John's consulting experience includes a wide range of noncommercial assignments with corporations, schools, colleges/universities, correctional institutions, hospitals, senior citizen centers, museums, zoos and numerous other foodservice related entities. His retail experience ranges from fast food (stand alone and food court) to family style, hotel and fine dining restaurants. He has an extensive background in operational assessments, preparing requests for proposals, contractor selection, comprehensive strategic plans, market research, feasibility and cost/benefit analysis, central kitchen and cookchill planning, concept development and operational portions of architectural program documents.
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