Michael Scheid is the lead consultant and owner of Thomas Hospitality Group. With a decade of experience in operational consulting and advisory services, he excels in strategic planning, comprehensive marketing planning, operational consulting, and real estate expansion planning. Mr. Scheid is also a licensed Real Estate Associate Broker.

Scheid approaches food service establishments as manufacturing operations, where raw materials (food products) are sourced based on price and quality and arrive just in time to minimize holding costs. The kitchen staff then prepares these materials under the guidance of the executive staff (owners and executive chef), who complete manufacturing planning (menu engineering and food cost analysis). They establish product descriptions (menu items) that are appealing to customers and priced to ensure profitability. These menu items are then brought to market and distributed to customers by the wait staff.

This method has been well-received in the food service industry, offering a fresh perspective on business operations. Breaking down the operation of a restaurant into these components serves as a “short-MBA course,” providing critical tools to improve the efficiency of operations.

Scheid is a member of the Michigan Restaurant Association (MRA), Turnaround Management Association, and Detroit Area Board of Realtors (DACBOR). He holds an MBA from San Diego State University, as well as Master’s and Bachelor’s degrees from Wayne State University.

Ron Turner has been an independent owner and operator of a successful restaurant for over 28 years and a licensed Real Estate Salesperson for over three decades. He understands success as well as failure as an independent operator with a laser focus on containing costs, menu analysis, profitability and a focus on guest enthusiasm and hospitality experience.

Ron has a BS from Western Michigan University and a Masters from Central Michigan University.

Combining over 30 years industry experience as an Independent Owner, corporate Director of Operations, and Certified Executive Chef (American Culinary Federation) with his formal education in both Culinary Arts & Restaurant Management (Scottsdale Culinary Institute, AZ) and Business Administration (University of Detroit, MI) allows Mr. Thomas to provide expert guidance and oversight to those looking for “real world” solutions to the challenges faced by large companies, small operators, or vested parties.

As Lead Consultant, Michael is available to assist Thomas Hospitality Group clients with New Concept Development, Business Plans, Unit Design, Licensing & Regulation, Construction Liaison, Vendor Negotiation, and Operational Guideline creation. Mr. Thomas also provides existing operators with Organizational Analysis & Troubleshooting, Operational Restructuring/Management Transition, and Business Appraisal & Valuation services.

Vladimir is well known in the bar and nightclub industry both nationally and locally for his design work, including sound and light systems, technology planning, promotions and media management. You will recognize three of the local projects he developed and co-owned: Tonic, Posh and Eden nightclubs. Vlad joined Thomas Hospitality in 2012.

Roger Stock has provided a broad range of financial analysis and business consulting services, including M&A valuation/analysis and financial due diligence. He has prepared debt and equity packages for private placement or traditionally negotiated bank debt to secure additional working capital or fund acquisitions. He has served as part time Controller for many companies; preparing or reviewing monthly and year-end financial statements and records, and introducing financial controls in ensure error-proof processing.

Stock holds a M.S. in Finance (with honors) and an B.S. in Accounting from Walsh College of Accountancy and Business Administration.