HomeMy WebLinkAboutCulinary Mgmt. Group - After the fact
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CULINARY MANAGEMENT GROUP
LHt. 1...1:.. l.) NI"......., ,,"'L ~,...4'~~T...IN...,E..N'
Response to City of Sunny Isles Beach, Florida
Professional Services to:
Design, Build Out and Operate a Restaurant
at the Historic Fishing Pier at Pier Park
Based on RFP No. 09-04-01
July, 2009
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a Culinary Management Group, Inc.
. CREATIVE DINING AND ENTERTAINMENT
July 2, 2009
To the City of Sunny Isles Beach:
We are pleased to submit a proposal to the City of Sunny Isles Beach for the Pier Restaurant and
related opportunities on the Pier. We believe that this is a very good opportunity for the City
and for Culinary Management Group (CMG).
The documentation that follows is in response to your original RFP format. Although this RFP
has expired, we have responded to your submittal requirements in section 1.6 in detail. In order
to be more inclusive, we have exceeded the targeted page limits, but we wanted you to have as
much information as possible so that the process can move forward and targeted dates can be
met.
We look forward to discussing this submittal with all of the proper City officials at your earliest
convemence.
Sincerely,
Culinary Management Group
Douglas McAllister
Principal
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1.6 SUBMITTAL REQUIREMENTS
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1.
Corporate Name and Address:
Sunny Isles Pier, LLC, 1950 I W. Country Club Drive, A ventura, FL 33180
Corporate Background:
Single Purpose Florida LLC formed for this Restaurant /Bar
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Shareholder: Douglas McAllister, Principal of Culinary Management Group and Board
Member
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Randall Hiatt, President, Fessel International, Chairman
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TBD other Board Members will include:
Jerry Kaufman, The Kaufman Group
Richard King, King Brothers Capital, King World Productions Family
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Previous Operating Experience:
. CMG has operated many restaurants, including but not limited to waterfront
restaurants in the tourist area of Newport Beach, CA, such as Kantina Mexican
Grill, Sutra and Josh Slocum's.
. Doug McAllister has also operated restaurants for Hooters (multiple stores), Tap
House Brewery, Sutra Lounge and Michael's Waterfront Supper Club.
Revenues for Prior Two Years:
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. CMG sold its interest and management fee arrangements in its California
restaurants over two years ago and has been searching for opportunities in South
Florida. Prior to this, revenues exceeded $10 million annually at Kantina Mexican
Grill and Sutra.
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Financial Submittal:
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Type of Rent Description Proposed Rent
Base Monthly Rent Base rent, based on square $24 per square foot annually
footagc of Rcstaurant (5,000), for all rcstaurant air-
as proposed by the Proposer. conditioned building spacc,
Base Rent is duc monthly as per excluding public restrooms.
the Leasc Agreement.
Percentage Rent Amount of rcnt offered by the 5% of restaurant salcs net of
Proposer based on the nct salcs salcs tax and pier relatcd
of restaurant revenucs. This cxpcnse discounts, after the
amount will be due quarterly base ren t.
when Percentage Rcnt cxcecds
Base Rent as pcr thc Lease
Agrecment.
Admission Fee A pcrcentage of the Pier 15% of Pier Admissions.
Percentage** admission fees collected by thc
**Management of the Pier Proposer. Fees will be
and collection of admission established in accordancc with
fees is optional but will be City approval. Percentage is
considered in the overall proposed by thc Proposer in
evaluation of the Proposer. thc third column.
Bait/Gift Shop Revenue A percen tage of the net sales of 7% of Shop sales net of salcs
Percentage *** bait/gift shop items will be tax and pier related discounts.
*** Management of the Bait payable by thc proposer to the
and Gift shop is optional but City. Perccn tagc is proposed
will be considered in the by thc Proposcr in thc third
overall evaluation of the column.
Proposer.
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2.
Proposed Terms:
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As submitted to Rick Connor on May 22, 2009
1. TENANT:
Sunny Isles Pier, LLC
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2. GUARANTEE:
Corporatc Guarantec
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3. LANDLORD:
City of Sunny Islcs Bcach
4. TRADE NAME:
TBD possible Franchise
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5. PREMISES:
Approximately 5,000 squarc feet ofundcr air conditioncd roof space
plus patio/pier spacc not to bc includcd in rcnt but included in
percentage rcnt, as well as othcr salcs areas further described in RFP
NO. 09-04-0 I.
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6. LOCATION:
In the area depicted in Request for Proposal RFP NO. 09-04-0 I
Attachment "D."
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7. TERM:
The term of the lease shall be ten (10) years.
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8. OPTION:
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9. POSSESSION:
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10. CONDITION OF
PREMISES:
11. FIXTURIZATION TIME
AND COMMENCEMENT
OF RENT:
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12. MINIMUM OPERATING
STANDARDS:
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13. TEN ANT
IMPROVEMENT
ALLOW ANCE:
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14. OUTDOOR SEATING:
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15. MINIMUM RENT:
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16. OPTION RENT:
17. PERCENTAGE RENT:
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Two (2) Ten (10) year option periods.
Upon Landlord's delivery to Tenant.
See Schedule "B" attached. The Premises shall meet all applicable
ADA requirements.
One hundred and sixty (160) days after possession.
Tenant shall agree and uphold the operating food standards for food
service as outlined in Section "F" of RFP NO. 09-04-0 I.
Landlord will provide Tenant an improvemcnt allowance in the
amount of $50 psf towards thc cost of Tenant improvements.
Subject to the terms and eonditions of the Lease and all applieable
codes and regulations, Tenant shall be allowed to use, for its exclusive
use, an area identified on the site plan attached as Exhibit "Site plan,"
above the Premises for outdoor seating.
Assuming restaurant air eonditioned premises of approximately
5,000 square feet, Tenant shall pay to Landlord minimum rent as
follows: $24.00 per square foot per year.
After the tenth (I Olh) year, the option rent shall follow the same
terms and conditions as the primary term.
Five percent (5%) of Gross Total Sales for all business combined or
separated.
18. FIRST MONTH'S RENT: Tenant shall pay first month's rent upon lease execution.
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19. PARKING:
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20. CONSTRUCTION
PERIOD:
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21. SECURITY DEPOSIT:
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22. SIGNAGE:
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23. COMMON AREA
TAXES & INSURANCE:
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24. PERMITTED USE:
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25. ADA AND TOXICS
DISCLOSURE:
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Tenant shall have access to parking spaees described in proposal RFP
NO. 09-04-0 I.
Should Tenant fail to open to the public for business within nine (9)
months after possession, Landlord shall have the right, but not the
obligation, to terminate the lease.
Tenant shall pay to Landlord a security deposit equal to one month's
rent at lease execution.
Signage shall be at Tenant's expense and shall conform to Landlord's
established sign criteria for Pier Park entrance. Signage shall be
subject to the approval of all relevan t governmental bodies.
Tenant shall pay to Landlord, on a monthly basis, Tenant's
proportionate share of operating expenses, property taxes and
insurance premiums for the Premises. As described in RFP NO. 09-
04-01.
Operation of a restaurant, bar, pier, bait and gift shop.
Both Landlord and Tenant acknowledge the existence of and their
understanding of the Americans with Disabilities Act and the laws
pertaining to the necessity for Toxics disclosure. Your
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acknowledgment of the attached disclosure form is required.
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26. SUBLEASE:
Tenant shall have the ability to subject the Premises subsidiaries of
Tenant, with the written approval of Landlord. Tenant shall also
have the ability to sublet all or a portion of services provided.
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27. CONTINGENCIES:
Tenant's review and approval of Landlord's final building plans.
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EXHIBIT B
Landlord's Work
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Landlord shall, at its sole cost and expense, deliver the Premises in standard "vanilla shell" condition
and shall provide utilities in a workmanlike manner, conforming with Tenant's plans and
specifications and all local, state, national codes and UL and NFPA requirements, where applicable.
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I. Electrical Service: 220/440 volts, 3-Phase, 4 wire; 1200 amp service installed at location
as specified by Tenant (with the availability of 460/480 volts for certain devices). Landlord
will provide temporary power for construction of the Premises and shall provide all meters
and sub meters.
2. Water Scrvice: 3" domestic water line from local main to Premises; meter and backtlow
device located as specified by Tenant. Water metering and sub-metering shall be provided by
the Landlord and the meters shall be located at a mutually agreeable location.
3. Gas Service: Install adequate gas line and meter at rear of building supplying not less than
1758 CFH@ 7" wc; meter location as specified by Tenant
4. Building Sanitary Sewcr: 4" sanitary sewer line from the Premises to the authorized
main sewer; sewer stub at location specified by Tenant.
5. Kitchen Waste: 6 inch kitchen waste line is to be installed from the premises to the
Landlord provided grease trap.
6. Telephonc Conduit: Provide and install 2" telephone conduit, stubbed at Tenant's
specified location.
7. Greasc Trap: Provide an outside grease trap or interior grease interceptor as required by
local Health Department or building code. Tenant acknowledges it must inform Landlord of
its requirements for the grease interceptor.
8. Applicable code and insurance requiremcnts. Landlord shall ensure that the sprinkler
main currently in place meets the fire code, and that any insurance coverage necessary for
the protection of the demised premises prior to, and during, construction are met.
9. Telephones, Cable Television or Satellite Dish Conduit: Landlord shall provide to the
premises, at a mutually agreed upon location, a conduit with a pull wire from the building
phone or communications room to the restaurant space sized to meet the Tenant's
telephone requirements. Tenant shall inform the landlord of the conduit size necessary.
Landlord shall also provide a separate conduit with pull wire to the demised space for coaxial
cable necessary for the tenant's use of cable and/or satellite television.
10. Gcneral Contractor & Designer: The Tenant shall retain the right to select a general
contractor of their choice to complete the build out of the tenant space. Tenant shall retain
the right to select an architect/ designer of their choice, licensed in the state of the project,
to design and provide working drawings for the tenant space.
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Vcrtical Exhaust Systems: Landlord shall provide, as necessary to properly serve thc
Premiscs. Landlord shall be responsible for the installation and cost associated with any
special exhaust ducting for Tenant's hood system should Tenant not be able to exhaust
directly upon its own roof. This will include all labor and materials nccessary for a complete,
functioning system.
11. Storm Drainagc: Landlord shall provide all storm water management as required by local
and state ordinance.
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12. Service Yard: Landlord shall provide a service yard within the Common Area, which will
contain an adequate deliverylreceiving area, trash disposal and a can wash with hot and cold
water hookups.
13. Dcmising Partitions: All partitions between the Premises and adjacent spaces are to be
completed by Landlord. All partitions are to be constructed to meet an STC rating of 45 or
better. Landlord will be responsible for additional soundproofing between Tenant's space and
any adjacent space or usage that creates objectionable sound levels.
14. Entry Doors, Glazing and Exits: Landlord shall provide double entry doors to the
premises. Each of the two doors shall be 3'-0" wide and minimum of 7' -0" high. The tenant
shall be allowed, at tenant's discretion and with landlord's reasonable approval, to makc
alterations to the entry doors, at the tenant's cost. This may include the entry point which
may be repositioned at the tenant's discretion. All exterior glass doors and adjacent glass
panels shall meet governing glazing code regulations. Required exits and exit doors shall meet
building, fire, health, and accessibility codes. Any existing doors not being required for
emergency exiting, for servicing the patio, or in other way beneficial for the tenant, shall be
the landlord's responsibility to replace.
15. Ceiling: Landlord shall not provide for a finished ceiling but rather leave the space open to
the underside of the existing structure. The existing structure above the anticipated ceiling
plane shall meet all fire, smoke separation, and other code requirements for a restaurant
tenan t.
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16. Lighting: Landlord shall allow the Tenant the ability to light the exterior of the building in
a fashion to feature the presence of the restaurant. This lighting design is to be completed in
conjunction with signage. The Landlord shall consider and not unreasonably withhold
approval of the proposal lighting design submitted by the tenant's architect. Wiring and
conduit, as may be required for this feature, shall be coordinated by the Landlord with the
Tenant to reach agreement concerning conduit runs and penetrations to the building exterior.
17. HV AC: Landlord shall supply and install a heating, ventilating, and air conditioning system
that provides the demised premises with a minimum of 60 tons of uninterrupted cooling
capacity. The system shall comply with local codes and be sized to tenant's requirements.
All shafts, penetrations, roof, and other necessary work, within the building required to bring
the supply and exhaust elements to and from the space, shall be provided and paid for by the
landlord. The Tenant shall completc the tie in from a mutually agreed upon location within
the premises for the ductwork distribution. The HV AC system shall be connected electrically
to the tenant's panel, by the Landlord. The following list of HV AC items should be addressed
in the 1case if they apply to the location.
- Type System and Rooftop Units
- Hours of Operation
- Ventilation & Venting
- Kitchen Hood Exhaust &Grease Duct Requirement
- Outside Air (Code Compliant)
- Dishwasher Exhaust
- Toilet, Flue Gas, and Smoke Exhaust
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18. Fire Protection Systems: Landlord shall provide within the leased premises a complete
NFP A, UL and code approved fire protection system mains, Tenant to tie-in to Landlord's
life safety systems and sprinkler system including a sprinkler main, distribution piping,
sprinkler heads, alarms, etc. Tenant shall be able to fully comply with the current fire
protection codes and insurance coverage's for both the landlord and tenant policies. Tenant
shall complete all connections and extensions within the demised premises, and comply with
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Background of Proposer:
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CMG has operated two Waterfront Restaurants, Kantina Mexican Grill and Josh Slocum's
Seafood Restaurant, in Newport Beach, CA.
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Fessel International, Restaurant Advisor to CMG, has operated and consulted for Pier,
Waterfront and Tourist Restaurants such as Ruby's Diner, Beachcomber, Gladstone's for Fish
and many others.
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Randall Hiatt, President of Fessel International, has also operated many facilities at Walt Disney
World and other attractions. His company also currently operates 60 restaurants and bars for
Ameristar Casinos.
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CMG has not operated any facilities with municipal or public landlords.
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3.
CMG has overseen the development and management of the following projects in the past five
years:
o Kantina Mexican Grill
· Upscale Casual Mexican Dining
· Sophisticated Lounge
· Waterfront Dining
· Boat Slips and Dining
· Award Wining Drink & Food Reviews
· Newport Beach, CA.
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o Sutra
. Orange County, California's highest volume Ultra Lounge
. Named U.S. Top 10 Lounge by Maxim Magazine
· Excellent food reviews
· Design Award winner
. Frequented by athletes, celebrities and the best clientele In
Orange County and Los Angeles.
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dining on the edge
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WATERfRONT WONDERLAND
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Reinventing Mexican food at Kantina
RY SICOLE PUNTICE WILLIAMS
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felt h~e Alice'" it 2006 wonderland when I arrived at
Doug McAllister's latest restaurant prOject, Kantina,
perc~ 00 the waterfront on Balboa Plln.nsula, The
massive wood dOOf'1 dwarf .....ryone the...I'j the v-nnk-
'1'19 pottOtl d,d to Al>ce It's a stri"-109 hf1t ,mpreu'Ol'l,
wt"en seems to be a McAllister tritdem/lrlc And the ,lIu-
s;on continued inside: me vast .."~ of parties on muh,.
million dollar yadm on the bay and l(antJnil', very COI-
mopobtan, elegaot-l'T'ella-industflal decor comb,ned to
create a real-Ue wondel'liitnd
We .JK@r)ded tM $~eep 5t.wease with Its ....all of III ,,~1e5
""d ....tered tf1. 10...1'198. wne" the nth cherry wood floor
warmed up tt-e concrete walls .md the ceding with its eJ<fXlWd
wood beams and air ducts People were crQwded around bar
tables "ear open w'l1doW5, en)Oying the bay breeze
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14(; COAST ;fFfEMef:~
We grabbed a tillble and ordered II round of Kant,na',
fresh-fru,t bluebeny and mango ma'garita! on the rocks The
~II, curvy gl;lsses f,11ed With vib<;lnt-coloted concoctoOm
SCffl<Imed "dnnk me," And while these dnnh CClme with all
the bells and whistles, they ....ere more style th.... wbst""l;e
We found r,oIace .n the made-to-on:::\er mart,nis, which we
s,pped illS the !Jc.y turr'lfld from blue to p,nk
We took the elevator to a more ;lftS)', le$s lr'ldustl'1al dming
rQOI'll .vhere chell)' wood 's paired .....th " glossy VenetLiln
plaster ce,lIng and copper reo;essed I.ghtong We ....ere ",ate-d
at , t,ble in ar'l open-a" part of tt>e res1al,lritnt right on the
docKS KanMa's lutdMn is the most recent labor of Io~e of
exec...t"..e chef Stephar'le Beaucamp (of Sutra fame), who COl"-
tinves to re,nvent traditl~l MelO,JCan d.shes......th ,ng-.dier'lts
and ted'>niquM from Latin countries and Asia
We slarted ....ith filet m.gnoM l.J.CO'S, The five mll'li-lacos
anived s,ttir'l9 stra'ght up on a fI'IOUnd of guacamole dol.
loped onto a rectangul", white plate The t@f'lder came
.~-~Ie filet .n a cri~ flauta SMell w,th CNlT'bled cheese
and chopped rope torT'la!Oe5 were a h't, We also orde<ed the
spicy tuna tartare ~OOS. The chopped ah. ....as m,...ed w,th "
Th.; ch,le-based, cr"",",)' Sl'iracha Sb<.l<<l aM st...ff"", into
cnspy laco shellS. The tKos were pa,red WIth a cumin-avoca
do puree .nd . refreshing and slightly ~ Jicama slaw 0'1
tl>e $>de. Tt>e quono lunddo sounded lih. a ful'l gro..p starter
The wa,t",.ss put a mini iron skillet 01 spicy melted ch@e~
ovef a flame at the ub1e with. ~ plate of Spar'l'sh chonzo,
bl&ek beans, smelted p,nto beans, flour lortillas, .lnd
~bed1e ISpilIliYl pickled jalapenos), It WolS def""tely tnt)',
but it fequ,res work, 'K) be ready to bu,1d it yourself
'htl,le there are, few tradrtional ent..ees,t l(amlr'la (like
~l;""Wfapped" chlC"lo:.en enchiladas), tTI05t a't! contempora') I,ke
~ ~ wrtt>, grHn mole, II dtoconstructed hlllibut pael-
la and. filet m,gnon burrito The poril d1ile rellene was stu~ed
with sllreddM CClrnlt.u, beaut,ful red .lnd green bell peppe~
,nd topped ~ goat ~ and II white com creolm s.auce
The naba,..,e'O stealr. is spicy, succulent 'I'd huge It's manflated
for two days If1 t1,banaro chiles and Nrus juices and served
with jiCar'l'lil slaw, """d> deans yoyr palate between bile!>. The
pori chop was H.-...ed With, "i5pbeny chipot1e $iluce, ......uch
WlIS a httle too llWeet for my taste, but I hked the roMled root
vegetables and ch,rred tom,tillos on the Side
As full" we _"II, we could.n resist deS$ert Beaucamp'S
versionofchurros, Theywereactua1lya!otl,kethere.lltr1ing,
o;prinkled !/WIth cmnamor'l and sugar, but shOrt~ and sef'o'ed
w;tt, """II cups of bitte~w.et chocol,te kit d,pping Md of
course we I\ad no bus.ooess ,ndulg,ng ,n tne molten cl'1ocolatllt
c.a~e made l.AelO,lun style wrth c,nf\llmotl, but we did - and
\t'Ietl were no regrets Not a one
K.lflt,na, 2406 Newport Blvd, Newport Be"h BreaHut
lundl and d.nn~ wrved dairy; AppetJlltlt'!i i7-SIS, EntrHS
$21-$36; (949) 673-1400, wwwkaMin,como
COA!IiT )EPH"'8E~ 200e
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Urban Sprawl
Just like unemployed actors, I..A is never without its new arrivals. Check out the restaurants,
stores, and hotels that are breezing into town this season. I BEN BLOCH
MOST WANTED I On the Move
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Sutra Lounge (Triangle Square, 1870 Harbor Boulevard, Suite 200, Costa Mesa, 949-722-7103): Douglass
McAllister's last spot was a joint venture with Dennis Rodman. This time, he has teamed up with chef Stephanie
Beaucamp, formerly of the Vermont, to concoct Sutra Lounge, which boasts cuisine infused with ingredients
known for thier aphrodisiac properties. The exotic opium bed and Moroccan decor also add to the sexy feel of
,Sutra. Try the lobster-scallion shooter with coconut-curry sauce or mango-glazed pork ribs, and finish your meal
with the black chocolate Goddess.
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Orange County revealed
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Feeding-and
entertaining-the masses
by Sharon Tetrauh
photography by Bill Furnish
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C a.n ilJCCC'SS really be so ea~y'! Doug
McAlh'sler WllU. Id hil~C' you th.lnk so
Wh.:n he opened Sulru LouI1~e 1tI (osta
\ten. he dId almost no advertising or
marketUll!. ii( sImply ~preil.J the \\ord 10
his innumerable "friends" "'la telephone and e-mail
And lile b'tXJd minions. Uk'Y all .o;lx'l"liW up. More than
I,OOOo(them
.., can'l say thai I was 100 nervous about Ihe
place's succen. On opening night. we had a line out
the door ofs.:\'eral hundred people." says McAllililer.
33, whose exceptionally nonchalant approach to
businen makes it hard 10 belie..'C' that he takes his ca-
rccrseriously.
But the record speaks for itself The restaurant and
lounge is thriving in a location lhat's been the death
knell for so many businesses before, Vanil)' Fair maga-
zine !IeJI1 I writer to check out ttw- dub. and on most
nighu there's a line to get past security,
L()l;ate<! on the lop floor of Triangle Square, a cen-
ter thai perennially !leems 10 have more vacancies
than lenants, SulTa practically hu free run of the
place, lA'hich is a good thine considering lhat ils CUll-
tomers lend to get going about the time most olhcN
are fasl asleep
"It WM the only location for lA'hat I 1A1lIlted to do, I
never considered opening it anywhere else. There's
plent) of paning and no residential areas righl afOund
it so the noise isn't a problem," says McAllister, who
also O\lt"llS Kantina, an UpM:a1c: Mexican resuurant on
the Newport Penin.<;ula that opened a few months ago.
McAllister, who is pl'e'iidcnt and CEO of Culinal)
Management Group, spent hule time deliberating on
where to open Sulfa and K.anlina. That's his style. In
his MlI'ld things come togelher quickly.
Such WI! Ihe case with tbe now-defunct Josh
Slocum's Supper
Club. McAllister be-
came good friends lUX,.. McAu.I;,TER'S
wilh Dennis Rodman
when they both lived RESTAU~ \Rt.: PRUVIN<3
at Ihe beach. They Tll BE RE..-\l -;L'ENl:. STB\UR.."
!alked aboul doing
something together
for a long lime, and when they heard that the Newport
Beach restaurant wasn't faring ~ll they moved quickly.
"[ made a call and found out what we n<<ded to
do. Dasically. I paid off the debl and was in busi.
ness," says McAllister, who revamped the interior
into a suhry den of loud fabrics, animal rugs and an-
tiquefumiture.
Rodman's celebrily factor helped make Josh
SI()l;wn's super hot. and businc5!l was good for. while
~We grossed over Sl million in our frnt year, and that
was wilh just 1,700 square feet of restaulV\t and bar
space.~ he 5lI)'S
SCYft1heleu, McAllister lel\ in 2001 al\er he and
Rodman had a falling out, and the restaurant closed
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IWO years laler. They've since n:sohed
their differences, but McAllister says he
isn't in a hurry to form that type of pan.
nershipagain.
Kantina is doing bri~k busim::s$, and
it's not just the late-night folks who are
nocking to the waterfront restaurant.
McAllister recruited French chef
Sl~phane Beaucamp to take chillge in
the kitchen (he's also the elleculivechef
at Sutta), and the food is just as impres-
sive as the location and d~cot. a rich
combination of mahogany floon, leather
and textured limestone.
McAllisler's now looking to expand
again, and he talks about "creating con-
cepts" in other markets for his business-
es. "Chain restaurants basically force
their single concept in ....herever they see
fit." he says. "I wanl to buy the real es-
lale so I can tailor a concept for iI specif.
ic location. The difficulty is in knowing
the local market"
One market McAllister knows well is
the Palm Desen area. He has lots of friends
who own second homes there bul says the
paucity of nighttime entertainmenl venues
makesthearea~alittletoosedate."
He's currently scouting for a suitable
location in Palm Desert 10 open a second
Sutra Lounge. and he'lIlikely follOlA'lhat
up by opening another Kantma. He's also
workinj on ideas for four more restau.
rants and lounges thai he hopes will be.
come part of an inventory he can pull
from when expanding into ne.... markets.
He's also set 10 open a steakhouse called
Aged in Huntinjton Beach" new Pacific
City area in 2008.
All this from a guy who says hc" never
re.lly had to work for a Ii\iing and who
doesn't consider what he does to be a
job, job."
"My work consists of answering my
phone from thc time I wake up until the
time I go 10 sl<<p," sayS McAllister, who
Ii..-es on lhe Newport Peninsula with his
English Bulldog, Harry. and who doesn't
g<I to ~d before 2 I.m
His unorthodo, approach to husiness
started ~ ago when his desire to thro....
a party mu...hmomed into something much
bigger, His father, a former owner of
McAllister Cadillac in Whinier, took over
a restaurant in Dana Point after p;lltnerini!
with a borrower who defaulted on a loan.
McAllister, who wasn't even of legal
drinking age at the lime., decided it was a
gre.t spot IOthf1)Ur,' a party.
A thousand people turned out for the
one-nighl affair that featured several dee-
jays, a live band and multiple bars.
McAllister made a bundle of money, and
was off and running IS a premier party
promoter. He was then asked to help open
an adult bar in We>;tminstcr, which he says
l.Iug:ht him a lot about how to set up a
business. But be left before tbe bar
opened. when the owner decided to take it
from a topless to. full nude bar. '" diJn't
want to be associated with that I)'pc of
place,~ bela)S.
Not long afterward. a friend introduced
him to the owner of a management com.
pany that ran tVr'O HOOItr.i franchi!lCS., one
in Costa Mesa and one in Newpoc1lkach
at the lite Kantina now occupies,
McAllister started by doing some light
marketing but soon took on a more im)lOT-
tantrole.
He was promoted to chief fmarci&! of-
ficer of the company and treated to an in-
valuable training program by the account-
ing finn of Deloiue &; Touche, "For six
months, an accountant would sit down
with me one on one and teach me every.
thing there was 10 know about account.
inj,~ says McAllister, who left that role
after six year.s,
One day last year, McAllist(1' l1ruve by
the shuttered Hooteri on the peninsula and
decided it was the perfect spot for a new
restat!nnlldea he'd been kicking around
"I had Kantina on my mind fot a long
time,~ he u.ys, "My idea was to creale
an upscale Mexican restauranl that com.
bines with the I.id.back Southern
California lifestyle. The loution was
perfect-it's on the walerfront, there's
parkinj and people can walk or ride
their bikes there."
He made one call a.nd characteristical-
ly, he qui,!dy hid an agreement to lease
the property for up to 20 years. He's
done mOlt of tbe del>ign wolk 00 K.antina
himself and. .5 with Sutra. he didn't have
to .pend much energy or money to at.
tract customers.
..)t's already packed every night." he
says. "so there's not much I can do to im-
prove on tbat.~ OC
-Sharon Tetrault is it frt'elilnrt> writ-
er from Bitlboa Island
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<I ROTH Capital Partners
June 25, 2009
Letter of Reference for:
Douglas N McAllister
President/CEO
Culinary Management Group
19501 W. Country Club Dr. #407
A ventura, FL 33180
To Whom It May Concern:
I am writing this letter to provide a reference for Douglas N McAllister, President/CEO of Culinary Management
Group (CMG), based on my first-hand experience in working with him.
ROTH Capital Partners is an investment banking firm located in Newport Beach, CA and hosts numerous client-
related and corporate events throughout the year. We have used Culinary Management Group's (CMG) various
restaurants in the Newport Beach/Costa Mesa area including Kantina Restaurant and Sutra Lounge on several
occasions during the past 10 years, and the company has always provided us superior service and products. I can
also attest to Mr. McAllister's integrity in conducting his business.
Feel free to contact me if there are any questions (949) 720-5721.
Sincerely, ~cr-
B~
Chairman and CEO
ROTH Capital Partners, LLC
broth@roth.com
ROTH CAPITAL PARTNERS, LlC
24 CORPORATE PLAZA, NEWPORT BEACH. CA 928800 I 800.878.91H 1 www.rolh.com I Member SIPCIFINRA
.....---""".~._.~ , --
. ft." 'I.' ~"- ~'~ ~ ~. N y::f .;:;:; ~ fl .;. - :"';_",.,
~~tJ
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I) h () II I.: (} ... <) 7 "\ 7 I'" 0 ...
CHURM
PUBLISHING. INC.
Fax 94q 7"71996
14" 1 ()ll::Jil Street, # 10]
Newport HCOJch
Crlli((lrn ia 4:! ti ()()
August 28, 2006
Doug McAllister
Sutra Lounge
1870 Harbor Blvd.
Costa Mesa, CA 92627
Dear Doug,
Congratulations on being selected as one of OC METRO Business Magazine's Hottest 25
People of Orange County for 2006.
The Hottest 25 People of Orange County, which will be published on October 26 this year,
is one of OC METRO's most widely read annual issues. With 26 issues per year and a
successful website at ocmetro.com, OC METRO reaches active business professionals and
executives more effectively than any other periodical.
Since 1990, OC METRO editors and writers have profiled more than 375 of Orange County's
most interesting people. This year's group is no exception. It is an outstanding mix of
business, civic and cultural figures who aren't just in the news, they're making news in
Orange County, and beyond. The list is not necessarily about income levels or power, but
about people with ideas and passion.
In addition to being featured in OC METRO Magazine, we are hosting an award reception at
Newport Lexus on October 26 to honor you and the others on the list. We hope you and
three guests will come and have some fun that evening. You will be receiving an invitation
shortly. You will also be hearing from a writer to schedule an interview.
In the meantime, if you have questions please call either Anna Romiti, our director of
marketing at 94::J.I::>I.i404 ext. 303 or myself (same phone) at ext. 230.
Thank you for your participation in this special issue. I look forward to greeting you in
person on October 26.
Continued success,
&~t-
Steve Churm
Publisher
( Cl iLL ~)
Armel Romiti . /
Director of Marketi-fi~g
--------
c h u r m p Ll b lis h i n g . com
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PJ:J~,mi'y
faiiiil
M" 0 /l 7 I N J!.Y
BeY.~~~,.fUN
SOUTHLAND
GOLF
MAGAZINE
~gM~
~"IM A r; A 7 I N F
DeMETRD
BUSINESS MAGAZINE
bodybeautiful
magallnC'
/~~
y:j~f>Baby
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B5~~ES~
C~~!!!1:'!!~.:.C!P!,_
oc to"~l)~~
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Media Contact:
Emily Carlton
HKA, !nc
(714) 426-0444
Emily@hkamarcom.com
OC METRO Honors the Hottest 25 People of Orange County in 2006
In the 0. c., Nothing is Cooler Than Hot
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NEWPORT BEACH, Calif. (Oct. 26, 2006) - The sweltering temperatures of summer may
be fading, but a certain 25 people in the O.c., from all walks of life, aren't quite ready to cool
down. OC METRO Magazine, Orange County's business lifestyle magazine, is once again
spotlighting the Hottest 25 People of the O.c.
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OC METRO, along with Title Sponsor The Waltos Group of Northwestern Mutual Financial
Network, is presenting the "Hot 25 Awards" during a special event at Newport Lexus on
Thursday, Oct. 26, to such sizzling individuals as Bob McKnight, founder and CEO of the
surf wear giant Quiksilver; Ed Grier, president of Disneyland Resorts and "Mickey's boss,"
and Erin Runnion, founder of The Joyful Child Foundation created in memory of her daughter
Samantha.
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Since 1990, OC METRO, the flagship magazine of Chunn Publishing, Inc., has highlighted
25 individuals each year who have made a splash in one of the fastest-growing counties in
Southern California. As always, OC METRO published a special issue on Oct. 26 featuring
profiles and photos of this year's Hot 25.
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The awards committee evaluates more than 150 nominations each year, narrowing the list
down to those making the biggest impacts in a number of different facets within thc
community to create the Hot 25. Some are well-established movers and shakers; others are
new to the horizon, but already demonstrating leadership and influence in the community.
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This year, honorees represented the worlds of business, government, higher education, non-
profit, healthcare, and law. The Hot 25 event attracts some of the O.C.'s most successful and
influcntia1 businesses as sponsors. Gold Sponsors this year arc Children's Hospital of Orange
County (CHOC), Lennar and The Irvine Company.
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"Thc Hot 25 list is important in Orange County becausc of what it says about thc growth and
vitality of this community," noted Steve Chunn, Publisher ofChurm Publishing and creator
of the Hot 25. "I am continually amazed at the accomplished, innovative and charitable
people who are selected for this honor.
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"Our list is not about wealth, glamour or power, though many on the list have these qualities.
It is about peoplc who are shaping business, attitudes and ideas in Orange County. This region
has emerged as a worldwide center of influence for technology, housing, finance, sportswear
and culture. The people on this year's list are major contributors to this movement. Wc are
proud to honor this group for making a difference."
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-morc-
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Nobody in the O.c. is hotter right now than the Hot 252006. The award winners are as
follows:
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. Ken Smith, Designer of The Great Park, Ken Smith Architects
. John Hueston, Assistant U.S. Attorney
. Sharon Lebon, Founder and CEO, Three Dots
. Janet Nguyen, Garden Grove City Councilwoman
. Bob McKnight, Founder and CEO, Quiksilver
. Scott Flanders, President and CEO, Freedom Communications, parent company of the
Orange County Register
. Jacquelyn Tran, Founder and CEO, Perfume Bay
. Loretta Drummond, Women Build, Habitat for Humanity, Orange County
. Michael Cho, Attorney, Bernard & Associates
. Peter Adderton, Founder and CEO, Amp'd Mobile
. Jim Doti, President, Chapman University
. Erin Runnion, Founder, The Joyful Child Foundation
. Laura Davick, President and Founder, Crystal Cove Alliance
. lvo Tjan, Chainnan and CEO, CommerceWest Bank
. Jay Longley, Founder and CEO, Rainbow Sandals
. Francisco Garcia, Restaurateur, Founder, wegivethanks.org
. Curt Pringle, Mayor of Anaheim
. Kimberly Chavalas Cripe, President and CEO, Children's Hospital of Orange County
. Ed Grier, President, Disneyland Resorts
. Richard Gilchrist, President, office division, The Irvine Co.
. Douglas McAllister, Founder, President and CEO, Culinary Management Group
. Henry and Elizabeth Segerstrom, Managing Partners, C.J. Segerstrom & Sons
. Ted Smith, Founder, FileNet
. Emile Haddad, Chief Investment Officer, Lennar
. Ruben Alvarez Jr., Founder and President, Stay Connected OC
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Additional sponsors for this year's Hot 25 event include:
Silver: BaccHus Development, Cavalti Home Theater, Commerce West Bank, Cox Business
Services, Crystal Cove Wealth Management, Vanguard University, Wahoo's Fish Taco with
Karl Strauss Brewing Co., Twin Fin Winc, and Lcvel Vodka.
Bronze: Ameriprise Financial Services, Inc., BCS Business Communications Solutions,
Caliber Media Group, Inc., Goodwill of Orange County, Stefan Kaelin Ski & Golf, The Island
Hotcl Ncwport Bcach, METRO Pacific Bank, PB Next and Xpcrt Group.
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About OC METRO Magazine: .
Since 1990 OC METRO Magazine has been a major source of business ncws and information
in Orange County. With a readership of over 200,000 professionals and executives, OC
METRO is widely respected for its in-depth reporting and stylish writing. Evcry two weeks,
at more than 1,100 quality locations, OC METRO delivers the news active Orange County
business people need to be successful in this ever-changing marketplace.
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Client References:
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Jeff Soffer - Chairman/CEO of Turnberry Ltd - 305-937-6262
Jerry Kaufman - CEO of The Kaufman Organization - 305-282-1010
George Perez - President Turnberry International Realty - 305-935-0300
Joe Milton - President of J-Milton Inc. - 305-281-3400
Gil Dezer - Owner Dezer Development - 305-932-1000
Dave Shomaker - Personal & Business Accountant - 949-724-1880
John Horejsi - Director of Funds: DNY, BTF, FF, BIF - 310-746-6626
Randall Hiatt - President, Fessel International- 714-432-8300
Byron Roth - President/CEO - Roth Capital- 800-678-9147
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4.
There are several points of clarification or different approaches that we are proposing than those
outlined in the RFP. Many of these have been included in the prior discussion points in this
presentation and/or in our deal point submission. Others are:
. You ask for taking orders within 5 minutes of being seatcd and food delivered in the
next 4 minutes. Casual restaurant standard for food delivery is 12-15 minutes, as no
food is pre-cooked, and this would be our standard.
. We would use straws, glassware and metal cans within our operations.
. We propose that the Premises in the lease be defined as the outer edges of the amenity
buildings.
. 24 Hour protection would be through alarms.
. We are not offering the payment bond.
. Leed Green aspects of the building will be provided by the City.
. We will reserve the right to sub-lease any of the facilities/activities on the Pier with
the prior approval of the City, which the City shall not unreasonably withhold.
. Build-out of the Pier restrooms would be by the City with upkeep by the tenant.
. We agree to comply with all federal, state and local health codes, but not to exceed
them as indicated in Section F of the RFP.
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5. Construction/Buildout Phase
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Construction Team:
The construction leadership on this project will be Douglas McAllister from CMG and Jerry
Kaufman from The Kaufinan Organization. As previously noted, Mr. McAllister has completed
successful start-up Restaurant projects in the recent past, including overseeing all development
and construction.
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Mr. Kaufman has a more formal development background, leading the completion over the last
three decades of such projects as:
o The Blue at Doral
o Regalia, Aventura
o The Breakwatcr, South Beach
o Edison, South Beach
o The Blake Hotel, Chicago
o Mayfair Hotel and Spa, Coconut Grove
o The Read House, Chattanooga, Tennessee
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The Kaufman Organization will act as Construction Manager and oversee all operations
including, but not limited to the interviewing of prospective general contractors, sub contractors,
architects, interior designers, and all technical consultants including engineers for electrical,
plumbing, and all other necessary professionals in order to properly assure local, state and
Federal compliance.
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The key members of the construction project team previously identified will be separately
contracted for their specific areas of expertise, and the overall project will be managed by Doug
McAllister.
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An image of the proposed restaurant is included in section 6 below.
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Our design and construction schedule follows:
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Restaurant
PIIflsel - 60 Days II I
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Development
Critical Path
I Phase 3 - 30 to 90 days
Phase 2 - 30 to 90 Days
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Rt'sb.urant
Project
Initiation
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INTERNATIONAL
ikW'lrAl!NU)VU.TA""'"
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Restaurant Development CriticWonPath
Phase 4 - 120 Days I
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INTERNATKJNAL
IllWllAlITr{['I~_r"""",,
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Financial Forecast
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The financial information contained in this report is prepared to illustrate what could happen if the
assumptions contained therein are satisfied. The assumptions on which such information is based are
subject to variations that may arise as future events actually occur. The information included herein
is based upon assumptions made regarding the most likely future cvents.
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While the financial information represents an estimate of future operating results based upon
circumstances expected to exist, there is no representation or warranty as to the accuracy of the
financial information or future performance or profitability of the concept.
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Mr. McAllister has worked with municipal entities such as the City of Newport Beach, CA,
City of Costa Mesa, CA, Huntington Beach, CA and the California Coastal Commission and
understands the permitting and inspection requirements of such entities. He looks forward to
working with the City of Sunny Isles Beach to complete this project.
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6. Operation of Restaurant Phase
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CMG is uniquely qualified to operate this restaurant as Doug McAllister is an experienced
upscale casual dining operator and leads his company with a passion for the business. He knows
what makes a great dining experience in this segment and how to build and lead a team to deliver
this on a consistent basis.
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A discussion of our proposed Restaurant concept follows:
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Hatch Design Group
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Sunny Isles Crabhouse & Pier Bar Concept Floorplan
Sunny Isles Crabhouse & Pier Bar Concept Roof
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Restaurant Goals:
. Create an upscale casual destination restaurant on the Pier.
. Utilize the Pier location to its optimum potential as a Restaurant.
. Offer accessible pricing to add to frequency of use.
. Develop a user base of passionate fans based on good food and service.
. Create a marketing plan oriented to this satisfied guest.
. Make this a win-win for the City and Pier Restaurant Group
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Our Conceptual Restaurant Direction follows:
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SUNNY ISLES CRABHOUSE AND DAIQUIRI BAR
Sunny Isles Crabhouse Facts:
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. Seating: Dining 190
Bar 25
. Square Footage:
Dining 3,040
Kitchen 1,900
Patio 2,000
Total 6,940
Bar 300
Bar I 50
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Total 450
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· Lunch and Dinner and Sunday Brunch
. Upscale Casual Standards (china, silverware, full table service)
. In-Room Bar for waiting and singles dining
. Private Dining Room option
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The Menu
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Appetizers
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· Oysters on the Half Shell
· Jumbo Shrimp
· Crab Boil
· Calamari
· Crab Cakes
· Crab Artichoke Dip
· Island Bruschetta with Hearts of Palm
· She Crab Bisque
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Salads
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· Shrimp Caesar
· Crab Salad
· Crab, A vocado and Mango Stack
· Cobb Salad
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Entrees
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· Crab Cakes
· Coconut Shrimp
· Steak Oscar
· Classic Iced Raw Bar with Steam Kettles (Oysters, Shrimp,
Clams, Pan Roasts)
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Display Grilling:
· Hardwood Grilled Fresh Seafood (5)
· Classic Steaks
· Rum Marinated Meats
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Crab Experts:
· King Crab
· Snow Crab
· Stone Crab
· Soft Shell Crab
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Island Dining:
· Caribbean Ceviche
· Red Snapper Picka Peppa
· West Indian Bouillabaisse
· Moule Red Stripe
· Pompano with Crab Roulade
· Jerk Rubbed Baby Back Ribs
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Seafood Classics of La Florida:
· Florida Cioppino
· Bucket of Shrimp
· Sherried Conch Chowder
. Key West Shrimp with Avocado and Hominy
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Desserts
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· Key Limc Pie
· Bourbon Bread Pudding
· Vanilla Bn11ee
· Apple Crumble
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Price Targets:
· Appetizers
· En trees
· Desserts
$7-9
$13-25
$7
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Daiquiri Pier Bar
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. At Waterfront, at the end of the Pier
· 60 seats
· 1,400 square feet
. Fcaturing Daiquiris, with fresh sugar cane
· MicroBrews
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· Full Bar
. Roll-up Doors with glass panels on all sides
· Great Sound System
· Paddle Fans
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We will operate this restaurant on a par with or above casual restaurants in the trade area. We fully
understand the service dynamics, food quality standards, food timing and delivery markers,
cleanliness needs, management presence and other key operating needs of casual dining and its
guests.
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We agree with the operating standards in Attachment F of the original RFP, except where noted in
4. of this response.
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Why we like this seafood restaurant concept for the site:
. Should draw from the 10 mi1e+ radius for dinner and weekend days, which has good
demographics:
o 889,000 residents
o Slightly older than the average US population, drifting to baby boomers and Gen
X
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o Income at 1.5 times the National Average
o Closer-in numbers are even better
o 135,000 primarily white collar jobs within five miles, which should support
lunch
· A daily Traffic Count of 25,000 on Collins Avenue, and 18,000 on Sunny Isles
Boulevard
· Zagat rated locations in the community are in the moderate zone
(18-23 food with one 25), and only one is seafood
· Potential of performing at the level of high productivity intercoastal locations
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Our Marketing Plan will include the following:
· Significant Grand Opening party to launch the Pier, Restaurant and other amenities.
· Proactive PR
· Celebri ty presence
· Testimonial Radio
· Web Ads
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· Participation in Pier Event promotions
· Active e-mail marketing to create on-going interest
· A Twitter and Facebook buzz
· Television will be out-of reach for this single enti ty and prin t has become a less than
efficient media for restaurants
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Management and Staff
We will have a full complement of front of the house and kitchen management so that all key meal
periods will have a strong presence of management on the floor supervising the staff and interacting
with the guests.
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The proposed Organization Chart follows:
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Sunny Isles Pier, LLC Organization Chart
Group Sales
Manager
Managing Member
Restaurant Pier/Merchandise
General Manager Manager
Dining
Manager
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tant Assistant Assistant
ager Manager Manager
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Assis
Man
Kitchen
Staff
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The Key job functions are:
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MANAGING MEMBER
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The management structure for SUNNY ISLES CRABHOUSE will include a reporting and
communications system that will be controlled, managed and directed by Managing Member Douglas
McAllister. He will be responsible for delivering the vision of SUNNY ISLES CRABHOUSE into a
profitable business venture.
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The Managing Member, in conjunction with General Manager and management staff, will be
responsible for all financial decisions, reporting, strategic planning, budgeting and capital
expenditures necessary to grow SUNNY ISLES CRABHOUSE into a successful business. The
Managing Member will also institute all policies and procedures for the efficient running of SUNNY
ISLES CRABHOUSE Entertainment in compliance with all laws, regulations and best business
practices.
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In additional to directing the day-to-day functions of SUNNY ISLES CRABHOUSE restaurant
oversight, the Managing Member will be responsible for the marketing direction of SUNNY ISLES
CRABHOUSE, including expansion and building the name and image.
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Areas of Managing Member rcsponsibility:
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Financial
Responsible for administration including accounting, reporting, purchasing, management information
systems, budget controls and tracking performance versus objectives. Enforces the financial policies,
including allocation of assets, expenditures, and approval of expansion. Works closely with financial
Members to develop strategies. Recruits and trains administrative staff as required.
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Operations
Responsible for overseeing the day-to-day operations of the Restaurant, including management
training, quality of product, marketing and promotions, repairs and maintenance. Recruits managers.
Plans rational organizational management for growth.
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Markctinl!
Responsible for the integrity and competitive positioning of the concept image. Responsible for
development of the media contacts and programming, and all SUNNY ISLES CRAB HOUSE
advertising, promotional materials, public relations and related programs aimed at establishing
awareness and increasing sales.
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Traininl!
Responsible for the implementation of the SUNNY ISLES CRABHOUSE training program by the
General Manager. Works closely with General Manager to develop effective training and operations
manuals and training programs. Oversees job specifications and training for management and lead
hourly positions. Establishes career path opportunities by developing progressive training and
development programs.
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GENERAL MANAGER
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Maior Functions
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Accountable for achieving budgeted average sales and profits while maintaining operational and
customer service standards.
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Maior Resoonsibilities:
I. Ensure that budgeted average sales and profits are achieved.
2. Ensure that all employees are adhering to standard policies outlined in the company's
Operation and Training Manuals.
3. Stimulate a team-oriented feeling of hospitality among all employees, and ensure that all
hospitality standards are met.
4. Meet or exceed Guest satisfaction objectives. Monitor results of customer comments
with use of a tracking system. Take appropriate corrective actions on a timely basis.
5. Meet with and solicit comments from customers to determine their level of satisfaction
with service, product and facilities. Communicate significant findings to other Members.
Follow up immediately on problems deemed to be of a serious nature.
6. Perform hands-on duties as needed in order to deliver service to customers. Such hands-
on duties would include, but not be limited to, working the door (greeting), making drinks,
handling cash transactions and maintaining traffic tlow during peak periods.
7. Ensure that meal servicc is delivered in adherence to hospitality, food quality, and
sanitation standards. Inspect operation daily.
8. Become familiar with all the product sources, product ingredients and the effects on
health. Make comments regarding the products or operations of the concept as
necessary in order to strengthen the elements of the concept.
9. Inspect kitchen, public areas, grounds, and storage and work areas daily using appropriate
inspection forms.
] O. Conduct weekly staff meetings to review all business activity, customer feedback, staffing
levels and the general dynamics of the concept location.
II. Ensure all standard operating procedures are adhered to.
12. Ensure that employees are meeting all grooming standards and that uniforms are well
maintained.
13. Manage and implement all objectives agreed upon with Corporate Management.
14. Review all hourly personnel appraisals. Provide input and evaluation to all supervisory
performance appraisals and conduct all management performance evaluations in
accordance with administration policy. Review all disciplinary procedures and
documentation.
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15. Train and develop managers/supervisors and other staff.
16. Supervise the training and development of management trainees. Confirm completion of
training prior to assignment. Meet daily with the management trainees to review
progress.
17. Ensure that all written Company salary and wage policies and procedures are being
followed. Report exceptions to Managing Member for approval prior to
implementation.
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18. Recruit employees. Intervicw and approve all hires. Ensure that all employees are
treated in a fair and just manner.
19. Institute and implement fire and life safety programs to ensure compliance with
procedures and budgets for accident and security incident costs.
20. Ensure that all staff members are knowledgeable about their role in emergency situations
(fire, theft, bomb threats) and all other procedures outlined in the Operations Manual.
21. Ensure that the preventative maintenance programs are performed to standards, and
energy conservation objectives are achieved.
22. Become knowledgeable of all daily functions of the property and ensure that
management personnel have total familiarity with the appropriate management system,
P .O.S., telephone, sound, video, lighting and other related systems.
23. Prepare marketing strategy to access primary target markets including Residential and
Commercial.
24. Become involved in local community affairs and entertainment industry events. Such
activities might include, but not be limited to, band touring schedules, MTV programming
events, various civic and service clubs and local charities.
25. Stay abreast of competition in primary Food Service marketing areas. Report significant
findings to Managing Member.
26. Administer Benefits Programs (as needed).
27. Conduct annual wage survey and make wage scale proposal to Managing Member.
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CHEF
The Chef at SUNNY ISLES CRABHOUSE will be a high profile culinary expert with the ability to
translate the food vision as stated in this Plan.
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The Chef's responsibilities include product development, ingredient specifications and quality
assurance. Works with vendors to establish specifications and sourcing for all products. Responsible
for food cost and provides QA oversight for all products and finished product to guests.
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Managers
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Responsible, on each shift worked for all front-of-the-house operations, including Food Service,
kitchen, beverage service, quality control, staffing, payroll, housekeeping, sanitation, and public
relations/in-house marketing programs. Each Assistant Manager will be responsible for specified
functions of the Restaurant (i.e. sanitation, marketing), along with their regular duties. The General
Manager will rotate the specific jobs allocated every six months.
Shift leads
The Shift Leads are hourly staff that have greater responsibility and arc in preparation for possible
Manager positions. They take the lead in training and overseeing the hourly staff in accordance with
the rules and regulations and operational guidelines.
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Background Checks
We will use a company such as Black Box Intelligence to do nationwide criminal background
checks on all management.
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7. Financial Information
A proforma and its background for the Restaurant and Shop follows:
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Investment costs are provided in 6. of this response.
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Documentation of the Proposer's Financial Strength IS provided in the last section of this
document.
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Source of Funds:
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This project will be funded from equity provided by Douglas McAllister, The Kaufman Group
and Bluestone International Group.
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8.
We proposed operating the Pier and Bait Shop under the same terms and conditions as we have
offered for the Restaurant, except for the percentage rent levels of 15% for Pier Admissions and
7% for the Bait Shop.
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It is the intent of Sunny Isles Pier, LLC to retain an individual with extensive attraction
background to operate these functions on the Pier. We have started such discussions with
individuals with experience at Walt Disney World and Paramount Parks and have targeted
indentifying this individual by January 1, 2010. We will work with the City to formulate the
operating plan for these areas once we secure this individual.
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9. Marketing Approach previously provided in section 6.
10. Authorization to transact business in Florida
Please see the attached document.
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ARTICLES OF ORGANIZATION FOR FLORIDA LIMITED liABILITY COMPANY
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ARTICLE I - Name:
The name of the Limited Liability Company is:
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Sunny Isles Pier, LLC
(Must end with the words "Limited Liability Company," "L.L.C.," or "LLC.")
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ARTICLE II - Address:
Thc mailing address and strcet address oCthe principal office of the Limited Liability Company is:
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Principal Office Address:
Mailinl! Address:
.
19501 W Country Club Drive
Aventura. FL 33180
19501 W Country Club Drive
AVfmtlJr;:J, FI :1:11RO
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ARTICLE III - Registered Agent, Registered Office, & Registered Agent's Signature:
(The Limited Liability Company cannot serve as its own Registered Agent. You must designate an individual or another
business entity with an active Florida registration.)
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The name and the Florida street address of the registered agent are:
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CT Corporation System
Name
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1200 South Pine Island Road
Florida street address (P.O. Box NOT acceptable)
Plantation, FL 33324 a FL
City, State, and Zip
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Having been named as registered agent and to accept service qj'process for the above stated limited
liability company at the place designated in this certificate, I hereby accept the appointment as
registered agent and agree to act in this capacity. Ifurther agree to comply with the provisions oIall
statutes relating to the proper and complete performance qj'my duties, and I am.familiar with and
accept the obligations of my position as registered agent as providedfor in Chapter 608, F.S..
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R~~ture(~ED)
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(CONTINUED)
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ARTICLE IV- Manager(s) or Managing Member(s):
The name and addrcss of cach Manager or Managing Member is as follows:
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Title:
"MGR" :::: Manager
"MGRM":::: Managing Member
Name and Address:
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MGRM
DouQlas McAllister
19501 W Country Club Drive
Awmtllrrl, FI :i:i1RO
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(Use attachmcnt if necessary)
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ARTICLE V: Effcctive date, if other than the date of filing: . (OPTIONAL)
(If an effective date is listed, the date must be specific and cannot be more than fIVe business days prior
to or 90 days after the date offding.)
REQUlREDSIGNATU~
' ........-;
Signature 0 ::ember or an autho';;~ representative of a member.
.
(In accordance with section 608.408(3), Florida Statutes, the execution
of this document constitutes an affinnation under the penalties of perjury
that the facts stated herein are true.)
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Douglas McAllister
Typed or printed name of signee
FUin!!: Fees:
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$125.00 Filing Fee for Articles of Organization and Designation
of Registered Agent
$ 30.00 Certified Copy (Optional)
$ 5.00 Certificate of Status (Optional)
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page 2 of2
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11. Contact Person:
Douglas McAllister
Sunny Isles Pier, LLC, 19501 W. Country Club Drive, A ventura, FL 33180
31 0-499-8183 (cell)
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Regarded as one of Orange County's most successful and young influential business leaders, Doug
McAllister has shown an acute ability to anticipate and respond to Southern California's ever
changing business trends. As the CEO and President of Culinary Management Group (CMG), Mr.
McAllister's culinary business enterprises have consistently pushed the envelope in profitability,
design and creativity. Recently, his latest vision for creating unique culinary experiences was
demonstrated by the highly anticipated opening of Kantina, a stylish Latin-inspired, two-level
bayside restaurant located in Newport Harbor which opened its doors in April 2006. This
successful opening followed the June 2004 opening of Orange County's extremely popular and
award-winning Sutra Lounge, a sensual restaurant and lounge located in the famous Triangle
Square block in Costa Mesa.
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Mr. McAllister's venues have received a multitude of awards for design and culinary attributes
such as OC Hot 25, LA Times Top 103 Most Influential multiple years in a row, as well as many
others. Mr. McAllister has had the distinction of being among those recognized in various media
outlets including Maxim Magazine, Coast Magazine, Orange County Register, Los Angeles Times,
Riviera, LA Confidential, Orange Coast Magazine and USA Today as a proprietor to some of the
most successful hospitality venues in the country.
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Prior to CMG, Mr. McAllister was the CFO of Tap House and Hooters Restaurants of Orange
County, where he introduced creative new concepts designed to increase revenue, revamped
marketing campaigns and increased efficiency while simultaneously executing expansion plans.
His implementation resulted in a profitable financial turnaround which earned Mr. McAllister the
reputation as a successful capitalist in the Orange County business market. He also revitalized
Michael's Supper Club, a 13,500 square foot nightclub in Dana Point, increasing average daily
revenues by an extraordinary 700%. Mr. McAllister has also partnered with superstar athlete
icon Dennis Rodman, strategically positioning and creating an assortment of Rodman-branded
ventures which included Rodman TV, Rodman Casino Tours and the highly successful Josh
Slocum's Club in Newport Beach. Following these successful ventures, McAllister became vice
president of Apex Investments, a development company spccializing in the subdivision of major
commercial projects.
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Noted by the Orange County Registrar newspaper as being among the 50 most influential business
people in Southern California, Mr. McAllister (ranked 32) is also a founding member of the
popular Generation Next group. Well aligned to the Next Generation mission statement, Mr.
McAllister holds to the mantra of these community leaders who are committed to making a
difference by empowering individuals and causes to provide long-term solutions that will better
our individual and collective futures. "Forward thinking and a cutting edge approach coupled with
extensive resources provide a platform for advocates who represent the right-of-center voice for
the next generation."
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Doug McAllister continues to carve out an innovative path and extend his entrepreneurial spirit
into other markets and individuals. Currently, CMG is dedicated to launching innovative dining
and entertainment concepts in Southern Florida.
Press coverage of Douglas McAllister is included in the Appendix.
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12. Project Personnel
In addition to CMG and its leader Doug McAllister, the supporting services for this project will
be:
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Todd, Jeff and Sam Hatch - Hatch Design Group
Established in 1969, Hatch Design Group is an interior and food facilities design firm specializing
in a wide variety of project types, including restaurants, country clubs, hotels and night clubs.
They are thoroughly experienced in all aspects of the profession, including conceptual design,
space planning, interior construction documents, interior design and food facilities design.
Hatch Design Group is committed to innovative, creative and unique design. Their capabilities
include:
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- Concept Development
- Interior and Exterior Design
- Food Facilities Design
- Interior Construction Documents
- Budgeting
- Specifications
- Purchasing
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Key Clients include:
- Ameristar Casinos
- King's Restaurants
- Lucille's Barbecue
- Culinary Adven tures
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A Corporate brochure is included in the Appendix.
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Randall Hiatt - Fessel International
Fessel International is a Food Service consulting firm specializing in the Restaurant, Hospitality
and Theme Park Industries. Fessel International is involved in concept development, design, test
kitchen work, operational analysis, marketing research, business strategies and master planning of
restaurants for major projects.
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Randall Hiatt has been President of Fessel since its inception in the United States in 1988. He
has a Restaurant Industry and Disney Background as a Senior Executive, and has worked on the
development of 400-plus Restaurants and Bars, including Sutra.
Included among Fessel International's many clients are Walt Disney World, Universal Studios,
P.F. Chang's, Bubba Gump's Seafood, Peabody Hotels, Wyndham Hotels, Mall of America and
MGM Grand Casino. Fessel International also oversees 60 restaurants and bars for Ameristar
Casinos, a public company.
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A Corporate brochure is included in the Appendix.
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Jerry Kaufman - The Kaufman Organization
Wi th three decades in the real estate industry, the Kaufman organization has developed and
managed such properties as:
- The Blue at Doral
- Regalia, A ven tura
- The Breakwater, South Beach
- Edison, South Beach
- The Blake Hotel, Chicago
- Mayfair Hotel and Spa, Coconut Grove
- The Read House, Chattanooga, Tennessee
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A Corporate brochure is included in the Appendix.
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Jeff Gaspar - On the Edge Design
Established in 1988, On the Edge Design is a full-service design and branding firm specializing in
the restaurant and hospitality industries, with a client list that spans the country. They
understand the critical role that a consistent, clearly-articulated brand plays in today's highly-
competitive marketplace and the distinct nature of each restaurant segment, as well as the
"intangibles" that make certain concepts hugely successful.
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Their professional services include:
- Logo Design
- Marketing Campaign Development
- Website Design
- Signage System Design & Graphics
- Menu Board Design
- Uniform Design
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Key Clients include:
- Cannon's Seafood Grill
- Scott's Seafood Grill & Bar
- Kan tina
- El PolIo Loco
- fish Hopper Monterey
- Cheesecake factory
- Sutra
- Clearwater Seafood
- Gladstone's Long Beach
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A corporate brochure is included in the Appendix.
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Corporate Operations Director and Chef
(Name is withheld due to current employment elsewhere)
Background includes key operational roles with:
- Wolfgang Puck Restaurant Group (opened over 40 restaurants)
- Levy Restauran t Group
- P.F. Chang's (key corporate job)
- E-Brands (AquaKnox, Timpano, Samba Room)
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A more detailed resume is included in the Appendix.
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Attorney
Buchanan Ingersoll & Rooney PC
Richard N. Schermer
Richard heads the Florida real estate practice of Buchanan Ingersoll & Rooney and concentrates
on commercial real estate development and loan transactions. He has experience in representing
lenders, developers, investors and users of commercial real estate in the acquisition, financing,
development, leasing and sale of shopping centers, office buildings, mixed-use projects and resort
properties.
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Richard is a member of the Florida Conference Program Planning Committee of the
International Council of Shopping Centers ("ICSC"), program chairman of the Miami-Dade
chapter of the ICSC, and regularly lectures on various topics involving shopping center
development and leasing. Richard is also a member of the editorial board of the ICSC's monthly
publication, Retail Law Strategist.
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Board Member
Richard King
Richard C. King, Jr. is a Principal of King Capital in Louisville, Kentucky. He specializes in
servicing the needs of high net worth clientele; being responsible for portfolios of over
$ 100,000,000, with an emphasis in the area of tax-free municipal bonds, option strategies and
estate planning. From 2002-2007, he was with Wachovia Securities, and prior to that held
positions with UBS PaineWebber and Morgan Stanley Dean Witter.
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In addition to financial services, Mr. King is also Chief Executive Officer of King Restaurant
Group, LLC, a restaurant development company focusing on the quick service restaurant
industry. Also, Mr. King is the Chairman of the Board of Directors for Picasso, Inc., a publicly
traded Capital Pool Company on the Toronto Venture Exchange, and an officer of BCB Capital,
LLC. As a trusted advisor to high net worth clients, Mr. King has consistently recognized unique
market opportunities. Since the multi-billion dollar acquisition of his family-founded King World
Productions by CBS, Mr. King has prudently invested significant capital for beneficiaries of this
equity event.
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Richard C. King, Jr. is registered with the National Association of Security Dealers and holds
series 7 and 66 licenses. Richard completed his undergraduate degree in General Business from
Michigan State University located in East Lansing Michigan. Previously, Richard attended The
University of Mississippi, where he was a member of the varsity football team.
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Public Relations
Wagstaff Worldwide
Wagstaff Worldwide is a Travel and Hospitality public relations company with proven expertise
representing hotels, travel destinations, chefs, restaurants and wineries.
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Their Founder, Mary Wagstaff, offers a unique brand of relationship marketing that has
consistently resulted in national and local A-list media placements.
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Key Clients Include:
- House of Blues
- Kimpton Hotels
- Pelican Golf Club
- Alize- Las Vegas
- Commander's Palace
- Lark Creek Restaurant Group
- Palms Casino
- Levy Restauran ts
- N9ne Group
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Accountant
Deloitte & Touche LLP, Miami, FL
Our LLC will be using the Hospitality accounting services of Deloitte. They are an $11 Billion
US revenues accounting and consulting firm, with 165,000 employees. As a clear leader in the
accounting field and a deep background in Restaurants, they will provide strategic insight to CMG
and Sunny Isles Pier LLC, as well as the proper accounting and reporting structures.
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13. Statement of Public Entity Crime
Please see the attached document.
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14. Non-Collusive Affidavit
Please see the attached document.
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SWORN STATEMENT PURSUANT TO SECTION 287.133(3)(a)
FLORIDA STATUTES, ON PUBLIC ENTITY CRIMES
TIllS FORM MUST BE SIGNED AND SWORN TO IN THE PRESENCE OF A NOTARY
PUBLIC OR OTHER OFFICIAL AUTHORIZED TO ADMINISTER OATHS.
1. This sworn statement is submitted
to ~'\ '1 b CS>~ ~l.t..,,,,> ~---~ ,.{ L..
by ~~""'.:> \jk~ \......~r
for 7VV\.,^,-\ I-:;.l'-t,S 'P ~-Lf' ~~? uo C>q- D'-1. -6l
whose business address is \ 4'50 \ <-1- C4J~ 'l Uh 't:>r-- ... 'tll""l
~~JJ...r- ~\ ~t \<to
j
and (if applicable) its Federal Employer Identification Number (FEIN)
~
(If the entity had no FEIN, include the Social Security Number of the individual signing
this sworn statement:
dJ- l( - /1- sLf '& b
2. I understand that a "public entity crime" as defined in Paragraph 287.133(l)(g), Florida
Statutes, means a violation of any state or federal law by a person with respect to and
directly related to the transaction of business with any public entity or with an agency or
political subdivision of any other state or of the United States, including, but not limited
to, any bid or contract for goods or services to be provided to any public entity or an
agency or political subdivision of any other state or of the United States and involving
antitrust, fraud, theft, bribery, collusion, racketeering, conspiracy, or material
mi srepresentation.
3. I understand that "convicted" or "conviction" as defined in Paragraph 287.133(l)(b),
Florida Statutes means a finding of guilt or a conviction of a public entity crime, with or
without an adjudication of guilt, in any federal or state trial court of record relating to
charges brought by indictment or information after July 1, 1989, as a result of a jury
verdict, nonjury trial, or entry of a plea of guilty or nolo contenders.
4. I understand that an "affiliate" as defined in Paragraph 287.133(l)(a), Florida Statutes,
means:
a. A predecessor or successor of a person convicted of a public entity crime; or
b. An entity under the control of any natural person who is active in the management of
the entity and who has been convicted of a public entity come. The term "affiliate"
includes those officers, directors, executives, partners, shareholders, employees,
members, and agents who are active in the management of an affiliate. The
ownership by one person of shares constituting a controlling interest in another
person, or a pooling of equipment or income among persons when not for fair market
EXHmIT "A"
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value under an arm's length agreement, shall be a prima facie case that one person
controls another person. A person who knowingly enters into a joint venture with a
person who has been convicted of a public entity crime in Florida during the
preceding 36 months shall be considered an affiliate.
5. I understand that a "person" as defined in Paragraph 287.133(1)(e), Florida Statutes,
means any natural person or entity organized under the laws of any state or of the United
States with the legal power to enter into a binding contract and which bids or applies to
bid on contracts for the provision of goods or services let by a public entity, or which
otherwise transacts or applies to transact business with a public entity. The term
"person" includes those officers, directors, executives, partners, shareholders, employees,
members, and agents who are active in management of any entity.
6. Based on information and belief, the statement which I have marked below is true in a
relation to the entity submitting this sworn statement. (Please indicate which one (1) of
jh following three (3) statements is applicable.)
_ (1) Neither the entity submitting this sworn statement, nor any of its officers,
directors, executives, partners, shareholders, employees, members, or agents who are active
in the management of the entity, or any affiliate of the entity has been charged with and
convicted of a public entity crime within the past 36 months.
_(2) The entity submitting this sworn statement, or one or more of its officers,
directors, executives, partners, shareholders, employees, members, or agents who are active
in the management of the entity, or any affiliate of the entity has been charged with and
convicted of a public entity crime within the past 36 months.
_(3) The entity submitting this sworn statement, or one or more of its officers,
directors, executives, partners, shareholders, employees, members, or agents who are active
in the management of the entity, or agents who are active in management of the entity, or
any affiliate of the entity has been charged with and convicted of a public entity crime
within the past 36 months. However, there has been a subsequent proceeding before a
Hearing Officers of the State of Florida, Division of Administrative Hearings and the Final
Order by the Hearing Officer determined that it was not in the public interest to place the
entity submitting this sworn statement on the convicted vendor list. (Attached is a copy of
the final order.)
I UNDERSTAND THAT THE SUBMISSION OF THIS FORM TO THE
CONTRACTING OFFICER FOR THE PUBLIC ENTITY IDENTIFIED IN
PARAGRAPH 1 (ONE) ABOVE IS FOR THE PUBLIC ENTITY ONLY AND, THAT
THIS FORM IS VALID THROUGH DECEMBER 31 OF THE CALENDAR YEAR IN
WHICH IT IS FILED AND FOR THE PERIOD OF THE CONTRACT ENTERED INTO,
WHICHEVER PERIOD IS LONGER. I ALSO UNDERSTAND THAT I AM REQUIRED
TO INFORM THE PUBLIC ENTITY PRIOR TO ENTERING INTO A CONTRACT IN
EXCESS OF THE THRESHOLD AMOUNT PROVIDED IN SECTION 287.017,
FLORIDA STATUTES FOR THE CATEGORY TWO OF ANY CHANGE IN THE
INFORMATION ~D IN TIllS FORM.
~ ~.!S~~> ",~b.<"l~~
SIGNATURE OF AFFIANT (Printed or Typed Legal Name of Affiant)
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STATE OF FLORIDA )
)ss.
COUNTY OF MIAMI-DADE)
T e foregoin Agre~mxnt was ac~n wledged before me this~ day oti1fu .2009, by
1\./\0 , as ~ Q::I of
, a Florida corporation, on behalf of said corporation and
limited partnership. He personally appeared before me and is personally known to me.
{ NOTORIAL SEAL }
Notary: ~
Print Name: M.CtZ...cS()
Notary Public, State ofFlor~
My Commission Expires: 2-2. 2Ol0
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NON-COLLUSION AFFIDAVIT
STATE QF FLORIDA
COUNTY OF MIAMI-DADE
The undersigned being first duly sworn as provided by law, deposes, and says:
8.1. This Affidavit is made with the knowledge and intent that it is to be filed with the City of
Sunny Isles Beach City Commission and that it will be relied upon by said County, in any
consideration which may give to and any action it may take with respect to this proposal.
8.2. The undersigned is authorized to make this Affidavit on behalf of,
~6~~? V'---L'b.\~~
(Name of Corporation, Partnership, Individual, etc.) a, -::t:J... cl~,,~ oR V #<0... \.
formed under the laws of ~~ i k \". '::t.{ I ~L
(Type of Business)
of which he is e)wv-..-,
(Sole Owner, Partner, President, etc.)
(State)
8.3. Neither the undersigned nor any person, firm, or corporation named in above Paragraph
8.2, nor anyone else to the knowledge of the undersigned, have themselves solicited or employed
anyone else to solicit favorable action for this proposal by the City, also that no head of any
department or employee therein, or any officer of the City of Sunny Isles Beach, Florida is directly
interested 'therein.
8.4. This proposal is genuine and not collusive or a sham; the person, firm or corporation
named above in Paragraph 8.2 has not colluded, conspired, connived or agreed directly or
indirectly with any proposer or person, firm or corporation, to put in a sham proposal, or that such
person, firm or corporation, shall refrain from Proposing, and has not in any manner, directly or
indirectly, sought by agreement or collusion, or communication or conference with any person,
firm or corporation, to fix the prices of said proposal or proposals of any other proposer; and all
statements contained in the proposal or proposals described above true; and further; neither the
undersigned, nor the person, firm or corporation named above in Paragraph 8.2, has directly or
indirectly submitted said proposal or the contents thereof, or divulged information or data relative
thereto, to any association r to any member or agent thereof.
AFFI
CW~
AFFIANT'S TITLE
EXHmIT "B"
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~egoinMgr~OWledged befo~ day of ~OO9,
~ ~ ~,~ ~
, a Flonda corporatIOn, on behalf of said corporation and lImited
partnership. He personally appeared before me and is personally known to me.
{ NOTaRIAL SEAL}
Notary: ~
Print Name: Ft> fJ ot1-QS
Notary Public, State of IO~ ., ^ . "-
My Commission Expires: ~ 22. ~/u
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Appendix: Support Documents
1) Documentation of Proposer's Financial strength
Please see the attached documents.
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2) Douglas McAllister
In his most recent business ventures in Southern California, Doug was noted as an exceptional
young businessman, as reflected in the following press coverage:
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BLUESTONE INTERNATIONAL GROUP
June 18th, 2009
Re: Partnership with CMG Concepts LLC
For restaurant build out and management
To Whom It May Concern:
Please be advised that Bluestone International Group has agreed in principle to funding a
partnership with CMG Concepts, LLC or TBD individual LLC's for the operation and
development of multiple restaurant concepts through out the South Florida area along
with outside equity investments brought in on a per location basis.
Attached confidentially for your review is our past two years tax returns and hope this
satisfies your concerns on our funding and operational abilities.
For more information please contact Doug McAllister or Jon Hirsch.
Yours~~Y. /
L;IU
?ful. Hirsci7
Bluestone Inti Group, Inc.
305-978-9433 Tel
305-792-5000 Fax
bI uestonermemaiIaccount.com
19501 West Country Club Dr, Aventura FL 33180
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Features
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Our annual issue profiling the hotten 25
people in Orange County i5 ~. once
again. Who's hot? And why? You need
only look at 'Il..bat you are ",,'nring. what
you are ~ading and even ""hat you are
drinking to have a due. This ~ar's bon-
oreesare:
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Jayloogley 45
John Hueston 46
Jacquelyn Tran 47
Ed Grier 47
Curt Pringle 48
Erin Runnion SO
Ken Smith 52
Henry and Elizabeth
~erstrom 54
laura Da'IICk 56
Ruben Alvarez Jr. 60
Sharon lebon 62
Emile Haddad 62
Peter Adderton 6'
Bob MCKnlCJhl 66
Jjm Dotl 68
Doug McAlll!olef" 10
T@d Smith 10
Kimberly Chavatas
Cripe 11
MIChael. tho n
Janet NguyffI 74
Scotl Flanders 74
Francisco Garcia 7S
Richard Gllchm.. 18
Ivo rjan 18
Loretta
Drummond SO
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HOTFT Z5 PEOPLE
· Hippest Host
DOUGLAS MCALLISTER
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reating two of the
hottest hot spots for
dining and nightlife in
Orange County, as well
as getting nominated
by Entrepreneur Magazine for
next season's -The Bachelor," defi-
nitely defines "hot." Douglas
McAllister is the man behind pop-
ular restaurants Sutra Lounge in
Costa Mesa and Kantina in
Newport Beach.
"I always wanted to get into the
restaumnt business," McAllister
says. "Even when I was in high
school I knew, and I thought that
\\-'as weird." Intuition often leads to
success.
In 1993. 20-year-old McAllister turned around Michael's
Supper Cluh in Dana Point, increasing daily average sales
700% with promotions and high-profile hands like Suhlime.
He went on to become CFO of Hooters and Thp House of
Orange County. McAllister then partnered with Dennis
Rodman in the development of Rodman's Josh Slocum's
Supper Club in Newport Beach. which grossed more than $3
million in its first year.
In 2000, McAllister launched Culinary Management
Group, of which he is president and CEO. He set out to create
a new, "sexy' concept with Sutra Lounge, which opened in
2003. This year, he opened Kantina, a contemporary and
comfortable Mexican restaurant, which has drawn Tiger
Woods. among others.
FOl'NDER,
PRF.SIDE:\T
A:\O CEO.
Cn.INARY
~IANAGDIDIT
GROLl',
OPERATING
KA:\TIK\ AND
SL'TRA LOUNGE
AGE 33
RESIDENCE Newport
Beach
FAMILY, English bull-
dog Harry
HDBBIFS, GoLl and
build i ng/reeonst ruct-
ing things
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Henry and Susan Samueli
Mighty Ducks
3 0 51 and 55, Corona del Mar. . . This year the couple
purchased the Mighty Ducks of Anaheim from the Walt
C Disney Co. for a reported $75 million. . . After the deal was
announced. the pair pledged to keep the hockey team In
Orange County. . . Henry is the co-founder. chairman and
chief technical officer of Broadcom. the Irvine-based chip
manufacturers. . . Broadcom was started while Henry was working
as a UCLA electrical engineering professor. . . Henry and Susan
I founded the Samueli Foundation in 1999. . . The foundation's
beneficiaries are numerous, including several organizatio,ns .
involved in healthcare. education, the arts and the county s Jewish
community. . . A key endowment was $20 million to UC Irvine for
the Henry Samueli School of Engineering. . . UCLA's engineerin~.
school also bears the Samueli name. . . Also support Opera Pacific
I and the Orange County Performing Arts Center. . . The Samueli
Theater is currently under construction at the performing arts
center. . . Last year's ranking: 17
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St. Andrews Presbyterian Church
Community clash
31 Established 1947. Cliff Haven. . . The church stirred up a
hornet's nest among neighbors with a 2002 proposal to
expand the church with a new youth and family cen'er,
more parking and other facilities. . . On one side is the
church led by Rev. John Huffman, its pastor for 28 years; on
the other side, n~ighbors in Cliff Haven and Ne,:",port Heig~ts. with
Don Krotee as their frequent spokesman. . . Neighbors objected to
the expansion proposal, claiming the church and nearby high
school already cause enough traffic, parking and noi~e ~roblems
. . . Church officials say they need the expansion. which Includes a
gymnasium, to meet the needs of a changing congregation. . .
After hours of public hearings and several failed attempts at
mediation. the two sides squared off before the Newport Beach
City Council in August, when the council granted the church an
added 15,000 square feet - nearly a third less space than.the
church was aSking for in already pared-down plans. . . Neighbors
still thought that would be too much. and church officials haven't
decided whether the space granted them makes the expansion
worth building. . . Last year's ranking: Huffman, 15; Krotee, 86
/';" .
'=:-,,'...."
.....~,.. ..
~ J:. .'.~
, '. if. :~'
Doug McAllister
It suits him
32 32, Corona del Mar. . .
Owner of Sutra Lounge
. . . Has worked with
Dennis Rodman at Josh
Slocum's. . . President
and CEO of Culinary Management
Group. . . His newest restaurant,
Kantina, will open in Newport Beach
this year. . . Is working on carrying
out a steakhouse restaurant concept
. . . A business mastermind who
never graduated from collega . . .
Loves to travel - recently got back
from celebrating Oktoberfest In
Germany and Fashion Week in Italy
and France. . . No wife, no children
. . . Unnlnkacllast year
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APRIl12 2007
THE BUSINESS LIFESTYlE MAGAZINE
OCMETRO COM
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ceo centerfold i
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Douglas!
cAllister!
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CEO, CMG & RANDOM
HOLDINGS, INC. I
cmgconcepts.com I
McAllister started in the restaurant business in his I
early 20s and is now CEO of Culinary Management I
Group ICMGI. The company owns Costa Mesa-based I
Sutra Lounge and Kantina in Newport Beach. ;
Sutra Lounge was voted one of the 10'Best I
Clubs in America by Maxim Magazine. I
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Age: 34 (singLel
An MLB, NHL or NBA game? NBA I
First job: Trainer at 24 Hour Fitness I
What you'd change about
yourself: I am very impuLsive
What you're most proud of:
My intuition
Worst subject in high school:
EngLish
Something few know: I'm shy
What you do to unwind: Go to the
movies
Alternate career choice:
Publishing is an interest
Your next.step: I'm restructuring
the company for growth, impLe-
menting iour concepts arouna the
country. The first two wilL be Pi co
& Vine and Age'd Steakhouse, both
to be ~~eiLed)n Orange County in
the next yeal""'or so.
/ /'
.....
..f" ....
To see"'e video and slide show
of the CEO Centerfold photo
/____ shoot, go to ocmetro.com
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3) Brochure on Hatch Design
4) Brochure on On the Edge Design
5) Brochure on Fessel International
6) Brochure on The Kaufman Group
7) Operations Director/Chef Resume
Name withheld due to Current Emplovment
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EXPERIENCE
2006- Present
P.F. Chang's, Scottsdale, Arizona
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Currently working with P.F. Chang's in a role that cannot be disclosed.
2003-2006
e-Brands Restaurants, Orlando Florida
Corporate Executive Chef, Vice President Purchasing
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Former Division of Carlson Restaurants, consisting of 7 concepts, and 14 Restaurants
around country. Responsible for reworking concept menus, kitchen design, equipment,
training for all aspects of food service, as well as purchasing for company and setting up
all contracts with vendors. In three years, sales for the company more than doubled from
26m to over 50m, and net profitability went from lOOk to over 5.4m, with existing
units. Organized operations to establish budgets, SOP manuals, recipes and kitchen
manuals, food product guides, and focused heavily on execution within restaurants. New
fine dining concept AquaKnox was created in the Venetian Hotel, and was quickly
recognized as the best seafood restaurant in Nevada, and Top Restaurant in Las Vegas.
E-Brands was repositioned for growth of the concepts in the different market segments,
through organization, execution, and a heavy emphasis on operating the restaurants
through focused hiring and training of teams.
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2002-2003
Leisure Opportunities, Orlando Florida
Corporate Executive Chef, Vice President
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Company established by Robert Earl, to create, grow and franchise new concepts in
different market segments. Created many new concepts to be used in the Aladdin Hotel
and Casino, as well as compete with major foodservice chains across the country. One
notable concept is the Earl of Sandwich, a sandwich concept created to earn market share
against the aging Subways, and to gain strong market share in the growing sandwich
demand through quality, speed, and pricing. Two other concepts are not yet operating.
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1997 -2002
Wolfl!anl! Puck Worldwide. Beverlv Hills California
Corporate Executive Chef, Partner
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Responsible for kitchen operations throughout the company, including menu
development, new product development, recipes, kitchen design, purchasing, and
training. Operated and partnered in the largest and highest sales of any Wolfgang Puck
Restaurant in Disneyworld, while overseeing the existing restaurants in the company.
The Disney Restaurant contained five kitchens and five concepts all within one building.
The restaurant was very high volume, with high quality as focus, and offered over 210
menu items, serving an average of 1900 meals daily. During this period, ten new
restaurants were opened, and four separate concepts - Avalon Cove, Expresses, Cafes, and
Obachine. Catering continued with parties for over 2500 for Fox Superbowl, Mills
Corporation for over 10,000, continued support for Govemors Ball, Emmy's, Grammy's
and many other high profile events. Expansion of the Company was controlled through
strong operations, and systems executed by highly trained hand selected Chefs and
Managers. Quality and creativity were the theme, while constantly striving to improve
operations, execution, and profitability. In 1997, began doing live cooking shows with
Wolfgang and the Home Shopping Network, by selling his cookware for over 5 years, to
over 45 million viewers, while helping Wolfgang to develop new ideas for his product
line. Made cooking shows with Wolfgang on the Food Network, in the first shows he
did. Cooking classes were held regularly in the Disneyworld Restaurant, every other
week, with an average of 75-100 guests. These and wine promoting dinners and studies
were implemented throughout the company.
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1994-1997
Wolfl!anl! Puck Food Company. Santa Monica. California
Corporate Executive Chef, Partner
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Beginning with the first Wolfgang Puck Cafe in Universal Citywalk, California, the focus
of Quality food in high volume settings was spawned. The idea of giving access to
Wolfgang's creative and quality driven food to the casual and quick service segments was
driving two concepts, Wolfgang Puck Cafes, and Wolfgang Puck Expresses.
Responsible for menu development, kitchen design, budgets, hiring and training of
Chefs, line cooks, and service standards. Overseeing the opening of fifteen Cafes, and
over 12 expresses with hands on approach, and creating a solid foundation for the growth
of the Food Company. Opened ObaChine, in Beverly Hills, and organized to open two
additional units to open in the next year. Also became involved with revitalization of the
frozen pizza program in supermarkets, developing 'frozen dinners,' dressings, sauces, and
vinaigrettes with Con Agra. Oversaw and continued with organization and support for
Governors Ball, Grammy's, Emmy's, and other high profile events for 2 to 2000 people.
Began the concept with Wolfgang to consolidate purchasing between all his fine dining
restaurants, casual restaurants, catering, and food service partnerships, to benefit from
collective volumes. This was done without restricting the creativity of the chefs, but to
govern the vendors with contracts, price programs, and volume pricing incentives.
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1991-1994
Wolfl!anl! Puck Fine Dininl!. Spal!o/Granita. Vel!as/Malibu.
So us Chef, Butcher, Kitchen Manager, Line Cook
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Opened Spago in the Forum Shoppe's at Caesars, as a Butcher/KM/Line Cook, from the
opening. This was the first fine dining restaurant in Las Vegas with Celebrity status, and
continues to this day to be the top restaurant in Las Vegas, a testament to the opening
team. Responsible for day to day prep, butchering, and specials for restaurant and Cafe, as
well as working on the line for both concepts. Worked heavily in purchasing and
receiving, and helped to organize and establish systems to keep quality and increase
profitability. Opened Granita in Malibu as fish monger/prep/butcher/line cook, and
quickly took over as kitchen manager after 5 months from opening, creating organization
and systems for day-to-day operations. This unmatched fine dining seafood restaurant
offered the finest seafood in the world. Oversaw prep day-to-day, purchasing, receiving,
specials, and cooked on the line.
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1985-1991
United States Marine Corps
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Platoon Sergeant
Served a year tour of Duty in Desert Shield and Desert Storm, and honorably discharged
as Sergeant in 1991. Completed training as Non-Commissioned Officer, and numerous
leadership and motivational schools as offered by CO, as well as took part in the College
extension/abroad programs. Completed two tours as a Recruiter in Los Angeles, Calif,
with commendations for excellent service. Had tremendous success with demonstrating
strong leadership skills both in maritime environments, and in many situations in
wartime, which will prove to help in day-to-day operations in the many high volume,
high intensity kitchens. It is here that leaming to set goals and accomplish them
becomes a strength which will become a part of life in future kitchens/companies, with
similar traits of integrity, teamwork, fearlessness, and camaraderie
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1977-1983
The Moveable Feast. Caterin2: Company. Los An2:eles
Cook, Catering Manager, Party Planner
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Responsible for cooking of foods, coordinating multiple executions of daily parties, and
coordinator for largest high profile catering company in Los Angeles, owned by Hollie
Stotter. Helped create fresh cooking at food stations, "a la minute," and began offering
five or six different cuisines at separate stations. Worked as cook, driver, set up, break
down and creative support for all events, weddings, and high profile Hollywood
functions.
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EDUCATION
USMC. Universitv Affiliate Pro!!:ram
Associate of Arts
USMC. Universitv of Texas. Affiliate Pro!!:ram
Computer Science
Robert Louis Stevenson. Pebble Beach
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CAREER HIGHLIGHTS
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Governors Ball Dinner for Academy Awards
Emmy's Celebration Dinner
Grammy's Celebration Dinner
NACE, Palm Springs, Guest Chef Speaker
NACE, Orlando, Guest Chef Speaker
Harvard Man of the Year for Wolfgang, Guest Speaker
Fire and Ice Ball, Barneys Beverly Hills
Mills opening for 10,000 at Opryland Hotel
Taste of Toledo, Guest Chef Event Host
FOX Super Bowl party, Rupert Murdoch
FOX Super Bowl party, Rupert Murdoch
Epcot Food and Wine Festival Guest Chef
Epcot Food and Wine Festival Guest Chef
Bocuse d'Or World Cuisine Contest (guest in Lyon)
Event for Bishop Desmond Tutu
Catering for Clint Black Charity Event Charlotte for 25k
Restaurant Opening in Kuwait
Opening of Granita in Malibu, California
Opening of Spa go, forum Shoppe's, Las Vegas
Opening of WPC, MGM Grand, Las Vegas
Concept Development of Earl of Sandwich
Concept Development ofObaChine (3 units)
Concept Development of Wolfgang Puck Cafe (18 units)
Concept Development of Wolfgang Puck Express (22 units)
Concept Development of A valon Cove
Concept Development of AquaKnox, Las Vegas-Re-do
Concept Development of Timpano, re-do (5 units)
Concept Development of Taqueria Canonita, re-do
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1992-1997
1993-1996
I 992-1996
1999
2005
2001
1995
2000
1999
1998- '99- '00-'01- '02
2005
1998
2004
2003 & 2005
1982
1999
1995
1991
1993
1995
2002
1995
1993-2002
1993-2002
1999
2003
2003
2004
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Concept Development of Salsa, Taqueria Bar, Orlando
Concept Development of Samba Room, re-do (6 units)
Feature Article Chain Leader Magazine
Feature Article Disney Magazine
Feature Article Vegas Magazine, written by Robin Leach
Hottest new Concept of the year, Florida Trends
Top Seafood Restaurant in Las Vegas, Matt Lauer
Food Network Shows (2 shows)
Home Shopping Network Live shows (100+ shows)
Americas Store Live shows (150+ shows)
The PeIfcct Night (or so I know) quality, food, execution
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2004
2004
2002
1998
2005
1997-1998
2005
2000
1998-2002
1999-2002
1999 Orlando Cafe
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List of Clients
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HATCH
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DESIGN GROUP
Hotel and Leisure Resort
Arizona Biltmore Resort Phoenix. AZ
Grand Wailea Resort Maui. HI
Green Valley Ranch Resort Las Vegas, NV
Hard Rock Hotel San Diego, CA
Hilton Hawaiian Village Waikiki, HI
Hilton Hotels Multiple Locations
Ritz-Carlton Atlanta. GA
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Fine Dining Restaurant
The Arizona Biltmore Grill Phoenix, AZ
Atlanta Grill at Ritz Carlton Atlanta, GA
The Bungalow Corona Del Mar. CA
The Cannery Newport Beach. CA
Chat Noir Costa Mesa, CA
555 East Long Beach. CA
Five Crowns Corona Del Mar, CA
French 75 Multiple Locations
Harry's Pacific Grill Multiple Locations
Island Prime San Diego, CA
i.Cugini Los Angeles, CA
Lawry's The Prime Rib Las Vegas, NV
Lou and Mickey's San Diego, CA
Lucille's Smokehouse BBQ Multiple Locations
Molokini Bistro at Grand Wailea Maui, HI
Ocean A venue Seafood Santa Monica, CA
PGA West La Quinta. CA
Rouge Bistro and Bar Multiple Locations
Savannah Chophouse Laguna Niguel. CA
Sorrento Grille Laguna Beach. CA
Spencer's Multiple Locations
Tin Roof Bistro Manhattan Beach, CA
Vic Stewart's Multiple Locations
The Water Grill Los Angeles, CA
Wickenburg Ranch Wickenburg. AZ
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Cafe and Casual Dining
Beachcomber Cafe Malibu,CA
Bluewater Grill Tustin, CA
The Cheesecake Factory Multiple Locations
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EI Adobe Irvine. CA
EI Cholo Irvine. CA
Elephant Bar Lake Forest, CA
The Fish Market Multiple Locations
Islands (New Concept) Monterey. CA
Jimmy's Famous San Diego, CA
King's Fish House Multiple Locations
Lagoon Bar Waikiki, HI
Mojo Yogurt Multiple Locations
Mary jane's Hard Rock Hotel. San Diego, CA
Pier 32 Deli San Diego. CA
Pizza Nova San Marcos. CA
Ruby's Diner Multiple Locations
Tropics Bar and Restaurant, Waikiki. HI
The Lazy Dog Cafe Multiple Locations
Volcano Bar Grand Wailea, Maui, HI
Yard House Bar and Grill Concept
Country Club and Golf
Apache Clubhouse Scottsdale. AZ
Chiracahua Clubhouse Scottsdale, AZ
Desert Highland Scottsdale, AZ
Geronimo Clubhouse Scottsdale, AZ
Outlaw Clubhouse Scottsdale, AZ
PGA West La Quinta. CA
Sonoran Clubhouse Scottsdale. AZ
Superstition Mountain Scottsdale, AZ
Verrado Clubhouse Scottsdale, AZ
Victoria Clubhouse Las Vegas, NV
Wickenburg Ranch Wickenburg. AZ
Airport Lounge
Oasis Grill and Sky Lounge Santa Ana, CA
Nightlife and Lounge
3Thirty3 Newport Beach, CA
The Cannery Newport Beach, CA
Sutra Costa Mesa, CA
On Broadway San Diego, CA
Club V20 Long Beach. CA
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Hatch Design Group, 3198-G Airport Loop Drive, Costa Mesa, CA 92626 (714) 979-8385
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List of Clients
Casino Bar and Restaurant
Amerisports Brew Pub Ameristar Casinos
Bar 3042 Ameristar Casinos
Bottleneck Blues Bar Ameristar Casinos
Bourbon's Ameristar Casinos
The Broiler Steakhouse Boulder Station
Camacho's Cantina Stations Casinos
Casino Cabaret Ameristar Casinos
Deli Lux Ameristar Casinos
Falcon Diner Ameristar Casinos
42 Port Street Grill Ameristar Casinos
Grand Cafe Multiple Stations Casinos
Great Plains Cattle Co. Ameristar Casinos
Horseshoe Saloon Horseshoe Casino
King Cat Club Ameristar Casinos
Manchu Asian Restaurant Stations Casinos
Pancho Villas Mexican Grill Horseshoe Casino
Pip's Cucina and Wine Bar Stations Casinos
Plateau Steakbouse Ameristar Casinos
Prarie Mill Cafe Ameristar Casinos
Race and Sports Book Stations Casinos
Sports Book Lounge Hard Rock Hotel
Tide's Oyster Bar Stations Casinos
Timberline Grill Steakhouse Ameristar Casinos
Waterfront Grill Ameristar Casinos
Wayport Deli Ameristar Casinos
Whiskey Pool Bar Green Valley Ranch Resort
Casino VIP Lounge
Star Club at Ameristar Casinos
Casino Interiors
Aliante Station Las Vegas, NV
Ameristar Casinos Multiple Locations
Boulder Station Las Vegas, NV
Cactus Pete's Jackpot, NV
Durango Station Las Vegas, NV
Green Valley Ranch Las Vegas. NV
Hard Rock Hotel Las Vegas, NV
Horseshoe Casino Jackpot. NV
Palace Station Las Vegas, NV
Casino Interior Masterplanning
Ameristar Casinos
Casino Team Dining Room
Aliante Station Casino Las Vegas, NV
Ameristar Casinos Multiple Locations
Durango Station Casino Las Vegas. NV
Casino Retail Shop
Merk and Tyler Ameristar Casinos
Casino Buffet and Food Court
Canyon Buffet Cactus Pete's. Jackpot. NV
Centennial Buffet Ameristar Casinos
Food Court Ameristar Casinos
Feast Buffet Stations Casino
Heritate Buffet Ameristar Casinos
Hatch Design Group, 3198-G Airport Loop Drive, Costa Mesa, CA 92626 (714) 979-8385
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FESSEL INTERNATIONAL SELECTED PROJECTS
MALL OF AMERICA
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DISNEYLAND
MGM GRAND
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HARVARD
UNIVERSITY
AMERIST AR
CASINOS
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STEAKHOUSES
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PARAMOUNT PARKS
MEDIEVAL TIMES
PEABODY HOTELS
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WORLDWIDE
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PACIFIC CITY
(MAKAR PROPERTIES)
SUTRA LOUNGE
FIRST WATCH
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FATBURGER
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BAJA FRESH
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SANTA CATALINA
ISLAND COMPANY
Minneapolis,
Minnesota
Anaheim,
California
Las Vegas,
Nevada
Cambridge,
Massachusetts
Las Vegas,
Nevada
Newport Beach,
California
Charlotte,
North Carolina
Buena Park,
California
Memphis,
Tennessee
Orlando,
Florida
Huntington Beach,
California
Costa Mesa,
California
Sarasota,
Florida
Santa Monica,
California
Orlando,
Florida
Thousand Oaks,
California
Santa Catalina,
California
UNITED STATES
Restaurant Master Plan for the Largest Mall in America,
including a Custom Tenant Mix
New Food Service Master Plan, Guest Research and
Development Projects
California Adventure - Food Master Planning Advisory
Food Concepts and Menus for 5,100 Room Hotel and Theme
Park
Food Service Research, Retail Market Analysis
Operational Oversight of 58 Restaurants and Bars; Executive
Committee; Restaurant Master Planning - Black Hawk,
Colorado; Council Bluffs, Iowa; Vicksburg, Mississippi; St.
Charles, Missouri; Kansas City, Kansas; and East Chicago,
Indiana
Market Research
Food Service Master Planningfor Six Theme Parks
Kitchen Procedures Manuals; Menu Evolution
Refinement of the Capriccio Grill Strategy;
Development of Restaurant Planningfor Expansion of the
Peabody Orlando
Food and Beverage Master Planfor a 400 Room Hotel and
1,000 Timeshare Units
Restaurant Strategy and Tenant Planning of a Beachfront
Shopping Center
Concept Development and Operational Refinement of a
Leading Nightclub
Research on Primary Users of the Concept and Initial Site
Selection Modeling
Review of Concept and Advisory Board Services
Redo of the Restaurants at the Japanese Pavilion at EPCOT;
Restaurant and Business Advisory Services
Baseline Market Research; Concept Evolution; Positioning
Strategy; Site Selection
Restaurant Advisory Services for Property Restage
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FESSEl. INTERNATIONAL
HOSPIT ALITY CONSUL T ANTS
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FESSEL INTERNATIONAL SELECTED PROJECTS
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CITY OF SAN San Antonio,
ANTONIO Texas
BUBBA GUMP San Clemente,
SHRIMP COMPANY California
CHEVYS MEXICAN Emeryville,
RESTAURANTS California
BILTMORE ESTATE Asheville,
North Carolina
TISHMAN HOTELS Orlando,
Florida
PARAMOUNT Hollywood,
STUDIOS California
DESTINA TlON Englewood,
HOTELS Colorado
IL FORNAIO San Francisco,
California
CEDARS-SINAI Los Angeles,
HOSPITAL California
ZOV'S BAKERY Tustin,
CAFE California
SANTA ANITA Arcadia,
RACE TRACK California
FARMERS MARKET Los Angeles,
California
IRVINE COMPANY Irvine,
California
CA TERAIR Bethesda,
Mary land
PARADISE BAKERY Costa Mesa,
California
WHITTIER COLLEGE Whittier,
California
AMERICAN GIRL Chicago,
PLACE Illinois
Los ANGELES ZOO Los Angeles,
California
UNIVERSITY OF Southbend,
NOTRE DAME Indiana
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Business Advisory Services and RFP Development and Oversight
for the Tower of the Americas
Evaluation of New York City site; Acquisition Advisory Services;
Cancun, MX project
Concept and Operational Review, Strategic Planning; Marketing
Research
Food Service Master Plan
Research and Concept Development for Revision of Restaurants
for 803 Room Hilton
Strategic Restaurant Planning
Food and Beverage Strategy - Hotel del Coronado, San Diego;
Vail Cascade, Vail Colorado; Royal Palms, Phoenix; Argent, San
Francisco; and Other Properties
Baseline Marketing Research, Customer Behavior Research
Food Service Master Plan, Staff Research
Casual Cafe Concept Development and Site Selection
Restaurant Master Planning
Operational and Logistics Analysis
Restaurant Feasibility Projections for Irvine Entertainment
Center
Labor Analysis of Domestic and International
Flight Kitchens
Strategic Positioning, Customer Research
Interim Management
Conceptual Development, Operations and Training
Food Service Advisory Services
Food Service Master Plan
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FESSEl. INTF:RNA TIONA L
HOSPlT ALlTY CONSULTANTS
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FESS~L INTERNATIONAL SELECTED PROJECTS
KING'S SEAFOOD Costa Mesa,
COMPANY California
HALEKULANI Honolulu,
HOTELS AND Hawaii
RESORTS
LA MANSION DEL San Antonio,
RIO Texas
VIEJAS CASINO & Alpine,
TURF CLUB California
DARDEN Orlando,
RESTAURANTS Florida
Los ANGELES Los Angeles,
COMMUNITY California
COLLEGE DISTRICT
UNIVERSITY OF Los Angeles,
CALIFORNIA LOS California
ANGELES
CENTURY THEATRES Evanston,
Illinois
UNIVERSAL STUDIOS Hollywood,
California
KENTUCKY FRIED Louisville,
CHICKEN Kentucky
STANFORD Palo Alto,
UNIVERSITY California
LEGOLAND Carls bad,
California
JS FOODS LLC City of Industry,
California
YELLOWSTONE Yellowstone,
NA TIONAL PARK Wyoming
LOUISIANA STATE Baton Rouge,
UNIVERSITY Louisiana
SCOTT'S San Francisco,
RESTAURANTS California
FRITO- LA Y Piano,
, Texas
SBARRO Com mack,
New York
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Market Research Study
Business Analysis; Hotel Guest Restaurant Research Study;
Operational Project Management
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Guest Research, Restaurant Strategy; New Restaurant Planning
Food and Beverage Master Plan
Evaluate Supervisory Structure and Compensation for Red
Lobster and Olive Garden vs. the Industry
Strategic Operating Plans for Nine Campuses
Market Research, Retail Market Assessment and Branding
Analysis
Bar and Food Development
City Walk Food Service Renewal Plan, Proprietary Restaurant
Development
Evaluate "Flagship" Location Opportunities Study of Food
Courts and their Attributes
Resident Meal Plan Analysis and Strategy
Food Service Master Plan
Concept Development and Business Planningfor Two New
Chinese Restaurant Concepts
Business Analysis and Restagingfor Restaurant Facilities
Business Analysis of Retail and Residential Operations
Concept Analysis
Theme Park Entry Analysis
College and University Strategic Planning, Operations Manuals
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FESSEL INTERNA T10NA L
HOSPIT ALITY CONSUL T ANTS
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FESSEL INTERNATIONAL SELECTED PROJECTS
TEXAS STATE FAIR Dallas, Texas
CHEDDAR'S CASUAL Irving,
CAFE Texas
WESTIN RIo MAR San Juan,
Puerto Rico
SPARTAN SHOPS, INC. San Jose,
SAN JOSE STATE California
UNIVERSITY
AQUARIUM OF THE Long Beach,
PACIFIC California
WELK RESORT Escondido,
California
VAS ISLAND
- WATERPARK
- TERRARI EXPERIENCE
- PARNER BROS.
THEME PARK
Abu Dhabi,
United Arab
Emirates
NANDO'S
Craighall,
South Africa
LEG OLAND
Windsor,
England
LEGOLAND
Germany
MERA CORPORATION
Cancun,
Mexico
DOHA ENTERTAIN-
MENT DISTRICT
Doha,
Qatar
KORAKEUN STADIUM
Tokyo,
Japan
MAXIM'S
Hong Kong
TAKAKI BAKERY
Tokyo and
Hiroshima,
Japan
P ARQUE DE LA
COST A
Buenos Aires,
Argentina
Evaluation of Food Service Potential
Site Selection Modeling
Food and Beverage Master Planfor a 600 Room Resort
Food Service Master Plan; Benchmarking and Research on
Auxiliary Services
Reconceptualization of Restaurants
Food Service Master Planningfor Timeshare Resort
INTERNA TIONAL
Food and Beverage Master Planning; Kitchen Design Oversight;
Operational Planning
us. Market Entry Analysis
Food Service Evaluation
Food Service Master Plan;
Food Facility Design
Development of Restaurant Mixfor a Shopping Center; Advisory
Board; Implementation of Restaurants in Cancun, Merida &
Cozumel Airports
Development of Food Service Master Plan for an Entertainment
Development
Food Service Conceptfor a New Urban Leisure Land in
Downtown Tokyo
Development of Restaurants at Hong Kong Disneyland;
Positioning to Secure Restaurant Operating Contract for Hong
Kong Hospital Authority
Redesign and Remerchandise Retail Stores for 350 Bakeries
Food Service Master Plan
FESSEL INTERNATIONAL
HOSPIT ALITY CONSUL T ANTS
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Conceptual, Graphic and Media Design Clients
DESIGNS FOR:
Big Sister's of L.A.
Cal State University, Northridge
Crystal Court
Culinary Adventures, Inc.
Edwards Theatres
Fashion Island
Hatch Design Group
Hilton Hotels
March of Dimes
Marriott Hotels
Mesa Verde Center
National Education Corporation
Olive Crest
Pacific Symphony Orchestra
Robert Mondavi
SRS World Hotels
Second Harvest food Bank
Sheraton Hotels
Sole Water
Sony Entertainment Corp.
South Coast Plaza
Southern California Edison
The Irvine Company
The Spa at South Coast Plaza
Triangle Square
West Coast Restaurant Ventures
Blue Cat Cafe Boston
Bluefin
Bluewater Grill
Bluwater Cafe Newburyport
Boudin Bakery San Francisco
Brick House Bar & Grille
Bungalow
Cafe Mojo Boston
California Deli at The Sheraton
California Pizza Kitchen
Cannon's Seafood Grill
Canyon Restaurant & Lounge
CarlsJr.
Charo Chicken
Chat Noir
Cheesecake Factory
Chimayo Grill
Chimayo at the Beach
City Grill at the Long Beach Hilton
Clearwater Seafood
Coco's Bakery Restaurant
Dalton's Roadhouse
Daphne's Greek Cafe
Diedrich Coffee
East 180 Cuisines of China
El PolIo Loco
EI Torito Express
Emporio Armani Express
Fish Hopper Monterey
4th Street Bar & Grill Cleveland
French 75
Gladstone's Long Beach
Gustaf Anders
Hardee's
HoPs Hut
Ho Lee Chow Korea
Hollywood & Vine
Honolulu Harry's
Hotel Del Coronado
Islands
Jillian's Universal City
Johnnie's Italian Market
John's Incredible Pizza Co.
IT. Schmid's
FOOD INDUSTRY CLIENTS
INCLUDE:
Alegria Cucina Latina
Alley 7 Panama City, FL
Amazing Jakes Pizza Factory
Andrew's Bar & Grill
Angelina's Bonita Springs, FL
Antonello Ristorante
Arena Grill Anaheim Conv. Center
B.J.'s Chicago Pizzeria
Bellefleur Winery Carlsbad
Bistro 201
Black Angus
Blackwood Grille
HOSPITALITY DESIGN MANAGEMENT GROUP
CREA TIVE DESIGN & DEVELOPMENT
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Conceptual, Graphic and Media Design Clients
Kantina
King's Hawaiian Cafe
Kocomo's Monterey
Koo Koo Roo
Labatt's Blue
La Boom Club Boston
La Brea Bakery Cafe
La Cachette
Lane 7 Talahassee, FL
La Salsa
Latitude 33 at the LAX Marriott
L'Opera Ristorante
McGrath's Fish House
Mercury Bar Boston
Metropolis
Mimi's Cafe
Mozambique
Oasis Bar & Grill
One Seven Los Angeles
Pacific Whey
Pasta Bravo
Partners Bistro
Plums Cafe
Pravda Vodka Bar Boston
Prime Cut Cafe
Rainforest Cafe
Rouge
Rubio's Fresh Mexican Grill
Ruby's
Savannah Chop House
Scott's Seafood Grill & Bar
SensAsian by Martin Yan
Skew's Beyond Teriyaki
Sorrento Grill
Sutra Lounge
Tantalum
Tap's Fish House
The Beach House Malibu
The Cabana
The Catch
The Club House
The Corner Alley Cleveland
The Cottage La Jolla
The Fish Hopper Kona
The Lazy Dog Cafe
The Madison
The Shark Club
3- Thirty-3
Tommy's Famous Hamburgers
V20 The Venue
Wahoo's Fish Taco
Yujean Kang Asian Bistro
Zandria Eastern Mediterranean
Z Tejas
ZMario
Zocalo Cleveland
Zuni Grill
These are just a few professional services provided by On The Edge:
Restaurant Identity and Brand
Development
Restaurant Concept Development
Logo Design ,
Marketing Campaign Development
Menu System Design
Website Design
Signage System Design & Graphics
Special Event Promotions
Menu Board Design
Packaging Design
Point-of Purchase Promotions
Custom Murals and Wall Art
Name Development
Direct Mail Programs and Design
Food Photography
Wearables & Uniform Design
Specialty Shopping Bag Design
Private Beverage Label design
Corporate Identity Design
Brochure Design
Corporate Collateral Production
Trade Show and Exhibit Design
HOSPITALITY DESIGN MANAGEMENT GROUP
CREA TIVE DESIGN & DEVELOPMENT