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


Chef Alex Rosado, Culinary

Chef Alex Rosado is a classically trained chef with an impressive background. Hailing from Puerto Rico, he first established his culinary credibility in Atlanta’s explosive restaurant scene. Alex then moved into the luxury hotel space at the Ritz-Carlton in San Juan, The Biltmore Hotel in Miami, and many others. He received the Best Chefs of America in 2012.

Moving north, Alex pivoted to the development and creative side for a multitude of restaurants, consulting with both novices and seasoned restaurateurs to get their passion projects off the ground.

Specialties: Menu design and revitalization, seasonal makeovers, cost analysis, purchasing/inventory, kitchen staff training (English and Spanish), kitchen functionality, vendor relations


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