ChefTalk.com › Brandon ODell's profile
||Shawee, KS - Kansas City metro
|Forum Post Count:
||1 week, 1 day ago
||I am a "young", but experienced restaurant consultant and owner of a home chef service operating in the Kansas City and Wichita, KS metro areas. I operate a blog for both businesses and my consulting blog has many articles that have been republished several places on the web and in two restaurant industry books.
I'm married and have a young son that I love watching grow up. Most of my time is spent running my two small businesses (as with every business owner) and spending time with my family.
My professional background includes early experience as a quick service manager, 10 years of private club experience, college food service, full service restaurant, concessions, catering and resort hotel food service experience.
I have been studying and helping retail restaurants of all types for 12 years, getting into the consulting business by request from past colleagues who went on to own or operate their own food services and started contacting me to help them implement the same systems they saw me design and use as co-workers. Since then, I have helped dozens, possibly hundreds of restaurants improve cost controls and profitability, strengthen their brands, and work their way through many difficult employee issues and business decisions. Along the way, I have been consultant, food and beverage director, concept strategist and chef.
|Interests (Hobbies, favorite activities, etc.):
||As with everyone on this site, I love food. I also love wine and get a kick out of finding inexpensive, high quality wines that stack up against expensive wines. I also love to travel with my family.
|What I do for a living:
||I work as a restaurant and food service consultant and operate a home chef service in the Kansas City and Wichita metro areas.
Brandon ODell's Recent Activity
What are you growing this year?
Brandon ODell posted in this thread in The Chef's Garden 7/24/14 at 4:22am | 81 replies | 749 views
My meringues always end up flat, brown and chewy. Any ideas why?
Brandon ODell posted in this thread in Pastries & Baking 7/24/14 at 4:14am | 3 replies | 41 views
Advice on opening a restaurant
Brandon ODell posted in this thread in Professional Chefs 7/20/14 at 9:41pm | 3 replies | 200 views
Looking to relocate to start fresh, Any suggestions?
Brandon ODell posted in this thread in Professional Chefs 7/20/14 at 9:16pm | 18 replies | 307 views
Upping minimum wage for fast food employees
Brandon ODell posted in this thread in Professional Chefs 7/11/14 at 10:07pm | 22 replies | 739 views
What to expect 5 star hotel
Brandon ODell posted in this thread in Professional Chefs 7/11/14 at 9:43pm | 4 replies | 162 views
Adventures in Food Truckin'
Brandon ODell posted in this thread in Professional Catering 7/1/14 at 10:39pm | 3 replies | 59 views
Remembering Chef and ChefTalk moderator Pete McCracken
Brandon ODell posted in this thread in Announcements 7/1/14 at 10:25pm | 48 replies | 926 views
Taking culinary to the next level
Brandon ODell posted in this thread in After Culinary School 7/1/14 at 10:23pm | 3 replies | 90 views
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