Jim Lopolito

Restaurant, Catering & Country Club

New York, New York, United States
Contact Jim

Jim Lopolito is an operations and logistical architect. Lopolito sees and locates what others miss, and he readily develops solutions that progress a business. Lopolito reports on-site and quickly begins ascertaining a direction. If you want to see someone in action, look no further. If you want to learn about your company and locate hidden profits, Lopolito will show you the way. Jim assists restaurants, country clubs (clubs), hotels, and catering, with additional experience in stage and concert production offering expert consulting assistance in developing operational performance, cost accounting, extraordinary teams, and molding profitable hospitality businesses. Jim is the author of the business book, Focusing on Expense Loss, published in 2022.

Key Consulting Services

  • Restaurant Consulting and other Food Service Entities
  • Country Club Consulting for Golf/Pool/Clubhouse Operations
  • Hotel and Catering Business Consulting
  • Management & Staff Development
  • Financial and Business Review


Restaurants and Country Clubs-email Jim for a free initial consult. Email to [email protected] and mention Cayuga. LOPOLITO HOSPITALITY CONSULTANTS offers a variety of restaurant consulting and private club operations consulting services, including our proprietary “Expense Loss Review” analysis. Jim is the author of "Focusing on Expense Loss" which is his story of the review method he developed. Restaurants and other food and beverage businesses can rely upon our listening skills. We provide professional consulting and evaluation services to large and small businesses and we offer progressive direction with long-term possibilities. Our company can assist you with your restaurant startup and all ongoing operations. Private Clubs may call upon us to work alongside their boards or management teams to build upon operational areas or to view new projects with them. We understand that our role is not to disrupt current management or the operations of a club, but to offer an outside evaluation of alternatives or improvements for you to consider. Our review services can address any of your departmental concerns, and we understand the privacy of your club and how important our professionalism needs to be with the staff and membership. Our proprietary Expense Loss method reviews the operational aspects of your business that you want to learn more about. From this information, we build a report that offers the well-run areas along with the deficient areas of your business. Thus, utilizing our report offers extensive value from current conditions to make ongoing decisions.


  • Jim has been consulting to organizations since early 2000 but went out on his own in 2014. He has worked as an executive chef, facility manager, and general manager in restaurants, country clubs, and catering to well-known organizations throughout New York. His background includes 12 years in restaurants, 19 years in private clubs, and 10 years in high-end catering and concert production. Each position transition shaped Jim as someone capable of assessing difficult situations and in turn making his decisions appear easy by those watching and learning from him. Jim was a Board of Director for eleven years with the City of New York Club Managers Association as Vice President, Secretary/Treasurer, Membership Chair, and Public Affairs Chair. Jim is also a mechanic, which began at an early age on vehicles and airplanes, and this assisted in his extensive understanding of facilities repair and maintenance. He has also coordinated the unification of IT networks and updated POS systems and offers extensive advice in all areas of a hospitality business.


Professional & Other

Certified Club Manager, Club Managers Association of America (CMAA)
Certified Executive Chef, American Culinary Federation (ICA-ACF)
Certified Fire Training-191-Technical Rescue & Rappelling Procedures
Certified in Automated External Defibrillation (AED)
Certified Cardiopulmonary Resuscitation (CPR)
Serve-Safe Sanitation Course, Food and Beverage Association.

“Expenditure Behavior Management” - A LinkedIn & Twitter Article
“Expense Loss” - A LinkedIn & Twitter Article
“For Event Managers: Talking to Guests Tableside” - A LinkedIn & Twitter Article
“The Next Minimum Wage Increase Knocking at Your Door” - A LinkedIn & Twitter Article
“5 Ways Your Menu Pricing Strategy is Hurting Your Profit” – Hotel Business Review
“Regulating the Food Delivery Market”- Contributing Editor - Food Service Daily
“Hospitality Operations-Refrigeration and HVAC Repair Acct.”- Contributing Editor - Food Service Daily
“Watching The Receiving Department” – Contributing Editor at www.scabrou.com
“Obstacles”- A LinkedIn & Twitter Article
“Concentrating on Expense Loss”- A LinkedIn & Twitter Article
“Hospitality Operations-Meat Me In Receiving”- A LinkedIn & Twitter Article
“The Influence of Clean in Foodservice Operations” - A LinkedIn & Twitter Article
“The Dangers of Compromised Restaurant Sanitation”- A LinkedIn & Twitter Article

Meet Jim Lopolito

Jim's Latest Articles & Case Studies

Jim Lopolito

Hotel Case Study: Executive Search Turned Full Investment Analysis

By Jim Lopolito Jan 19, 2023

Setting the Stage A 363 room hotel and conference center was purchased early in 2021, but one year later, there remained significant...

Read More
Alan Someck Shirley Whelan Jim Lopolito Joseph Cozza Peter Van Allen

The Dining Experience of the Future

By Alan Someck, Shirley Whelan, Jim Lopolito, Joseph Cozza & Peter Van Allen Jan 19, 2023

Restaurant Industry Challenges and Opportunities The future of the restaurant industry has so many compelling challenges and opportunities facing it.   Our team...

Read More
Jim Lopolito

New Competition and Short Term Solutions for Food Service Establishments in 2021

By Jim Lopolito Jan 19, 2023

When we compare satisfied employees with good pay the hospitality industry has been in a condition of instability even before the pandemic....

Read More

Contact Jim Lopolito

This field is for validation purposes and should be left unchanged.

Enquire Now

Trusted By