Concept Creation | Restaurant Analysis | Service Training Global Food and Beverage Consulting

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QUALIFICATIONS

Russ Blakeborough, Managing Director, has 30+ years of experience advising restaurants. He has provided new strategies and solutions to improve quality, revenues and systems, in all types of establishments, from fine dining, to fast-casual.  As a Senior Consultant, Russ has experience with concept creation, analysis visits, restaurant opening strategies, hotel openings, task force assignments, management recruitment, and regional oversight visits. Varied experiences in restaurants, luxury resorts, casinos, and business hotels in Europe, the Caribbean and US.

RECENT AND PAST ASSIGNMENTS

Past assignments include: Grand Hyatt Baha Mar, Bahamas|  Q- Principle  |  Albergotti Grill, Beaufort|  W Hotel Miami  |  Reserve Hotel & Casino  |  Cohen's Retreat, Savannah  |  Renaissance Hotel OKC  |  Xenia Hotels & Resorts  |  Azul Hospitality, Kauai  |  Sheraton FP, Fort Lauderdale  |  The Sewanee Inn, Tennessee  |  IBC Hospitality  |  UMC, Commercial Kitchen Design  |  Prohibition Speakeasy Bar  |  Glimpse Video Auditing   |  Carver Hospitality  |  St. Regis Bahia Beach  |  Westin St. John  |  Westin Savannah  Golf Resort & Spa  |  Sheraton Tysons Corner   |  Savannah Harbor Troon Golf Club  | Kokopelli Mexican Grill, Phoenix |  Hemingways, Grand Cayman

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Feedback:

"Russell was approached by us to spend time at a property on numerous occasions that were in need of evaluation to either improve financial performance or the quality of the guest experience. Whatever project Russell was given he was very detailed with constructive and valuable feedback that was easy to implement and that had an immediate positive impact."

"With multiple years in both the food/beverage and rooms division background, Russ comes to the table with industry experiences that could help hospitality organizations achieve and exceed their objectives. His expertise in both the heart and front of house operations, gives him an unique advantage in being able to recommend and implement strategies through consultation, that would result in quantifiable successes."

“He is a thought leader who's constantly launching new initiatives to move our operations to new levels. He is willing to take calculated risk to push ahead of his competitors. It's refreshing to work with someone who can do all of this, lead a fantastic team, continue to have success story after success story, and still remain one of the nicest professionals I've had the pleasure of working with.”

“Russ is a seasoned professional with the experience and ability to build highly effective teams. He is able to identify the strengths of his employees, to increase the overall productivity of his team, while also building associates’ skill sets to become even more efficient. Russ truly sets the example of authentic hospitality and develops a genuine service culture around him. He is efficient, organized, and has been a wonderful mentor for my professional career.”

“Russ has years of experience as Executive Chef and Food and Beverage Director with many hotels. He is an effective manager and good leader of people, as well as a great colleague to work alongside. I would enjoy the opportunity to work with him again.”

“I would recommend Russ for any job that he feels the love to do. Russ has the professionalism and quality every company desires in an employee. I have never once had a concern regarding any transaction with this company, due to the leadership and organization through Russell Blakeborough and his staff. Russ makes sure everything is followed through to the very end. I have been to many events at this establishment, and here again, Russ and his staff were doing everything at a Five Star Level.  They practiced to make perfect, and it showed in action and in spirit.  This man believes in himself and a good team behind him.”

Published Articles

Focus F&B tries to be a positive influence the Food and Beverage Industry by writing thought provoking articles, many of which have been featured in print and online publications, as seen below:

Food Trends 2017        Boutique Hotel Restaurants             Food Cost out of Control?

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International Restaurant & Foodservice Dish

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Boutique & Lifestyle Lodging Association Article September 2017

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Hotel F&B Magazine - Contributing Advisor

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Hotel - Intel Magazine

Is your Food Cost out of Control?

Business in Savannah - News Article

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Pro Partners Website - News article

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