Mr. Richard Weil
Richard has over 38 years in executive level management and possesses a leadership style that embraces a very high energy level that will benefit all restaurant professionals he comes in contact with. He has been associated with the food service and hospitality industry for over 40 years. Richard was formally educated at the University of Houston’s Conrad N Hilton College of Hotel and Restaurant Management. He was president and Chief Operating Officer of Nick-N-Willy’s Pizza where he grew the pizza chain to 135 stores and positioned the company for its initial public offering. He has spent time as the VP of sales for Multifoods and several food distribution companies. He is past Chairman of the Colorado Restaurant Association and is a well known speaker at industry related seminars. An industry leading professional with hands-on experience at all levels including fine dining, full service restaurants, institutional operations including higher education food service operations. He is in high demand with many clients of National Restaurant Consultants.
Mr. David Kincheloe
David has over 35 years of experience in owning and operating businesses. He brings tremendous knowledge on the business of running and operating successful businesses. His keen eye for inefficiencies and marketing issues helps our staff of restaurant consultants.
National Restaurant Consultants, David Kincheloe, President He has worked for Fortune 50 companies in multiple positions and disciplines. He has started and run several successful companies on his own. David attended and graduated from the University of Northern Iowa with a double major in Marketing and Accounting. He is a CPA with a keen focus on how to improve operational results and drive profits in any business.
He brings a common sense attitude towards marketing and knows how to grow sales. His unique capabilities have enabled him to develop and receive three patents, generating millions of dollars in revenues.
This year we are working on restaurant start-ups in Denver, Chicago, Philadelphia, Houston, and Scottsdale just to name a few. We are optimizing restaurants at a number of additional locations all around the country.
Mr. Kincheloe leads our talented staff of restaurant consultants and is responsible for all consulting services worldwide.
To contact David, please call him at 303-757-3663 or send him a quick note through the contact page.
Mr. Jared Flowers
After serving his country in the U.S. Navy, Jared devoted his life to the restaurant industry. Jared has managed in varying roles from General Manager, Executive Chef, Partner, Multi-Unit Leader and Owner. He has been in management positions for high volume National chains like Outback Steakhouse, California Pizza Kitchen, Applebee’s, Elephant Bar Restaurant and FOX Sports Grill. Jared has also been instrumental in the development and operations of several independently owned restaurants. Jared is bilingual, fluent in both Spanish and English; he is an expert in POS systems, social media marketing; and he has mastered the essential art of building long lasting relationships. Jared is as much a systems analyst as he is a consultant. Creating systems that ensure the long-term growth and responsible profit of restaurants is one of Jared’s greatest strengths. Jared and his family have lived in Gilbert, Arizona, since 2005, where he has successfully helped turn around multiple restaurants with a myriad of challenges. His hard work and reputation have afforded him the opportunity to build strong relationships with restaurateurs and purveyors alike. Jared continues to serve on many charitable boards and is involved with the Pat Tillman Foundation and Team Red, White & Blue.
Mr. Bob Brickles
Robert Brickles is a proven innovative restaurant leader that has over 30+ years of extensive experience in building restaurant brands and cultures that are enthusiastic customer centric and sales driven while building repetitious positive performance results. His particular strengths and talents are in building an organizations’ financial performance through methods that include overall restaurant economics, process and performance replication, and organizational transformation into franchising.
Mr. Brickles has been instrumental in the aggressive growth performance of several national and global corporations, such as with McDonald’s, Boston Market, Dunkin Brand, and Quiznos among many others. He is considered to be an industry expert on behavioral change and performance improvement through innovative training and measurement techniques.
Not only has Mr. Brickles been instrumental in assisting corporations with operational turnarounds and development, service hospitality improvements, profits and loss performance, facility design and training, but he has also assisted in the modernization and development of several industry practices.
Mr. Brickles’ talent and understanding of the restaurant industry has led to many varied experiences which have provided him with a strong base and thorough knowledge of what is necessary to create strong and profitable, as well as nationally recognized restaurants and brands.
Ms. Sandy Clark
Sandy Clark began working in restaurants while in high school and became hooked into the foodservice industry for life. Every day is a new adventure. A native Californian, she came to Denver to earn her business degree in Hotel and Restaurant Management from the University of Denver and has spent her career in Colorado.
Sandy has worked front and back of the house in both restaurants and institutions. She made a change to food service distribution working in sales and management positions and concluded her very successful portion of her career as President of Performance Foodservice Denver.
Executive leadership and a background of bringing process centered solutions to challenges in the workplace are part of her skill set. Sandy subscribes to the enjoyment that “We are part of a dynamic industry with a lot of moving parts and when we get them moving in sync it is very rewarding”. Her background has taught her how to manage quality with quantity and to look at situations with a critical eye to ensure those rewards are possible in creating “win-win” outcomes.
Mr. James Rinker
James Rinker is an expert in quantity foods production as well as a highly regarded food service and hospitality industry professional. James holds certifications regarding compliance with OSHA, USDA, FDA and GMP. In addition, James has a full comprehension of federal, state and local health department guidance. James has experience in managing large and small food service kitchens including expertise in quantity foods production, inventory, warehouse, supply chain and safe working environmental standards. James possesses the tools to execute technologies including “ERP Software”, “Process Pro”, and “Pro Trace”.
James’ core leadership competencies also include effective team building, communication skills, ERP training, business accounting, inventory management, business multi-management and he is extremely proficient with all Microsoft software products. Safety, associate development, teamwork, customer appreciation, and achieving company revenue and profit goals are cornerstone values and accomplishments of James’ career.
James has spent his career since 1987 within and around the food service hospitality industry having worked in multiples of markets throughout the US including NC, MD, FL, HI, CO and currently James resides in the Seattle area where he manages the NW offices for National Restaurant Consultant (NRC) as a Senior Consultant. James is active in his community that he lives and works in and is in high demand with NRC clients.
Sarah Ann Noel
Creative Writer/Graphic Designer
Sarah Ann Noel has 15 years experience in technical and creative writing, as well as social media management. As a seasoned freelance author and managing partner of creative agency, Sarah also works in digital and print design; content creation across mediums, including video, photography, branding, and blogs; and website development for small- to medium-sized businesses. She has a BA in psychology and communications from a Midwestern liberal arts university and a MA in public relations and journalism from Ball State University. Sarah lives in the mountains of Evergreen, Colorado with her husband and two daughters.