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NCB Author

George Barton


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.

For a free operations assessment contact George Barton at georgebarton22@aol.com, 321-662-061 or visit gBartonInnovations.com.


Suckling Pig at Ajax in Aspen Article
Take Your Food Up A Notch   June 25, 2013
By: George Barton

Taking your restaurant’s or entire brand’s food up a notch requires top-down support and planning. Change is key: though implementing a new product or procedure in casual dining can be easy, integration – or further embedding change in the culture of your brand – is not always easy.

Social Media 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.

Martini Glass 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.

Fruit and Veggies 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.

Fruit 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?

Cocktails 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?


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