With food and beverage industry management, ownership, and consulting experience encompassing thirty years, Philip has been involved in the opening of over 30 different operations, from pizza parlors to fine dining facilities to clubs.

Business Planning - Concept development, feasibility, location selection, business plans, design/build issues, pre-opening budgets (build out and operating), menu planning and testing, 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.