Betsy Craig is the CEO and Founder of MenuTrinfo, LLC. She brings more than 25 years of foodservice-industry experience to her role and was voted #4 CEO in the fast-casual industry.
Founder & CEO
Erle Dardick, CEO of The Catering Institute, is a 20-year catering veteran, business turnaround expert and author. He’s best known for helping multi-unit restaurant executives create successful catering revenue channels.
Fred LeFranc has 35 years’ experience as a restaurant industry executive. He is the Former CEO at Flat Rock Grill & Louise’s Trattoria, former President at Ruby’s Diner and COO of El Torito.
A graduate of Entrepreneurial Studies at The University of Chicago Booth School of Business, Greg has successfully launched and operated four separate businesses in the last 26 years; the last being a marketing consultancy dating to 1996.
Jody Birnbaum, is the President of Caterconsult, Inc., a Business Management Consultancy providing core strategies, methods, resources, training and support to entrepreneurs in the catering and restaurant industry.
Larry J. Reinstein
Larry Reinstein is President of LJR Hospitality Ventures, a consulting firm that provides profitable and executable solutions to private equity, owners and operators of restaurant companies. He is one of the original innovators and leaders in the fast casual segment.
For over 25 years, Leslie has worked in the creative fields of promotion, graphic arts and package design. Her roster of clientele includes Quaker Oats, Perdue Farms, Keebler, Tootsie Roll, Haagen Dazs, Bennigan’s, Popeye’s and El Pollo Loco Restaurants, among others
CEO, MRG Makowsky Restaurant Group
Seth Makowsky, C.E.O. and Founder of MRG Makowsky Restaurant Group, specializes in restructuring, advancing, and streamlining restaurant companies. As CEO, Seth has worked with both regionally and internationally acclaimed Food and Beverage brands in the hospitality, airport, gaming, and restaurant industry.
VP, Catering Institute
As VP, at The Catering Institute, Tracy’s role is to help multi-unit restaurant concepts develop, implement and grow their catering program, focusing on strategic program planning and educational training.
Book a free introductory session with one of our faculty members
We dedicate our work to all the shareholders, executives, managers and front line employees – people who spend their energy making our restaurant community thrive. We will continue to focus on helping restaurants grow sales and increase profits through takeout, delivery and catering.