WE ARE MOOTZ CONSULTING.
WE ARE SOMMELIERS, CICERONES, OPERATORS,
MARKET RESEARCHERS, FINANCIAL ANALYSTS &
HOSPITALITY & RESTAURANT EXPERTS.
WE BRING IT ALL TO THE TABLE.
WHO WE ARE
Hospitality Management Expert
As a third-generation restaurant and hospitality executive, John cares deeply about delivering exceptional value, both to restaurants and to their guests. With a B.S. in Business Administration and also a Master’s in Foodservice Management from Cornell’s School of Hotel Administration, he has partnered on many successful restaurants throughout North America. John brings a unique perspective of having run both independent and chain restaurants, as well as numerous hotel restaurants and food and beverage departments ranging from casual dining to Forbes 5-Star.
Hospitality Management Expert
A sommelier with an emphasis on Italian and California wine plus extensive beer and spirit training, Rafe has developed and overseen beverage programs for dozens of restaurants throughout the U.S. and has a deep understanding of the hospitality ecosystem. Rafe has diverse experience that ranges from Michelin to casino to Forbes 5-Star. With outstanding relationship building, training and presentation skills, he is a results-oriented business professional with proven abilities in strategic planning, managing critical paths to countless openings, improving efficiency of restaurant operations while ensuring that the changes in optimize productivity, bottom line, from start to finish.
Hospitality & Marketing Expert
Shelia brings insights gained from many years of diverse hospitality experience in projects ranging from mixed-use privately-owned businesses, large corporations, hotels and independent restaurants. She is attuned to the intricacies of balancing the rigorous demands of a team. Shelia is passionate about the challenge of integrating the various requirements and limitations of a project into a cohesive and successful solution focused on achieving the client’s business goals and project vision.
Hospitality & Marketing Consultant
Yalile, originally from Mexico Cityand a Puccini Group alumni,possesses over fourteen years ofexperience in food beverage, andcatering fields; including eight ofthose years managing weddingsand events in Las Vegas. Her passionfor marketing helps her identify herclients needs and implement thebest digital marketing strategies.
Highly artistic and analytical leaderwith 15+ years of experience in the hospitality industry. 5 years inForbes five-star five-diamond resort, was essential in achievingfive star status. Proactive and passionate, has a desire to makeeverything efficient, effective, and loves challenges.
Graduated from the Culinary Institute of America in 2010. Chris worked at the Williamsburg Inn, a Forbes Five Star, AAA Five Diamond resort. Chris moved to San Diego, California where he has worked at some of the best restaurants including Island Prime and C Level, Herb and Wood, Herb and Sea, and Farmer and the Seahorse as a Sous Chef. He opened California Native, an Empress Restaurant, as Executive Chef, until beginning his career with Mootz Consulting, as a Culinary Consultant.
Hospitality Management Expert
Meet Priscilla Ramirez. A native San Diegan who has been a part of the restaurant industry for 17 years. Priscilla holds a solid track record of working with high-level hospitality groups such as Puffer Malarkey Collective, Urban Kitchen Group, Buona Forchetta, and the Busalacchi Restaurant Group. Aside from consulting and event planning, she is also co-founder of CampestreMag, an indie wine publication project established in 2019. Campestre collaborations include pop-up events & tastings with local chefs, winemakers, sommeliers & small business owners. Hospitality for Priscilla means creating seamless but meaningful experiences for guests to remember forever.
Hospitality Management Expert
Ron has over 35 years of hospitality experience. Since becoming a GM in 1994 Ron has provided oversight and support to the food and beverage operations for many upscale and fine-dining restaurants. Has successfully led operations in California, Oregon, Washington, Hawaii, New York City, and Colorado. Solid working knowledge of industry quality assurance programs including audit requirements and accompanying computer-based systems to protect brand integrity, improve guest satisfaction, and review scores. Strong business aptitude and service orientation. Experience in implementing standard operating procedures around service and quality of food. A Level One Sommelier who enjoys sharing his passion for food and wine with others.
WHAT WE DO
We’ll help you fine-tune the details of your food service model. We are a team of industry experts who ensure your restaurant thrives as a profit center. From consulting on the details of your food and beverage program, to managing recruitment, training, and organization, we’re with you every step of the way.
- Operational Assessment
- Concept Development
- Business Planning and Development
- Menu Analysis and Engineering
- Culinary Research and Development
- Leadership and Management Development
- Market Review and Competitive Set Analysis
- Growth Strategy
- Pre-opening Services
- Conceptual Feasibility Analysis
- Design Coordination and Peer Review
- Operational Programming
- Forecasting and Budgeting
- Financial Analysis and Review
- Purchasing and Sourcing Advisement
- Staff Training and Development
F&B Expert Guidance
Do you have your dream team assembled and need a partner to ensure all the pieces are in place? We understand the enormous undertaking of opening a new restaurant, or repositioning an underperforming one. We are happy to partner with you and your team to help alleviate the stress of making sure all ‘i’s are dotted and ‘t’s crossed.’ We can help provide guidance and oversight every step of the way so that you and your team can focus on the elements you are passionate about.
FROM THE GROUND UP
Through decades of experience, data analysis, and management guidance, we assemble all of the ingredients for developing a successful hospitality business.
IN NEED OF OPTIMIZATION
Our team conducts an audit and identifies opportunities for turning an underperforming operation into a profit center.
We roll up our sleeves and dig in. You only get one change to make a first impression. Whether you need some expert advice and review of your already developed concept, or are in need of some extra hands, we have the resources to ensure a successful launch.
With varied experience in hospitality and restaurants, all members of our team have worked closely together for a number of years. We work in lock-step together, pairing right brain pragmatism with left brain creative genius, to deliver holistic and sound solutions vetted across all aspects of the operation. Through our work and world travels, we have gained a deep understanding of the mindset and motivations of modern travelers, as reflected in our portfolio of truly unique projects.
We look at the world around you and determine how your business and brand can make the most impact in the marketplace.
Some of our projects include:
- Anchor Public Taps | San Francisco. California
- AC Hotel | Spartanburg, South Carolina
- Colonial Williamsburg | Williamsburg, Virginia
- Curio Omaha | Omaha, Nebraska
- Conrad Chicago | Chicago Illinois
- Embassy Suites | Portland, Oregon
- Fairmont Calgary | Calgary, Alberta
- Fairmont Empress | Victoria, British Columbia
- Four Seasons Aviara | Carlsbad, California
- Four Seasons Orlando | Orlando, Florida
- Hilton Princess Hotel | San Salvador, El Salvador
- Hotel Indigo | Chattanooga, Tennessee
- Hotel Indigo | St. Louis, Missouri
- Hotel Sorella | Kansas City, Missouri
- Hyatt Grand SFO | San Francisco, California
- Presidio Social Club | San Francisco, California
- Sheraton Global F&B Transformation | Marriott International
- Sheraton Metechi Palace | Tbilisi, Georgia
- Sofitel Legend Panama | Panama City, Panama
- Sofitel Washington, DC | Washington, DC
- Marriott Proprietary Concepts | Worldwide
- The Phoenician, A Luxury Collection Resort | Scottsdale, Arizona
- The Virgin Hotel | San Francisco, California
- Tratto | San Francisco, California
- Virgin Hotels San Francisco | San Francisco, California
- W Downtown Atlanta | Atlanta, Georgia
- W Washington DC | Washington, D.C.
- Westin Alexandria | Alexandria, Virginia
Launched programs that are on-concept and priced to reflect perceived value and cost of goods. Introduced seasonal variation and lighter fare and vegetarian options, which are necessary for competing in the San Francisco market. Expanded hours of operations and offerings to include happy hour, lunch, and brunch.
The Inn At Colonial Williamsburg
We conducted an audit and delivered a comprehensive strategic plan to outline the key opportunities and initiatives for transforming the F&B operations not only at The Inn, but all of Colonial Williamsburg, inclusive of the Historic Taverns.