HVS International Restaurant Management & Advisory Services Partnering with owners and managers of food and beverage operations The Restaurant Management & Advisory Services Division of HVS International the preeminent global provider of hospitality consulting services offers management and advisory services for food and beverage operations of all sizes. By providing objective assessment from industry experts we can help both owners and managers of food and beverage operations develop and implement strategies to maximize performance of their operations. This document will provide my qualifications as well as summaries of our services including case studies illustrating the breadth and depth of industry experience that we possess. I am confident that our services can dramatically improve the performance of your operation. Yours Truly, Michael Beam Managing Director HVS Restaurant Management & Advisory Services
Managing Director Qualifications Michael Beam Managing Director HVS Restaurant Management & Advisory Services 372 Willis Avenue Mineola, NY 11501 (516) 248-8828 x280 Office (516) 742-1905 Fax (585) 737-6176 Mobile mbeam@hvsinternational.com Michael Beam offers a rare breadth of experience including managing and developing hotel as well as freestanding/chain restaurant operations. Additionally, he has experience with all service styles, ranging from quick-service to fine dining. He will bring these varied experiences to bear to assist you in maximizing your food and beverage operations potential. As Director of Food and Beverage Development for Bristol Hotels & Resorts in Dallas, TX, in the late nineties, Beam developed, tested and launched a 4,000 square foot, multi-branded restaurant concept. It s worth noting that he oversaw its successful establishment at three sites. No stranger to the financial side of running a restaurant, Beam has consistently coaxed a significant rise in profits at all of the establishments where he s worked. He presided over very favorable upturns in sales and profits as a manager for Chart House Enterprises and later as a District Manager for Aramark Corporation. While achieving these remarkable results, Beam couldn t resist the lure of joining Wegmans Food Markets, Inc. where he was responsible for developing a fine-dining restaurant concept. Michael Beam is an effective leader with strong strategic planning, operations management, business analyses, and communications skills in both multi-unit and stand-alone operations. Beam has demonstrated success building new restaurants from visionary concepts to operating facilities, including developing operating procedures, recruiting and hiring staff, designing and implementing training, creating marketing plans and developing budgets/forecasting. Range of experiences encompasses: Hotels & Conference Centers Chain Restaurants Fine Dining Golf Courses Theme Parks Cafeteria/Vending Operations A Master s degree in Hospitality Management from Cornell University, plus a Bachelor s degree in Business Administration from the University of Michigan, provides an exceptional foundation with solid finance and general management abilities.
Service Offerings HVS Restaurant Management & Advisory Services offers a comprehensive portfolio of products and services for owners/managers of food and beverage operations: Food & Beverage Operations Assessment In-depth analysis of the clients' food & beverage operation(s) - the examination may include pricing, competition, operating policies, hours of operation, human resources and market conditions. The exact focus of each assignment will vary based upon the unique needs of our clients. The study will include a two to three day on-site visit and a written report with specific recommendations targeting improvements in both revenue and profitability. Food & Beverage Operations Assessment Implementation Assist our clients with the "implementation" of our recommendations after assessing a food and beverage operation. Items covered in this stage may include the completion of a comprehensive food and beverage marketing plan, the review and revision of outlet menus, pricing recommendations, management and staff training and support, catering sales and operations audits, and developing operating strategies to ensure revenue potential is realized. Concept Development & Third-Party Negotiations Assist clients with the creation, overhaul or replacement of food and beverage concept(s). The primary objective of this service will be to create or help put in place concepts that have the ability to capture market share in a specific city or region while achieving appropriate financial results. Operations Management HVS will assist our clients with the overall management of their food and beverage operation(s). Many hotel operators are looking to outsource their food and beverage operations; while concept developers need professional operations support. Management services might include total operating control of food and beverage services or oversight and guidance services provided on an as needed basis. Our core competencies in this area include: human resources management (training, staffing), menu engineering, strategic and financial planning and concept development.
Lord & Taylor Operations Management & Concept Development Lord & Taylor wanted to dramatically improve foodservice as part of a repositioning of their brand. HVS Restaurant Management, with culinary partners, created two concepts that were introduced in the L&T New York City store. One of the restaurants was the celebrity chef run An American Place and the other was a newly created café concept that has been rolled out to other stores in the Northeast. Customer response to the restaurants has been phenomenal. The restaurants position the store as a destination and also help elevate its image. LaVelle Olexa Senior Vice President for Fashion Merchandising and Public Relations Lord & Taylor HVS was brought in to develop the concepts and run day-to-day operations. The concepts had to compliment Lord & Taylor s reputation as The Signature of American Style. The company wanted to improve food quality, service standards and check average. The concepts also needed to appeal to the new L&T customer without alienating their longstanding clientele. Successful relationship resulting in increased customer satisfaction from store shoppers and company executives. The restaurants were also well received by restaurant pundits and quickly gave L&T a public relations windfall. First year results saw dramatic increases in unit revenue. L&T was able to focus on its core competencies and eliminate their food service staff altogether. HVS Restaurant Management also built a successful catering operation, handling all L&T special events.
Colonial Country Club Operations Assessment Colonial Country Club hosts the oldest PGA TOUR event still being played at its original site. The course has hosted the 41 U.S. Open as well as the 75 Players Championship, the 91 U.S. Ladies Open and the golf course ranks in America s top 60 and in the world s top 100. Previously, the club hired an outside service provider to oversee food and beverage concession during their annual tournament. They needed an objective assessment of the vendor and the food service operations to see if they should assume management duties for future tournaments. HVS was the perfect partner, as they understood our passion to improve the guest experience at the tournament while ensuring prudent fiscal controls are in place. Their comprehensive report was exactly what we needed to make decisions for the future of food service at our tournament. Geoff Hasley General Manager Colonial Country Club HVS Restaurant Management & Advisory Services representatives performed an in-depth assessment of food and beverage operations during the 2005 tournament. HVS worked with the club staff and the outside vendor to examine all aspects of the operation including conducting extensive interviews with food service volunteers and patrons during the week. HVS produced a comprehensive report detailing enhancements to tournament food service operations including private suite catering and on-course concession venues. The report defined the optimal mix of full-service to beverage-only concession venues, capital purchase requirements, staffing needs as well as detailed financial projections for self-operated food service. The report is being used as a blueprint to upgrade tournament food and beverage service in 2006 and beyond.
Konover Properties Corporation Operations Assessment Konover Properties Corporation manages 6 hotels and hospitality properties throughout the Eastern United States. Konover s flagship Sheraton Bradley Hotel saw a drop in food and beverage department revenue and profitability as a result of security changes and construction at the Bradley International Airport where the hotel is located. HVS was able to work with my operations team to create a blueprint to improve revenue and decrease departmental costs while positively impacting guest service. Assaad A. Hallack General Manager Sheraton Bradley International Airport Hotel HVS Restaurant Management & Advisory Services was engaged to assess the entire food and beverage operation including multiple food service outlets and extensive banquet facilities. The objective of the assessment was to identify additional revenue streams and develop a strategy for reducing costs in the department. HVS worked with hotel management and staff as they gathered in-depth knowledge of the facility and its operation. HVS prepared an extensive report identifying revenue generating ideas, opportunities for service enhancements and cost cutting measures. The property implemented many of the ideas presented in the report to great success. Revenues have increased in each area of the food and beverage department and costs have been reduced while service levels have improved.
Eurohypo AG, New York Financial Analysis Eurohypo AG needed to secure a third-party expert opinion on the operating group s financial projections as part of their underwriting process for the Hotel on Rivington, New York. Adding to the difficulty of the engagement was that Eurohypo needed the analysis done in less than two weeks to meet the needs of their underwriting committee. HVS was able to deliver a product that exactly met our underwriting needs and strict time constraints. We needed a detailed analysis done in two weeks and they came through. We would use HVS again in a similar situation without reservation. William P. McKenna Managing Director Real Estate Appraisal & Consulting Eurohypo AG, New York HVS Restaurant Management & Advisory Services was engaged to review financial projections for the food and beverage department provided by the operating group of the hotel. The engagement included interviewing key members of the management team as well as researching the hotels location and the demographic makeup of the surrounding community. HVS met the challenging deadline with time to spare, providing a detailed report thoroughly examining the financial projections. HVS was able to compare the financial projections lineitem by line-item with comparable hotel operations to give Eurohypo the information they needed as they made their lending decisions.
Hill Country Holdings, LLC Operations Management & Concept Development The Founder and President of Hill Country, Marc Glosserman, has a passion for real Texas barbecue and wants to bring the authentic wood-smoked pork, beef and sausage to New York s urban diners. To bring the concept to life, Glosserman sought out an expert team to advise him and provide operational support for the restaurant company. I needed a partner I could count on through the development process with the ability to help distill my vision into a successful operating business. HVS was that partner. They understand the big picture as well as the finest details of design, guest experience, and back-of-house operations. Marc Glosserman Founder & President Hill Country Holdings, LLC Michael Beam, Managing Director for HVS Restaurant Management & Advisory Services was hired as the director of Hill Country s Advisory Board. Beam s role was to help develop the business plan and to implement and refine operating processes, inventory controls and training procedures. He will also help develop budget and forecasting models in support of the operations. In his role, Beam also councils Glosserman on strategic issues facing the restaurant company. Hill Country s Business Plan won the prestigious Columbia Business School Annual competition sponsored by the Eugene Lang Entrepreneurial Initiative Fund in part due to the involvement of HVS Restaurant Management & Advisory Services. Site selection is currently underway for the first location in New York City.