The Recipe of Success is built on one foundational belief: that every operator deserves access to a restaurant consultant with the depth of expertise that drives success at the highest levels of the industry.
Led by industry veteran Mark Moeller, our team of specialists brings exceptional skill across every dimension of restaurant operations – from culinary development and kitchen design to marketing, finance, and technology. We build the specific consulting team each client needs, working side by side with your people to produce real, lasting change.
We do not deliver reports and walk away. We roll up our sleeves, engage with your team, and stay until the work is done.
The Recipe of Success is the founding brand of The Double Platinum Hospitality Group, bringing 26 years of hands-on operational expertise together with C-suite financial leadership. To learn more, visit tdphg.com.
Restaurant Consultant & Founder
Mark Moeller has spent more than four decades working inside some of the most demanding environments in the restaurant and hospitality industry from independent coffee shops and fast casual operations to upscale fine dining and multi-unit brands. As a restaurant owner and operator himself, Mark understands the passion, the risk, and the relentless complexity that comes with this business.
His consulting philosophy is grounded in operational reality. Where other advisors bring frameworks and theories, Mark brings a nuts-and-bolts approach that allows him to quickly assess any operation, identify what is holding it back, and implement the practical, creative solutions that produce lasting results.
Clients often bring Mark in after another restaurant consultant has already tried and failed to fix the underlying problem – not because the first advisor lacked knowledge, but because they treated symptoms instead of root causes. Mark’s approach is different: find what’s actually broken, fix that first, and build the structure to keep it fixed.
Mark’s particular strength is in applying best-in-class corporate structures and processes to independent and emerging restaurant concepts giving operators the systems and discipline that scale, without losing the character that makes their concept distinct. His portfolio of over 400 client engagements spans every segment of the industry and speaks to the breadth and depth of his expertise.
Culinary Director
Chef Daniel Baylis has enjoyed more than 30 years in the food service industry. His ability to bring people together and teach them the skills they need to be successful in the restaurant business has been one of the highlights in his career. He takes great pride in his work and it shows through his staff.
A graduate of The Culinary Institute of America, in Hyde Park, New York. Daniel has worked in Belgium, Charleston, South Carolina, Atlanta, Georgia, New York City, Westchester County, and Connecticut. Daniel has been involved in multiple restaurant openings and has also worked in the private country club sector.
Specialties: Seasonal menu development, product mix / menu costing, ordering procedure implementation, sanitation practices, food safety handling, work flow analysis, local vendor selection specialist, high volume production.
Marketing & Brand Strategist
Katie Coleman brings nearly 20 years of hospitality marketing experience to The Recipe of Success — having delivered award-winning strategy and communications work for some of the most recognized brands in the industry, including Universal Parks & Resorts, BurgerFi, Subway Restaurants, The Hershey Company, and Denihan Hospitality Group.
Katie combines sharp marketing instincts with a deep understanding of what moves guests. She helps our clients tell their stories compellingly, build brand consistency, and develop marketing programs that drive measurable business results.
Specialties: Marketing planning, brand development, public relations, social media strategy, media relations, reputation management, crisis communications.
