Staff & Partners
Mr. David Holmes
Sr. VP & Director of Operations
David is responsible for the day-to-day operations of
National Restaurant Consultants, Inc. He brings 31 years
of experience to the firm and is an acknowledged industry
expert with over 70 new restaurant openings to his
credit. His experience includes executive leadership
positions with Long John Silver’s, Inc. Black-eyed Pea
Restaurants and Manchu Wok USA. With a reputation of
being a, “Consultant’s Consultant” he leads the team of
NRC consultants in all projects world-wide. He has a BS
degree in Criminal Justice with minors in Psychology and
Sociology from East Tennessee State University.
Mr. Ken King, Consultant / Equipment & Design
Ken’s history of successfully opening restaurants is
exemplary, with over 40 design/build completed projects
accomplished. He is an equipment and design expert with
statutory compliance knowledge and has strong
construction and renovation background. He has over 33
years of industry leading experience and has owned four
restaurants, his most recent being awarded, “Best
Steaks,” “Best Wait Staff” and most recently, “Best
Overall Restaurant in Colorado Springs.” Ken attended
Montgomery College, and the University of Maryland. An
industry leading professional with hands-on experience at
all levels; he is in high demand with many clients of NRC.
Mr. Scott Smith, Consultant / Franchise Development
One of the top franchise operations experts in the U. S.,
Scott was formerly with Brinker International as Director
of Franchise Operations. He grew the franchise system
from 5 domestic franchise partners with 30 restaurants to
22 global franchise partners with development agreements
for 14 international markets. Previous to Brinker Int’l,
Scott was Senior VP and COO of the casual dining division
of Quality Dining, Inc. and grew a single unit concept to a
four concept division with 76 units and annual revenues of
$168M. Scott has over 30 years in the business and has
attended the University of Minnesota, University of
Arizona, and North Texas State University with Majors in
Accounting and Finance.
Mr. James Rinker, Consultant / Operations
James has thirty-three years of extensive experience in
the hospitality industry. His background includes new
restaurant development, multiple new openings, and he's
also a marketing pro with multiple medias. James
management style and extreme attention to detail in
running high volume restaurants has resulted in him
winning many awards including: highest new store
opening sales, highest sales and most improved sales
records. James is a restaurant systems and recognized
cost controls expert. On the Board of Directors for the
Chamber of Commerce, he's highly involved with the
community and the success of his client's, bringing a
wealth of operational experience to the table every time.
Mr. Steven Biancalana, Consultant / Operations
With 52 new restaurant openings to his credit, prior
ownership, and thirty two years of leadership experience
in fine dining, quick service, catering and resorts, Steve
has experience that few can match. Steve attended the
University of Colorado with majors in business and
finance. He's been recognized for swift turnarounds of
troubled locations, reorganization of under-performing
operations and his restaurant startups have achieved
profitability in record time. Leading by example, creativity
and vision, he's a highly motivational consultant who's a
real pleasure to work with.
Ms. Sarah Ewalt, Technology / Graphic Design
With 10 years of technical and graphic industry
experience, Sarah handles all of our in-house technology
matters. She has operated her own business, Design
Done Well, for six years. She has designed logos, print
materials, menus, created innovative and effective web
sites, and has managed more than 125 satisfied clients
during this time. Specializing in working with small- to
medium-sized businesses, Sarah assists clients in creating
a consistent business image and makes the process easy
from start to finish.
Real Estate Services - SullivanHayes Brokerage
Founded in 1978, SullivanHayes is the premier full-service,
retail real estate company in Colorado. No other firm
knows the Colorado market like they do. SullivanHayes
Brokerage has leased or sold over 15 million square feet
of retail space in the past five years. Mike DePalma and
Sean Kulzer specialize in retail site selection services and
have successfully placed tenants in thriving locations
across Colorado. They and the supporting SullivanHayes
Brokerage team are deeply committed to providing the
highest level of service and client satisfaction.
Recent client’s include: Applebee’s, Noodles & Company,
Carl’s Jr., O’Charley’s, Cheeburger Cheeburger, Old
Country Buffet, Chipotle, Anthony’s Pizza, Cold Stone
Creamery, Planet Smoothie, Extreme Pizza, Potbelly,
Fazoli’s, Ruby Tuesday, Fox & Hound, Smokin’ Al’s
Barbeque, Gelazzi, Spicy Pickle, IHOP, Starbucks Coffee,
Marie Callender’s, Wahoo’s Fish Taco, Rib Crib, and Five
Guys Famous Burgers & Fries. For more information, send
e-mail to: skulzer@sullivanhayes.com or call Mike and Sean
at (303) 534-0900.
Mr. David Holmes
Sr. VP & Director of Operations
David is responsible for the day-to-day operations of
National Restaurant Consultants, Inc. He brings 31 years
of experience to the firm and is an acknowledged industry
expert with over 70 new restaurant openings to his
credit. His experience includes executive leadership
positions with Long John Silver’s, Inc. Black-eyed Pea
Restaurants and Manchu Wok USA. With a reputation of
being a, “Consultant’s Consultant” he leads the team of
NRC consultants in all projects world-wide. He has a BS
degree in Criminal Justice with minors in Psychology and
Sociology from East Tennessee State University.
Mr. Ken King, Consultant / Equipment & Design
Ken’s history of successfully opening restaurants is
exemplary, with over 40 design/build completed projects
accomplished. He is an equipment and design expert with
statutory compliance knowledge and has strong
construction and renovation background. He has over 33
years of industry leading experience and has owned four
restaurants, his most recent being awarded, “Best
Steaks,” “Best Wait Staff” and most recently, “Best
Overall Restaurant in Colorado Springs.” Ken attended
Montgomery College, and the University of Maryland. An
industry leading professional with hands-on experience at
all levels; he is in high demand with many clients of NRC.
Mr. Scott Smith, Consultant / Franchise Development
One of the top franchise operations experts in the U. S.,
Scott was formerly with Brinker International as Director
of Franchise Operations. He grew the franchise system
from 5 domestic franchise partners with 30 restaurants to
22 global franchise partners with development agreements
for 14 international markets. Previous to Brinker Int’l,
Scott was Senior VP and COO of the casual dining division
of Quality Dining, Inc. and grew a single unit concept to a
four concept division with 76 units and annual revenues of
$168M. Scott has over 30 years in the business and has
attended the University of Minnesota, University of
Arizona, and North Texas State University with Majors in
Accounting and Finance.
Mr. James Rinker, Consultant / Operations
James has thirty-three years of extensive experience in
the hospitality industry. His background includes new
restaurant development, multiple new openings, and he's
also a marketing pro with multiple medias. James
management style and extreme attention to detail in
running high volume restaurants has resulted in him
winning many awards including: highest new store
opening sales, highest sales and most improved sales
records. James is a restaurant systems and recognized
cost controls expert. On the Board of Directors for the
Chamber of Commerce, he's highly involved with the
community and the success of his client's, bringing a
wealth of operational experience to the table every time.
Mr. Steven Biancalana, Consultant / Operations
With 52 new restaurant openings to his credit, prior
ownership, and thirty two years of leadership experience
in fine dining, quick service, catering and resorts, Steve
has experience that few can match. Steve attended the
University of Colorado with majors in business and
finance. He's been recognized for swift turnarounds of
troubled locations, reorganization of under-performing
operations and his restaurant startups have achieved
profitability in record time. Leading by example, creativity
and vision, he's a highly motivational consultant who's a
real pleasure to work with.
Ms. Sarah Ewalt, Technology / Graphic Design
With 10 years of technical and graphic industry
experience, Sarah handles all of our in-house technology
matters. She has operated her own business, Design
Done Well, for six years. She has designed logos, print
materials, menus, created innovative and effective web
sites, and has managed more than 125 satisfied clients
during this time. Specializing in working with small- to
medium-sized businesses, Sarah assists clients in creating
a consistent business image and makes the process easy
from start to finish.
Real Estate Services - SullivanHayes Brokerage
Founded in 1978, SullivanHayes is the premier full-service,
retail real estate company in Colorado. No other firm
knows the Colorado market like they do. SullivanHayes
Brokerage has leased or sold over 15 million square feet
of retail space in the past five years. Mike DePalma and
Sean Kulzer specialize in retail site selection services and
have successfully placed tenants in thriving locations
across Colorado. They and the supporting SullivanHayes
Brokerage team are deeply committed to providing the
highest level of service and client satisfaction.
Recent client’s include: Applebee’s, Noodles & Company,
Carl’s Jr., O’Charley’s, Cheeburger Cheeburger, Old
Country Buffet, Chipotle, Anthony’s Pizza, Cold Stone
Creamery, Planet Smoothie, Extreme Pizza, Potbelly,
Fazoli’s, Ruby Tuesday, Fox & Hound, Smokin’ Al’s
Barbeque, Gelazzi, Spicy Pickle, IHOP, Starbucks Coffee,
Marie Callender’s, Wahoo’s Fish Taco, Rib Crib, and Five
Guys Famous Burgers & Fries. For more information, send
e-mail to: skulzer@sullivanhayes.com or call Mike and Sean
at (303) 534-0900.
Mr. Stan Ward, Consultant
With 32 years of restaurant experience and more than 250
restaurant openings to his credit, Stan brings a level of
qualification and real world experience that few can match.
As District Supervisor for Jericho, Inc, he supervised 24
company and 45 franchised quick service locations. As a
Regional Director with Black-eyed Pea Restaurants, he was
responsible for seven districts and 42 locations. As the
Director of Operations for Manchu Wok, USA, he was
responsible for 86 locations nationwide. Stan attended
Eastern Kentucky University, Morehead State University,
and began his restaurant career in the mid ‘70’s. His high
level of professionalism, dedication to the industry, and
ability to collaborate with teams to accomplish the
impossible on a regular basis makes him one of the best
consultants in the business.
Mr. Mo Sussman, Consultant / Beverage Expert
Mo is the consummate celebrity-orientated consultant,
having been somewhat of a celebrity himself as the owner
of Joe and Mo’s Steakhouse, a famous Washington, D.C.,
landmark. For many years, politicians, movie figures and
journalists all counted on him to consistently deliver award-
winning cuisine. Having cut his teeth at the Palm
Steakhouse Restaurant in D.C., he went on to open four
of his own top-rated restaurants. Mo has over 35 years in
the industry and is a frequent international traveler. His
high profile and easygoing style make him a truly
outstanding asset to the firm.
Ms. Mary A. Putman, Consultant / Culinary
Chef, restaurateur, consultant, manager, food columnist,
caterer and instructor are roles that Mary has filled in her
thirty years in the hospitality business. With five
restaurant openings to her credit; adding server, hostess,
bartender, bus person, dishwasher, prep cook, pastry chef
and line chef to the list provides a trenches to the top
experience matched by few in the industry. Mary's strong
leadership abilities, creative acumen, organizational
expertise and top level professionalism have earned her
accolades from Presidents, Princes, Ambassadors, and
celebrities. From her start as Chef at the acclaimed Cafe
Nola in Philadelphia to her role as Executive Chef of The
New Mexico Governors Mansion, to management and
culinary consultant for such clients as the Pennsylvania
Nature Conservancy and University of California/San
Francisco, clients and customers across the country have
savored the exceptional cuisine and enjoyed the
memorable events that Mary has been responsible for. As
a consultant, her ability to offer such a breadth of
knowledge and services to clients present her as an
exemplary advisor to any operation.
Architectural Services - Davis Wince Ltd.
Davis Wince is a full service architectural firm specializing in
food service and restaurant design. They have collaborated
on numerous successful projects with National Restaurant
Consultants. The Davis Wince and NRC alliance provides
clients with comprehensive and integrated concept delivery
from menu conception to dining room atmosphere. DW’s
client profile ranges from start up restaurants, to designed
franchise expansions, to completing construction
documents from prototype master design drawings for
franchising restaurants. Great ideas, and consistent follow
through. Contact Tom Davis at tdavis@daviswince.com or
(303) 893-0505.
Human Resources Expert - Mr. Wes Garnett
Wes is the President/CEO of W. Garnett & Associates,
Inc., a Human Resources consulting firm. He specializes in
Human Capital Management and Assessment Services for
business owners worldwide. Wes received his Bachelors of
Science & Master of Education from Utah State University
and his Pre-Doctorial program from the University of
Pittsburgh. In 1979, he began his career in the hospitality
industry with Steak & Ale Restaurant Corporation in
Pittsburgh, PA. Starting out in operations as a Restaurant
Trainee, Wes eventually became Director of Management
Recruiting. In this position he supervised both the
recruiting and training departments for the Steak & Ale
concept. Wes has held executive human resource positions
with such prominent companies as the Burger King
Corporation, Dell Computer Corporation, Black-eyed Pea
Restaurants, Taco John's International, Buca, Inc., and
Red Robin (a publicly traded casual dining restaurant
company with over 400 restaurant locations and over
30,000 employees nationwide) where he served as Vice
President-Team Member Resources. He has also served as
Senior Vice President-Human Resources for Buca, Inc., a
publicly held, casual dining Italian restaurant concept with
over 115 restaurants nationwide. In addition to his
professional work experience, Wes is involved with such
organizations as the Multicultural Foodservice and
Hospitality Alliance, Women's Food Service Forum,
American Beverage Institute, and the Purdue University
Strategic Alliance Council. Wes has also served as a guest
speaker and Adjunct Professor at Johnson & Wales
University, Denver Campus. From small, independently
owned operations up to the largest food service
corporations, Wes brings the talent and experience that is
required in these demanding times.
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With 32 years of restaurant experience and more than 250
restaurant openings to his credit, Stan brings a level of
qualification and real world experience that few can match.
As District Supervisor for Jericho, Inc, he supervised 24
company and 45 franchised quick service locations. As a
Regional Director with Black-eyed Pea Restaurants, he was
responsible for seven districts and 42 locations. As the
Director of Operations for Manchu Wok, USA, he was
responsible for 86 locations nationwide. Stan attended
Eastern Kentucky University, Morehead State University,
and began his restaurant career in the mid ‘70’s. His high
level of professionalism, dedication to the industry, and
ability to collaborate with teams to accomplish the
impossible on a regular basis makes him one of the best
consultants in the business.
Mr. Mo Sussman, Consultant / Beverage Expert
Mo is the consummate celebrity-orientated consultant,
having been somewhat of a celebrity himself as the owner
of Joe and Mo’s Steakhouse, a famous Washington, D.C.,
landmark. For many years, politicians, movie figures and
journalists all counted on him to consistently deliver award-
winning cuisine. Having cut his teeth at the Palm
Steakhouse Restaurant in D.C., he went on to open four
of his own top-rated restaurants. Mo has over 35 years in
the industry and is a frequent international traveler. His
high profile and easygoing style make him a truly
outstanding asset to the firm.
Ms. Mary A. Putman, Consultant / Culinary
Chef, restaurateur, consultant, manager, food columnist,
caterer and instructor are roles that Mary has filled in her
thirty years in the hospitality business. With five
restaurant openings to her credit; adding server, hostess,
bartender, bus person, dishwasher, prep cook, pastry chef
and line chef to the list provides a trenches to the top
experience matched by few in the industry. Mary's strong
leadership abilities, creative acumen, organizational
expertise and top level professionalism have earned her
accolades from Presidents, Princes, Ambassadors, and
celebrities. From her start as Chef at the acclaimed Cafe
Nola in Philadelphia to her role as Executive Chef of The
New Mexico Governors Mansion, to management and
culinary consultant for such clients as the Pennsylvania
Nature Conservancy and University of California/San
Francisco, clients and customers across the country have
savored the exceptional cuisine and enjoyed the
memorable events that Mary has been responsible for. As
a consultant, her ability to offer such a breadth of
knowledge and services to clients present her as an
exemplary advisor to any operation.
Architectural Services - Davis Wince Ltd.
Davis Wince is a full service architectural firm specializing in
food service and restaurant design. They have collaborated
on numerous successful projects with National Restaurant
Consultants. The Davis Wince and NRC alliance provides
clients with comprehensive and integrated concept delivery
from menu conception to dining room atmosphere. DW’s
client profile ranges from start up restaurants, to designed
franchise expansions, to completing construction
documents from prototype master design drawings for
franchising restaurants. Great ideas, and consistent follow
through. Contact Tom Davis at tdavis@daviswince.com or
(303) 893-0505.
Human Resources Expert - Mr. Wes Garnett
Wes is the President/CEO of W. Garnett & Associates,
Inc., a Human Resources consulting firm. He specializes in
Human Capital Management and Assessment Services for
business owners worldwide. Wes received his Bachelors of
Science & Master of Education from Utah State University
and his Pre-Doctorial program from the University of
Pittsburgh. In 1979, he began his career in the hospitality
industry with Steak & Ale Restaurant Corporation in
Pittsburgh, PA. Starting out in operations as a Restaurant
Trainee, Wes eventually became Director of Management
Recruiting. In this position he supervised both the
recruiting and training departments for the Steak & Ale
concept. Wes has held executive human resource positions
with such prominent companies as the Burger King
Corporation, Dell Computer Corporation, Black-eyed Pea
Restaurants, Taco John's International, Buca, Inc., and
Red Robin (a publicly traded casual dining restaurant
company with over 400 restaurant locations and over
30,000 employees nationwide) where he served as Vice
President-Team Member Resources. He has also served as
Senior Vice President-Human Resources for Buca, Inc., a
publicly held, casual dining Italian restaurant concept with
over 115 restaurants nationwide. In addition to his
professional work experience, Wes is involved with such
organizations as the Multicultural Foodservice and
Hospitality Alliance, Women's Food Service Forum,
American Beverage Institute, and the Purdue University
Strategic Alliance Council. Wes has also served as a guest
speaker and Adjunct Professor at Johnson & Wales
University, Denver Campus. From small, independently
owned operations up to the largest food service
corporations, Wes brings the talent and experience that is
required in these demanding times.
Return to top of page
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