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keith gellman Male Irvington NY, United States: 2enstnl1wuu9y; Share

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keith gellman left a comment for Herbert Williams 7 hours ago

keith gellman replied to the discussion Annoying can be good 1 day ago

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keith gellman joined the group Going Green Aug 14

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Profile

Relationship Status:: Married

Personal Interest: Basketball, Yoga, Family, Friends

Business Interest: Networking, Business, Be a part of a like minded community.

How did you hear about Foodserviceclub?: Invited

Restaurant Service Provider: BOH Expertise, FOH Expertise, Press

Company: Restaurantchains.net

About Me:: President and Publisher of Restaurantchains.net and the Research Report for Foodservice. I Began my career as a son of a coffee shop owner in Long Island, NY. I went to Hospitality schools in Sullivan County NY and Miami, FL at FIU. My experience includes work in the multi-unit world for about seven years; I was a GM at Steak & Ale, a manager at Rio Bravo and a GM of a private club. Additionally, I have consulted and managed in many other restaurants throughout the years. As a business publisher for the past 12 years we now trace growth in 4100 chains across the U.S. & Canada each trimester while maintaining another database issuing data on 900 new independent restaurant operators per week.

Overall in the operations side, I had operated and worked in more than 20 hotels and restaurants as a waiter, busboy, cook, chef, owner, manager, captain, supervisor, partner, bartender, consultant, cook and chief bottle washer.

Website:: http://www.restaurantchains.net

Why did you join?: Networking, Comraderie, To learn from the experts, Have a forum to communicate with my peers, Adding my two cents

How long in and around the business?: 40 years

Keith gellman's Blog

Wait staff does NOT spit in customers food!!

Regardless of what the thought is, Wait staff by and large do NOT spit in peoples meals no matter the case. I do know the fear is felt far and wide amongs customers who are in the order/greet process with the wait staff, but it is way overblown. It's amazing to me, that when I dine out with the un-initiated they almost always think that and use that thought not to complain or get what they want. Wrong!!!!!!!!! I should know. I had been a professional waiter, manager, and owner from the low end… Continue

Posted on August 7th, 2008 at 9:00am — 2 Comments (Add)

Perception and reality are converging for the masses. Some Current Opinion.

New business filings for restaurants have not dropped at all. The number seems to be consistently producing (after a vetting process) more 1000 new operations that open weekly or change hands. The profile of the foodservice operation hasn't really changed much in the past 2 years. The trend has been decidedly QSR. We have and are continuing to state that the financial atmosphere is still remaining a tight proposition for the single unit operator or the chain operator. If operators are doing the… Continue

Posted on August 1st, 2008 at 3:00pm — No Comments (Add)

FREE Front Page Real Estate on Foodserviceclub, This is an open site.

Do you want exposure to the masses? If you have an RSS feed to your world and you are willing to contribute to the site weekly, we can provide you front page status just like you currently see. Please send me an email at keith@foodservicereport.com to discuss further involvement. Thank you! Keith

Posted on July 25th, 2008 at 2:30pm — No Comments (Add)

Current Prognosis, the media is no help.

Today's climate has not changed much in the past 3 months. We see many operational challenges as daily volume is sliding. The media has not helped. In one swipe along with the CDC an entire industry of tomatoes had been brought to the brink. Now it's spilling over into multiple vegetable types. Beware the food police! As a personal viewer of business news, recent consumption has included un-ending quips about people eating out less and using that as a way to trim expenses. It can't get much wor… Continue

Posted on July 10th, 2008 at 7:48pm — 2 Comments (Add)

foodserviceclub wants provocative conversation, and

Hi All, Foodserviceclub has way too many sales pitches. In the future, if you are just selling a product or service and are not adding to the community other than selling, your posts will be removed. We created this site for the end user who needs more education on the broad sense, not the sell side. So, please leave your intentions on what you are selling in your profile, not as a conversation. It's our thought that conversations are for provoking thought and interaction only. Otherwise we don… Continue

Posted on June 26th, 2008 at 6:49am — No Comments (Add)

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At 5:22am on August 10th, 2008, Weboya A Isaiah said…: Thanks Keith for the Infor, I will alway be intourch

At 5:20am on August 10th, 2008, Weboya A Isaiah said…: The hospitality industry in Uganda
its just begining to get to its feet butthe problem is the employers, first when they are starting the business, theydont consult the exparts then when they reach a fix is when they start to look for the exparts.
2.they assum and miscincive the industry,instead of reading they just want to do things the way they saw in germany ,USA, Dubai etc.not considering the geographical aspect.
3.the foreign employees get over 120% more than the indiginius ,making more indiginius to loose morale and opt for other jobs,this is making the industry to drift lower and may not gain if this continues,thus all hotel workers will be coming from outside.The exparts always determine the pay to demoralse the indiginious so that they leave in order to replace them with the oldfriensds and counry men.
4 the employers are not geting plan.B incase of the departure of the foreign exparts.I surgest the employers should think twice.

At 9:12am on August 6th, 2008, Cecile Yap said…: Hi Keith, thanks for the welcome. Yes i will share later anything I know about food service, i am just busy this week. Again thanks, Cecile Yap

At 5:06pm on August 1st, 2008, Ken Burgin said…: Happy to assist. I'm will be on vacation until 15 August and will dive in after that...

Ken

At 12:45pm on July 19th, 2008, Mike Gennari said…: Thanks Keith, Not sure if this is the place for me.
Been in the Exhaust cleaning business for over 27 years. If any one is looking to build or buy or rebuild a restaurant, and would like consulting on there hood systems. I'm the guy. ( or just having there hoods cleaned, inspected, Etc.)Most ppl look at us as just the grease monkeys. But the truth is we stop Fires ! In todays world every one is trying to save a buck. more times then none I come across systems that saved them money now but in the long run put them out of business. we handle all of Cal, Az, Nevada... Hope to hear from you Mike

At 12:51pm on July 9th, 2008, keith gellman said…: Thanks for joining. There are alot of resources and experts here. Use them! Thanks,Keith

At 12:15pm on July 9th, 2008, Laurie Hardy said…: Very cool site! I will be reading and blogging soon! I love the sharing of ideas and opinions!
Hope you are having a great day!
Laurie

At 12:39pm on June 14th, 2008, keith gellman said…: Hi Sherryl and thanks for joining!

At 8:37pm on June 10th, 2008, Sherryl Hooks said…: Hi Keith!

I wanted to stop by and introduce myself and thank you for creating this forum!

I hope to meet many new business contacts, and look forward to contributing where I can

blessings,

Sherryl

At 12:31pm on April 23rd, 2008, Gary Beauregard said…: Thanks Keith. With all the years I've had in the industry, it will be interesting to see how many old friends and contacts I encounter (in addition, of course, to all of the new contacts that will be made).
Cheers, Gary Beauregard