Managing Restaurant Finances Panel
A virtual event co-sponsored by the NYC Hospitality Alliance for aspiring restaurant professionals amid the pandemic's impact on the industry
Industry experts offer practical advice for operators managing purchasing and finances. There's so much pressure to survive the impact of the pandemic that operators more than ever need to be vigilant and financially creative. This panel will share the tools to get you through.
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Join ICE's School of Restaurant Management and the NYC Hospitality Alliance for an online panel.
See student and alumni emails for link to register.
Moderator:
ICE Restaurant & Culinary Management Instructor Alan Someck has nearly 40 years of food industry experience as an owner, operator, consultant and educator. He’s worked extensively with restaurant concepts from fast-casual to fine-dining, including ownership interest in San Diego’s Natural Food Markets, and been awarded federal and state grants to work on sustainability in the hospitality industry. Alan’s restaurant management expertise extends to workshops, conferences and training programs, and he is a legal expert witness in the hospitality sector.
Panelists:
Tara Berman is the managing partner of TaraPaige Group and a leading industry expert on food and beverage finance and accounting for early stage brands and multi-unit enterprises. Tara holds a CPA license and earned her MBA from NYU Stern.
Karl Franz Williams has concepted and opened several highly regarded bars and restaurants including 67 Orange Street and the Anchor Spa. A fearless innovator and proponent of change, adaptive problem solver and champion for the underdog, he is also a classically trained Marketer with 20+ years’ experience who began his career with major marketers Procter & Gamble and Pepsico. He is passionate about improving opportunities for small business owners, particularly those of color, and sits on the board of the NY Hospitality Alliance and Harlem Park to Park, a non-profit community marketing organization with 250+ members that he co-founded. Karl is a graduate of Yale University and lives in Harlem with his lady and son.
Jared Lewis is the CEO of August Point Advisors, a New York-based F&B consulting firm formed in partnership with the law office of Helbraun Levey, officially launching in September. For the past 12 years he has been a co-owner of Building on Bond and Bar Robert in Brooklyn and more recently of Worthwild Restaurant in Chelsea. He and his team have advised clients ranging from first-time operators to institutional investors, combining his lifelong industry career with degrees from the University of Pennsylvania and NYU.
Dan Soloway originally had a career in finance as a proprietary options trader on the American Stock Exchange before attending The French Culinary Institute (now ICC) on the road to a 20-year journey in hospitality. He started cooking under Chef Michel Nischan, later ventured into the dining room and finally combined his culinary, hospitality and finance skills to become the director of purchasing at Myriad Restaurant Group. Following four years with Drew Nieporent Dan joined Chef Thomas Keller to open Per Se and Bouchon Bakery. He handled operations for Jim Lahey at Sullivan St Bakery, spent time at Blue Hill at Stone Barns working with Chef Dan Barber, and led purchasing and operations for Danny Meyer’s Union Square Hospitality Group. Dan consult’s hospitality clients interested in reducing costs, creating efficiencies or bettering their operating procedures via his company Kitchen Options.