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Offices in Irvine, CA and Los Angeles, CA.
FoodPower was instrumental in taking our business, Sweet & Saucy Shop, to the next level. Phyllis really knows Orange County and her suggestions and advice helped us to present our store in a manner that appealed not only to our wedding clients, but also our daily walk in traffic.
Melody BrandonChef and Owner, Sweet and Saucy Shop
Phyllis Ann Marshall is truly a walking wealth of restaurant information and operations savvy. She not only helped us with our bottom line, she was instrumental in brainstorming an HR strategy to let a problem manager go, without unpleasant reprisals. Contemporary enough to understand social media and the social currency that it brings to guests, and seasoned enough to see through historic menu trends, Food Power packs quite a culinary punch.
Cathy PavlosChef/Owner, Lucca and Provenance
Food Power provided us with an in-depth analysis of our current business strategy and performance, surveying nearly a dozen key managers, assessing strengths and weaknesses, analyzing competition and researching consumer trends. Then they made compelling recommendations on how to move the business forward. All in all, every aspect of their work was professional and involved.
Michael DellarCo-Founder, President and CEO, Lark Creek Restaurant Group
What impresses me most about Phyllis Ann, in addition to her contagious passion for culinary integrity, is her vision. She sees where the market is going to be and knows what an operator needs to be doing today to be competitive in the future. Restaurateurs who are wise enough to seek (and apply) her advice are always ahead of their competitors.
Bill MarvinThe Restaurant Doctor
Phyllis Ann goes beyond applying her vision and experience by getting up close and personal with key players in her projects. On a major menu overhaul, we were very successful in bringing the restaurant up to date with current trends without compromising the theme and charm that the restaurant has come to be known for.
Dennis BraskSenior General Manager & Executive Chef, Five Crowns Restaurant
The value of using a professional restaurant consultant like Phyllis Ann Marshall cannot be over-estimated. Her vast restaurant expertise allows Phyllis Ann to accurately assess an existing restaurant’s culinary controls, its operational efficiencies and customer service. She then develops a working plan that a struggling restaurant can immediately put to use to improve its operation.
Nancy FeightnerSenior General Manager, Irvine Spectrum Center, The Irvine Company
Phyllis Ann brought in her team and together we polished everything to make the guest experience a WOW from the moment the guest arrives until they leave. Then she helped me introduce the White House Guest Chef Program. I love it, the guests love it and best of all I get to bring a culinary school to my kitchen.
Bruno SeratoAnaheim White House
Phyllis Ann Marshall has a unique ability to capture the essence of a restaurant and offer improvements, a road map, to a smoother, more cohesive and more profitable operation. I have never met another person with the combination of her abilities to diagnose a restaurant’s shortcomings and recommend remedies for your restaurant that add years to its life and dollars to the bottom line.
Bent HansenLos Gringos Locos
If you hire Phyllis Ann Marshall, be prepared for a life-altering experience. She will change you, you will come out at the end of your experience with her as a different Restaurateur. You will no longer be satisfied being good; she’ll inspire you to be great. You will never stop evaluating your business, you’ll never settle again on anything short of the best.
Dick VaranoOwner, Billy’s Chowder House, Varano’s Italian Restaurants, Wells Beach Steak House
Phyllis Ann’s keen eye for details, her passion for food, and her uncanny foresight regarding current food trends has led to a long and great relationship with Lawry’s Restaurants. Phyllis Ann has a unique ability in assessing a restaurant’s core competencies and has been able to come up with valuable solutions as it relates to the current needs in today’s environment.
Bryan MonfortVice President of Operations, Lawry’s Restaurants