President and CEO of KS Restaurant Consulting
As a veteran of over 30 years in the restaurant industry, Kevin began his professional career in 1983 with the multi-unit restaurant giant Restaurant Associates, Inc. Kevin spent 10 years with Restaurant Associates as a Staff Accountant/Unit Controller in some of their highest volume restaurants. Kevin was responsible for developing coordinating and implementing RA’s first computerized Profit & Loss Statement
In 1995 Kevin became the Vice President and Treasurer of Soul Food Concepts, Inc where he was instrumental in taking the company public trading under the symbol SLFD. During his tenure, Kevin was responsible for implementing internal controls, and financial management systems that helped increase operating profits by more than 30% between the years of 1995 through 1997.
In 1998, Kevin joined leading restaurant CPA accounting firm Arthur D. Levy as a Senior Restaurant Operations Consultant to help spearhead ADL Hospitality Group where his principle clients included restaurateurs, Jean Georges, David Boulet, Sylvia Woods and Shelly Fireman just to mention a few. During his tenure Kevin was responsible for the development and implementation of the system walk through analysis, which evaluates a restaurant’s overall strengths and weaknesses.
In 1999 Kevin started his own independent Restaurant Consulting Company and built a successful list of clients which included but not limited to restaurateurs such as Sean P. Diddy Combs (Justin’s Restaurant and Bar), Sylvia Woods (Sylvia’s Restaurant), Carl Redding (Amy Ruth’s), Danny Bensusan (The Blue Note Restaurant), Doug E. Fresh (Doug E’s Chicken & Waffles) and Harold Flake (Jazzy Wings)..
Kevin is a Certified Restaurant Accounting and Controls Specialist, Credit & Money Management Certified, Kevin also holds a License in Mixology and he is also NYC Food Protection Certified.
Throughout his career, Kevin has served as a restaurant financial consultant and an operating procedure expert, to numerous restaurateurs in the New York area.
About the course
From Novice to Vet Restaurateur, These Days its Tough to Run a Profitable Eatery. This Comprehensive Course will Transform Any Restaurant into a Profit Machine with Happy Patrons and Staff.