Herbert Kappler

• Reduced food waste with strategic menu planning and inventory control techniques.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Developed strong relationships with vendors to negotiate favorable contracts for goods and services required at the clubhouse.

Plan and execute daily menus, using only the freshest

ingredients.

Also conducted Christmas Party dinners along with

Private parties.

Planned and opened small fine dining restaurant with all

fresh ingredients made by hand.

Staff of only four.

Fine dinning restaurant, seated one-hundred and fifty dinners.

Designed new menu and wine list.

John Hall and I took the Galley Restaurant from a non-rated

to a 3 star in the Mobil Travel Guide. We were unable to acquire

the fourth star due to the age of the building.

Mr. John Hall - Owner

Troubleshooter, food cost began at 70%, labor at 65%, retrained

staff, inventory and cost control.

Designed new cost effective menu and ran nightly specials.

When i was released cost was down to 36%.

Mr. Ronald Cox, GM

903-665-7121