Manask - Hospitality

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Manask Hospitality Group is the most experienced hospitality industry consultants in North America that provide expert advice with offices from coast to coast to serve you.

Principals — Food & Beverage Services & Facility Rentals
Arthur M. Manask, FCSI

Arthur M. Manask is founder and CEO of Manask & Associates, a consulting firm that provides management advisory services to cultural and other institutions that have in-house restaurant and catering services. Clients in the hospitality sphere include business and industry, restaurants, performing arts venues, attractions, colleges and schools. Other clients include museums, botanical gardens, historic homes, aquariums and zoos. The company services its clients from offices throughout the U.S.

He has more than 30 years experience in the hospitality industry. His experience includes 16 years as President and owner of his own foodservice management companies, 14 years experience in senior operating positions with two national foodservice organizations, and 16 years heading consultant firm Manask & Associates. His multi-unit operating experience includes corporate dining; school and college dining; leisure and recreational foodservices; museum restaurants/cafés; on-premise, off-premise and special event catering; commercial restaurants; and tablecloth dining. His long-time clients include Amgen, Inc., City of Los Angeles Department of Recreation & Parks, the National Gallery of Art, RAND Corp, The Field Museum, Chicago Botanic Gardens, the Hollywood Roosevelt Hotel and the University of Central Missouri among others.

He is a past chairman and member of the Board of Directors of the California Restaurant Association for 30 years and member of Society for Foodservice Management. He is also a former member of Young President's Organization and current member of World President's Organization.

Educated at UCLA, his professional experience includes positions as Vice President-Operations for Longchamp's, Inc. of New York, Area Director of Food and Beverage for Sheraton Corporation of America, Corporate Director-Food and Beverage for Princess Cruises Resorts and Hotels, and Corporate Director-Food and Beverage of American Golf Corporation. Don is a member of Food Consultants Society International (FCSI), the California Restaurant Association and one of a limited number of Foodservice Management Professionals (FMP) accredited by the Educational Foundation of the National Restaurant Association.

Don began working with Manask & Associates in 2000 after more than 25 years of operational experience opening and operating more than 71 restaurants, nine hotels and six country clubs. Don has been providing management advisory consulting services to restaurants, casinos, golf and country clubs, hotels and other foodservice operations for over 18 years. Accepted by the courts as an "industry expert", Don also provides litigation support to attorneys with expert witness support and consulting services. Some of Don's client projects include, but are not limited to: Indian Ridge Country Club, Moon Valley Country Club, North Ranch Country Club, King's Hawaiian Restaurant & Bakery, Coco's Johnny Rockets, City Wok, Maple Drive Restaurant, Spirit Mountain Casino, The Venetian Hotel & Casino, MGM Grand Hotel, Commerce Casino, Hoag Memorial Hospital, Doubletree Club Hotels, Sheraton Hotels, Premier Hotels among others

Rob, who resides in Muskegon, MI, joined Manask Hospitality Group in 2003 and works with foodservice clients across North America. Rob has over 35 years experience in the hospitality business that covers contract management with ARAMARK and Sodexho as well as private restaurants. He received his MBA from Michigan State University and majored in Hospitality Management. He received his BA from Alma College with a Business Administration major.

Rob's experience covers operational and financial management for foodservice in Businesses, Hospitals, Colleges, and Museums. Rob has worked with clients such as Toyota North America, Bank One, Pfizer, Texas Instruments, Ford Motor, University of Michigan Hospitals, Kraft, Amgen, Autodesk, Paramount Pictures, Saskatchewan Indian Gaming among others. His international experience includes three years in Mexico focused on the Maquiladora industry on the border as well as project consulting/analysis in Argentina. Rob is fluent in Spanish.

Joan Doyle has 25 years of diversified retail planning and management experience with emphasis on store operations and strategic planning. Her project services include store evaluations, feasibility studies, profitability improvements, store design and renovations, buying, product development, staff recruitment and coaching, and new store openings. Her diverse client list includes public agencies, major attractions, sports teams, casinos, hospitals, universities, gourmet food stores, museums, performing arts and cultural organizations. Some of Joan’s client projects include, but are not limited to: the Pennsylvania Conventions Center, The Philadelphia Eagles and Lincoln Financial Field, Trump Taj Mahal Casino and Resort, Tropicana Casino & Resort, Universal Companies, University of Pennsylvania, Moore College of Art and Thomas Jefferson University Hospital.

Joan is a recognized speaker and writer on the topic of retail planning and business improvement strategies and has presented for the PEW Charitable Trusts, the Nonprofit Finance Fund, the Museum Store Association, the Hospital Gift Shop Association, and Global Shop. Joan is an avid enthusiast of the arts and has served as president and development chair for Collab, the committee that supports modern design at the Philadelphia Museum of Art.

Marjorie Sheldon, recognized internationally as an expert in her field, serves as a retail consultant with emphasis on business growth, planning, and creating a unique shopping experience. Her Projects have included directing the planning, design and merchandising of new stores, managing store renovation projects, business reviews, concession evaluations, new business development, business start-up and visual merchandising. Some of Marjorie’s client projects include, but are not limited to: the company stores for Paramount Studios, and AMGEN, and with major tourist destinations such as the San Diego Zoo’s stores, and the hotel store for Dolphin Quest Hawaii. As director of merchandising for the Zoological Society of San Diego for 20 years, Marjorie was responsible for all merchandising activities for the San Diego Zoo and the San Diego Wild Animal Park, as well as management of the Society's 38,000-square-foot warehouse facility. She provided leadership to more than 300 employees and directed all planning, budgeting, buying, display and revenue tracking for more than 40 sites within the two facilities. Under her leadership, retail sales tripled and numerous revenue opportunities were realized. She was instrumental in the Society's long-range planning efforts and introduced innovative practices to ensure a leading edge in the industry.

Shelley Stephens has been in the retail profession for over 35 years. She spent 17 years as Director of Merchandising at the Natural History Museum of Los Angeles County, where she expanded the retail operations from two stores to six permanent stores and set up 12 special exhibition stores. She also produced a wide variety of custom products and established a wholesale division to market these products to venues worldwide.

Since 1993, Shelley has been providing consulting services to stores to retail venues across the country. She specializes in directing the planning, design and merchandising of new stores, as well as managing store renovation projects. She has also assisted institutions in areas such as providing store audits and evaluations, retail management and point of sale searches, producing new products, compiling feasibility studies, implementing e-commerce sites, concession evaluation, buying and visual merchandising. Some of Shelley’s client projects include, but are not limited to: the Wyland Store at the Navy Exchange in Hawaii and the company stores at Paramount Studios.

Matt’s experience includes more than 18 years of consulting and on-site operations management experience in business dining, cultural institution, and college and university food service. His experience also includes design services work in the U.S., Canada and Europe. A proven project manager, Matt's knowledge of information technology, space planning, financial analysis and the development of strategic retail food service programs has earned him high marks with clients, employees and service providers.

Matt has successfully led numerous food service evaluation, strategic planning and operator selection projects for clients across the country. He has also been an innovator in the areas of point-of-sale (POS) systems and cashless payment solutions. His experience includes developing information technology strategies and systems that include common POS platforms, remote order entry, and data warehousing solutions to drive revenue growth and operator efficiency. Matt has been a featured speaker for technology forums, has served on advisory boards for software manufacturers and speaks regularly at Penn State University, School of Hospitality Management.

Matt is currently an active member in Society for Foodservice Management (SFM), National Association of College & University Food Services (NACFUS) and International Facility Managers Association (IFMA) where he is leading development of the Restaurant and Foodservices Community. Some of Matt’s client projects include, but are not limited to: the National Law Enforcement Museum, Grounds for Sculpture, Imiloa Astronomy Center and University of Central Missouri.

Ray Coen has teamed with Manask & Associates to work with the Los Angeles Zoo, The Minneapolis Institute of Arts and the Science Museum of Minnesota, among others. He has developed many marketing and business plans for the Special Events Department of public attractions. Ray started his consulting firm in 1981. He has built a successful practice, building sales volume for a variety of clients in the restaurant industry. He works with chains and institutions of every size and at every dining level on issues of business strategy and marketing. His client list includes the revival of Boston Market, KFC, Islands Burgers, King's Hawaiian Restaurants and Bakeries, Winchell's Donuts, Sizzler, Ponderosa, The Daily Grill chain and others. Uniquely, he also consults to supermarkets and other retail chains, as well as packaged goods companies. This enables him to bring retailing expertise and brand building skills to the foodservice industry. Other of Ray's work includes, a destination restaurant study for Rock & Roll Hall of Fame/Great Lakes Science Center, and the National Zoo.