Brian Reed, then
Not everyone knows what they want to be when they grow up, but as a child, Brian Reed knew where he wanted to be - restaurants. His lifelong passion for food, cooking and hospitality has led to a career creating memorable experiences for his guests and successful operations for his clients. With a laser-like ability to zero in on problems and the expertise to create effective solutions to those issues, Brian produces results for his clients in the kitchen, on the dining room floor and on the balance sheet. Upon graduating high school, Brian enrolled in the City College of San Francisco’s prestigious Culinary Arts and Hospitality Studies program where he began his academic training in the industry. After completing the program and receiving his degree, Brian was accepted into the Hyatt Hotel’s renowned food and beverage training program and rotated through every department at the Hyatt Regency Embarcadero in San Francisco. With such great training under his belt, it was not long before Brian was managing a kitchen of his own and, before his 25th birthday, an entire restaurant of his own. As general manager of The Warehouse restaurant in Marina del Ray, Brian successfully returned the then-troubled operation to profitability by increasing revenues by 50% and instituting professional standards for both the kitchen and floor staff. Building upon his proven talent for turning around underperforming operations, Brian was given the opportunity to develop a new concept for the old Ritz Café space in Los Angeles.
Brian Reed, now
He created Delmonico’s Seafood Grill and oversaw development of the concept from design and construction to an acclaimed full service, fine dining restaurant with $4.8 million in annual sales. Delmonico’s Seafood Grill was so well received by Angelenos that Brian was asked to recreate that success at a second location in Los Angeles. Opening this second location required Brian to expand his skill set beyond operations to include lease negotiation, securing entitlements, obtaining financing, marketing and advertising, among many others. Demand for Brian’s talents began to rise after he oversaw these, and several other, successful hospitality operations. After stints in Florida and Washington State, Brian returned to his native California and began his consulting practice to help clients attain and maintain success. His recent clients have included: Strategic Resorts and Hotels, the Athens Group, Fairmont Hotels, Ritz Carlton Hotels, the Del Coronado Hotel, the City Club of San Francisco, Delicias Restaurant, and Bay City Bikes.
A man who gets to the point, when asked what he felt clients most appreciated about his style, Brian replied:
“That I provide tangible results and progress for my clients, not my ego. My strongest ability is to make money in the hospitality industry, and help my clients accomplish the same.”
If Brian doesn’t sleep his job, he certainly eats and drinks it. He is absolutely dedicated to his work in hospitality.