You are invited to review the education, experience and technical skills of Barry Brown, founder and owner of Profit Strategies & Solutions, Inc.

Barry A. Brown

Prior to founding Profit Strategies & Solutions in 1994, Barry had acquired expertise in the foodservice industry through employment and ownership in the restaurant industry.  Barry is a fourth generation restaurateur who worked his way up from dishwasher in his family’s restaurant to President of two large restaurant chains.

In the tradition set by his great grandparents, Barry received his initial training in the family-owned restaurant.  After years of hands-on experience, he became the owner of the Tin Lizzie Restaurants in Miami and Fort Lauderdale.  Barry was highly successful in founding and running his own operations, but discovered that sole-proprietorship was neither a primary motivator nor a long-term goal.  Therefore, after the profitable sale of the Tin Lizzie Restaurants in 1983, he sought a corporate environment that would enable him to use both his entrepreneurial and managerial skills.

Barry’s first corporate environment was the Senior Executive of Restaurant Operations and Human Resources for the Kapok Corporation, a publicly traded restaurant company.  From 1983-1987, he was credited with generating increased restaurant sales, greater employee efficiency and significant reductions of employee turnover, while increasing bottom-line performance.

Barry was then recruited to the Old San Francisco Steak House Corporation, where he served as President and CEO for six years.  During his tenure at OSF, he was responsible for a successful turn around effort of this Texas regional corporation.  He greatly increased revenue and profits, redesigned the Corporate Accounting and Financial reporting systems, renegotiated the company’s existing debt and created a cost effective salary administration.

Barry then moved on to the Marco’s Corporation where he served as President and COO having total responsibility for operating, expanding and preparing for public offering this Houston based, 30 unit restaurant corporation.

As a nationally recognized foodservice industry leader, Barry utilizes a hands-on technique in all consultations.  He brings thirty years of progressive, results-oriented restaurant leadership experience and bottom-line performance.  It is his unique blend of training, marketing, operations, labor control, and cost accounting tools, coupled with his exceptional teaching, coaching, and implementing these systems and controls, that sets him apart from any other foodservice consulting firm.

Top achieving, take charge operations expert with over 20 years proven performance in building profits, visibility and improving efficiencies. Quality-driven turnaround specialist with extensive, hands on exposure to single, multi-unit, regional and national operations. Firmly grounded in all business and operational areas as fourth generation restaurateur/COO/Human Resources Director and Multi-Unit Owner. Diverse experience spans Steak House, Ethnic, Family and Restaurant/Lounge chain operations.  Systems expert with talent for identifying operational problems, structuring and implementing solutions while developing staff to ensure maximum productivity and superior customer service. Experienced in start-up, established, turn-around and restructured environments. Recognized industry leader gaining prominence as Board Member and Officer in Florida and Texas Restaurant Associations. Selected by National Restaurant Association to serve on ten member development team for "Project Hospitality", underwritten as a nationally sanctioned customer service industry training program.

Barry currently teaches Advanced Restaurant Accounting and Restaurant Management courses at the prestigious Le Cordon Bleu, Western Culinary institute in Portland, Oregon.

Thomas W. Bean

Restaurant Background

Tom has over 16 years experience as a Manager and Staff trainer for hospitality companies such as The Hyatt corporation, Piatti Italian Restaurants, John Dominis (a fine dining seafood concept), McCormick and Schmick's, American Hawaii Cruise line, The Rusty Pelican, and most recently at El Gaucho (a fine dining steakhouse).

He has designed wine lists and implemented the wine programs for many restaurants including El Gaucho, Poor Richards and Piatti.

Tom was in charge of wine training at McCormick's Fish house as well as El Gaucho, American Hawaii Cruises, Piatti and The Rusty Pelican.

Education

Tom is one of the first Sommeliers in Portland, Oregon to hold the coveted International Sommelier title and is a member in good standing of The Society of Wine Educators.

Tom teaches the wine fundamentals classes for the International Sommelier Guild as well as being the Wine and Restaurant Service instructor for the Le Cordon Bleu Restaurant and Hospitality program in Portland, Oregon.