As successful independent restaurateurs, our experience gives us a unique advantage in solving difficult issues.

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• Have combined 100 years of experience owning and operating restaurants in mid-scale, upscale and fast casual dining.
• Former officers of a large publicly held restaurant company.
• Founders and owners/operators of 3 successful restaurant concepts.
• Current Licensor
• Current Franchisor
• Owners of 8 restaurants in the Southeast.
• Hands-On experience with 10 different restaurant concepts.

ARC’s unique perspective regarding the restaurant industry comes from over 60 yrs of combined Hands-On Experience. This includes owning and operating 10 different restaurant concepts and consulting for multiple others. As independent restaurateurs, we understand every line of the P&L and how this business scorecard helps your business survive and profit. Our experience gives us a unique advantage in solving difficult issues. Let us help you walk through the same challenges we face on a day to day basis within our restaurant ownership. Given the opportunity, ARC can help you capture your share of the market and increase your profits.

Our Core Business Strategies are:

• Business Concept, Analysis, & Development
• Strategic Measures and Operating Performance
• Employee Recruitment, Development & Retention Plans
• Long & Short Term Strategic Planning

Keith Marshall, Founding Partner

Keith is a veteran senior restaurant executive along with being an experienced entrepreneur. As one of the founders of a concept which he helped grow from one to over 250 restaurants Keith has been able to see both the triumphs along with the pitfalls of the hospitality industry which has helped him in directing so many others in capitalizing on what they need to do along with what they do not need to do to avoid unnecessary expense. While Keith still owns and operates two concepts he focuses the majority of his time on his consulting.

With experience in helping large public companies to working with small independent operator’s Keith has the ability to help both small companies develop growth and large companies identify synergies. With 30 years experience Keith believes there is not a hospitality venue in which he cannot make a positive impact.

Keith brings expertise to both small and large companies by centering executives or an owner on critical issue’s needed to achieve their specific objectives.

Kelley Jones, Consultant

Kelley is a veteran senior restaurant executive who has been a leader in some of the most successful hotel and restaurant brands in the country for the last twenty years. He has been on the opening executive teams of the foremost hotels including Mandalay Bay Resort and Casino Las Vegas, The Monaco Washington DC and The Hudson in New York City. Kelley held senior executive level positions in three of the top fifteen multi-concept restaurants as ranked by Restaurant & Institutions. In addition, he was the Vice President of the Light Group, one of the nation’s leading nightlife, restaurant and lifestyle development organizations. The Light Group’s diverse portfolio of concepts includes cutting edge Night clubs, Restaurants and Ultra Lounges.

Because of his expertise in the hospitality industry, Kelley is often tapped to share his insight at conferences around the country including Bar & Nightclub Show, Hospitality Design Boutique Expo, G2E Summit and Temple University School of Hospitality and Tourism. He has been interviewed or quoted in industry magazines such as Nations Restaurant News, Restaurant & Institutions, Market Watch, Cheers, Restaurant Business, Food and Beverage Underground, Food Arts and Wine Enthusiast.

Jim Moore, Human Resources

Jim is an HR and Recruiting specialist with over twenty years of progressive restaurant experience at industry-leading organizations. A strong leader with experience in strategy, planning, recruitment, best hiring practices, performance management, associate retention, associate relations, executive coaching, training & development, compensation, benefits, and project management.

Jim is a 1986 graduate of Johnson and Wales University with a degree in culinary arts. Jim has 12 years of restaurant operations experience from a kitchen manager at one of the best High End Casual Restaurants, to a training general manager at the largest Casual Dining Restaurant in the country, to chef owner operator of Momo’s Market Deli. His recruiting experience began in 1993 with the industry’s fastest growing full service concept, and then progressed to HR Generalist and Regional Manager of People Services respectively. He has owned and operated a management search firm since 2003. He obtained his PHR in 2003, and his CPC certification in 2005. He has served as an Advisory Board Member for Virginia Tech School of Hospitality & Tourism Management, and currently serves as the 2010 Vice President of the Jensen Beach Chamber of Commerce.

Marcia Bradley, Consultant

Marcia is an energetic, enthusiastic industry innovator and visionary with over thirty years operations and multi-segment business development experience. Her multi-national contracts provided her with extensive resources and networks to develop over thirty-five Service Excellence packages for leading associations and corporations.

Current projects focus on “2010 Hospitality Consultants Symposium” forecasted for June in Dallas, TX with special event opportunities surrounding the 2011 Super Bowl. Her vast media connections and industry colleagues represent leaders from all segments and provide open doors for cross-segment consulting contracts for other leading consulting groups.

Quality Improvement developments within the hotel sector lead to the first Hospitality Quality training initiatives for Marriott Corporation in the SE Region. Titled a “Motivator”, she is acclaimed speaker, author and mentor with a passion for the hospitality industry.

Matthew Johnson, Operations Consutant

Matthew is an operations expert with over 15 years of restaurant experience. His background includes all aspects of the restaurant. Matthew has excelled in front of the house management, kitchen management and as general manager with one of the top 30 restaurant concepts. In addition to his strong leadership, Matt’s strengths include training, operational efficiencies and leadership development.

Matthew is responsible for the day-to-day operations of ARC and because of his ability to collaborate and work with any team he is placed with, it creates a winning environment for everyone.

Hermes Vargas, Executive Chef

Hermes has been an Executive Chef for over fifteen years and has a combined total of 25 years of culinary experience. He graduated the top of his class from Scottsdale Culinary Institute, earning Summa Cum Laude honors. He has developed menus and ran kitchens for fine dining restaurants to concepts that gross more than 6 million dollars annually.

He is a hands-on leader that partners with ARC to develop menus, train in the operation of the kitchen and teach the importance of cost control by setting up inventory systems. Hermes experiences are not just limited to the kitchen; he has also been a chef owner operator. Some of his career highlights include Guest Chef honors at Trinchero Winery in Napa, California, the 2002 Miss Universe Pageant and at the Radisson Diamond Cruise Ship in 2003. He has also been the winner of ACF Culinary Medals and the writer of “El Mio Chef” a weekly column in El Dia, the largest Spanish language newspaper in the United States.