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 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