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Clark Wolf Company is a and Sonoma County based food, restaurant and hospitality consulting firm.

We work with clients from small owners to large hospitality groups.

Clark Wolf is one of America's top restaurant Mandalay Bay Resort & Casino, Las Vegas . He is also a writer, speaker, and host for television and radio.

TABLE OF CONTENTS WHO WE ARE 3 WHAT WE DO 4 CLIENT SPOTLIGHT 5 BACKGROUND 10 THE TEAM 11 CREDENTIALS 14 GET IN TOUCH 15

Shone Farm, Sonoma County WHO WE ARE 3

Clark Wolf Company provides high level advisement for clients from small business owners to large property holders to build

Blue Hill at Stone Barns, Tarrytown, NY profitable, top-quality operations from the ground up and redevelop existing into fresh, competitive operations.

We have been involved with many highly successful efforts all across the country and in particular, projects involving well-known locations in , Las Vegas, Orlando, Miami, Tucson, Denver, Los Angeles and others.

Clark Wolf Company works with both trend-setting and classic, established operations.

CLIENTS INCLUDE Restaurants, Nightclubs & Cafes Hotels, Resorts & Casinos Property Holders & Managers Entertainment Venues Public & Private Institutions Accounting Firms Specialty Food Retailers Real Estate Developers Food & Beverage Producers Marketing Boards Public Relations Firms

The Star Sydney Casino & Hotel, Australia WHAT WE DO 4

Clark Wolf Company has extensive experience leading a collaborative process with owners, management teams, architects, institutions, property holders, developers and more.

We work to conceptualize (or re-conceptualize), program and implement individual and collections of foodservice and outlets in numerous sectors of the food business including independent and scalable restaurants, cafes and bakeries; hotels, resort and casino-based F&B; specialty and food markets; landmark property F&B; and mixed use development F&B.

Clark Wolf Company also develops strategies and implements programs for and food marketing boards

SERVICES INCLUDE F&B Master Planning & Development Operation & Performance Analysis Menu Analysis & Development Business Planning & Development Request for Proposal Strategic Development Talent Development Concept Analysis & Development Design Management Feasibility Analysis Restaurant & Kitchen Design Programming Development Pre-opening & Launch Support Financial Analysis & Development General Consulting Opportunity Development

The Arizona Biltmore, Tucson

CLIENT SPOTLIGHT 5

Clark Wolf Company has consulted to -

Major hotel companies, such as Loews, Rosewood, and Sheraton

Venerable institutions like The Kennedy Center, , Lincoln Center and The Guggenheim Museum

The Kennedy Center, Washington D.C. Legendary restaurants such as The , The Library at The Regency Hotel, and The Sign of the Dove

Las Vegas casinos, like Mandalay Bay, Paris Las Vegas, and Caesar’s Palace

Food companies and marketing boards like The Walnut Marketing Board, The Sonoma County Tourism Bureau, and Food and Wines from France and The California Milk Advisory Board

Caesar’s Palace, Las Vegas CLIENT SPOTLIGHT 6 Four Seasons Napa Four Seasons Spa, Ojai, CA Inn & Ojai Valley Tucson Arizona Biltmore, San Diego Hotel del Coronado, & DC New York Hotels, Chicago, Affinia in Australia Holdings, Multiple Properties Casino Tabcorp NY Casino, Yonkers, Empire & Resort, Las Vegas Mandalay Bay Casino for Flamingo, Paris Las Vegas The Palace, Bally’s, Caesar’s & Atlantic City Las Vegas Park Place Entertainment, Spotlight 29 Casino, Coachella, CA for Loews Hotels, including Miami, properties Eighteen resort San Diego, Philadelphia, New York, Los Angeles, Tucson, and more Montreal Chicago, Washington, The San Jose Marriott, CA; The Ritz Carlton, Four D.C.; The Seasons, Scottsdale, AZ for SCS Development Corporation Grand Hotel, The TriBeCa The SoHo Grand Hotel, NYC & NYC for Hartz Mountain Industries Dallas Creek, The Mansion on Turtle Maui The Grand Wailea, Miramonte Resort & Spa, Palm Springs Sheraton Universal, LA The Benjamin Hotel, NYC Japan Tokyo, Bay, Hilton Tokyo Ames Hotel, Boston PA Manor, Armstrong The Carlton Hotel, NYC CA Hotel Bel-Air, The Sheraton New York The Stanhope Hotel, NYC Hotel, NJ Westminster The Whitehall, Chicago PA Manor, Armstrong Sofitel, LA & San Francisco HOTELS, RESORTS & CASINOS & RESORTS HOTELS, The Hotel del Coronado, San Diego The Hotel del Coronado, The Soho Grand Hotel, New York City The Soho Grand Hotel, New York Ojai Valley Inn & Spa, Ojai, CA Ojai Valley The Arizona Biltmore, Tucson The Arizona Biltmore, The Loews Miami Beach Hotel CLIENT SPOTLIGHT 7 The Town of Seaside, Florida The Town Holdings, NYC Property 28 Liberty/Fosun New York Line Times Landing for Circle Square Cambria, CA Centrally Grown, on Lake Okanagan, BritishSignal Bay in Kelowna Columbia 9/11 Memorial, NYC Properties General Growth Autostadt, Germany Project Volkswagen’s NetJets Fairmont Battery Wharf, Boston Bridge Park, NYC Brooklyn NV Mountain Club, Lake Tahoe, The Tahoe CO Park, Denver, Riverfront CO The Park Hyatt, Beaver Creek, NY Reckson Associates, , CA Center, Corte Madera Town Palo Alto, CA Shopping Center, Stanford Los Angeles, CA Solus Properties, NY Landing, Brooklyn, Greenpoint The Upper ManhattanNYC Empowerment Zone, MIXED USE DEVELOPMENT & DESTINATIONS DEVELOPMENT USE MIXED The Town of Seaside, Florida of Seaside, Town The Autostadt, Wolfsburg, Germany Autostadt, Wolfsburg, Brooklyn Bridge Park, New York Brooklyn CLIENT SPOTLIGHT 8

LANDMARK PROPERTY & INSTITUTIONS World Financial Center, NYC Bloomberg, NYC National Musuem of the American Indian, D.C. Stone Barns for David Rockefeller, Tarrytown, NY , NYC National Arts Club, NYC Rockefeller University, NYC Lincoln Center, NYC Lincoln Center, New York City The Kennedy Center, D.C. Rockefeller University, New York City Madison Square Garden, NYC Radio City Music Hall, NYC , NYC The Bronx Zoo, NYC The New York Aquarium, NYC The Guggenheim Museum, NYC , NYC The Smithsonian Institute, D.C. ERE Yarmouth/Paine Weber Building, NYC The French Culinary Institute, NYC Lend Lease/Equitable Center, NYC Scholastic, Inc.

The Guggenheim, New York City CLIENT SPOTLIGHT 9

RESTAURANTS, NIGHTCLUBS & CAFES MARKETING BOARDS & FOOD COMPANIES Fireman Hospitality/Cafe Concepts, NYC & National Harbor Sonoma County Tourism Riccardo’s Bar & Grill, Sonoma County California Milk Advisory Board The Goodwin Wine Bar & Cafe, NYC The Walnut Marketing Board RM Las Vegas at Mandalay Bay Resort, Las Vegas General Foods USA Fleur de Lys at Mandalay Bay Resort, Las Vegas The Bresse Blue Company Torme & Company Bradley Ogden at Caesar’s Palace, Las Vegas Food and Wines From France Quaker Oats Zengo at Riverfront Park in Denver, CO N.W. Ayer & Partners Heinz The Blues Room & Lucille’s at B.B. King’s in Brennan's Seasonings Cointreau Canal House & Grand Bar at The Soho Grand Hotel, NYC The International Olive Oil Council Starkist Church Lounge at The TriBeCa Grand Hotel, NYC Thomas Garraway, Inc. The Cliffhouse, San Francisco FAO Schweetz at FAO Schwarz, New York City & Las Vegas The Boathouse at , NYC Urban Zen at Donna Karan, NYC SPECIALTY FOOD RETAIL & MARKETPLACE Christopher Marks, D.C. Silverado General Store, Four Seasons Napa The Monkey Bar, NYC Central Market, Texas C-House, Chicago AB BIagi, NYC Bien Cuit, NYC The Russian Tea Room, NYC Urban Space, NYC Todaro Brothers, NYC The Post House, NYC Earth’s Bounty Kitchen & Wine Bar, Sonoma County Smith & Wollensky, NYC Fulton Stalls Marketplace, NYC Likitsakos Market, NYC Cafe Crocodile, NYC Buitoni & Garetti, NYC Seacoast Marketplace, NH Manhattan Ocean Club Ultra Lucca /A.G. Ferrari Foods, CA Loews Cineplex A Little Something at the Reach, Key West , NYC Irvine Ranch Market, West Hollywood, CA The Blues Room & Lucille’s at B.B. King’s in Times Square Mayfare Supermarkets, Inc, NJ Pebble Beach Market, CA Equinox Fitness Centers, NYC Patisserie les Friandises, NYC Harry Wils & Co., NYC The Corlear’s Hook Pavilion, NYC Grand Central Market, Berlin The New Amsterdam Theater, NYC

BACKGROUND 10 was formed in 1986 to provide consulting services to services consulting formed was Company to provide in 1986 Wolf Clark requiring to organizations businesses and and hospitality food, restaurant of such businesses. the services meeting that led to a lasting friendship had a chance Wolf In the late 1970’s branch He then opened the San Francisco James Beard. with the legendary store. Napa Valley the iconic original and retooled of the Oakville Grocery Kafka to open and run to Manhattan by Barbara brought In 1982, he was began traveling, lecturing, Wolf One year later, Star Spangled Foods. doing some ancillary and stores food retail consulting to specialty by to The Santo Group consulting. After being recommended restaurant Arizona 206. They then and Joe Santo created John Mariani, Wolf stars in of The Sign of the Dove (earning three collaborated on the re-do and Arizona café. Yellowfingers the NY Times), consulting to In 1989 he began formed Company. In 1986 Wolf Clark Wolf eighteen , with whom he has worked on and Loews Hotels Jonathan Tisch hotels. City. The Markham, in New York In 1994, he opened his own restaurant, sold his part of The Markham to Wolf After a successful two year run, Company. on Clark Wolf refocus City in New York Company has maintained offices Since 1999, Clark Wolf and Sonoma County. The Oakville Grocery, Napa Valley, CA Napa Valley, The Oakville Grocery, THE TEAM 11 . Crate & Barrel for Simon & Schuster, about his long history with about his long history with for Simon & Schuster, American Cheeses has more than thirty years of experience in the food in the thirty years of experience than has more Clark Wolf Company. Clark Wolf of and President and is founder for forbes.com, Influentials, is a columnist is a member of linkedin’s Wolf a . He has written editor to COOK'S Magazine and has been contributing book 101 Classic Cookbooks: cheesemaking, and Co-Edited American artisan for Rizzoli. 501 Classic Recipes on , he has appeared on CBS Sunday Morning In addition to appearing on CNBC's "The contributor CNN, the TV Food Network, and as a regular and host of two broadcast has been the creator Real Story”. Wolf ” and “The Big Dish.” television series, “The Food Show with Clark Wolf and with Wolf “At the Table co-host of the radio program He is currently Smothers.” and gives seminars to chefs' associations, he lectures extensively, Traveling California from cooking students and industry groups food professionals, marketing, and specialty foods, restaurants, to Paris on food trends, estate and finance. real restaurant that is utilized in hotels and of a successful line of tableware created Wolf environments, retail the country and sold in select around restaurants including of the James Beard was inducted into the Hall of Fame In 2009, Wolf Foundation. CLARK WOLF, FOUNDER & PRINCIPAL & FOUNDER WOLF, CLARK THE TEAM 12 Ms. Hannon received her undergraduate degree magna cum laude from Washington and Lee University. She received her master's degree with her master's degree She received and Lee University. Washington cum laude from magna degree her undergraduate Ms. Hannon received University. New York distinction in Nutrition, Food Studies & Public Health from Rachel Hannon has served as a Financial Profitability Analyst at the law firm Orrick, Herrington & Suttcliffe LLP in San Francisco, CA. Prior to Analyst at the law firm LLP Profitability Orrick, Herrington & Suttcliffe Rachel Hannon has served as a Financial Financial Analyst at Harris Williamsjoining Orrick, Ms. Hannon was a VA. & Co. in Richmond, He has performed numerous operational/market analyses and strategic financial position studies for a variety of operations from small and a variety of operations from analyses and strategic financial position studies for He has performed operational/market numerous allows him to combine theoretical varied experience Zagor’s complexes. Mr. and large to chain operations independent restaurants large corporations and private companies and include developers, public and solutions. His clients are know how with practical knowledge managers and dreamers. operators, entrepreneurs, bankers, lawyers, owners, landlords, Zagor has a Masters Degree from the Cornell of Hospitality Consulting for ten years for from School of Hotel Administration and was the Director Zagor has a Masters Degree at the Institute of Culinary of Management Programs He is also The Director for Coopers and Lybrand. Laventhol and Horwath and later University, and Management at New York in the College of Food Sciences Professor City and he is a Clinical Assistant in New York and Beverage Cost Controls, Restaurant Marketing, Beverage Management, Food and teaching courses in Restaurant Entrepreneurship, Hospitality Operational Problems. Zagor’s background includes diversified experience in food and beverage operations and hotels. He developed and owned a multi-concept and hotels. He developed in food and beverage operations includes diversified experience background Zagor’s limited and has owned and operated an award-winning was the General Manager of a $10 million restaurant group, restaurant/retail/club marketplace. and retail service restaurant Stephen Zagor has over twenty-five years of experience in various aspects of the and has extensive financial experience industry and has extensive in various aspects of the hospitality over twenty-five years of experience Stephen Zagor has on the multiple with particular emphasis projects time industry a wide variety of leisure and management of in the planning, development service industry. aspects of the food On behalf of Clark Wolf Company, he also manages pro bono and community outreach projects like The Sonoma County Food & Farming The Sonoma County like projects outreach bono and community pro he also manages Company, of Clark Wolf On behalf The Food Show with with Clark Wolf, two television series River Food & Winefest. and The Russian and produced Project co-created Mitchell and Smothers. with Wolf At the Table weekly radio show, of Wolf's He is the Producer and The Big Dish. Clark Wolf Scott Mitchell has extensive experience at the core development of creative and trend-based small businesses. With small businesses. Company and trend-based Wolf Clark of creative development core at the experience has extensive Mitchell Scott and web operations, marketing and business development, proposal planning, oversees strategic fifteen years, Mitchell for over Treasurer. he acts as the company’s In addition development. RACHEL HANNON, FINANCIAL ANALYSIS RACHEL HANNON, FINANCIAL STEPHEN ZAGOR, SENIOR FINANCIAL ANALYST SENIOR FINANCIAL STEPHEN ZAGOR, SCOTT MITCHELL, PARTNER MITCHELL, SCOTT THE TEAM 13 As an Associate at Clark Wolf Company, Ms. McDaniel’s purview was menu and programming development, as well as design review. development, as well as design review. purview was menu and programming Ms. McDaniel’s Company, As an Associate at Clark Wolf Company on a variety of projects. She is now an independent who works with Clark Wolf Returning to the States, she worked in restaurants such as The Quilted Giraffe and Yellowfingers in New York City, managed top-quality retail food retail managed top-quality City, in New York and Yellowfingers such as The Quilted Giraffe Returning to the States, she worked in restaurants spent the latter part of the Caroline Market in Durham, North Carolina. City and Foster’s operations such as Patisserie Les Friandises in New York which she later sold. of her own restaurant, eighties back in Northampton, as chef/proprietor As a trained chef, Caroline McDaniel’s main focus includes menu & recipe development, specialty food retail and food service development. development, specialty food retail main focus includes menu & recipe McDaniel’s As a trained chef, Caroline MA, and then spent a year in Paris completing the Grand Diplome Smith College, in Northampton, from earned in Sociology Caroline her degree she ranked first in her class. Ecole de Cuisine, where course at LaVarenne Tosca Giamatti holds a Bachelors degree in English and a Masters in Food Studies from New York University. She has worked with the firm She has worked since University. New York in English and a Masters in Food Studies from Giamatti holds a Bachelors degree Tosca 100-year old inn up at her parent’s She grew and Events Liaison. Coordinator Tabletop Assistant to Clark Wolf, 2004, spending seven years as the experience includes stints at Food Arts Magazine, Dean & specialty food and hospitality range of restaurant, on the coast of Maine. Her broad Company in now works with Clark Wolf Cheese Shop and Night Sky Restaurant Group.Giamatti Deluca, The Soho Grand Hotel, Murray’s Marketing and Public Relations. Adrien Henriet graduated in 2014 from the French Grande Ecole Sciences Po Paris with a Master Degree in Public Affairs. He also holds a dual He also holds in Public Affairs. Degree Sciences Po Paris with a Master Grande Ecole the French in 2014 from Adrien Henriet graduated La Sorbonne. from in Law and Philosophy degree has been interning,Since baking his first cake at 4, Adrien His previous and food companies while studying. staging and working for restaurants brands company) business development and marketing for caviar K. Catering (a Paris-based catering Pierre stints include the development of (in NY). well as culinary event-planning with Starchefs (in NY) and Kaviari (in Paris), as Petrossian Prior to that, she received her Bachelor’s Degree in Marketing and International in Marketing has in FloridaMs. Raphael of Miami the University Degree Studies from her Bachelor’s she received Prior to that, well as many of as Florence, and Tyler John Fraiser, Aken, Chefs Norman such as top food personalities Van of the country’s worked with some She has also served as SushiSamba, Dovetail, and Il Mulino. including Sistina, Caravaggio, restaurants preeminent City’s New York and launches, menu development, product clients in strategic planning for Communications, LLC leading restaurant of MPR President/Owner and brand strategy, customer service, guest satisfaction, operations, FOH management, She specializes in hospitality inventory management media relations. Megan P. Raphael is a hospitality veteran with almost nine years of experience in the management, operation, and marketing of successful dining dining successful of and marketing operation, management, in the experience years of nine with almost veteran hospitality is a Raphael P. Megan earned chefs. Ms. Raphael venues and Certificate in Wine and Grand Cru Diploma her Culinary Management of Culinary the Institute from Studies Program. Certificate Operations Accelerated Restaurant University’s New York well as completed as City, in New York Education CAROLINE MCDANIEL, MENU & RECIPE DEVELOPMENT CAROLINE MCDANIEL, MENU TOSCA GIAMATTI, MARKETING & PUBLIC RELATIONS TOSCA GIAMATTI, ADRIEN HENRIET, ASSOCIATE ADRIEN HENRIET, MEGAN P. RAPHAEL, ASSOCIATE RAPHAEL, P. MEGAN CREDENTIALS 14 r for Sonoma County. Super Ambassado and a Tourism Good Food Awards Company has solid contacts and credibility in many sectors of the industry and, and, industry of the sectors in many and credibility contacts solid has Company Wolf Clark in California and groups interest and special top trade leaders, opinion with critically, most restaurateurs, chefs and suppliers, leading producers, Specifically – the country. across among journalists are leaders and other industry architects, designers, caterers, retailers, of colleagues. circle our close of Department University’s to New York of the Advisory Committee As Founding Chair first food studies the country’s Studies and Public Health, which founded Nutrition, Food Food Studies Collection Special Advisor to NYU Fales Library’s in 1996, and now program overview maintains a comprehensive Series , Clark Wolf NYU Critical Topics and host of the and developments in information,of the various markets and applied practices education topics. related on numerous including the NASFT (National also been very active with other critical groups, have We IH&MA (The International Hotel & Motel Trade), Association for the Specialty Food NRA (National Restaurant Restaurant Association), the Association), the NYRA (New York Association) and others. Food, of the American Institute of Wine & Wolf chapter After founding the New York was also one He and mounted six international conferences. served on its National Board . of the founders of the American Cheese Society and organized and chaired groups business has spoken to numerous Over the years Wolf He is also a judge for the internationalmany symposia as well as full-blown conferences. annual , a culinary Our Weight Chair of Worth bono work includes: serving as Board Other pro based in Sonoma County; founder of the Sonoma County Food & program apprentice sixteen ; consulting to annual fundraising event for Thirteen/WNET for Farming Project Deliver and serving on the Love We the Sunday Night Supper for God’s years, creating Executive Committee of Aid & Comfort benefits in San Francisco and Boston. Rockefeller Center, New York City New York Rockefeller Center, Grand Central Terminal, New York City New York Grand Central Terminal, GET IN TOUCH 15 212-229-2919 WWW.CLARKWOLFCOMPANY.COM CLARK WOLF COMPANY 620 WEST 42ND 10K NEW YORK, NY 10036 212-571-7080 WEB ADDRESS PHONE FAX Bloomber Tower, New York City York New Bloomber Tower,