Strategic services
for emerging +
established brands
Strategic services
for emerging +
established brands
We create and refine innovative concepts
for emerging and established brands throughout
the restaurant, hotel, and hospitality space.
By leveraging our own and our clients successes, our contacts, and partners we help navigate the hurdles
and milestones needed to achieve a high level of success in a very competitive industry.
We are a people-centric consultancy who focus on building strong relationships with you, your team,
and your customer which enables strong profitability and makes your business stand out.
We have consulted over a 25 year period in a myriad of industries and established relationships and
partnerships with a world-wide network of professionals creating a network of success for our clients.
Our work encompasses:
We believe:
In the highest standards in a competitive industry
in operating sustainably, with a purpose for profit
in fulfilling our client’s vision
When working with a
consultant, you want
someone who has “been
there and done that.”
Quite simply put—we have. We have
consulted with dozens of progressive
clients. We have been the developers of,
as well as the owner and operators for
successful brands and fine dining
restaurants. This experience gives us
skills that differentiate us from other
consultancies.
“top five fast
casual chains”
zagat
Frank Klein
is one of the
most respected
Bay Area
consultants.
Michael Bauer
30 year food critic and editor
at the San Francisco Chronicle
Frank was essential in
retooling and refining
our opening menus,
and in establishing our
service standards and
operational systems.
Oren Dobronsky
Oren’s Hummus Shop
If I had one week to open
up a restaurant from
scratch in any part of the
world, I would parachute
Frank Klein in and he
would get the job done.
Shane Ortega
Ortega Family Enterprises
We help create strong brands and
businesses, and ensure our clients
achieve maximum success through:
From “back of napkin to concept,” branding, sales growth, marketing, financial planning, growth strategies and assisting with key partnerships.
We work with businesses at any stage to assist in maximizing the efforts of their organization.
We help you succeed with a keen focus on team development and creating and training on what the core values and standards are of your business.
We help you maximum returns from both revenues and people. Our expertise is determining where you can create better daily operations and synergies with vendors, partners, and team members.
We help maximize your efforts so your time is centered on creating meaningful experiences with both your team and your customers.
Frank is best known as an industry consultant who has helped restaurants and organizations of all sizes maximize their resources and enhance profitability. He has represented dozens of National restaurants and hotels, and worked with Michelin-rated chefs, multi-unit operators, and diverse clients such as National Park Service operators, The District of Colombia Public Schools, and Stanford University.
Considered a trusted and educated source by media for his expert opinion on restaurants and the dining experience, Frank has been quoted in The Wall Street Journal, Nation's Restaurant News, Fast Casual, Restaurant Industry Magazine, The San Francisco Chronicle, The Wine Spectator, The New York Times, MSNBC.com, The Huffington Post, and numerous other media outlets. He is used frequently as an expert witness with respect to restaurant operations and analysis.
In addition to his intense client work on the development side of concepts, Frank created First Crush Wine Bar in San Francisco (now going into its 14th year), Fish & Farm restaurant (one of the most sustainable restaurants in SF), and Asian Box which was recently named as a hot emerging brand to watch by Nation’s Restaurant News.
Recent speaking engagements:
Jeffrey Mills has a storied background that began in the Boston and Manhattan lounge and restaurant scene. Jeffrey started making a name for himself as he bartended his way through Boston College. His consulting career started early on as restaurateurs and hoteliers sought his “magic touch” to help their venues operate more profitably and garner more press. As he bartended and managed some of the hottest venues in Boston and New York, he also compiled a long list of fans and potential investors.
These investors would eventually help him launch Manhattan’s hottest restaurant and bar opening of 2002. The Biltmore Room was Jeffrey’s brainchild which was praised critically, loved by celebrities, and garnered a coveted 3 star review from The New York Times. The Biltmore Room was featured in countless national and international press outlets and Jeffrey’s services became more in demand.
Jeffrey has travelled all over the world, which means he has given his two cents worth to countless restaurant owners--whether they wanted it or not. His love of traveling keeps him always on the cusp of what’s happening, and what’s not so happening. Jeffrey was making artisanal hand-crafted cocktails before today’s bartenders were born.
Jeffrey has worked nationally with corporate and educational foodservice programs, and worked with Frank to improve the lifestyles and healthy eating of tens of thousands of school age kids around the country. He has an intense passion for tasty foods grown locally and served simply and is widely used as a quotable source for the restaurant and lounge scenes across the country. His keen eye for knowing the difference between a trend and a fad serves us well.
Marianna created an early career in the restaurant business assisting FK Restaurants with hospitality training and developing into an operations specialist. She has a passion for our clients to succeed on all levels. Mariana has travelled abroad extensively to research different cuisines, cultures, and business practices. Her project management skills are tremendous as is her passion for food businesses of all types.
A graduate of The University of New Mexico Mariana has devoted time teaching English to disadvantaged youth in several countries and lived in Colombia recently while fulfilling a fellowship. She offers our clients a completely seamless bi-lingual experience in Spanish. Mariana has worked with Frank as a special assistant and manager on projects for six years.
A graduate of UC Davis, Elkan is a multi-talented member of the team who can design a logo or website as easily as he can source outdoor furniture for Death Valley or find that vintage refrigerator you need for your bar. He is a keen traveler and his time abroad has provided him with varying degrees of proficiency in 3.5 languages (English, Chinese, Spanish, and some French).
Elkan's specialty lies in the field of graphic design—from business cards to motion graphics to UX and websites. In fact, he designed the website you are currently browsing. As a part of FK Restaurants, Elkan has worked with branding and concept development for Asian Box and other fast casual chains. His real value is doing all projects in a timely and on-budget fashion all while smiling this weird smile and giggling a little.
We also do much work on a confidential basis.
FK Restaurants + Hospitality
2706 Middlefield Road
Palo Alto, CA 94306