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The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.
Now before you jump to conclusions about this email, let me first explain its origins...

Last weekend I was honored by our LA/OC Les Dames d'Escoffier Chapter. Fellow Co-President Dame Marje Bennetts put together an incredible event for our group at Border Grill in downtown Los Angeles, where I asked our host, amazingly successful restaurateur and Hot Tamale Mary Sue Milliken, Chef and Owner of Border Grill, about the value and future of women in the culinary world. Her answer was so eloquent and inspiring. She said that women will receive growing recognition as incredible assets in the restaurant industry for their ability to multi-task in paying attention to the front of the house, back of the house, growth strategies, guests, and all of the other components of a restaurant  business - all at the same time; for being naturally hospitable; and for having an entreprenurial spirit.

This got me thinking about all the amazing women in our industry. I want to share a few success stories of women in the culinary industry who I am Thankful that FoodPower has had the opportunity to work with.

"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, FoodPower packs quite a culinary punch."

Cathy Pavlos, Executive Chef/Owner of LUCCA & Provenance 


FoodPower had the pleasure of working on LUCCA, a Mediterranean-focused restaurant in Irvine, CA. This restaurant was named Top 10 Best Restaurants in OC by Orange Coast Magazine this year. The food is good - really good - and that is due to Chef/Owner and Dame Cathy Pavlos, who opened the restaurant a decade ago and weathered the recession to emerge stronger than ever. An architect and professor prior to being a restaurant owner, this strong female entreprenuer was not shy in asking for help to reach her full potential. What I found was that with a little polishing, this already incredible restaurant could really shine bright. So bright in fact, that Chef Cathy opened her second restaurant this past spring called Provenance, in the Irvine Company's Eastbluff Center in Newport Beach. The restaurant is impressive -- a 1,300-square-foot organic raised-bed garden is the showstopper here -- and up to 30% of the menu's ingredients come from this garden!