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Jeannette Goldman-

Chef, Restaurant Owner & Media Business Owner

pat-in-her-office

Pat Walsh

Financial Advisor, Banker, and Restaurant Owner

 

Together They Have A Combined 40 Years Of Experience In The Food Industry

They have experience and knowledge in all facets of the restaurant industry.

They started washing dishes and bussing tables and worked their way up through the restaurant and developed the well-rounded experience necessary to be  successful owners.

They know what it’s like to be in every position and to work with the guests from each of these positions.

They Know The Importance Of  Loyalty & Stability

 The restaurant industry can have a lot of employee turnover!

They can help you staff the right team for your restaurant.

Hiring even-keel people, who are passionate about working hard isn’t easy.

Their interviewing skills and techniques will help you develop a successful hiring process.

They Know How Difficult Owning and Managing A Restaurant Can Be

Their experience can definitely eliminate and ease much of the difficulty.

They Have Profit-and-Loss Experience

They have managed, owned and sold restaurants.

They have the experience to put a budget in effect or recognize if one exists.


Jeannette Goldman

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“Today at the ‪#‎HEC meeting at Your Pro Kitchen Tampa we had a great meeting with our Tampa and St. Pete members. Jeannette Goldman did a wonderful job speaking at our meeting and sharing her story with us.

How her experiences that led her to what her passions are now, helping first-time restaurant startups.

It is powerful to see how life brings us many experiences to explore the path that leads us ahead.

We talked about business mentors, business growth to expansion to selling the business.

It was a fabulous and insightful meeting!

I loved the story about the full circle moments and how everything connects! You were awesome, thank you for being our speaker today and sharing your success and the lessons you learned along the way that led you to become a successful restaurant and small business owner.”

Stacey Michelle HEC Network Membership Advisor-http://www.hecnetwork.com/


Born and raised on Long Island, NY

Jeannette in Blck chef jacket no back ground

Chef – School Of Hard Knocks & Incredible Apprenticeships

2 Years Of College Music Major – Psychology Minor

jeannette-blnwh with guitar

Her Hospitality Career Spans Over 25 Years In Several Cities

She currently also Co-Owns an Entertainment & Media Studio in Tampa Bay Florida.



Her culinary roots began in Lynbrook, NY at Lynbrook Delicatessen & Caterers

New York is known for its delicatessen, and many delicatessens outside of New York call themselves “New York-style delis” to evoke images of the traditional New York City delicatessen. German immigrants first established the business. Just about everything was prepared from scratch on the premises and had a recipe. She was taught right from the start the importance of consistency in the food business.

She developed knife skills and was introduced to many pieces of equipment found in most industrial kitchens such as slicers, food processors, convection ovens, fryers, steamers, mixers, flat tops and grills.

She had the opportunity to experience working at 3 of the most specialized “European Delicatessens – Jewish, “kosher style”, Italian and German. 

The experience she attained in delis helped her land her very first restaurant position at Houlihan’s. 

A  Kansas City-based company that was built entirely around what the regular consumers were seeking in a restaurant + bar experience. Before long, ‘casual dining’ restaurants started opening that looked a whole lot like Houlihan’s.  Back in the late 80’s and early 90’s; the whole ‘casual dining’ landscape was starting to boom. 

She was excited to be a part of the “casual dining” restaurant trend.

From there she became a line cook and eventually persuaded the chef to let her work in the prep kitchen. 

It’s not typical for a line cook to ask or transfer into the prep cook position since it’s a step slightly backward. But she wanted to experience making their signature menu items, prepared from scratch such as sauces, soups, entrees and get an all around feel for all the procedures that take place from recipes to portion controls in a prep kitchen environment.

The 250 plus seating restaurant was located in the Garden City Mall near the Nassau Coliseum. Feeding hundreds of people during one meal was a routine. It gave her the confidence to venture further in her restaurant journey.



The Atrium Club

The Atrium Club was unprecedented because it integrated a private club in the heart of Manhattan, a Fitness Center with Fine Dining and cultural facilities for professional, physical and personal renewal. 

Fitness and Wellness: from State- of –the- Art- to State-of-the-Heart.

She had always wanted to experience cooking for a white table-cloth restaurant, plus have the opportunity to work in the “big city” a most logical move in her career. Her resume caught the eye of Chef Christopher Lord originally from England and a Culinary Graduate (who previously worked at the Playboy Club in Manhattan) and hired her. She finally had the opportunity to apprentice with a European culinary trained chef.

During her apprenticeship there she was part of the design team for their satellite Health Café located inside the Fitness Center. It gave the members a choice of eating healthy after their workout.

Jeannette eagerly took on two different dining facilities. She oversaw the cafe and remained on staff in the formal fine dining room kitchen. Jeannette learned to filet meats and fish for entrees to be prepared for the elegant dining room and creating healthy recipes for the Health Club Cafe.

She was involved with creating menus and making Sunday Brunches. The Club was a perfect opportunity to work with European trained Chefs. As a resident apprentice,  she became well versed in several culinary skills such as baking, pasta making, sauteing,  sauces, and soups to name a few.  

Serving many professional club members in the heart of Manhattan was a stepping stone to one day becoming a restaurant owner.



Oscar’s Restaurant and Bar Rochester NY

 Jeannette’s Themed Restaurant Experience– at Oscar’s she became part of a Kitchen Management team for a Restaurant, Catering, Delicatessen, and Bar. The restaurant theme was based on the Movies and Movie Stars; she finally got the chance to take all the skills she acquired and put them into a possible model for her venture one day.

She had several managerial positions and responsibilities such as Director of Food Purchasing-placing orders and inventory control, Catering Chef, interviewing, hiring and firing staff, putting recipes and food cost breakdowns in place, and developing specs for all departments of the restaurant.

After almost seven years, and way too many 50 to 60 hour work weeks she knew it was time to do it for herself.

At The Bottom of This Page Is A List Of  The Five Businesses Jeannette Has Owned & Her Restaurant Experience.


Pat Walsh Financial Advisor, Banker, and Restaurant Owner

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vice president for restaurant theme and menu creations

Born and raised in Caledonia, on the outskirts of Rochester  NY

Education and Professional Development

BS Business Administration, Fredonia State University, Fredonia NY

Dale Carnegie Sales Course, RAC Sales Development Class

Brian Tracy’s Relationship Selling Strategies Seminar

Before co-founding Start Your Restaurant Business, she has owned 2 restaurants, worked for SYSCO and Kraft Foodservice, two of the leading suppliers in the Restaurant industry

 As a Food Service Marketing Associate, she coordinated and supplied bulk foods, supplies, and equipment to accounts capable of purchasing quantities and paying in terms.

She has been a business owner and a business banker. More importantly, she can identify quickly and diagnose restaurants operational and financial performances.

Pat has experience in developing solid relationships with Realtors, Investors, and CPA.

While working for in food sales, she also studied and received a Realtor’s license in the western New York area.

First Union, Wachovia Bank now Wells Fargo, St Petersburg, FL. -Small Business Banker, St Petersburg

Regions Bank, Pinellas Park, FL.-Vice President – Branch Manager-Business Development Officer

After Pat had graduated from Fredonia State in Buffalo NY with a Bachelor of Science, Major in Business Administration, she was hired by Dewey Food Service, a high quality slightly more expensive alternative to fast food restaurant near the University of Rochester, in Rochester NY.

She started as a Manager Trainee and rose quickly to become Director of Operations and Partner. She was an integral part of day-to-day operations, image building, public relations and market expansion. She designed order forms, scheduled employees, handled purchasing, payroll, and bookkeeping.

Her negotiation skills with industry vendors and public relations with both the consumer and suppliers contributed to the start of her successful career in the Restaurant industry. 

Dewey Food Services eventually sold and as a partner Pat received a percentage of the sale.

Experiencing this on her first job after college in the industry almost appeared to be a plan in motion guiding her career path, for the next 15 years.

Pat eventually was hired by Kraft Foods as Territory Manager one of the first females to be employed in that position in the early 80’s  where she quickly rose to becoming one of the leading producers for the district.

She decided to pursue a career with SYSCO Foods, a larger supplier of wholesale foods and equipment which enabled her to offer a wider range of options for her customers and an increase in salary as well.

After being on the sales side of the business, she decided to follow a dream of being back in the ownership position again and became partners in Corporate Catering.

Pat relocated to Clearwater FL to start and manage what came to be a successful café, food delivery and catering business that specialized in off premise catering for Tampa Bay businesses with a Chef/Partner Jeannette Goldman.

She developed ongoing business strategies, hired and trained all employees and created and implemented training manuals.  Pat was also responsible for all sales and marketing efforts.  After five years, the business sold at a profit, and she continued to consult with the new owners for two years.


Below Is A Businesses Jeannette Goldman & Pat Walsh Owned & Operated

Corporate Catering

Jeannette and her business partner new starting in an untapped area would be the key to a successful business.

After much research and visiting the Pinellas County area and seeing a trend of companies moving their headquarters to different cities in Florida, they decided on Clearwater.

They chose a location on a major thoroughfare in the heart of office parks and corporate businesses.

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Specializing in off-premise catering for the area businesses and offering individual takeout and deliveries to companies in the areas.

Menu items ranged from specialty sandwiches to gourmet entrees.

Jeannette designed creative menus with items that were based on a business theme.

Corporate Catering serviced major companies such as DANKA Industries, Raymond James Transitions Optical, Honeywell, and Val-Pak.

The business grew substantially over the years, and it was deciding period for both Jeannette and her business partner whether to build or to sell and invest in other opportunities.

They decided to sell it at a profit to pursue other interests. 

At the request of the new owner she hired them both on as working consultants and remained on as needed basis for almost a year.


 

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Corporate Catering-Clearwater, FL – Owned-Theme based around feeding lunches to  working class White Collar & Blue Collar customer. Delivered gourmet hot and cold entrees, salads, soups and sandwiches to meetings, workshops, events, holiday celebrations and individual lunches to businesses in the surrounding area of Clearwater and St. Petersburg.

Below Are Businesses Jeannette Goldman Has Owned

Alternative Gourmet-St. Petersburg, FL – Owned and created a theme for healthy menus and developed delivery services to medical professionals and pharmaceutical reps. Created reduced caloric recipes with organic ingredients.

Josie’s Rochester, NY– Owned-Italian & NY  Theme and developed a walk-in and sit down, catering service to hospitals, and local businesses. 


 

josies store front josies

J.J. Pickles Downtown Rochester NY- Owned and operated the catering and to-go segment of the restaurant. Located in the heart of the city, with a client base of office and city workers.

Elizabeth Ann Caterers-Rochester NY-High End Elite catering to professional men and women organizations. The service was based out of a Mansion on East Avenue near the George Eastman House.


Below Are Businesses Jeannette Was Hired On As A Consultant To Improve Operations And Increase Sales


Oscar’s Restaurant Delicatessen, Bar and CateringRochester, NYMovie Industry Theme, Upscale Casual

Oscar’s Satellite Commissary  Kitchen- Rochester NYDeveloped a commissary kitchen to supply food for the main restaurant and walk-in to-go services, “Quick Serve.”

Georges Meat Market and Catering -St. Petersburg, Fl. Revamped concept, developed prepared meals to-go menu- restructured catering department and staff.


Below Are Businesses Jeannette Helped Start-Up


Picnics CaféTampa, FL– Consultation Services- Start-up and on premise one on one coaching with the owner for a year.

Karl’ Gourmet Cookies & Lunch DeliveryCity of St.- Petersburg, FL – Start-up and on premise one on one coaching with owner three months. Created theme, menu and developed a catering and lunch delivery service.

Atrium Club Health Café- Manhattan NY, satellite facility inside the Atrium Club, she created menus that consisted of healthy salads, soups, sandwiches and a fresh juice bar. “Quick Serve” concept.

The Big Mini Italian Pizza Cafe- Rochester NYConsultation developing an in-house café inside a gourmet convenience market located near a college and professional area.


Below Are Chains & Corporations Jeannette Has Worked For


Houlahan’s- Garden City, NY Experienced the birth of “Casual Dining”, the era of TGIF, Bennigans, and Apple Bees.

Lackmann Culinary Services- Raymond James Café- Clearwater Flhelp create a sports theme inside a one of the employee dining facilities. “Quick Serve” concept.

Lambert’s Pasta Cheese Café Manhattan NYlocated in the Bergdorf Goodman Luxury Department Store. “Upscale Casual”  from Tea Sandwiches, Quiches, Salads, and  Light Pasta selections.

Atrium Club Main Dining Room – Manhattan NYWhite Tablecloth, “Fine  Dining.”  

Genesee Valley Country Club- Rochester NY, White Tablecloth, “Fine  Dining.” 

Oak Hill Country Club-Rochester, NY – White Tablecloth, “Fine Dining.”  

The Strathallan Hotel Rochester NY – White Tablecloth, “Fine Dining.” 


Independent Restaurants She Worked At


Lynbrook Delicatessen and Catering- Queens NY, German Specialties

The Filling Station- Rochester NY, Cars and Gas Station Theme, with a “Casual Dining” concept and a grill and cafe combination atmosphere.

Hogans Hideaway-Rochester NY, Cafe Local Theme, “Casual Dining.”


After all her years in the restaurant business, she now helps others make their dreams of owning a restaurant a reality. At different times in her food service career, she never lost sight of the enjoyment she had being in her own business no matter how challenging and exhausting it was.

Jeannette can’t imagine a better way to utilize her experience and knowledge than to share what she knows with those wanting to own their restaurant.

Start Your Restaurant Business is NOW her brainchild a business that helps first-time restaurant owners become successful.