Mike and his team focus on quality and help us develop food and beverage products and services that contribute to the positive guest experience Typhoon Texas strives to deliver each and every day. Mike thinks like an owner and emphasizes bottom line profits. Mike has been a critical part of our Typhoon Texas team. As a result, we enjoy some of the highest food and beverage per-caps in the industry.
RAY DELAUGHTER
CFO

Member satisfaction had been declining in F&B, external competition was growing, and inflationary pressures combined with rising payroll and unique manpower issues hampered our development. I felt at that point we needed an independent person to audit our business, 'drill down' to the root of our issues and help us re-establish a more effective and profitable F&B Business; so I called Mike.
MARTIN RUDDEN
General Manager

In my professional opinion, as the Executive Chef of the Union League of Philadelphia and former Executive Chef of the Four Seasons Hotel Philadelphia, Michael is someone I would work alongside in any capacity. I had the opportunity to collaborate with Michael regarding our strategic plan to consistently reduce our food and labor cost. His approach reinforced my and the Union League's long term goal.
MARTIN HAMANN
Executive Chef

Not only was Holtzman Group a worthwhile consultant, they were also very engaging, high energy and supportive of our needs.
ALLISON & SCOTT VARRICCHIO
CFO

The improvements you suggested for Bear Bottom Lodge increased revenues by .95 per skier visit and the ROI came in at 70% in the first year, and completely paid off by the second season.
BRENT TREGASKIS
General Manager

Having worked in the new kitchen space for a few years, it is remarkable how much more efficient it operates. We have been able to offer a more expansive menu to our membership and have seen our sales increase each year since renovations.
BEN A. RANDOW, CEC
Executive Chef

Holtzman Group and Mike are responsive, generally getting back to us within a matter of hours. Always providing feedback and asking questions to continue to refine our food and beverage department. Holtzman Group and Mike have taken our food and beverage from an afterthought to a professional, profitable department with an excellent team serving a quality product.
DENISE KERRIGAN
Managing Member

In addition to the kitchen design, Holtzman Group was able to provide our team with some best practices both in the FOH and BOH to help improve our efficiencies and service to our membership. If you should ever need any assistance with your Food & Beverage Operations or Kitchen Design, I wouldn't hesitate to recommend Profitable Food Facilities. Our entire interaction with them has been top notch.
RON PARRIS
General Manager/COO

Your work on the West Woods Clubhouse Project was especially notable and appreciated. The West Woods Clubhouse Golf Club Project was selected by the 2018 Golf Inc.’s Annual Clubhouse Panel of Judges as the second-place winner in the Public Course Remodel category. West Woods Clubhouse Project was runner-up to an amazing clubhouse located in Spain. This award is to be shared by all who participated in the project
GORDON REUSINK
Director

Your extensive knowledge of the restaurant business, especially clubs and all of their unique characteristics, was evident as you moved through working with not only the staff but in talking with my management team and the members of my Board of Directors.
LYNN GILLIAM
General Manager

Mike Holtzman is a seasoned Food and Beverage professional who understands every detail of the business and he also knows what questions to ask to better understand a business’s challenges and opportunities. I would recommend his work to anyone operating a food and beverage business who wants to bring about substantial improvements to their business model and their bottom line.
CHARLES BLIER
EVP/GM

Mike Holtzman and his team of experts conduct thorough evaluations of your operation but more importantly spend the time to learn how you do business; they understand your goals and they understand your roadblocks. They then work to develop a plan that fits your organization and aligns with your goals. If you follow their plan and implement their recommendations, you will see results.
MICHAEL MCCARTY
Executive Director

Mike has been an excellent consultant for the Park District food service operations over the past several years with regard to Magic Waters Waterpark and our Sportscore facilities. Mike evaluated our current systems and worked with our staff on an 'extreme food makeover', helping to guide us in creating efficient practices that resulted in immediate profit for our facilities. New recipes were developed where quality, taste and speed of delivery were key. While working with him, Mike also went above and beyond by meeting with our previously contracted food service vendor as well as acting as...