I started with an existing ice cream store in Brooklyn and grew it into a group of restaurants and catering businesses in both Brooklyn and Manhattan. We were the first restaurant/bar to feature a large assortment of micro brewed beer and ale on tap in NYC.
I moved to Seattle and started another group of restaurants in Seattle ranging from a butcher shop to a NY style Jewish Diner featuring Hot Pastrami Sandwiches. I was the first restaurant in Seattle to sign on to DoorDash, Uber, and GrubHub.
According to DoorDash I was the first "Virtual Restaurant" on their site in America and they believe I was the first place they learned of the concept of a Virtual Kitchen.
Unlike other restaurants during the Covid Pandemic, my businesses thrived since we were the leading delivery restaurant on the delivery lists. I set up 7 restaurants out of one kitchen location in Seattle during that time.
Conceptualized, Financed, Staffed, Trained, and oversaw Expansion of the business.
Developed the entire program for coordinating dozens of independent volunteer organizations who were actively educating their communities about the importance of environmental awareness.
Personally wrote and laid out a newsletter that informed all of the nonprofit groups about each others work and developments.
Traveled to public hearings around the State to coordinate the programs to save energy in the operation of town governments.
Met with Managers of State owned and operated buildings to create energy use reduction plans for their buildings.