About Us

We develop innovative solutions for restaurant operations with complex challenges. Areas of specialization include: concept and business plan development, investment opportunities, site selection and lease negotiation, financial analysis, team development and management, brand and cultural alignment, operational turn around, and profitability growth strategies.

Food Power was founded by Phyllis Ann Marshall in 1984. For the past 5 years, Phyllis Ann partnered with Greg McNally on many projects. 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 became CEO. Food Power, now under Greg’s leadership, will continue to support restauranteurs in achieving their business and personal goals of building thriving restaurant businesses.

Greg McNally Bio

Mr. McNally began his career working in fine dining restaurants in Los Angeles and Aspen, working in each of the key positions in the business, from busboy to maître d’, to chef garde manger to general manager. He then developed, financed and operated 5 independent restaurants in San Francisco and Los Angeles, running them successfully for 15 years. His next position was on the leadership team of a publicly traded, national restaurant company where he was responsible for improving restaurant performance.

Today Mr. McNally uses his expertise to advise restauranteurs, large property owners, and institutions helping them to successfully grow and manage their operations. Mr. McNally is also a business mentor for SCORE and a member of the board of directors for the California Restaurant Association, Los Angeles Chapter.


About 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.”

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

Phyllis Ann was 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 was the founder of the Restaurant Management Certificate Program at the University of California, Irvine, and lectured extensively. Phyllis Ann strove 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.

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