Glenn Cates
Kitchen Operations and Menu Development

Glenn brings 30 years of culinary service as an executive chef, kitchen designer, and product management specialist to the A'La Carte Foodservice Consulting Group.

Glenn began his career with T.G.I. Fridays, where he played a role in many restaurant openings. He became a regional food & beverage director, and was a part of the menu development management team. Glenn assisted with the development and expansion of Dalt's, Friday's sister concept, before leaving to join a newly formed Independent Restaurant development group.

In 1988, Glenn partnered with Chris Tripoli to open Nicole's Café San Felipe in Houston, Texas. This award winning southwestern bistro was the first of many restaurant projects they would do together. He developed the menu and kitchen operations for Truluck's restaurants in Houston, Dallas, Addison and Austin, Texas. As well as a Cricket Sports theme restaurant on the island of Antigua in the British West Indies.

Glenn specializes in assisting clients with their menu development, product handling system, inventory controls, equipment layout and design, kitchen staff training, and management supervision.

Emily Durham
Associate
Customer Research - Operations – Strategic Planning

Emily Durham brings to A’La Carte Foodservice Consulting Group a broad range of expertise earned throughout the hospitality industry since 1989. Beginning with operations-level positions as server, bartender, cook and hostess, she worked her way through the back of the house as a caterer and restaurant executive chef.

In addition to hands-on experience, Emily holds a Bachelor's degree in Hotel and Restaurant Management from New York Institute of Technology and an MBA from Rice University in Houston where she specialized in strategy and marketing. She put her practical and academic experience to work together as Controller for a fast casual restaurant group and then went on to lead the marketing and business development effort for a financial process outsourcing firm to the restaurant industry.

Emily assists foodservice clients with customer surveys and focus groups, strategic planning, marketing, and other operations related projects.  She is available for seminars, presentations and contributes regularly to industry trade publications.

Jay Goldstein
Affiliate
Strategic Planning - Operations - Franchise Development and Field Services

Jay Goldstein has over 30 years of experience in the hospitality industry as an operator, developer, executive and owner.

Jay graduated from the University of Houston with a Bachelor of Science in Hotel and Restaurant Management, and immediately entered his management career at Steak and Ale, one of the first concepts developed by restaurant mogul Norman Brinker.

Jay then went on to hold a variety of executive positions with El Torito, Tony Roma's, The Silver Diner, and TGI Friday's. Jay has been successful in turnaround and growth scenarios for both corporate and franchise businesses. After leading Tony Roma's growth throughout the western United States and taking The Silver Diner through an IPO, Jay helped lead the doubling in size of the TGI Friday's International Brand from 85 units to over 190 in over 50 countries around the globe.

Jay contributes feature articles to national magazines, and has been featured as a guest speaker, panelist and round table mentor at industry trade shows and conferences. Known for his expertise in operations franchise development as well as management and turnaround strategies, Jay is uniquely qualified to assist existing restaurant owners and franchisees with their current problems and growth strategies, and to assist independents in developing their growth plan to include a successful franchise program. Jay Goldstein, of Advance Food Service Consulting, is an affiliated member of the A'la Carte Foodservice Consulting Group.

Mike McMahon
Associate
Operations

Mike McMahon has over 32 years of experience as a Manager, Caterer, and Operations Director. Mike’s passion for the hospitality industry began at the tender age of 12 while as a car hop for Weber’s Root Beer stand he became involved in many aspects of the business. In 1970 Mike began his management career with Zuider Zee Seafood House. Recruited by Chaparral Caterer’s in 1971, he became Vice President/General Manager, gaining experience in all facets of the catering business as well as fast food, fast casual, coffee shop and full service restaurant operations. In 1977 Mike joined Bill Miller Bar-B-Q and rose to the position of Vice President/General Manager. During his 25 years with Bill Miller Enterprises, he orchestrated the opening of 45 new restaurants while supervising the on-going operation of active units, the catering division, commissary, bakery and dry goods department. “Firm but fair” typifies Mike’s approach to multi-unit supervision and operations, allowing large-scale, 24-hour production to be accomplished smoothly.

Mike found education opportunities in psychology at the University of Texas in Austin with advanced management course through Southern Methodist University and the University of North Carolina’s Keenan-Flegler School of Business.

His additional areas of expertise include restaurant design and site selection, construction supervision, hiring and training of employees and their subsequent management, menu and recipe development, and supply procurement.

Brent Sloan
Associate
Food and Wine

Brent brings to A'La Carte Foodservice Consulting Group and broad array of experiences as a culinary educator, entrepreneur and wine specialist.

Brent received his Bachelor's degree from the New England Culinary Institute in 1996 and shortly after graduation went on to achieve the title of Certified Wine Specialist through the Society of Wine Educators.

He returned to the New England Culinary Institute in 1998 as an instructor, teaching classes in the Physiology of Taste, Taste and Flavor, and various wine courses. He also served as the beverage manager of two restaurants affiliated with the culinary institute- NECI Commons and the Inn at Essex.

Brent went on to co-found Wine Works, a large wine retail store, wine bar, and beverage catering operation in Burlington, Vermont; where after the store's first year of operations was awarded the American Institute of Wine and Food's "Best Wine Store in Vermont".

In 2003 Brent was elected Justice of the Peace and also served on a Vermont business / military delegation to the Republic of Macedonia, helping share America's perspective on grape growing and wine making.

Brent returned to Houston in 2005 and works with the A’LaCarte Foodservice Consulting Group on a variety of culinary projects.

He continues to write for various Industry trade journals and teach wine classes.

Wayne Bunch
Attorney at Law
Franchise Law and Restaurant Representation

Wayne offers A'La Carte’s clients the unique combination of a legal specialization in restaurant franchising as well as a successful background as a multi unit owner/operator of a company he started, expanded, franchised, and sold after earning many awards and distinctions.  

Wayne served as General Counsel, President and CEO for Crescent City Beignets, Inc. He grew the concept to a nationally franchised restaurant company with 40 locations from Georgia to California and another 100 in development when he sold it. Crescent City was included in Entrepreneur Magazine’s list of the top 500 franchises in the US and was also awarded the “Hot Concept” designation by Nation’s Restaurant News in 2004.

Wayne is ideally suited to provide clients with advice and counsel for franchising their foodservice concepts since he can approach legal issues with a complete understanding of the underlying business concerns at hand. His firms also assists clients with other corporate needs such as general business counseling, entity formation, business transactions, and sales and acquisitions.