Hospitality Expert Witnesses in Massachusetts

This highly qualified expert has extensive experience in Food Safety and Nutritional Management Services. He holds certifications including ServSafe Food Safety Instructor/Proctor; Certified Executive Chef; Certified Culinary Educator; Registered Dietician; as well as a New York State License from the Academy of Nutrition and Dietetics. This expert is nationally recognized as a food safety trainer operating certification classes and "Third-party Audits" throughout New York State approved by local Health Departments. Furthermore, he has traveled the United States as well as Canada inspecting food service operations and restaurants, and instructing food safety certification programs. Currently, he is a Professor of Hospitality instructing food-safety classes for various colleges within New York State; and President of a training and consulting company in the Greater New York City Area.

This food service professional has a tremendous degree of expertise in multi-unit operations, cafe design and unit flow, having worked in establishments ranging from large multi-unit food operations to small boutique restaurants and beachside bars. For several years he served as the general manager of beach bars on Long Island and currently operates a 140 seat sports pub in the New York metro area.

Robert Marcarelli is a well-known and respected chef, manager and restaurant consultant known throughout the Connecticut area. He has over fifteen years of hands-on business experience in restaurants, retail, catering, and the hospitality industry and over 20 years in business management. Robert’s experiences of working in the front and back of the house are what give him the competitive edge in our consulting field. Those skills, and specifically, his passion for taking an individual’s vision and developing it into a business plan, design, and brand name, set Robert apart in the industry. That was the driving force behind his past endeavors, including starting Pi LLC. Restaurant Consulting in 2005. Robert has been personally involved in various complex and of-the-moment hospitality concepts. His experience ranges from quick serve to fine dining, such as: a High Volume Brick Oven Pizza Restaurant, Gourmet Markets, Night Clubs, Banquet Facilities, an award winning Italian Bistro and Wine Bar, Connecticut’s First Green Certified Restaurant, a national known Soda Manufacturing Company, a NY TIMES rated “Excellent” Seafood Restaurant and more. He brings with him a deep knowledge of current food trends, award winning hospitality and of course, the network of Connecticut’s business leaders, leading Restaurant Groups, and the Industry’s best: Chefs, Managers and Professional Staff he has built lasting relationships with during his years of practice.

This expert restaurant consultant has a wealth of experience as a professional chef and restaurant manager with varied experience in both New York City and the Caribbean. For several years, she owned and operated a successful restaurant and bar on St John in the US Virgin Islands and later operated a number of high volume restaurants in New York, including Le Pain Quotidien. She currently works as a freelance consultant and SCORE Mentor

This expert has 37 years of experience in the field of Hospitality and Restaurants. He earned his BS at Rensselaer Polytechnic Institute and his MA in Social Psychology at San Diego State University. He is a member of the New York State Restaurant Association and has written articles for several restaurant and hospitality publications. He currently holds academic appointments as a Faculty Instructor of Culinary Management at a Culinary School in New York, and as an Adjunct Professor of Hospitality Management at a University in New York. He also serves as Partner at a Food Startup, as well as the President of a Hospitality Consulting Group in New York.

This expert in Hotel Management has extensive experience as a senior executive in premier hospitality organizations with national, international, and local responsibilities. He received a BS in Hospitality from Penn State University and an MS in Hospitality from NYU. He is a member of numerous professional societies. The expert has served in a number of management positions at independent hotels, HEI Hotels, and Sheraton/Starwood Hotels. He is currently an Adjunct Assistant Professor at a hospitality graduate school in New York City and the President of an independent hospitality management consulting firm.

This expert is a recognized authority and consultant in the hotel industry. He operates his hotel, hospitality and consulting practice specializing in operational audits and the effectiveness of hotel franchising agreements and litigation support assignments. Prior to forming his hotel consulting firm, this expert was the Product Line Manager for Hotel/Motel Operations at the International Telephone & Telegraph Co. overseeing the Sheraton Corporation of America. His previous experience includes working as the General Manager of the Summit Hotel (762 Rooms), General Manager of the Drake Hotel (680 Rooms) and Resident Manager of the Americana Hotel (1842 Rooms), all in New York City. He serves on the Board of Advisors and lectures at the NYU Tisch Center for Hospitality, Tourism and Sports Management. He is a member of the prestigious International Society of Hospitality Consultants and is certified as a Master Hotel Supplier by the Educational Institute of the American Hotel and Lodging Association. He served for eleven years as Chairman of the Board of Trustees of the City Club of New York. He is one of the most widely published authors in the hospitality field. His insightful articles on various hotel subjects have been published in the Cornell Hotel and Restaurant Administration Quarterly, Lodging Hospitality, Hotel & Motel Management, AAHOA Lodging Business, and posted on the Hotel Interactive and Hotel Online websites.

This expert is currently the Founder/Co-Owner of a privately held restaurant development company which employs more than 3000 people in the state of New York. The fast food component includes 21 fast food restaurants and 46 casual dining restaurants. It is one of the largest franchise groups in the casual dining franchise chain and overall the 81st largest restaurants franchise company in the United States.