VERSIALLES PARTNERS
DIFFERENTIATORS

  • 25+ years in top-tier restaurant and hospitality development domestically and overseas.

  • Executive experience with multiple global brands that have corporate and franchise locations.

  • Deep operational and technical fluency

  • Expertise in complex culinary and experiential environments (buildings that don’t want to be restaurants)

  • Former President PRSM (Professional Retail Store Maintenance – 1500 members

  • Co-founder of RFMA (Restaurant Facilities Management Association -1600 members)

  • First CRFP recipient (Certified Restaurant Facilities Professional), helped establish the MOB (Maximizing Opportunities for your Business 2017)


Flexible engagement structures (hourly, retainer, hybrid)

CORE CAPABILITIES


Owner’s Representation & Project Leadership

• Full lifecycle oversight of new development, renovations, and adaptive reuse

• Brand consistency and expansion through collaboration with architects, designers, engineers, contractors and creative teams to bring concepts to life with beauty and functionality

• Budgeting, scheduling, value management, cost review, and development of scalable construction standards  


Fractional Leadership Services

• Fractional VP / Sr. Director of Development

• Interim Head of Design, Construction, or Facilities

• Capital planning, portfolio growth strategy, preventative maintenance programs for aged or deferred maintenance portfolios

• Team development, evaluation, education, leadership, and collaboration with operations


Hospitality & Restaurant Development

• Fine dining, polished casual dining, casual dining, and quick serve fast casual dining concepts

• Full site, curb in, end cap, conversion, historic building adaptation, and as-is site experience

• Guidance in due diligence, permitting, jurisdictional reviews, inspections and C of O processes

• Strong BOH operations and cooking platform knowledge, FOH operational flow, event space, bar and sommelier programs, food handling and safety


Construction & Program Management

• Oversight of programs delivering 50+ openings annually

•Accurate capital budgeting, spend analysis, bid review, contractor evaluation

• Construction review, General Contractor performance evaluation, punch list, turnover, commissioning

Design & Technical Advisory

• Food Service, commissary, kitchen (open and closed) and bar design optimization

• MEP design for restaurant environments. Architectural and MEP document review. 

• Material and FFE review for design integration and longevity.


Facilities

• Portfolio and yearly budget review for optimal and prioritized spend of resources.

• Preventative maintenance programs for new and aged facilities to reduce repair and capital replacement costs 

• Forensics reviews to solve ongoing building issues allowing for greatest customer experience

ContacT