at Fig Restaurant.  There he worked at James Beard Award winning farm to table restaurant and was responsible for overseeing all operations.  

After leaving Fig Restaurant, Chef Cisa worked with Sage Restaurant Group developing both the Urban Farmer and overall food and beverage operations of the Nines Hotel.  

Next, Will Cisa worked with Simpatica Dining Hall and Catering as lead cook.  there he led catering events feeding anywhere from 12 to 200 people.  In addition, he planned, produced and executed several pre-fixe single seating dinners for 52 people in the Simpatica Dining hall.  After opening the acclaimed Laurelhurst restaurant in Portland Oregon Will returned to Sage Restaurant Group and assumed responsibilities as executive chef of the award wining Corner Office and Curtis Hotel. 

Will is a leader in the innovator of butcher and farm to table cuisine, as well as global cuisine.  In August 2013 Will joined United Restaurant + Hospitality Consultants with a commitment to great food and great culture.

Joey Seger, Director of Beverage + Mixology 

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, led 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.  Joey focuses on pre-prohibition cocktails, post-prohibition mixology, staff training and education.

Mary Kramer, Corporate Director of Finance

Marcus Gunn, Corporate Director of Purchasing Solution

Christi Bond, Director of Human Resources + Talent Acquisition

Christi Bond came aboard United Restaurant and Hospitality Consultants in 2013 as Vice President of Human Resources and Talent Acquisition.  She holds a Master of Science in Counseling and brings over 20 years of Human Resources and business knowledge with her as an independent business owner and as an experienced nationwide multiple-unit logistical service provider.  

Restaurant Experience

La Marina & Fountain Court

Sir Winston’s Restaurant

Promenade Café

Chelsea Chowder House

La Bella Fontana

Santa Maria Inn


Urban Farmer Modern American Steakhouse


The Fairington

Chantrells Restaurant & Banquet Center


The Golden Mushroom

Brass Lantern

Heather fields 

The Terrance

Players Lounge

Toasted Oak & Market 

Mercat al la Plaxna

Kona Kai

Porter & Frye

Braddock’s American Brasserie

Alfiere's Mediterranean Bistro 

Blue Fire Grill

The Market

The Oak Room

Glass Garden Restaurant

Dad’s Place 

Blue Room

Tan-Tar-A Resort & Golf Club


Latitude 33

JW Steakhouse

Schula's Steak House


Black Bear Lodge

Burger King


The Oaks


The Jetty

Mr. D's

Current Projects Include:

Raleigh, NC


Boulder, CO

Santa Fe, NM