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. Larry DeVries, Consultant

Larry is a highly accomplished and dynamic restaurant executive with 35 years of experience. His leadership positions include:  Chief Operating Officer of Steak and Ale Restaurants, Vice President of Operations for Caribou Coffee Company, and Vice President of Operations for Boston Market Restaurants.  Larry’s education includes:  The University of Missouri, the University of Kansas and the University of Phoenix.  An industry leading professional with hands-on experience at all levels; he is in high demand with many clients of NRC.

Mr. Ken King, Consultant

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 spent four years at Montgomery University in Maryland, with his major in Geography and a minor in Geology. 

Mr. Scott Smith, Consultant

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 with annual revenues of 168MM.  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. David Schneider, Consultant

An operations expert with prior ownership of six restaurants, David understands high end restaurants like few others. Accolades in the Wine Spectator, Food and Wine magazine, Gourmet, Wine and Spirits, Nation’s Restaurant News, Chicago Tribune and others all attest to his expertise in the gourmet arena.  After attending Ohio State University, he joined Lettuce Entertain You Enterprises – Shaw’s Crab House and then began building his own mini restaurant empire.  David’s client’s find him an outstanding “Hands’ on” consultant that brings a wealth of operational experience to the table every time.

Mr. Mo Sussman, Consultant

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, DC 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 DC, 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.

Mr. Stan Ward, Consultant

Stan brings 32 years of seasoning and over 250 restaurant openings to the firm with qualifications and real world experience that few can match.  As a 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 Director of Operations for Manchu Wok, USA, he was responsible for 86 locations nationwide.  Stan attended Eastern Kentucky and Morehead State University’s and began his restaurant career in the mid ‘70’s. His extreme level of professionalism, dedication to the industry and his ability to collaborate with teams to accomplish the impossible on a regular basis makes him truly one of the best in the business.     

Mr. Ron Patak, Consultant

Ron has opened over forty successful restaurants from start to finish – posting anywhere from $3.5 to $10 million in yearly sales – in more than twelve states.  There are few challenges he has not seen and conquered during his thirty-plus years in the restaurant business as both an owner and operator.  After attaining his Bachelor of Science in Mathematics from Ohio State, Ron started his career with Steak & Ale, and later moved to the Outback Steakhouse organization as Joint Venture Partner with 10 locations and later helped them develop Carrabba’s Italian Grill concept. Ron then teamed up with award winning chef restaurateur Roy Yamaguchi in 1998 as Franchise President and Director of Operations.  Ron later founded an innovative retail/restaurant concept called Blue Pepper. Since selling Blue Pepper, Ron has served as Development Advisor to the Sullivan Restaurant Group in Denver, Colorado, as well as Regional Director of Operations of the RREMC Restaurant Group’s Roadhouse Grill Division.  Ron is truly one of the top consultant’s in the U.S., bringing tremendous results to delighted clients nationwide.