Author
Author

Alan Someck

Full Service Hospitality Consultant

Alan  Someck

Alan is a 30 year operator of high volume restaurants, in which he has managed all facets of the business. In his consulting practice, he has worked with many clients to develop their concepts. For the past 10 years, Alan also has taught at the Institute for Culinary Education in NYC and at NYIT where he has taught all aspects of the restaurant business. His students have opened fast casual restaurants, cafes, bakeries and fine dining operations. In addition, Alan has worked with clients to develop food products for market such as protein bars, cookies and brownies. He has also directed 7 EPA grants to train operators in Green sustainable practices. Throughout his career, Alan has supported the success of entrepreneurs through executive coaching and training. He has created an extensive network of industry professional who he works with on a regular basis. His experience and expertise has led to him develop a well regarded expert witness practice.

Insights by Alan Someck (3)

10 Food and Dining Trends for 2021 and Beyond

Every year industry professionals and thought leaders and every food related newsletter puts out their list of trends. It's important to pay attention to those lists because even though they don't always agree, any industry operator can assess from them an idea of what trends they should be paying attention to and provide themselves some competitive edge in a highly risky industry.

The Power of Routine and Creative Thinking

In this time of upheaval and uncertainty, so many of us are reassessing our options and actions in relation to our work. The way we operate on a day to day basis is very much worth looking at with a critical eye.

10 Ways Restaurants Can Survive and Thrive through the Pandemic

The restaurant industry is not dead. It just became a temporary tragic victim within a global traumatic condition that threatens its very survival.
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