George Barton

George Barton has 35 years experience in restaurant and bar operations with T.G.I. Friday's.

Positions and Roles Held in Operations

VP Operations (15 years) Led 100 + restaurants ($300M Revenue) with full EBITDA responsibility. Led (2) separate divisions during this period with responsibility for both company and franchise operations.

VP Beverage and Bar Innovation (3 years) Responsible for brand innovation and strategy for Beer, Wine and Spirits.

Reengineering Team Leader (1 year) Led team to deliver dramatic improvement in Production of Food an Beverage.

Regional Manager (10 years) Multiple markets. Responsible for teams delivering results in all KRA (key result areas) including sales, profits and retention.

General Manager (5 years) Operated restaurants at GM level from $3M-$6M annual sales with Friday's. Also operated and led small independent restaurants at the GM level.

Manager / Kitchen Manager / Bar Manager Responsibilities linked to each discipline and function, including revenue and margin growth as well as team development.

	Blog Expectations of Connected Customers April 12, 2013 By: Dave Dronkers,George Barton Just because you’ve set up shop on a few social media networks doesn’t mean you’re doing everything right. There are many social media best practices that you can utilize to connect with existing or reach out to new fans.
	Article Building Profitable Vendor Relations March 19, 2013 By: George Barton Did you know that great relationships with beverage suppliers can contribute to revenue and margin improvements? Here are 5 key steps to help you strengthen that relationship.
	Article Flavored Spirits Rule March 12, 2013 By: George Barton Before you think about how flavors in spirits can continue to improve or remain a mainstay in your beverage program, you need to take an in-depth look at this current phenomenon.
	Article Are You In Control? Bar Food Cost Controls February 5, 2013 By: George Barton There is a lot more to controlling food cost in the bar area that one would assume. Are you placing the same focus on food products that are consumed in the bar as those that are consumed in the dining room?
	Article Beverage Innovation: Creating Awesome New Drinks! January 29, 2013 By: George Barton We’re all looking for that next Long Island Ice Tea, Hemingway Daiquiri or even a spin on one of the classic cocktails, ala Moscow Mule, Negroni or Old Fashioned. How does one break out of the pack on new beverage ideation and hit the “sweet spot” of success?