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Food Power was founded by Phyllis Ann Marshall in 1984. Phyllis Ann was recipient of many awards, including the Pacesetter Award as Entrepreneur of the Year. She founded the Restaurant Management Program at the University of California, Irvine. For the past 5 years, Phyllis Ann partnered with Greg McNally, another restaurant consultant, on many projects in and around southern California. In August of this year, Phyllis Ann passed away after battling cancer. It was her wish that Greg continue the legacy of Food Power, and in September Greg purchased the business from Phyllis Ann’s Estate.
Food Power, now under Greg’s leadership, will continue to support restauranteurs in achieving their business and personal goals of building thriving restaurant businesses.
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