Catering Consultants, Coaches and Specialists

Our consultants all have track records of success in the industry and our expertise covers all of the catering industry’s most crucial business issues. The hands on approach we take has led us to develop new ideas, implement best-practice guidelines and suggest effective strategies that you can apply to your operations today. We think creatively, and bring our hundreds of years of collective knowledge to bear to solve your toughest challenges. We have worked with many of the most successful caterers operating today, and from that experience bring many state of the art ideas to help improve our clients' businesses.

Mike Roman
Founder
Michael Roman is widely regarded as the nation's foremost educator on the "art" and "science" of catering. His decades of experience and leadership have grown Catersource into the largest internationally recognized membership organization in catering worldwide. His knowledge and expertise have attracted more caterers and foodservice professionals to his seminars, training sessions and consultations than anyone else in the industry. More...

Carl Sacks
Director of Consulting Services,
Finance & Profitability, Contract Venue Development, Management Strategies
For over twenty years, Carl Sacks has been one of the most widely respected executives in the catering industry. Carl’s operational skills, business acumen and expertise have attracted event planners and caterers from around the world to partner with him for high-profile projects. More...

Brian Palazzolo
Service Arts
Brian Palazzolo is a dynamic hospitality industry expert with extensive experience in training and presentation. His experience includes: instructor at the Culinary Institute of America, presenter for Catersource, and president of Classé Catering, a New York-based catering and special events production company. More...

Meryl Snow
Sales Strategies, Marketing and Presentation
For over twenty years, Meryl Snow has created events featuring creative and well-executed menus, dramatic presentations, outstanding service and extreme attention to detail. Meryl and her company Feastivities Events have won numerous prestigious national and local awards for successful catering performances. Meryl has shared her expertise in handling events of all size with caterers around the US. One of her strengths rests in her ability to assess growth and guide small- to medium-sized caterers to rise to ever greater achievements of success. More...

Jerry Edwards
Culinary Arts
Chef Jerry Edwards has spent the past twenty-five years in pursuit of excellence in all areas of the culinary world. He has been a successful restaurateur, a catering chef, and a culinary consultant. Jerry brings a holistic approach to his consulting projects, believing that a great catering company is a seamless connection of many moving parts. The heart of that company is in the kitchen, and this is an area that can frequently benefit from outside expertise. More...

John Lombardo
Operations, IT, Personnel, Lodging Sector
As CCU’s designated lodging industry consultant, John has a strong background in both F&B and hotel operations. He has been a General Manager of several four star/five diamond hotels and resorts, and is both a Certified Food and Beverage Executive (CFBE) and a Certified Hotel Administrator (CHA). John also handles all Spanish language training for Catersource. More...

Jack Milan
Business Development, Catering Trends and Fashions, New Product Realization
During the life cycle of a typical catering company, there arise what are known as points of inflection. These are times when a caterer may face decisions that will impact the future of their company in profound ways. At times such as these, it is important to have an experienced advisor to help find the correct path. Highly regarded Boston caterer Jack Milan is exactly this type of consultant. More...

Joseph Amiel
Restaurant Operations, On Premise Catering, Investor Financing
A well respected restaurateur with a strong track record of achievement in both a la carte and private dining, Joe is available through CCU to help both caterers and restaurateurs reach a higher level of success. Joe also assists in financial structure modeling and sourcing capital for successful restaurateurs and caterers. More...

Stephen Denison
Company Structure, Developing High Performing Staff, Front/Back of House Communications, Vertical Integration
Virtually all catering companies start out small. Among the trials a growing catering company faces – how to find and retain excellent staff, how to create a company structure appropriate for long term growth, and how to integrate the front and the back of house staff – are all areas of specialization for consultant Steve Denison. More...

Domenic Chiaromonte
Domenic Chiaromonte is the Executive Chef/Co-owner of T2 Restaurant just north of Toronto, as well as being a cookbook author, popular television chef, and catering industry consultant. Domenic began his chef apprenticeship while in his early twenties. One of his earliest and most significant experiences was in Tokyo. It was there that he first developed an appreciation for Eastern cuisine and styles of presentation, which continue to inform his work until this day.  More...

Lisa Richards
Sales Team Development
Lisa Richards is president and owner of H Events of San Diego CA, one of the most unique and successful independent caterers in the US. H is a model for diverse catering companies nationwide, with five distinct brands serving varying niches in the San Diego market. Selling into these diverse markets has been neither simple nor easy, yet the company has a superlative track record.  More...

Bill Hansen
Business Strategies for Small and Medium Sized Caterers
Bill has consulted for hundreds of food and beverage operators, focusing on building top lines, controlling expenses and expanding bottom lines.  Bill will show you how to earn a great living, while living a well-balanced life.  More...

Fred Seidler
Venue Marketing
New York based Fred Seidler is an award-winning sales and marketing consultant, specializing in event venues. In this most important area, Fred’s expertise in strategic marketing, sales training, promotions, venue management, operations and public relations is unsurpassed. As a consultant, he brings a wealth of experience and knowledge, along with a keen understanding of how to make a venue successful and profitable. More...

Richard Radbil
Delivery and Retail Catering
Richard Radbil is the Catersource drop-off catering expert with over 30 years of high quality food service experience.  Richard owned and operated the largest drop-off catering firm in Wisconsin until its sale in 2009. Richard’s business pursuits started with a fast food restaurant in 1978 and in 1993 he morphed his business into a concern that did 90% corporate drop off catering, grossing over $1.2 million per year—the vast majority of it delivered off site on plastic trays and in aluminum pans!  More...

For more information or to work with one of our consultants, please contact us today!