A foodservice and hospitality professional serves as an expert witness with more than 40 years of experience in restaurant operations, business management, and industry consulting, including more than 25 years of experience providing litigation consultation, deposition testimony, and trial testimony. Their work addresses operational, financial, and management agreements and contracts within the foodservice industry, including disputes involving restaurant performance and standards of care.

Their experience includes analysis of restaurant operations and business performance across several key areas. This includes turnaround and restructuring, lease negotiation, best practices assessment, and evaluation of feasibility and concept viability. Financial and damages-related analysis includes restaurant valuation and appraisal, earnings potential, lost future profits, orderly liquidation value appraisal, and going out of business analysis. Their work also addresses management agreements and contracts, employment-related practices such as tip allocations and benefits, investor procurement and relations, and evaluation of distressed properties and brand or concept obsolescence.

Their professional background includes ownership and development of restaurant operations, along with extensive consulting work for hospitality businesses, franchise systems, and foodservice organizations across the United States and Canada. This includes involvement in concept development and operational systems. Their experience also includes long-term involvement with organizations such as the California Restaurant Association, Foodservice Consultants Society International, and the Chaine de Rotisseurs, reflecting participation in industry governance and professional activities relevant to foodservice operations.

The expert holds a Bachelor of Science in Economics. Professional credentials include Certified Foodservice Consultant International and Certified Speaking Professional through the National Speakers Association. Their professional activities include authorship of books and industry publications, development of training programs and seminars, and participation in educational and advisory settings within hospitality and foodservice organizations, reflecting continued involvement in industry practices and operational standards.