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Kevin Price, Host of the Price of Business on Business Talk 1110 AM KTEK (on Bloomberg’s home in Houston) recently interviewed Cody McLain. Here’s that interview.

About the interviewee
Realfood Consulting, President and Founder, Ed Doyle, received a degree from the Culinary Institute of America, and went on to enhance his craft and talents in some of Boston’s finest kitchens.  His food has gained both praise and approval from diners and critics alike. Ed’s culinary accomplishments as a chef have been featured in Food and Wine, Restaurant Business, and Food Arts Magazines. While the range of Ed’s culinary skills gives him an extensive advantage in the kitchen, it is his business expertise that gives RealFood an advantage over the competition.  Working in high-volume and top-quality food service facilities provided Ed the opportunity to perfect systems development, profit and loss management and analysis, cost controls, and team development.  He is proficient at identifying the problem and implementing flawless solutions.  Ed’s broad operations background is reflected in the facilities design and specification, which contributes to RealFood’s expansive portfolio of work.

Tell me about your firm (number of employees, location, type of companies you work with, etc.).  

At the moment RealFood Consulting has 7 employees working full time and a 3 great interns for the summer. We have our headquarters in Boston as well two more offices in New York City and San Francisco. We cater our business to a wide range of food service operators encompassing every aspect of the restaurant, hotel and institutional feeding at all ranges of their lifecycle.

What type and size of companies do you have as clients?

From small independent mom and pop restaurants to high-end 4-star operators. From very early pre start-up to mature and growth cycle focused companies, we have worked with them all.

What comes to mind when you see this topic?

The successful growth and expansion of the business that I started ten years ago is an everyday focus and ongoing challenge. Even in these post economic downturn times where operators are focused on growth and expansion and our business has seen exponential increases in volume, we still seek ways to improve operations, increase visibility, and expand our market share while making sure that we are prepared for the future.

What are the best practices when it comes to this issue?

Our daily focus is to ensure that all of the work that we do for our clients today exceeds the quality and results of the work we did yesterday. We are constantly seeking to find ways to not only meet but anticipate our client’s needs while striving to do so in a more efficient and profitable manner. Clearly, the most important asset in achieving these goals is building the proper team. Surrounding yourself with people that are committed to excellence, that embody the entrepreneurial spirit lays the ground work for continued growth and ongoing success.

Contact information:
www.realfoodconsulting.com 

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