About Us

To help maximize your success, FoodPower examines every detail of your business: the concept and brand, location, visual impact, lay-out and use of space, design, food, menu and service, kitchen and operating standards, internal merchandising and external marketing strategies – any and all aspects that contribute to your restaurant’s performance.

Based on what we find, we develop a customized plan with practical step-by-step recommendations.

Then we work hands-on to determine what you can implement yourself, or how we can provide resources where needed to help you realize your full potential.

So whether you’re just starting out with a new concept, or are established but looking for growth, FoodPower provides the right resource for the right concept at the right time.

Phyllis Ann Marshall

As the Founder of FoodPower, Phyllis Ann Marshall offers clients more than 40 years of experience as a culinary expert, business owner, restaurant consultant and coach in the restaurant industry.

Her expertise comes from owning and running restaurants of all sizes, themes and locations coast to coast. As Phyllis Ann says: “You don’t fully understand the restaurant industry until you’ve carried the keys.”

FoodPower clients include independent restaurateurs, corporate restaurant groups, regional shopping centers, private clubs, hotels – virtually anywhere that food service is important.

A graduate of Cornell University, Phyllis Ann has studied in culinary schools, and cooked in kitchens around the world. She considers her work alongside Julia Child one of the most influential stages of her life.

Phyllis Ann is a member of L’Ecole des Trois Gourmandes, founded her own culinary academy in San Marino, California, and later co-founded and operated the award-winning Mr. Stox Restaurant in Anaheim, California.

She also is the founder of the Restaurant Management Certificate Program at the University of California, Irvine, and lectures extensively.

Phyllis Ann strives to ensure that talented chefs and restaurateurs flourish, and gain the appreciation of their guests.

“Independents are the soul of the foodservice industry. They are the source of new ideas. They are the guardians of regional cuisines. Without them, the world of restaurants would be very boring,” she says.

“I am proud that our work lays out a blueprint for their continued growth.”

Contact us to find out more