Solutions for Independent Foodservice Operators

Food Service Consulting in the North East

My name is Mark Berry. After almost 45 years working in various aspects of the foodservice industry, I decided to create Mark Berry & Co., a consulting company to help new and existing operators get the business side of their operation either set up or reconfigured to improve financial results. I know how hard it is to be in the foodservice business. I've have been there – with many successes and yes, some failures too. I am another set of eyes with a lot of experience in seeing things that work.

In addition to management work, I also design and consult on kitchens, foodservice layouts, and locations with clients, architects, and design-builders.

I work with Restaurants, Resorts, Cafés, Delis, Clubs, Corporate Dining & Educational Facilities

 in Vermont, New Hampshire, Maine, Upper New York, and Western Massachusetts.

Our Services

Blog Posts

Many operators large and small are sometimes concerned that the cost of working with a consultant will be expensive and not necessarily productive in improving the results necessary to justify that expense. A good consultant is an experienced outside set of eyes that can often see things that have become…
In this blog post, I discuss why it is important to have a process in place for determining your Actual Food Cost on a regular basis.
In this blog, I discuss the primary importance and additional benefits of Sound Inventory Management and Regular Inventory Recording as related to your actual food cost.