The International Network of Hospitality Consulting Professionals

Food and Beverage Consultants

All of our food and beverage consultant offering services to this vast industry possess the experience and knowledge to offer practical, innovative and actionable solutions to owners and operators. Cayuga Consultants help to identify and assess new markets and opportunities within existing operations and competitive environments, will evaluate and recommend point-of-sale solutions, and guide marketing and sales efforts. Our restaurant consultants are also fully capable of stepping into management or oversight roles to implement solutions and make necessary adjustments to improve operations and profitability.

Experienced in ownership and management, Cayuga’s food and beverage consultants can spot opportunities where simple training techniques, more intense operational restructuring, pricing and menu engineering strategies, design and facilities management, and general management processes can bring real results to guest satisfaction and bottom line.

Do you have questions for our professional food and beverage consultants? Contact us today for more information.

Our Food & Beverage Consultants

John Berndt

Senior advisor for multi-use projects for International brands, independent owners/developers on hospitality operations,

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Jim Lopolito

Jim Lopolito

Jim is a veteran of the restaurant, country club, catering & concert industries offering expert assistance with club management consulting, restaurant consulting, and other foodservice development.

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Stacy Moore

Foodservice expert specializing in airports and other non-traditional venues, Stacy assists clients with performance analysis and strategy development.

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Preston Rideout

Preston Rideout

My name is Preston Rideout. I'm a nightclub and bar consultant and expert witness with twenty-two years experience opening and operating venues across the United States, Bahamas, and Mexico.

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Frank Schuetzendorf

Food & Beverage professional, focusing on operational design, service excellence and customer experience mapping. Senior Lecturer at Glion Institute of Higher Education + Essec Business School, Paris.

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Jeffrey Simon

Foodservice Design and Design/Build Services in US and with experience on five continents, since 1897.

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Alan Someck

An expert witness for the hospitality industry, providing consulting and testimony drawing from 32 years as a successful restaurant operator, full service consultant, food product developer & trainer.

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Peter Van Allen

I help hotels develop guest-centric pricing of non-rooms services – parking, restaurant/bar, spa & ancillaries – to increase profit & guest satisfaction for the entire hotel.

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