Dean Small's
degree from the Culinary Institute of America and his degree in Business
Administration from Hofstra University combined to complement his entrepreneurial
spirit in Aspen, Colorado. There he designed, built and operated a multi-unit
specialty food concept that included a commissary kitchen, production
bakery, catering facility, specialty food store, cooking school and café.
He later joined the development team for the Heartland Market, a retail
and foodservice destination in Kansas City and led merchandising and menu
development there. Recruited to head up product development for nationally
recognized $450 million, 225-unit El Torito Restaurants, his work produced
national rollout of twenty-six new menu items and his purchasing expertise
led to reduction of company food cost by 2%.
Danny Bendas
holds a graduate degree in Hotel/Motel Management in addition to his degree
with honors from the Culinary Institute of America. His accomplishments
led him to Gilbert/Robinson Restaurants as head chef of the original Houlihan's
Old Place and he rose to Corporate Regional Chef during their rapid multi-unit
expansion. From there, he moved to head up all operational aspects of
15 restaurants, cafes and specialty food shops in the Heartland Market
at Kansas City's Crown Center Complex. He then became Vice-President of
Foodservice at Nanco Food Group—a twenty-unit chain with sales in
excess of $45 million—responsible for operations, menu and recipe
development, marketing & promotions, systems training, kitchen design,
back of house controls and purchasing.
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