Alan Someck Expert Witness

Contact Information

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Specialties & Experience

General Specialties: Food and Hotel & Restaurant

Specialty Focus: Restaurant Operations, Restaurant Income and Profit Studies, Restaurant Training, Restaurant and Hotel Slip and Falls, Restaurant Wages and Tips, Food Safety, Alcohol Service, Restaurant Harassment, Restaurant Business Damages, Restaurant Customer and Employee Safety, Restaurant Feasibility Studies

Education: BS Management, Rensselaer Polytechnic Institute; Masters Social Psychology, San Diego State University

Years in Practice: 4

Number of Times Deposed/Testified in Last 4 Yrs: 2


Additional Information

Alan has had over 35 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 hospitality related business articles on management strategies, food service operations and franchising. He has been featured in a variety of business media publications such as Forbes.com and Full Service Restaurant Magazine. In addition, Alan has ownership interest in a highly successful chain of San Diego based Natural Foods Markets. Alan has been a legal expert witness in a wide variety of cases related to the hospitality field including restaurant business damage assessment, restaurant wage and tip issues, restaurant feasibility studies, customer and employee safety and slip and falls.