With more than 20 years of diverse international project management experience, Mandy DeLucia ensures Synergy projects exceed client expectations through clear team communication and strategic problem-solving. She initially developed her client services and project coordination skills as a Valuations Manager at Sotheby’s in London, where she served high-net-worth clients cataloging the contents of multi-faceted collections and coordinating contributions from subject matter experts. She honed her project management skills as an editorial manager for Rizzoli Publications in New York City specializing in brand storytelling. She was responsible for coordinating all aspects of long-term projects requiring detailed documentation, adherence to tight deadlines, budgetary oversight, and international contract negotiations.  In her ten years with Synergy, Mandy has led project teams through brand and concept development, managed restaurant startups and helped clients turn drifting brands around with a focus on connecting with target audiences through strategic points of difference.

Mandy is a graduate of Emory University and earned her master’s degree through the State University of New York.

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Born and raised in Southern California, Lisa Fraser has over 25 years of administration and organizational operations experience. Since graduating with a Bachelor of Science in Business Administration, Lisa has worked for corporations in various industries over the course of her career. As an administrative and operational professional, she has worked in both large and small for-profit companies along with non-profit organizations, bringing her expertise to each role. Lisa seeks to increase efficiencies and optimize operation solutions in all administrative processes. Among several other positions, Lisa has worked as a National Account Manager, Operations Manager and Director of Operations.

Amanda is a highly skilled restaurant professional with almost 30 years of experience in the industry. Having spent most of her career at Brinker International and the last 15 years as a Director of Operations, she is well suited to drive operational excellence through creating winning cultures. She is a visionary leader experienced in building and developing high performing teams that deliver results.

Her collaborative approach, and passion for creating the best job in the industry for her team has proven to be a recipe for success. She strongly believes that if the team members and leaders feel valued, empowered, and critical to the organization, they will create great experiences.

She is experienced in turn-around situations and change management that can help leaders see their business through different lenses and bring clarity and solutions to under-performing restaurant teams. She was a key part of Women Take the Lead; a program developed to elevate and empower women leaders. This coupled with her involvement with the Women’s Foodservice Forum gave her enormous satisfaction that she played a part in championing and promoting talented leaders into next level positions.

Amanda proudly serves on the Board of Directors at Operation Enduring Warrior and Safe Animal Shelter. She loves giving back to these organizations and helping to bring awareness to their causes.

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Eric is a proud US Navy Vet with over 30 years in the hospitality industry. He has worked in every position, from delivery driver to Multi-Unit Manager. Eric spent the majority of his career working for some of the top restaurant chains in the country and leverages his knowledge of systems and tools to help others achieve operational excellence. He has mentored many leaders and enabled them to gain confidence and proficiency in their roles. Studying at the Culinary Institute of America has given Eric a strong culinary background that he has leveraged to develop craveable and executable menus for various restaurants. Eric excels in finding solutions for restaurant operations issues and helps leaders to solve problems that are holding them back from achieving their goals.

David Lessin is a seasoned food and beverage professional with a distinguished career spanning over 15 years working for esteemed concepts like Bazaar by Jose Andres as well as SAAM Tasting Room at the SLS Hotel and Destroyer by Chef Jordan Khan. A California native, David has honed his expertise in culinary operations and menu development through diverse roles including Executive Chef, Owner/Operator, and Start-up Consultant. His deep industry knowledge and passion for exceptional dining experiences have made him a valuable asset to Synergy Restaurant Consultants.

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Monica carries with her 14 years of experience in hospitality, leadership, and sales. Her background stands strong, with a record generation of over $16 million in catering sales alone. With a focus on catering, she has successfully designed, implemented, and executed extremely successful programs. Monica has a responsibility for developing, engaging, and sustaining her clients’ most important assets — their people and top line revenue. She believes that in a business, every existing team member possesses true leadership potential, and with a clear focus on development and training, this potential can be realized. Monica’s ability to effectively lead a large team in the hospitality industry has led her to work with some of the top names, including Darden Restaurants, Lemonade Restaurant Group, Bottega Louie Restaurant and Gourmet Market. Monica is a graduate of Kent State University with a degree in Nutrition and Food; specializing in Hospitality Management.

Nanette has 30 plus years in the restaurant industry.  She is a diligent and enthusiastic training and development specialist.  In addition, she is an operational expert with systems, initiatives and company programs. She specializes in team member and guest relations, and will be focused in building build loyalty through personal connection and recovery programs. She is able to develop and implement programs that grow sales and build consistency throughout the organization. Lastly, she is a restaurant opening expert opening over 150 restaurants with 4 major brands.  Her approach is to be side by side with your team to understand how to help them best improve your business.

With an extensive background in restaurant operations, training and technology, Jarrod uses his real-world experience to develop total-solution technology packages for Synergy clients.  He knows all too well how frustrating it is to utilize a system that appears to be simply “off the shelf”, and how annoying it can be to get connected with a help desk tech with no operational experience.

Jarrod brings a unique, and refreshing, perspective to restaurant technology, always keeping in mind the end user, whether that is the Guest, a cashier or management.  His passion is providing clients with cost-effective, integrated, and easy-to-use systems that simply work the way they should.

Javier Navarro has over 30 years of restaurant experience ranging from menu development, supply chain management, restaurant operations, manager and team member training and development, along with various other roles. While he has worn various hats within his positions in the restaurant business, he excels at restaurant operations. Along with menu development, he has successfully helped open over 80 restaurants from the onset of hiring, training, compliance, and implementing kitchen systems and operating procedures. He is also well-versed in negotiating contracts or agreements with suppliers and distributors to make the most cost-effective decisions. He believes that for a restaurant to be successful, there must be a culture of accountability, commitment, and shared success.

Clyde Gilfillan, an operations specialist, concept/business developer, and catalyst for sales and profit improvement/turnarounds, brings expertise to established companies by centering operations personnel on primary objectives and critical issues, developing and implementing strategies that improve average unit volumes, area profitability and overall operating structure. He also helps startups grow, and improves emerging brands through concept formation; brand development; and creation or enhancement of policies, processes, and controls.

Clyde has more than 25 years of operational and executive experience in several key sectors of the food service industry, including restaurants, airline and hospital food service, and high-volume sports stadium/airport concessions. Among many other positions, he has served as  COO for The Hamlet Restaurant Group and also for The Harper’s Restaurant Group, Market Partner for Flat Rock Grille. Directing the largest airline catering and ground services hub in the U.S., he was able to stabilize this high-profile profit center by turning $6 million in annualized losses into sustained profitability within eight months of taking charge.

Clyde has served on numerous boards and has spoken at numerous institutions on the subject of hospitality.