Boston Restaurant Association
By: Joe Driscoll
Emily Grover

 President
 CEO
 Director
Of - the Boston Restaurant Associates, Inc.

Job description
•
•
•
President of the Boston Restaurant Association
– Responsible for all activates conducted by the company
CEO (Chief Executive Officer)
– Responsible also for company's operations
Director
– Faces a challenging array of rules, regulations and responsibilities
– while performing everyday tasks such as winning new business, increasing profits or introducing new products
What does all this mean?
A very daunting position to hold in any company.

• Graduated with a MBA from Clark university
• Also graduated with a B.S from Oklahoma State University
– Hotel and Restaurant Managements
• Always enjoyed the distribution industry
• Also enjoyed the food industry
• These all led to quality job opurtunitites in the Food services industry

• Prior to his hiring at the Boston Restaurant Associates, Inc.
–
Pizzeria Regina, Inc.
• The predecessor to the
Boston Restaurant Associates, Inc.
– Chief executive officer and director
– Independent marketing consultant
– H.P Hood, Inc.
• General manager of food service division
– Chiquita Brands-subsidiary of United Brands
• Sales manager

• As the President, CEO, and Director
– Ranges from
• $200,000-$300,000
– In any given year the bonus could bump that up
• $50,000
• $60,000
• $100,000
– Extremely profitable position to hold

• Financial
– Dental
– Health
• Both with full coverage
• Also includes family
• Work
– Meet a lot of interesting and hardworking people
– Constantly was increasing his rank in company
• Wouldn’t be were he is today without these benefits and opportunity to increase his rank

Management Information Systems)
• Restaurant Software- POS (Point of Service) systems.
– Keeps track of restaurant sales, money drawers, inventory, financial performance, accounting and tax reporting information, effectiveness, organization, employees, payrolls, and so much more.
• Excel
– Spreadsheets of financial organization. Everything from daily to yearly, keeping track of financial performance in the company and each individual restaurant.
• Word
– Type-ups of important documentations, setting up lists, and meeting preparations.
• PowerPoint
– Presenting the information so that it can be easily interpreted and organized.

• Noticing trends and acting on them before the competition
• Staying up to date with all of the research, news, regulations, and related topics.
• Staying on top with what the competition is doing.
• Lack of funds
• Weather and how it effects the business
• Labor market, who will work for the company.
• Cost of keeping up the restaurants, i.e. real estate, ovens, all the aspects that physically make up the restaurant.

• To move up in the company
• How so?
– Work hard, prove that he could be a strong asset higher up in the company.
– Be reliable
– Build sales for the company
– Increase profit dollar
– Receive better restaurant ratings with customers, inspections, owners.

• Yes, because people enjoy eating good food, and not waiting all day to eat it. He likes to see how the company can improve and better please its customers. He is happy to be working my way up in the company and finding solutions to their challenges and improving the company and its reputation.

• Business
– Continue to expand the company.
– Improve customer ratings.
– Improve employee reliability and work habits.
– Improve portrayal of company.
– Surpass our competition.
• Personally
– Would like to continue to excel at my job, and grow as a strong business man, earn more money, and move up in ranking.

• He really enjoys spending time with his family, participating in New England activities, and keeping up Boston traditions. He also enjoys a few rounds of golf and ending the day with some brick oven pizza.

• Emily Grover
• Joe Driscoll