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Michael Scheid is the lead consultant and owner of Thomas Hospitality Group. His work has spanned a decade of operational consulting and advisement services with particular strength in strategic planning, comprehensive marketing planning, operational consulting and real estate expansion planning. Mr. Scheid isa licensed Real Estate Associate Broker.
Scheid analyzes a food service establishment first as a manufacturing operation where raw materials (food products) are shopped for by price and quality and arrive as “just in time” deliveries (to minimize holding costs). The manufacturing (kitchen) staff prep
Manufacturing planning (menu engineering and food cost analysis) is completed by the executive staff (owners and executive chef) to establish product descriptions (menu items) that have Market Demand (are appealing to your customers) and are priced so that your business (restaurant) makes money.are products (your menu items) which are then brought to market and distributed team (your wait staff) to your customers.
This approach has been well received in the food service industry as a way to force a fresh look at how we do business. Breaking down the operation of a restaurant into these components; as a “short-MBA course”, puts very effective tools into the hands of the people who are critical to improving the efficiency of your operation.
Scheid is a member of the Michigan Restaurant Association (MRA), Turnaround Management Association, Detroit Area Board of Realtors (DACBOR), He holds an MBA from San Diego State University, and a Masters and Bachelors degree from Wayne State University.
Joe Bologna has owned and operated 18 different restaurants over a 45 year period. During that time the majority of the restaurants were Italian themed concepts and catering halls with a couple of sports bars just to do something different. His wide variety of experience other then operating restaurants includes most aspects of the hospitality industry. As the executive chef, he has designed many menu items from scratch in the development of full menus. Mr. Bologna has a particular strength in pairing wines with menu items. He currently consults in wine menu development. On the consulting end of the hospitality business, Mr. Bologna has developed operations manuals that include staff training and food safety, liquor and food cost control, and Standard Operating Procedures as required by the Health Department. Mr. Bologna has also been active in the real estate industry for 15 years. He has provided site acquisition work for restaurant chains as well as represented restaurant owners in both the sale and purchase of restaurant units. It takes someone who knows the business to be able to understand what a restaurant buyer and seller need to support their acquisition or sale process. But beyond everything else, Mr. Bologna brings the honesty and integrity to each deal that makes progress happen!
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.
Ms. Bass came on board in 2016 as a Licensed Real Estate Agent. She attended the University of Michigan and the University of Connecticut, where earned a Bachelor in Business Administration. She has worked as a stockbroker and as a private banker in Connecticut and New York City for many years until a move to Detroit altered her career. Ms. Bass, a successful entrepreneur, operated several businesses in the metro Detroit area.
Lead Consultant / Valuations
Jay Brown is a business appraiser and operations consultant specializing in business valuations and appraisals, business plans, cost analysis and other specialized analytical projects. He also has extensive experience in expert witness testimony; having served both plaintiffs’ and defendants’ counsel in the following areas:
- Marital Dissolution
- Lost profits analysis
- Fraudulent conveyance
- Fairness opinions
- Dissenting Shareholder
- Reasonable Compensation
- Buy/Sell agreements
- Ownership succession
- Bankruptcy issues
- Partnership disputes
- Patents & Intellectual Prop.
Brown holds an MBA from the University of Michigan with concentrations in finance and operations as well as Bachelor of Arts degree from the University of Michigan. He is a member of the Institute of Business Appraisers and passed the Certified Business Appraiser examination.