Jerome Chiaro

Contribution: Webmaster, New Venture Consultant

Jerome is the Webmaster and an Operations Expert for the RestaurantForms.Net Team. He has 10 years of experience in the restaurant industry alone, and has his BA from California State University Fullerton.

His specialty lies in new business planning, concept testing, and market feasibility. His most gratifying consultation consisted of a five-month long market feasibility study and business plan for Royal Khyber, an Indian restaurant looking to sell packaged goods. He also consults customers of RestaurantForms.Net, and is a moderator of the discussion forum.

Jerome has focused mostly on managing and consulting small restaurants, which is what led him to join the RestaurantForms Team. He says, "Small businesses are the lifeblood of the economy, and I enjoy working with small restaurants, especially, because those people have passion."

Kelly Galvin

Contribution: Human Resources and Training Consultant

Kelly is a Human Resource expert. Her specialty lies in training the staff of new restaurant ventures and new locations for existing restaurants.

She has over 12 years experience as a training manager in the restaurant industry, and has worked with major restaurant chains, such as Black Angus and Corner Bakery. Also, she has consulted numerous small restaurants, in helping them train their staff and put together a human resources program.

Kelly says that "my job is definitely the easiest in the beginning stages of a restaurant. This way, there are no employee habits and no catastrophic changes need to occur, that will cause a larger problem among the staff. However, dealing with those are fun too." She is currently working in the consulting unit for RestaurantForms.Net, and is implementing a Human Resource program to do mock-openings for restaurants that are just starting out.

Liam Dee

Contribution: Financial and Buy-Sell Consultant

Liam is a buy-sell and franchise consultant for RestaurantForms.Net. He has over 25 years of experience in the restaurant industry, and has been a restaurant broker for the past 10 years.

Liam started a successful restaurant chain, and has "flipped" many restaurants. His strength lies in helping failing restaurants by fixing their fundamental problems or by changing the concept altogether. Liam says "cash is the lifeblood of the business, and therein lies the problem for many entrepreneurs. . controlling and understanding cashflow."

Gary Roth

Contribution: Operations, Investment Consultant

Gary is an avid restaurateur, with over 20 years of experience as an owner / operator. He has started his own restaurants in the past, and currently is focusing on making investments in new restaurant ventures.

Gary likes to deal with smaller, local-based restaurants instead of big venture capitalist deals. He says, "Small restaurants much more fun, and much more realistic than some of the 30 restaurant unit business plans that I have seen. I would much rather deal with the individual restaurateur than with a bunch of venture capitalists."

Jerry Francis

Contribution: Nightclub Consultant, Liquor Control

Jerry consults nightclubs and specializes in controlling liquor costs for restaurants and bars. He has over 20 years experience running nightclubs and currently owns a few nightclubs in California.

His most recent consultation involved a high-volume nightclub on inventory control, layout recommendations, and start-up costs. Jerry says "Nightclubs are one of the hardest businesses to establish. Most owners do not have the industry background or experience, and will not seek others for help."

Marianne Foust

Contribution: Menu Development, Nutrition Expert

Marianne advises our menu creation business service and consults restaurants that focus on healthy menus. She has over 30 years experience in nutrition consulting by teaching at universities, administrating federal nutrition programs, and advising restaurants.

Her menu expertise is extensive, ranging from creating menus for very small restaurants to developing mass quantity food production systems.