Principal, FoodStrategy, Inc.

Dan's foodservice operational experience began at a young age working in the family business at a number of quick-service and full-service restaurants. Institutional foodservice and hotel experience later rounded out his exposure to the many facets of our industry. Prior to the founding of FoodStrategy, Dan spent the last 22 years of his career in design and operational consulting. He has successfully managed foodservice design projects reaching all segments of the industry including hotels, healthcare, and college dining. Dan also has extensive experience in international assignments having worked in 29 countries in his career. He has published a number of articles and is the current equipment editor for Restaurant Hospitality and Food Management magazines. The monthly Equipment Report is an aid to foodservice operators wanting unbiased information on foodservice equipment in various applications. Dan is a professional member of the Foodservice Consultants Society International (FCSI) and serves on the Board of Directors of the Society's Educational Foundation. He received his BS degree from Cornell University's School of Hotel Administration.