Who We Are

Restaurant consultant Mark Moeller and The Recipe of Success provides a customized approach to solve our clients’ unique business challenges, bringing the best practices of corporate structure to new and growing independent concepts.

Led by industry veteran Mark Moeller, our diverse team of industry experts bring unique skill sets to the table, providing clients with a fresh perspective and hands-on approach.

“I believe that communication, an open mind, and a desire to grow and positively impact others are paramount to success in this business. We bring those beliefs to our work every day.” – Mark Moeller

Our services are customized to develop the “recipe of success” for each of our clients.

Mark Moeller, Operations/Founder

Mark Moeller is a restaurant consultant, operations expert and turnaround specialist with deep expertise in the restaurant industry.

Prior to starting The Recipe of Success, Mark worked with independent and chain restaurants and in corporations focused on all aspects of foodservice, from supply chain management to franchising.

His resume covers the fast food, fast-casual and full-service segments of the restaurant industry, giving him a unique perspective on the challenges and opportunities in today’s marketplace. He has worked with brands including Roy Rogers, Cosi, Einstein Bros. Bagels, Caldor (franchisee Nathan’s Famous and Sbarro) as well as multiple hotel chains.

Specialties: Restaurant operations, restaurant openings, concept design, concept growth/expansion, franchising, cost control, training, procurement, digital/technology systems, distribution, management

BOOK A FREE 30-minute consultation with Mark Moeller


Chef Daniel Baylis, Culinary

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


Nichola Hall, Human Resources

Nichola Hall has more than 15 years of experience in hospitality and human resources management. She has built, managed, and adapted teams ranging from government to private industry including non-profit organizations, construction companies, restaurants, and non-medical agencies.

Nichola holds a Bachelor of Technology in hospitality management and a Master of Business in Human Resources. She is currently pursuing a Doctorate Business Administration in organizational leadership. She is ServSafe® certified in teaching as well as a certified Food Protection Manager.

Specialties: Staffing, staff planning, compliance, auditing, policies, training, performance management, employee relations, records management


Katie Coleman, Marketing

Katie Coleman is a passionate, innovative, and effective marketer. She has nearly 20 years of experience in marketing communications, delivering award-winning results to restaurants, hotels, theme parks, airlines and more. Katie has provided strategic and creative counsel to Universal Parks & Resorts, BurgerFi, Denihan Hospitality Group, Subway Restaurants, The Hershey Company and many more.

Specialties: Strategic planning, storytelling, public relations, social media, branding, media relations, media training, reputation management