Restaurants succeed by building value. The metrics of value measurement are food quality, price, service, the environment and the dining experience as a whole. We take a holistic approach to helping our clients become successful by assessing and analyzing every facet of a restaurant. We measure how well its brand is living up to its promise, how effectively their marketing is creating customer relationships, how well its kitchen is delivering the taste that customers crave, how smoothly the service is functioning, how well the management is performing and how effectively its operations are utilizing technology.
The RTS team is a group of hospitality specialists, each with 25 to 45 years of real world experience running businesses – in the trenches.
It’s not our job to make suggestions and wish you luck. We join your team, involve you in assessing your business and uncovering paths to improvement. From what we learn together, we help you devise and execute tactics to optimize every facet of your organization.
Our Restaurant Consulting Solutions
Chaos Strategist & Founding Partner
Fred is the managing partner and co-founder of Results Thru Strategy. His expertise in strategic planning, leadership development, and business development has assisted numerous companies in increasing sales and profits.
His areas of expertise include strategic planning, organizational development, executive coaching, performance management, marketing strategy, and the enhancement of technology-based systems. Fred’s four decades in the hospitality industry include stints as COO, CEO board member, and President of a number of hospitality and technology brands, including Flat Rock Grille, Ruby’s Diner, Fishbowl Marketing, and Louise’s Trattoria. Inc. Magazine featured his admirable turnaround for Louise’s, which included design, concept development, food production, IT systems, and operational executions.
Business Development & Project Manager
Briana Benson’s focus is in competitive and market analysis, database creation, cataloging and organization, as well as business development. This includes providing on-site and virtual data collection, competitive research analysis, background information, as well as administrative support as needed for the partners and clients at RTS.
Briana has worked on a variety of projects at Results Thru Strategy with clients such as Goldco, Which Wich, Brugger’s Bagels, Brixx Wood Fired Pizza, Xenial, Fishbowl Marketing, Walk On’s, and The TAO Group.
She has a Bachelor’s in History from Western Carolina University, and a Master’s Degree in Library and Information Studies from University of North Carolina at Greensboro.
Supply Chain Specialist
Lauren Cahill is an NRAEF Certified Foodservice Management Professional who has negotiated contacts, sourced products, managed vendors, overseen inventory control and distribution, and managed multi-million dollar budgets.
She has worked in a variety of venues, including full service, fast casual, quick service and third-party operations. Lauren has consulted for over fifteen years with a variety of clients including BJ’s Restaurants, Starbucks, Steak n’ Shake, Tocaya Organica, Veggie Grill and Yard House Restaurants. She also spent four years with The Walt Disney Company as Manager of Food & Beverage Sourcing for Disneyland Resort and ESPN Zone restaurants. She earlier served in several sourcing and procurement positions with Fresh Choice and El Torito Restaurants. Her product knowledge has allowed clients to trim food costs by anywhere from 100 to 500 basis points, saving them hundreds of thousands of dollars.
As a respected chef, culinary leader, author, trainer, and manager, I create appetizing and inspiring recipes, menus, food and beverage products that satisfy a diverse range of taste buds targeting multiple demographics.
My deep experience in the hospitality & restaurant industry includes:
My passion for food, cooking and creating healthy and indulgent items that are simple to execute are embedded in my culinary development process, which includes flavor profile, ease of execution, cost factors, supply chain considerations and a deliberate balance of menu elements.
My Culinary Development Services:
Chef Becky is the author of “Cooking Soup to Nuts” (Dorrance Publishing).
Jessica has been working in client services for the entirety of her career. She has experience in various industries, most recent being Veterinary Medicine and animal wellness. Her time spent client-facing across a vast number of industries has bolstered her ability to meet client needs while fostering sustained, positive professional relationships. This allowed her to explore her penchant for finding creative solutions to questions and issues at hand.
Couple this with a year of experience assisting with professional social media marketing, and two decades of social media experience from the scope of a ‘Very Active User’, Jessica is a noteworthy addition to supplement the needs of any team.
Real Estate Strategist
Lew is a skilled lease negotiator who over 25 years has lowered or eliminated real estate costs for distressed restaurants, saving them tens of millions of dollars. He has also helped growth-oriented companies plan rent renewals and improve site-selection processes.
A multiunit operator himself, Lew believes companies thrive when there’s a tight connection between real estate strategy and the company’s vision to propel growth through policy.
Lew launched his real estate career in the early 1990s, managing a 1.5 million square-foot shopping center in western Canada. In 1992, he and a partner purchased the master franchise rights for Domino’s Pizza in Canada, eventually developing some 200 units coast to coast.
He has also worked as an independent real estate strategist, advising C-level executives of major QSR brands on real estate sites and acquisitions in Canada and the U.S. Three years ago, he became the Master Franchisee in Canada for Johnny Rockets. Today, he operates four units in Vancouver and Victoria.
Lew earned an M.B.A. in International Business and a B.A. from the University of Calgary.
Operations & Concept Development
Len Ghilani’s experience includes designing, developing, opening, and operating new restaurants and hotels. He has also developed management systems for operations, finance, and F&B.
Ghilani has opened and operated more than 275 restaurants nationwide — in both public and private arenas, and in regional, corporate and franchise environments. As V.P., restaurant division, for Morrissey Hospitality Companies and as V.P. of operation services for Parasole Restaurant Holdings, Ghilani improved financials and operations of managed restaurant concepts and developed new restaurants and F&B venues in hotels, resorts and family entertainment complexes. Len was chief operating officer of Buca Inc., an Italian casual-dining chain, opening 48 Buca di Beppo restaurants while overseeing a 400 percent growth in staff. He has also held executive positions with Einstein Noah Bagel Corp. and Chi-Chi’s Mexican Restaurants.
Jessica is a financial specialist with nearly two decades worth of private equity and senior-level operating and management experience in restaurants and retail. Prior to joining Results Thru Strategy, she co-founded Rellevant, a boutique private equity firm she and a partner currently operate, and was a Partner in TriSpan’s Rising Stars fund, which is dedicated to restaurants.
Earlier, she served as CFO/COO and later CEO of Eddie Borgo, a luxury accessories brand. She has also been chief financial officer for Folica, an online-consumer products retailer. Before earning her MBA at Harvard Business School, she worked for L Catterton and for Donaldson, Lufkin & Jenrette (later Credit Suisse First Boston). Jessica is also a graduate of McGill University, where she earned a Bachelor of Commerce degree with Great Distinction.
Kevin Kulikowski is a veteran human resources executive with more than 25 years in the field. His interest in HR began “organically” while a Taco Bell multi-unit manager in Central Florida.
Since then, he has consulted both emerging brands and large companies, including Hard Rock Café, PepsiCo, Universal Studios, Walt Disney World, Darden Restaurants, Puff ‘n Stuff Catering, and 4Rivers Smokehouse.
His hands-on approach often means spending time onsite assisting frontline leaders and owners with critical human resources based initiative. His wide range of experience — in performance management, compensation plan design, development and implementation of policies and procedures, and workplace safety — enables him to provide broad support.
Kevin holds an MBA from the University of Central Florida and undergraduate degrees from Niagara University and SUNY Cobleskill.
Data Scientist and Analytics Guru
Mike Lukianoff is an expert in data science and predictive analytics in the industry. Many of his patented inventions, processes and methods have become industry standards particularly related to pricing, menu management and site forecasting.
As founder of predictive analytics firm Czar Metrics, he blended econometrics, consumer research, big data, social media and predictive analytics to change how the industry captures and analyzes data. In 2015 Czar Metrics was acquired by Fishbowl, where he served as Chief Analytics Officer until June 2019. He and his companies have advised many of the industry’s largest and most innovative companies including 6 of the top 10 restaurant brands. Mike is also on the board of Bite Kiosk, a leader in self-ordering touchscreen kiosks with facial recognition.
Mike is an active Alumnus of the Cornell Hotel School, where he is a frequent guest lecturer. He is also a Fellow of the Culinary Institute of America and advisory board member of the Financial Leadership Exchange. He also sits on several private advisory boards.
Financial & Informational Systems Architect
James McGehee is responsible for the financial services practice of RTS. He specializes in the creation and implementation of scalable, non-proprietary financial and information technology systems that align with each client’s specific needs.
McGehee’s project work includes arranging a private placement for a small, fast-casual chain seeking a financial sponsor. James has held positions from Senior Financial Analyst to Vice President of Finance to CFO, and has worked for a broad spectrum of hospitality brands, including Hamburger Hamlet, El Gallo Giro, Ruby’s Diner, Pasta Pomodoro, Una Mas Restaurants, and Chevy’s Mexican Restaurants. Among McGehee’s talents are strategic planning, financial controls, cash flow management, accounting processes, financial analysis, and insurance and payroll systems. His strengths lie in integrating systems, streamlining operations, and eliminating wasteful overhead.
Lynette McKee, CFE, includes executive positions with Dunkin’ Brands, Burger King, Denny’s, and Metromedia Restaurant Group, and prior to forming McKeeCo Services, was the Executive Director of the National Restaurant Association Educational Foundation. She is considered an industry expert in franchising and is a frequent guest speaker at industry events.
She was a member of the Strategic Advisory Board of Nova Southeastern University’s International Institute for Franchise Education and an instructor for the Fast Track MBA program for franchise executives at the H. Wayne Huizenga School of Business and Entrepreneurship at Nova Southeastern University. Ms. McKee was also a founding board member of both the Women’s Franchise and Distribution Forum and the Women’s Venture Program, a program to assist women with a desire to enter the franchising industry as an owner of a small business.
Technology Project Manager
As a restaurant industry veteran with more than 30 years’ experience, Brenda Parker has held IT leadership roles with several brands, such as CKE Restaurant Holdings, DineEquity, El Pollo Loco, Denny’s, Taco Bell, Sizzler and Gloria Jeans. She led the Information Technology department for Great Circle Management, a Krispy Kreme and Noodles and Company franchise organization, awarded a Nations Restaurant News IT Innovation Award and a Murtec IT Project of the Year Award.
Brenda has managed large projects, system rollouts and infrastructure upgrades; built and trained IT support teams; helped companies establish steering committees, project management offices and organized cross functional teams; consulted for franchisors and franchisees of such brands as: Burger King, Pizza Hut, Starbucks, McAlisters, Grill Concepts, Peet’s Coffee and Tea, just to name a few. Brenda is a change management professional with deep roots in operations providing her with the ability to translate technical processes into understandable operation-centric applications.
Brenda is a past steering chairman of the NRA’s MIS Study Group, has served on technology advisory boards and was awarded a Committee Contributor of the Year Award by Women’s Foodservice Forum (WFF).
Executive Technology Strategist
Christopher Sebes provides technology strategy to operators, private equity owners and technology companies. He was most recently President of Xenial (formerly called Heartland Commerce), a major player in restaurant and retail management technology.
Prior to his role at Heartland Commerce, Christopher founded XPIENT, which was sold to Heartland Payment Systems in 2014. Christopher was also the co-creator of Twenty20 Visual Systems, the first Microsoft Windows point-of-sale company.
He received a degree in Hotel and Restaurant Management in England and has managed hotels and restaurants in Europe and the U.S.
Frank Steed began his industry career as the doorman at the second T.G.I. Friday’s unit and proceeded to rise to Executive VP. Today, he is a leading expert at developing and rolling out domestic and international franchise programs.
Steed is currently helping a Dallas-based RTS client organize its franchise business, the fastest-growing in the Southwest. Before joining RTS, Steed was CEO of Romacorp., franchisor of Tony Roma’s. Although the chain already had a base of domestic company and franchised units, Steed signed agreements for more than 60 new international restaurants in South America, Europe, and the Middle East. As President of the Bonanza and Ponderosa Restaurants for Metromedia Group, Steed created a centralized franchise system including Bennigan’s, which was not then franchised. Within three years, Bennigan’s was 50 percent franchised through seed market programs and new area growth. Steed has also been CEO of 300-unit Country Kitchen, where he repositioned the coffee shop chain to family casual-dining by overhauling building, décor, uniforms, and menu.
Architect & Designer
Mark Sutherland is President of VisionBuilders, a culinary foodservice design company. Mark’s firm has designed hundreds of foodservice facilities throughout the US as well as internationally.
Mr. Sutherland and his team specialize in creating foodservice spaces thatengage consumers and promote emotional interaction with the brand. They conduct extensive research into demand analysis, space programming, conceptual design, capital project planning, facilities and equipment assessments, project cost estimating and transition services. Their advanced capabilities include CG visualization and graphic design, which enables clients to see a photographic quality vision of a project from any angle during the design phase. Mark was formerly in-house consultant for The Compass Group, the world’s largest contract foodservice company.
Ariel is a systems expert with special knowledge of Compeat RADAR, robust software that integrates various back-office functions.
Ariel launched her career while still in college, working as a catering manager for regional powerhouse Knights Catering in San Francisco. She gained more catering experience as she climbed ranks at two other firms before becoming Catering Director at Copia, the prestigious center for food and wine in Napa Valley.
In 2008, Ariel joined CTUIT, a technology firm, and began providing restaurants with solutions for problems relating to general ledger, sales, AP, inventory, recipe prep and recipe scaling. She had the privilege of being a trusted, influential strategic technology consultant to many exceptional, enterprise restaurant groups. She also directed the account managers team for professional services and provided daily support for client accounts representing $8.5 million in ARR in RADAR.
Ariel holds B.S., in Hospitality Management and Commercial Tourism from San Francisco State University.
Operations - Corporate & Franchise
Michael Walters is a hospitality industry executive with thirty years of experience in both corporate and franchise operations. His expertise in building operational systems and processes, leadership development, franchising, and strategy has helped companies to improve operations along with sales and profits.
He has worked in a variety of restaurant concepts, including full service, quick service, and fast casual operations. Michael has held COO roles with Pokeworks, Roti Modern Mediterranean, and Fast Sandwich, LLC. Prior to his executive roles, Michael filled Vice President roles with Potbelly Sandwich Shop as VP of Ops and VP of Franchising during his fifteen years with the company. During his tenure at Potbelly, Michael helped the company grow from 6 company locations to over 350 corporate and franchise locations. In his earlier years Michael started his career working for Houston’s Restaurants where he learned how to execute exceptional service and operations.
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RTS Partner and chef Becky Foulk offers ways to survive supply chain shortages, especially asContinue Reading
Multiple hours purchased are discounted for your benefit.
Multiple hours purchased are discounted for your benefit.