Expansion: Building a Restaurant Empire (SF)
YOU DEVELOPED A CONCEPT, YOU CREATED THE RESTAURANT, YOU MADE A PROFIT. NOW WHAT? IS IT TIME TO REPLICATE YOUR RESTAURANT IN THE SAME CITY, OR MOVE TO A NEW MARKET FURTHER AFIELD?
JOIN CULINTRO AND NESPRESSO AS WE TACKLE THE HOT TOPIC OF RESTAURANT EXPANSION. HEAR STORIES AND GET ADVICE FROM CHEF THOMAS MCNAUGHTON, Executive Chef of NE TIMEAS GROUP; PATRIC YUMUL, PRESIDENT OF THE MINA GROUP; AND FRANK KLEIN, CEO AND PRESIDENT OF ASIAN BOX.
FOLLOWING THE PANEL EVENT, THERE WILL BE AN AFTER-PARTY FROM 8-10PM.
Thank you to our sponsors:
Riley is Partner and Chair of the National Restaurant Industry Practice Group at the law firm, Davis Wright Tremaine. In this capacity, he counsels many leading established and emerging brands, and celebrated culinary talent, with respect to the growth and protection of their businesses. Substantive areas of focus include general business, corporate finance, real estate, franchising, licensing, and trademarks. He frequently assists clients with navigating and understanding various transactional structures, in addition to the creation and implementation of growth strategies domestically and internationally, with a particular emphasis on development in non-traditional venues. Riley has helped many clients grow their presence in airports, hotels, resorts, casinos, university and corporate campuses, and other channels.
Prior to becoming an attorney, Riley gained several years of hands on operational experience in the restaurant industry, enabling him to guide from experience.
Riley is the Editor-in-Chief for Davis Wright Tremaine’s Restaurant Reporter, an online magazine that caters to the restaurant and hospitality industry.
Born in Southern California and raised in Las Vegas, Patric Yumul understands the high standards and precise execution of fine dining. Joining Mina Group in 2004, Yumul has put into place one of the most comprehensive training programs for Mina Group to date. Focused on creating a culture specific to each restaurant concept, Yumul builds the most enthusiastic service teams with the proper tools and knowledge, respect, responsibility, and guidance.
Appointed President of Mina Group in February 2011, Yumul brings to this role not only his diligent work ethic, but depth and breadth of knowledge and overall understanding of the restaurant and hospitality industry, from big picture to intricate detail both in front of house and back. He has been a key factor in the growth of Mina Group, working closely with Michael Mina, taking the company from 4 restaurants, to almost 20 today – with many more exciting opportunities to come.
Yumul first met and began working with Mina in 1999, after an esteemed career path as corporate trainer and then general manager within the Bertolini restaurant organization. Yumul left the Bertolini group, committed to enhancing his expertise in fine dining, accepting an offer from Mina to open AQUA at the St. Regis Monarch Beach. There he recruited, trained and developed all management and hourly associates. The next couple of years saw Yumul traveling between southern California, San Francisco and Las Vegas, assisting at AQUA Bellagio, now MICHAEL MINA Bellagio. During this time, Yumul was promoted to operations manager for AQUA Development Corp.
In 2003, Yumul was tapped by Mina to open and assume the General Manager position at SEABLUE at MGM Grand, the second restaurant to open in the Mina Group organization. Soon after, Yumul was asked to assume the Vice President of Operations role at Mina Group, responsible for restaurant openings and operations of all Mina Group restaurants. Yumul continues to set the standard for fine dining by creating fun and memorable experiences.
Thomas is the executive chef of ne timeas restaurant group. Chef Thomas started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince.
In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy.
The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012.
Frank Klein is CEO & President of FK Restaurants & Hospitality.Frank is a well-known and respected foodservice consultant specializing in creating facilities with an emphasis in local, sustainable, and healthy-foods operations. His company, FK RESTAURANTS & HOSPITALITY, consults directly with restaurant, foodservice and hospitality industries all over the country.
His latest project is Asian BoxTM, a fast-casual meets neighborhood destination bringing a fresh and healthful approach to Asian street food.Asian Box was recently recognized by Nation’s Restaurant News magazine as a Top 50 Emerging Brand in the country and has garnered national press as a brand to watch. Asian Box currently has two locations in the SF Bay Area with a third coming to San Francisco in October 2013. Klein also just closed two development deals in Los Angeles that will bring the young brand’s store count to five prior to the end of 2013.
Currently Klein is balancing his time with Asian Box and working with a few select clients such as McDonalds Corporation and Westin Hotels.
Klein has been called a “pioneer” by the San Francisco Chronicle and has been quoted as a subject expert in the New York Times, Wall Street Journal, Wine Spectator, Restaurant Industry News, Fast Casual magazine, QSR magazine, and Food & Wine, among others. He stays on the cutting edge of the world food scene through his extensive travels and projects worldwide. Klein has overseen projects of Michelin-rated chefs, large corporations, and first time restaurant operators in an interesting variety of locales. He developed First Crush, which was one of the first wine bars in California and is currently in its 12th year of operation. His last fine dining restaurant was Fish & Farm in San Francisco which focused on sustainable ingredients.
Klein lives in Palo Alto, California with his wife and two children. During his downtime, he enjoys being with his family, traveling, listening to live music, and swimming two miles a day - rain or shine. Klein credits his entrepreneurial inspiration to a wide array of business persons from around the globe including Richard Branson, Jay Z, and Bobby Flay. “I look up to people that develop creative empires in nontraditional ways,” says Klein.