CULINARY ACCENT

Founder - Mr. Attridge

 

He has enjoyed work as an restaurateur, entrepreneur, C level business executive, chef, speaker, consultant, microbiologist, food critic and columnist, food scientist, analyst, professor and musician.  Worked in diverse fields: research, technology transfer, food manufacturing, retail, hotels, restaurants, dietary feeding, fiber optics, energy, finance, software, microbiology, hospitals, medical equipment and academics.  (Cambell Soup, Nestle, Perrier, Honeywell Bull, Ritz Carlton, Holiday Inn). He has designed programs, lectured and instructed courses for the Small Business Development Centers at three universities and the Small Business Administration.  He has provided business advisory services to over 100 companies and the US ARMY.  He was promoted from a consulting role to lead a $250 million business with over 1,000 employees for Schottenstein Stores , achieving revenues and profitability above forecasts, operating expenses below budget and a shrinkage of 3%, way below industry averages.

 

He has taught courses in culinary arts, restaurant accounting, food and beverage management, business management, organizational development, agriculture, nutrition, food science, wine and business planning.  He was also a restaurant critic and columnist for the Dover Sherborn Suburban press. He led the opening and operated 9 restaurants, 1 Inn  and 1 hotel over a 7 year period before going back to college to further his education.  He continues to consult to restaurateurs, restaurant chains, neutraceutical and food companies.

 

Mr. Attridge has an extensive background in technology transfer, including executing the commercialization, finance and compliance requirements, as well as technology marketing, licensing and assessment. 

 

He has a strong drive to make the world a healthier and safer place, and founded a non-profit, Quantum Health Discoveries Research Institute, (www.quanthealth.org) to incorporate various elements found in research. Completing further research based on the hypotheses and theories found on the experiments with the chemistry found in agriculture and nutrition with the first focus on fungi, fruits and vegetables. The team is developing a bioinformatics data base to share this information with other researchers and health care professionals.

 

Degrees in Business from the University of New Haven and graduate studies in the sciences, software, business and finance. He is also a graduate from the Culinary Institute of America.  He was mentored by a brilliant master chef and restauranteur from Italy, and leading scientists, CEOs and executives from MIT, GE, Johnson and Johnson, Digital and Hyatt.

 

He leads his team with the goal of discovering a previously hidden insight, a competitive advantage - such as an opportunity or a pressing business problem.  To look at the data from many angles and determine what it means and then share this information to help the organization to solve a problem and or act on opportunity.  Our team is always exploring, asking the right questions, doing “what if” analysis, questioning existing assumptions and processes. The team then communicates conclusions and recommendations across your organization’s leadership structure.