PHILIP L. CUTLER, JR.
Food
and Beverage Consulting, Inc. 6218 Vista Camino Houston, Texas 77083
Office (281) 561-9588 Mobil (281)
615-2591, Website: plcutler.com
FOOD AND BEVERAGE CONSULTING 1989 TO
PRESENT
Numerous food and beverage consulting projects including concept development,
business plans, site research, feasibility, design/build issues, menu development,
floor plans (kitchen, bar and dining), equipment
and furnishings, budget planning, operations systems and development, and crisis
management/trouble shooting.
Concepts include all types of full-service and specialty-service
restaurants - casual to fine dining, fast food and food court, counter service,
catering (on and off premise), banquet facilities, master planned community
golf clubs, brewpubs, "visitor center" food, and cafeteria/ buffet. Examples
are listed below:
Presidio Plaza (fine dining, multi-floor with multi-venued banquet facilities)
on San Antonio, Texas' Riverwalk; The Village Brewery,
Houston's first full sized, full service brewpub (14,000 sq ft, with multi-venue
features, i.e., live entertainment, arcade games/ billiards, sports events,
customer theme specials - food and beverage (chef's tables, focus groups, beer
tastings), family "nights," period "dancing," etc.; an upscale bar/club in Houston;
an upper-casual Italian concept in Houston; a mall food court in Ft. Worth (for
Tandy Corp.); a full service coffeehouse and restaurant operation in San Antonio;
a full service Italian restaurant company in Houston; a full service Italian
restaurant/diner in Willis, Texas; an upscale retail catering facility with
on premise dining, pick-up and event space in Houston; a master planned golf
club house/community development in South Carolina (Newland);
a bar-b-que concept for Drayton McClane in Cameron, Texas; a full service/buffet
restaurant in La Grange, Texas (in business since 1929); Tony Mandola's Gulf
Coast Kitchen (the second of two, the first is listed below); a beach themed,
full service seafood restaurant in Sugarland, Texas; a white-tablecloth, "Innovative
Southern" operation in Lexington, Kentucky; a full service casual dining and
gourmet catering restaurant in Houston; a foodservice application for a new
observatory/visitors center for the University of Texas; a downtown bagelry/pizza/wholesale
operation in Houston; full deli/ self serve/ catering/ delivery concept in Laredo;
site reviews for Taco Cabana Restaurants (of San Antonio); site reviews for
The Summit Group (hotel group, South Dakota); a walk-up, Mexican food "kitchen,"
also in Houston; a full service "home style" restaurant in La Grange, Texas;
a casual, steakhouse concept in Round Top.
OPERATIONS 1968 TO 1991
NICOLE'S CAFE SAN FELIPE Consultant/Operating Partner
Full-service, Southwestern, upper casual. March 1990 - June 1991
TONY MANDOLA'S GULF COAST KITCHEN Consultant/General
Management Full-service, Seafood/Italian/Cajun-Creole, upper casual. August
1988 - March 1990
FAT FRANK'S INC/ FRANK'S FAMOUS CAFES Regional Supervisor, General ManagerFull-service,
American Favorites, casual. March 1983 - July 1988
T.G.I. FRIDAY'S, INC. General Manager, Manager
June 1980 - March 1983
LUTHER'S RESTAURANTS General Manager, Manager High
volume Bar-B-Que. January 1979 - June 1980
GREAT MINE COMPANY Bar Manager Prime Rib/ Steak
house, upper casual. September 1975 - December 1978
STEAK & ALE Bar Manager, Head Waiter June 1972
- September 1975
PANJO'S PIZZA PARLORS Shift Leader, Day Manager
In-house, counter service February 1968 - June 1972
With food and beverage industry management, ownership,
and consulting experience encompassing thirty years, I have been involved in
the opening of over 30 different operations, from pizza parlors to fine dining
facilities to clubs.
Overview - Scope of Work
Business Planning - Concept development, feasibility,
location selection, business plans, design/build issues, pre-opening budgets
(build out and operating), menu planning and testing (for
food and beverage, including recipe development, plate presentation and
related costing), floor plans (kitchen, bar and dining),
sales/expense budgets, licensing and permitting, support functions, pre-opening
and operating budgets, furnishings and equipment, and all pre-opening personnel
and operating tasks.
Organization - Establishing management and employee policies and procedures
in manuals of operation formats, in-house accounting/inventory systems and controls,
labor tracking, recipe books, recipe references, cost analysis methods, budget
formats, job/station descriptions and training materials, quality controls,
building and equipment maintenance, and compliance with agency regulatory requirements
with employees, food, alcoholic beverages, and sanitation.
Operations - Budgeting goals for all operating
statement line item expenses, daily operations management guidelines, product
and quality control, customer relations, and event planning.
Personnel - Hiring, training, scheduling, and supervision of all facets
of management and department staffing, development of training texts, manuals,
guides, and testing and follow-up evaluation formats.
Administrative - Sales reports, required agency tax reporting, in-house
labor, inventorying, order and receiving guidelines and product specifications,
daily banking procedures and monthly reconciliation, daily controls, invoicing,
and statement generating information.
Public Relations - Media events, promotional events, specialty menus
and dinners, ongoing customer relations, constant customer familiarity and interfacing,
and general "image directing" in the context of market recognition.
6218 Vista Camino Houston, Texas 77083 Office:
(281) 561-9588 Mobil: (281) 615-2591
Web Site: plcutler.com
