Profitable Food Facilities

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Michael Holtzman Michael received his BS in Restaurant Management from California Polytechnic University in Pomona, California and now has over 22 years of restaurant industry experience. In 1991, he formed Profitable Food Facilities and has since worked with more than 200 restaurants, clubs, water parks, golf courses, resorts and sportsplexes, coaching and directing in the areas of restaurant design, customer service, sales and profitability. Invitational speaking engagements include the following organizations: Athletic Business Conference; Bodylife Conference (United Kingdom); CMAA; International Health Racque & Sports Association; National Golf Course Owners Association; National Ski Area Association; PGA of America; Professional Golfer's Career College; Sportsplex Operators & Developers Association; World Waterpark Association In the summer of 2000, Mike will be one of two Americans that were selected to speak at the Bodylife Conference in London, England. This is Europe's only major conference for health clubs. Current projects include the opening of a 4 1/2 acre water park in the city of Moscow, Idaho and the design of a new kitchen for the Glen Ivy Hot Springs Spa and Resort in Corona, California. Kenny Handler Kenny is a senior consultant and a partner in Profitable Food Facilities. Kenny Handler has operated and managed California's finest Waterparks for the past 18 years. His road has taken him from the training supervisor for Raging Water, San Jose to the original Park Supervisor of Six Flags Hurricane Harbor. During the past decade, he excelled as the General Manager of the Wave Waterpark and received acknowledgments through the World Waterpark Association winning countless awards on marketing and programing. His experience, creativity, and strong work ethic have been the foundation for successful consulting and management in municipalities and the entertainment industry. Bob Mark Bob is a senior consultant and a partner in Profitable Food Facilities. After completing his college degree, Bob began his thirty year career of restaurant management knowledge tied to fast food, casual dining and white tablecloth operations. Assignments have included multi-unit supervision, operations director and management trainer for a division of 42 operations. He has directly overseen the launch of 40+ food facilities from design to opening and is practiced in the areas of vendor and supplier negotiations, equipment and fixtures design, and the forecasting and analysis of budgets and costs.Bob's "low key" approach has produced some phenomenal results which you can read about in the "consulting" portion of this web site. George J. Hasa George is a senior consultant and a partner in Profitable Food Facilities. Born and raised in Europe, George amassed 34 years in food service industry, thirty of it in the U.S. Through this time, George was involved in operations varying from private dining room for a live stage theater company, fine dining, steak house concept, salad bar and buffet concept, exhibition bakery and bakery cafes to ballpark and airport kiosks.

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