Keith Marshall Hospitality is a network of consultants assembled for the purpose of providing restaurant consulting and elite support at affordable rates to restaurateurs throughout the US. Delivering progressive processes and enterprise programs that drive restaurant performance to attain pointedly improved market share, revenue growth and profitability along with customer satisfaction.
Keith has built high performance management teams to open and lead new restaurants. Keith’s responsibilities have included menu development, marketing, purchasing, human resources, training, accounting, design, site- selection, construction, forensic cost analysis and operations. Most often in his career Keith has been responsible for any operational challenges, whether simple or complex and creating a long term strategy for team, guest experience and financial results. His intuitive ability to look at day-to-day operations as well as create strong financial results helps lead a team to excellence in performance and profitability.
Keith is a veteran restaurant operator along with being an experienced entrepreneur. As part of a four member start-up team Keith helped grow a company from one to over 200 restaurants in 11 years. Keith has been able to see both the triumphs and the pitfalls of the hospitality industry. This has helped him in being able to direct so many others in capitalizing what they “need to do” as well as “need not do” to avoid unnecessary expense.
Kelley Jones is the principal of Kelley Jones Hospitality and the founding partner of Kelley Jones Hospitality, with offices in New York City and Las Vegas. His ventures include Swinton Social in Delray Beach, Florida; Pulse Ultra Lounge in Dallas, Texas; bb’s kitchen in Aspen, Colorado and The Arden in Port Jefferson, New York. Kelley has been retained by ITV Studios to create “Hell’s Kitchen the restaurant” which ITV plans to roll out internationally. Jones instructed the culture training for all managers and team members at Madison Square Garden, LA Forum, Chicago Theater, Beacon Theater and Radio City Music Hall. He has worked with teams at Newark Airport for OTG Management and Tom Bradley International Terminal at LAX. Jones is launching Gaku Ramen, loosely translated in Japanese to “educated noodle,” in college towns across the North East.
Because of his expertise in the hospitality industry, Jones is often tapped to share his views and insight at conferences around the country and as well has been interviewed and quoted in industry magazines such as Nations Restaurant News, Restaurant & Institutions, Market Watch, Cheers, Restaurant Business, Food and Beverage Underground, Food Arts, Hospitality Design, Tasting Panel and Wine Enthusiast.
Offering support in site planning, procurement, design specs, selecting engineering and architectural professionals, construction consultation, new construction, retrofits, renovations, project management, permit oversight and opening your commercial space.
Born in Barbados, Chef Carlos Davis' earliest memories of food were at the table, watching his mother create delicious meals from seemingly simple ingredients. He was six years old when he started cooking, and though the years has developed his signature style of cooking from the heart (and seldom from a recipe). After graduating from the culinary institute in Barbados, he worked in many different hotels and restaurants (including the Sandy Lane Hotel) with one thing in common: a focus on great quality and service. He moved to Nashville in 1998 to teach and train at the Opryland Hotel, and in 2001 became the garde manager at Loews Vanderbilt Hotel. He honed his skills there until he ventured out in 2011 to start Riff's Fine Street Food, one of Nashville's most popular food trucks and catering companies. Heading into its third year, Riff's has become a well-known culinary brand in Nashville, featured on The Cooking Channel and The Travel Channel Carlos has won many awards for its quality and creativity.