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