Legend Geordy Murphy & Fiscal Super-Insights

Guests: Geordy Murphy of Cypress Hospitality Group,  Mark Kelnhofer of Return On Ingredients

Geordy Murphy

Geordy Murphy

Geordy Murphy – Owner/Operator of Cypress Hospitality Group

Geordy Murphy is President and Owner Operator of Cypress Hospitality Group, an executive search firm that recruits for restaurants, clubs, bars and hotels. His clients include The Cheese Cake Factory, Kimpton Hotels, Bubba Gump Shrimp Company, Buffalo Wild Wings, David Bouley, Pat Kuleto, Wolfgang Puck, Buffalo Wild Wings, and Bradley Ogden. Geordy has served in every facet of business. He was with Club Corporation of America where he opened the Plaza Club in Honolulu, Hawaii, and later, the Canyon Creek Country Club in Richardson, TX. Geordy then was Director of Marketing and Management for Studebaker’s of America, the phenomenally popular ‘50s, rock‘n’roll-themed bar. Wolfgang Puck selected him to build and open Postrio in San Francisco. In 1992, Murphy created his own concept, Geordy’s Restaurant on San Francisco’s Union Square. Esquire magazine recognized it as one of the “Ten Best New Restaurants of America” in 1994 and the NYT  named it one of the “Four Best Restaurants in San Francisco.” From 1996 until 2000, Murphy was COO and co-founder of Long Life Noodle Company, another highly rated restaurant concept. One of his most memorable experiences was helping Russell Siu from 3660 On The Rise, one of Honolulu’s top restaurants, cook at the prestigious James Beard House.

Mark Kelnhofer

Mark Kelnhofer

Mark Kelnhofer – President & CEO of Return On Ingredients 

Mark Kelnhofer has over 20 years of management and cost accounting background in the restaurant industry. His combination of manufacturing cost accounting and the restaurant industry give him a unique insight into costs. He calculates what a hamburger really costs, including labor, rent, electricity, trash collection, everything. With this data he can reduce costs through process improvement and material utilization. After working at Bravo Brio Restaurant Group, and lowering their costs every year, he can now bring this knowledge to your restaurant or chain! His company Return On Ingredients will give you insight into your true costs. His client list includes Bravo Brio Restaurant Group, Pistacia Vera, Gordon’s Gourmet, Luce, Creme de la Crepe, Bob Evans Farms, Eddie V’s, The Mendel Center, Cooper’s Hawk Winery and Restaurants, Latitude Global, Pate Dawson Company, Macelleria, Louie’s Wine Dive, and Midwest Culinary Institute. Mark is also an international speaker on “The Importance of Accurate Recipe Costs and Menu Engineering” and “Just-In-Time Production and Ordering Advantages.”

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