CORE TEAM

RESOURCES

CORE TEAM

Carl OrsbournOPERATIONS, GLOBAL COMMERCE

¡ GHOST KITCHENS

¡ RETAIL SALES

¡ OFF PREMISE OPTIMIZATION

¡ DELIVERY SYSTEMS

¡ FORTUNE 8 EXPERIENCE

¡ PRODUCT DEVELOPMENT

¡ FRANCHISING

We’ve assembled an industry leading team of professionals with unmatched expertise.

Larry JohnsonEXECUTIVE MGMT., FINANCE

¡ MARKETING STRATEGY ¡ BUSINESS DEVELOPMENT

¡ M&A ADVISORY¡ MANAGEMENT CONSULTING¡ BRAND DEVELOPMENT

Meredith SandlandGROWTH, CONCEPT DEV.

¡ GHOST KITCHENS ¡ PRODUCT CREATION

¡ DELIVERY OPTIMIZED ECONOMICS¡ OFF-PREMISE ¡ CONCEPT DEVELOPMENT

¡ FORTUNE 500 EXPERIENCE¡ STARTUP OPERATIONS

Hunter G. HallGOVT. & COMMUNITY RELATIONS

¡ GOVT. RELATIONS & CONTRACTING¡ SMALL BUSINISS ADVOCACY

¡ EMPLOYMENT BEST PRACTICES¡ ALTERNATIVE LABOR &

COMPENSATION MODELS

¡ REFINING LEGISLATION ¡ BUSINESS IMPROVEMENT DISTRICTS

Jason BerkowitzTRAINING & SANITATION

¡ MASTER TRAINER¡ COVID-19 SPECIFIC PROTOCOLS

¡ TEAM DEVELOPMENT¡ SCALING OPERATIONS¡ TRAINING PSYCHOLOGY

¡ QUICK SERVE + FINE DINING EXPERT

CORE TEAM (CONT.)

Adrienne BerkesMARKETING, OPS, TECHNOLOGY

¡ DELIVERY SYSTEMS¡ SCALING OPERATIONS

¡ AGGREGATION ¡ DRIVING DIGITAL SALES¡ FRANCHISE OPERATIONS

¡ CUSTOMER EXPERIENCE

Jonathan FreyDATA SCIENCE, OPS, FINANCE

¡ DATA SCIENCE ¡ OPERATIONS INTELLIGENCE

¡ RESEARCH & DEVELOPMENT ¡ RESEARCH SCIENCE¡ B.S. IN BACTERIOLOGY

¡ PH.D IN FOOD MICROBIOLOGY¡ DATA MINING

David KuoCHEF, CULINARY MGMT, DELIVERY

¡ CULINARY TRAINING ¡ RESTAURANT OPENINGS

¡ DELIVERY SYSTEMS

We’ve assembled an industry leading team of professionals with unmatched expertise.

Andrew McCellanENGINEERING, OPERATIONS

¡ ASSEMBLY LINE THROUGHPUT OPTIMIZATION

¡ LABOR, WASTE, STORAGE NEEDS

¡ SALES MIX PREP GUIDES

¡ EQUIPMENT SELECTION AND SIZING

¡ BOH & SMALLWARES (NSF COMPLIANT)

¡ BOH & FOH MODELING AND CALCULATIONS

Mike LiewenFOOD SAFETY, QUALITY ASSURANCE

¡ FOOD SAFETY

¡ QUALITY ASSURANCE

¡ REGULATORY

¡ RESEARCH AND DEVELOPMENT

CORE TEAM (CONTD.)We’ve assembled an industry leading team of professionals with unmatched expertise.

Deborah NaumovskiREAL ESTATE, RISK MGMT, SOFTWARE

¡ REAL ESTATE¡ RISK MANAGEMENT

¡ INVESTMENT

Gulshen KaurREAL ESTATE, LEASING

¡ INVESTMENT SALES, ¡ LANDLORD SERVICES

¡ LEASING

Maureen CrowleyCOMMUNICATIONS & MARKETING

¡ STRATEGIC COMMUNICATION PLANNING

¡ BRAND BUILDING AND ENGAGEMENT

¡ CONTENT CREATION

¡ CRISIS COMMUNICATIONS

¡ BUSINESS DEVELOPMENT

Thien HoPUBLIC RELATIONS & CRISIS MGT.

¡ PUBLIC RELATIONS STRATEGY AND EXECUTION

¡ COMMUNITY OUTREACH AND PARTNERSHIP

¡ CRISIS COMMUNICATIONS

¡ MESSAGE DEVELOPMENT

¡ MEDIA RELATIONS

Karmiko BurtonHR, L&D & OPERATIONS

¡ HUMAN RESOURCES¡ ORGANIZATIONAL LEADERSHIP

¡ LEARNING & DEVELOPMENT¡ OPERATIONS SERVICES ¡ TECHNOLOGY INTEGRATION

CORE TEAM BIOS

TEAM QUALIFICATIONS

ADRIENNE BERKES Adrienne has more than 20 years in the Food and Beverage industry including roles with Fortune 500 brands. She has also functioned in executive roles in Europe supporting corporate and franchise markets. Adrienne’s keen sense of direction in executing global-minded programs at YUM Brands across Marketing, Operations, Technology and Customer Experience includes strategic projects with Grub Hub and launching Taco Bell delivery across the United States. Adrienne consults with organizations on Building Brand Awareness, Driving Sales with your Delivery and Take Out Offerings and influencing Key Players in the Delivery Aggregator Space.

KARMIKO BURTON

With over 20 years’ experience in all areas of Learning, People and Leadership Development, Karmiko has had the convenience of working in many industries including Beauty, Financial Services, Restaurants, and Automotive. Having worked for all business sizes from small to Fortune 500, Karmiko’s expertise includes a distinct focus on organizational strategy and implementation partnered with change management.

Roles in Europe and as part of global leadership teams, Karmiko’s passion for Human Resources, Organizational Leadership, L&D, Operations Services, and Consumer Technology. As owner of Burton Consulting Group, Karmiko guides businesses and franchise operators on process simplification, employee engagement, technology integration and performance management.

Karmiko possesses many educational accomplishments including a Bachelor’s of Science in Telecommunications, a Masters of Science in Education Media Design & Technology, and an MBA in Organizational Leadership along with certifications in various Food Safety & Process Improvement protocols.

MAUREEN CROWLEY

Maureen is a strategic communications and marketing executive with a 20+ year proven track record of helping small to multibillion-dollar, global organizations drive brand engagement and business results. Specializing in values-led, insights-driven communications to build brand culture, trust, relevance and sales growth.

Partnering with companies to translate brand and business goals into relatable and actionable messaging for internal teams and consumers. Creatively, Conscientiously, Concisely. Promoting products and services that can positively impact lives.

JONATHAN FREY

Jonathan has over 35 years of experience working for food companies in the area of research,product development, consumer testing and operations intelligence. He was Research Scientist atKraft, Inc (4 years), Product Development Manager at Mars, Inc for 13 years and the Director ofOperations Intelligence at Taco Bell Corp. for 15 years. He is currently the Principal Consultant and Co-Founder of Peninsula Business Intelligence, LLC.

Using data science and business intelligence techniques I can quickly understand complex systems andtranslate to actionable insights for customer satisfaction and efficient operations in food and foodservice environments. The product development process at Taco Bell Corp. was transformed usingexperimental design and consumer taste tests to determine optimum product builds

Jonathan has a B.S. in Bacteriology from University of Wisconsin-Madison and a Ph.D. in FoodMicrobiology also from the University of Wisconsin-Madison. His Ph.D. thesis work was manipulatingthe proteases and peptidases of dairy Lactobacillus and barley malt to enhance flavor development ofCheddar cheese. He holds certificates in Data and Text Mining, Machine Learning and AdvancedAnalytic Techniques.

DAVID KUO

David is the Founder, Chef, and Owner of Little Fatty and Accomplice Bar. Davidgraduated UCLA and attended Le Cordon Bleu in Pasadena. Upon graduation, heworked and trained under Charlie Palmer, Wolfgang Puck, and the Hotel Bel Air(Dorchester Collection) in LA & chef, Jean-George Vongerichten in NY. He also helpedopen Tom Coliccio’s restaurant Craft, Sprout Group’s Test Kitchen, and Nancy Silverton& Bill Chait’s restaurant Short Order. In 2014, David opened his own restaurant, StatusKuo and in 2016, re-conceived the restaurant into its current iteration, Little Fatty,serving Taiwanese soul food inspired by the dishes he loved growing up. Most recently,David teamed up with 1933 Group (Highland Park Bowl, Harlowe, Sassafras) to re-openthe famed and historical Formosa Cafe,

MIKE LIEWEN, PH.D

Mike is an advisor and consultant to the food industry and allied disciplines with global expertise in food safety, quality assurance, regulatory affairs and organizational design. Over his 35 year career Mike has acquired extensive experience across the food industry supply chain with experience in food manufacturing and distribution, food service, restaurants, and retail and general merchandise sectors. He is an Advisory Board Member for several companies and non-profit organizations.

Mike is retired Senior Vice President of Food Safety, Quality Assurance, Scientific and Regulatory Affairs for PepsiCo, Inc. He led and delivered world-class food safety and quality assurance programs for the breadth of PepsiCo’s global portfolio of foods and beverages. He was responsible for assuring a comprehensive strategy for the global food safety and quality assurance organizations that drove and enabled an innovation agenda which met strict brand stewardship and company reputation guidelines.

Prior to joining PepsiCo, Mike led food safety and quality for Loblaw Companies, Ltd. (Canada’s largest retailer including food, pharmaceuticals and general merchandise) and YUM Brands (KFC, Pizza Hut, Taco Bell). He held various food safety and quality positions during a 16-year career at General Mills and began his professional career as an Assistant Professor at the University of Nebraska’s Food Processing Center.

Mike holds a Ph.D. degree in Food Science with a concentration in Food Microbiology from the University of Wisconsin and is a Certified Quality Engineer from the American Society of Quality.

DEBORAH NAUMOVSKI Deborah was born and raised in Redondo Beach and graduated with a B.S. degree from Loyola Marymount University in Political Science. Deborah has been helping her parents with their commercial and residential real estate investments since the early 90’s and got her license in Real Estate in 2011. Before Real Estate, she worked as a project manager for various software companies where she managed projects that had product sales of over 5 billion dollars. She has taken all of the project experience in her life and applied it to selling real estate. She knows how to manage risk, set and maintain expectations, negotiate, and is very customer focused. She is genuinely excited to help people sell, buy, and lease property and make the experience as easy and stress free as possible! CA DRE# 01889637

LARRY JOHNSON

Over 40 years of professional experience in corporate finance and management consulting, with a specialty in the food & beverage industry. Much of that experience was with two Big Four Accounting Firms, a major money center bank, and a major global financial services firm. Recent focus has been on assisting Middle Market to start-up business enterprises. Enhancing shareholder/owner value has been an underlying professional objective.

Core Competencies: Executive Business Leadership; Brand Development and Management; High Level Problem Solving; Strategic Marketing; Mergers & Acquisitions; Sales & Business Development. These competencies have provided the foundation for the delivery of concise informed guidance and leadership.

Master of Business Administration, with a concentration in Finance and International Business – Columbia University, New York, NY. Bachelor of Science, Major in Economics, Boston College, Chestnut Hill, MA.

HUNTER HALL Hunter has a well-rounded breadth of experience in nightclubs, hotels, restaurants and special events and so brings a wealth ofinformation and insight into emerging trends and best practices for any Southern California food & beverage operation.

Already during this recovery period, Hunter has worked with organizations like the California Restaurant Association (where he isan L.A. Chapter board member and past president) on pushing for regulatory relief from the A.B.C. as well as state and localgovernment. CRA’s guidelines were largely adopted by Governor Newsom as the framework for statewide restaurant re-openings.

He is also a founding member of the newly formed Independent Hospitality Coalition, which already represents over 400restaurants and 20K employees in Southern California and is working with state and local entities to influence recovery legislationas we speak.

He has served in the role of Executive Director of the Main Street Business Improvement District (BID), acting as the chief lobbyist and advocate for over 300 merchants on Main Street and as a liaison to The City of Santa Monica. Currently, Hunter is working hand in hand with City staff on an ambitious open streets plan to allow restaurants and retailers to occupy over 1.5 miles of Main St. with outdoor dining.

Prior to this, he was the point person for The City of Santa Monica’s education and outreach efforts on the Minimum Wage ordinance he helped to craft. In this, he educated and advised all businesses in Santa Monica on how to be compliant with The City’s laws. He still advises hospitality operations on its nuances today.

GULSHEN KAUR

Gulshen's focus is Commercial Real Estate Sales, with a concentration in Investment Sales, Landlord Services and Leasing. Gulshen comes to RPM with over 20 years of product management, product development, and supply chain sourcing in the garment, cosmetic and textile industries. Gulshen has an international background, having grown up in Malaysia, England, and Ireland before coming to the United States. The top priority for Gulshen has consistently been to provide excellent service to buyers, sellers, investors, and landlords, consequently earning their trust, referrals and repeat business. CA DRE #01889843.

ANDREW MCCELLAN

Andrew has over 10 years of experience in the restaurant space as an Industrial Engineer andEquipment Engineer. In most recent roles, Andrew was Senior Industrial Engineer andEquipment Engineering Manager at Taco Bell Corp. for 9 years and spent over a year atSweetgreen as Manager of Process Engineering.

Prior to the restaurant industry, Andrew spent 7 years in aerospace manufacturingimplementing robotics, lean solutions, and leading teams of production workers to maximizeefficiency and improve safety.

Andrew holds a Masters of Science in Engineering Management from Cal State Northridge,and Bachelors of Engineering in Manufacturing and Industrial Engineering from Cal PolyPomona. He is MOST certified and has a Green Belt in Six Sigma.

CARL ORSBOURNCarl was recently the Vice President for Operations & Customer Success at Kitchen United –a Google Ventures backed ghost kitchen company helping restaurants flourish in the rapidly expanding off-premise dining market. Prior to this, Carl was accountable for over $1.3bn of retail sales from one of the largest franchised convenience retail brands – ampm, where he launched the company’s first fresh food brand.

He has led an international career traversing numerous functions in the UK and US including operations, pricing, finance, product development & project management. Carl completed his Executive MBA at one of Europe’s leading business schools – London Business School. He is currently writing a book on the restaurant industry and the disruption occurring through off-premise delivery and has founded www.deliverthedish.com – a knowledge repository of curated resources, tools and consultants to support restaurant owner/ operators across the country to accompany the book.

MEREDITH SANDLANDMeredith is a consumer growth executive who creates products, channels and concepts that resonate with their audience and generate strong returns for their investors. Sandland’sbackground combines Fortune 500 (Yum! Brands), startup (Kitchen United, a Google-Ventures backed ghost kitchen) and top-tier consulting (Bain & Company). Sandland is an advisor, author and frequent media contributor on consumer trends, restaurant economics, delivery logistics, and technology enablers. Sandland has built hundreds of restaurant locations, developed, and launched new concepts and products, and turned around storied brands

THIEN HO

Thien is a communications strategist with over 20 years of private and public company experiences. She works across corporate communications, executive thought leadership, consumer public relations, community relations, public affairs and crisis management. In addition to her corporate background, She has over a decade of experience as an entrepreneur and understands the specific needs of founder-led teams and organizations.

Thien’s strength is in cross-functional collaboration to develop and drive values-led, insights-driven consumer engagement and omni-channel storytelling to transform culture, enhance trust, accelerate growth. She thrives at identifying relevant business stories that are relatable to stakeholders and use stakeholder analysis, narrative & key message development, and 1:1 coaching to help leaders deliver messaging authentically and operationalizing to transform teams.

Thien has developed and led communications strategy to advance business goals for organizations such as the Los Angeles Dodgers, Panda Restaurant Group and Dine Brands Global. Thien graduated from the University of Southern California Annenberg School of Journalism and School of International Relations. She was recognized as a “Women to Watch" by PRWeek in 2019 and serves as a Cultural Affairs Commissioner for the City of Los Angeles.

JASONBERKOWITZ

Jason Berkowitz is a hospitality veteran dedicated to developing and growing hospitality teams and operations. Berkowitz’s career spans more than 40 restaurant openings from fast-food to fine-dining. He’s held a number of posts, including General Manager for Cube Café, VP of Operations for Umami Burger, and COO and partner of Tocaya Organica and Toca Madera.

In early 2019, Berkowitz founded ARROW UP, a stylized safety, service and compliance training program for restaurants looking to build safer and stronger teams. Through his progressive ideas and forward-thinking, holistic approach, Berkowitz’s programs have become standard practice for independent restaurants, top companies and large-scale corporations like 800 Degrees, Joe & The Juice, Sweet Lady Jane, Umami Burger, Toca Madera & Tocaya Organica. Most recently he helped develop the training program for GUCCI OSTERIA de Massimo Bottura, Beverly Hills.

Berkowitz is the author of, ‘Please Don’t Sleep With The Host And 49 Other Tips For Managing A Functional And Profitable Restaurant,’ where he shares 50 quick lessons to help new and veteran restaurant managers develop a healthy restaurant culture and a profitable bottom line.

He’s currently scaling ARROW UP to become the go-to resource for restaurants looking to become OSHA compliant and safely serve their communities during the pandemic.

Berkowitz holds a Psychology degree from Michigan State University, which has helped shape his unique approach to hospitality and team management.