Alan Wise has over a decade of experience in the restaurant industry. Having served as a chef, a manager, owner of a catering company and in many other capacities in food and beverage, Alan is a specialist in synergizing strategic management and restaurant operations.

For six years Alan has consulted for a variety of clients in many segments of the restaurant industry. From independent bar-and-grill restaurants and franchised quick service properties, to fine dining and institutional and major university food services, Alan has experience with all varieties of operations. Beyond operations Alan has consulted in finance, both on an operational level, assessing financial strategy for restaurants, as well as analyzing investments involving large restaurant companies. Alan also consults in marketing capacities analyzing menu effectiveness, specializing in menu engineering analysis, and market opportunity analysis for various ventures. Through this analytical expertise Alan has created a niche, consulting for the tech industry by relating marketing, analytical and operational knowledge to the development of technology for the restaurant industry.

As a chef, Alan oversaw operations of Banfi’s, the restaurant of the Statler Hotel, which was rated highly by Zagat while under his direction; as well as overseeing other aspects of the hotel’s food service. Notably, while working with the Statler’s executive chef, James Beard Award winner Craig Hartman, he overhauled overall kitchen operations in a project which led to vast improvements in quality and efficiency. As the owner of his own catering company he was held in high regard in the Chicago catering community, and prided himself on the glowing reviews and recommendations he would receive from clients for the outstanding quality of the menus he produced.

As a manager Alan has served in restaurants, including the famed Italian Village multi-restaurant complex, hotels, and the luxury retirement industry. The majority of this experience has been overseeing multiple operations at once and improving and streamlining processes. No matter what the operation was, Alan always emphasized the foundational principles of service and production and never lost sight of operational objectives while working on the larger picture.

Alan is a graduate of Cornell University, where he studied Hotel Administration & Hospitality Management, and Economics.