Restaurant Operations Expert Witnesses
Restaurant operations expert witnesses and consultants listed here may be able to form expert opinions, draft expert witness reports, provide expert witness testimony at deposition and/or trial as or serve as consulting (non-testifying) experts on restaurant operations. The restaurant operations expert witness listings on this page are typically from fields/areas of expertise such as: Food and Hotel & Restaurant.
Juelene S. Beck Juelene Beck & Associates, L.L.C.Miami, Florida
Hotel & Restaurant, Food - Restaurant Operations, Food Safety, Chain Restaurant Management, Restaurant Products, Coffee, Hot Beverages / Burns, Fast Food, Restaurant Suppliers, Franchisee/Franchisor Issues, Restaurant Supply Chain, Food/Restaurant Allergies, Restaurant Packaging, Restaurant and Hotel Slip and Falls
Thought leader in the areas of restaurant and Chain Restaurant operations including slip and fall, burns, and food safety. Former executive for Burger King, Dunkin’ Donuts, Sara Lee and Procter & Gamble. Has worked with over 40 of the Top 100 Chain Restaurants. Deep understanding of franchisee/franchisor, branding, and supply chain issues. Former CEO of North American Association of Subway Franchisees which represented the owners of 20,000 Subway Restaurants. BA, in Chemistry. MS in Food Science. Post Graduate Research Associate at MIT. Extensive expert witness experience including federal cases, Rule 26 reports, depositions and jury trials.
Alan Someck Keystone Hospitality SolutionsGreat Neck, New York
Hotel & Restaurant, Food - Restaurant Operations, Dram Shop and Alcohol Service, Income and Profit Evaluations, Restaurant Training, Slip and Falls, Restaurant Wages and Tips, Food Safety, Customer and Employee Safety, Restaurant Harassment, Restaurant Business Damages, Restaurant Feasibility Studies
Alan has had over 42 years experience in the food industry as an owner, operator, consultant and teacher. For the past 10 years, he has been a full time instructor at the Institute of Culinary Education and an Adjunct Professor of Hospitality Management at the New York Institute of Technology. Alan has had 25 years of extensive management experience in fine dining and fast casual operations. Through his 2 companies, Keystone Hospitality Solutions and Food Startup Help, he has been a consultant to help develop a wide variety of restaurant concepts as well as projects to turn around struggling operations and a consultant to those looking to develop and bring food products to market. He has also been awarded 7 grants from the Federal Government and New York State to work on sustainability issues within the hospitality industry. Alan has organized workshops, conferences and training programs for the New York State Restaurant Association and has been a speaker and author of hospi...