Goliath Consulting Group's associates are highly-trained, experienced and dedicated to the success of our business.
As president of Goliath, Jay Bandy has the experience, the contacts and the tools to keep all the parts working together so you can achieve your goals – whether you’re looking to take a new concept from the idea stage to “Opening Day” or looking for long-term solutions to specific issues at your existing restaurant.
Jay has built a broad foundation of expertise during his 30 years in the restaurant industry. Currently he is a board member of the Georgia Restaurant Association and has previously served as an officer for the IFSEA (International Food Service Executives Association) in Atlanta.
He’s developed expertise in communications and marketing and in developing and rolling out new products. He has overseen operations at hundreds of restaurants, written training manuals and coordinated operations.
He has the know-how to bridge the critical areas of strategic planning, operations, marketing, supply chain, and restaurant development.
He’s also a results-oriented, people person, which gives him the skill to bring teams together to achieve their goals.
Jay will work with you quickly and thoroughly to assess current conditions – both financial and brand-related. After developing an action plan, Jay directs all members of the Goliath team to deliver results that exceed client expectations. He’ll make sure that the team maximizes sales opportunities and profit and unit growth based on your unique vision.
Adam Edwards III, NFL Alumni, CFE
Chief FranchaPreneur Officer
Adam is the co-founder of iMatch Franchise, an independent franchise brokerage firm representing over 400 brands. He‘s helped thousands over his distinguished career as a certified franchise executive with millions sold in franchise transactions. His entire career has been built around taking great care of his clients and cultivating long –term relationships.
He believes empowerment and education are paramount. “As a former athlete, I was use to a play book and a team-oriented atmosphere. I’ve found that franchising offers both.” He encourages those transitioning or post-career to gain industry knowledge and conduct intense research before getting involved in any business.
His award-winning firm facilitates partnerships between entrepreneurs and various franchise concepts. Adam oversees recruitment, business development, and the “Match-Making” process to insure clients get into business for themselves, but not by themselves.
“Three keys to success are finding the right People who want to follow a proven Process to maximize Profits.”
As a strategic partner of the Goliath team, Adam will work tirelessly to deliver proven results and exceed every client’s expectations. Assessing core values, fiscal fitness, passion and career expectations are among the lengthy value propositions awarded to all clients. “Our goal is to be your one-stop-shop when it comes to creating, buying or selling a franchise.”
After working as a creative for some of the biggest and best agencies across the country, Mark founded his own advertising and design firm in 2002. For the past 14 years, he and his team have been fortunate enough to work with many top tier brands in the restaurant and foodservice industry. They are accomplished at building brands from the ground up. This includes developing logos, menu and packaging design, outdoor, tv and radio advertising.
Because Mark and his team find restaurant branding exceptionally creative opportunities, they have an natural affinity for these particular clients. (Translation: They really like working on restaurant projects.)
You can view some of Mark and his team’s work at www.thisisw.it
Britt is an accomplished, formally trained chef with twenty-five years of experience in the restaurant industry covering all facets of cooking and management. Special skills include opening new restaurants—five to date—from quick serve to fine dining.
Before attending the Culinary Institute of America for his AOS in Culinary Arts, Britt honed his restaurant management skills in a popular bakery café chain in Washington, DC. He transferred that knowledge into the kitchen, where he has managed teams of 25+ staff and ensured consistency and efficiency to meet customer expectations.
Britt brings to Goliath a solid background and interest in menu development, including wine pairing and integration of beer, wine, and spirits to enhance the dining experience. His culinary creativity is matched by his strengths in operational proficiencies, including managing P&L statements, production statistics, staff schedules, food waste logs, purchasing and inventory, and accounts receivable.
Most recently, Britt served as executive chef for two sister restaurants, creating seasonal menus in scratch kitchens based on a farm-to-table concept. At Goliath, he provides his back-of-the-house expertise to help clients achieve their restaurant visions.
Restaurant and Franchise Operations
Art’s experience includes a quick service restaurant operations background with over thirty years experience leading the operational functions at the restaurant and regional level of the world’s largest quick service restaurant organization. Art has been consistently recognized for the ability to effectively manage and consult on complex projects, build teams, and increase the profitability of all affected stakeholders. He has extensive experience in consulting with McDonald’s franchisees on brand enhancement, operational improvements, effective people practices, overall resource utilization, revenue increases and franchisee cash flow increases. For McDonald’s Corporation at the regional level, he successfully led regional efforts in quality management (MQM) and operating system conversion (Made for You Production System) bringing in these new philosophies and systems on or ahead of schedule.
Key Strengths and Experiences Include:
At Goliath, Art lends his big brand operational experience to chain restaurant operators and franchisors in building more efficient and profitable restaurants.
Operational effectiveness and problem solving come naturally to Rebecca Steeves, Solutions Architect for Goliath Consulting. Her energy and attention to detail propelled her early career in hotel operations, where she moved quickly from guest services to regional management.
With expertise in food production, equipment, and foodservice operations, Rebecca knows how to run efficient kitchens and bars, self-service areas and catering facilities. She is familiar with products from hundreds of manufacturers, and sifts through a myriad of items to select exactly the right equipment and supplies. Rebecca’s assistance saves time and money by understanding the full range of options, and making the right selections from the start.
Rebecca uses her extensive catering operations background to help develop catering into a robust profit center for your restaurant. From developing sales strategies to operational systems; efficiencies to equipment; training, service standards and staffing – Rebecca knows how to fit all the pieces together. Catering is a hot sector with specific requirements. Rebecca will ensure that your program is workable, and lucrative.
Alcoholic beverage service represents another opportunity for big profits – and losses. Rebecca offers targeted programs to improve bar operations. Drawing on her extensive experience, she conducts audits, creates procedures, and provides training modules for bar management and staff, to ensure that alcoholic beverage service is optimally profitable, while minimizing liability.
By focusing on front-of-house operations, equipment, catering and alcoholic beverage service, Rebecca helps strengthen your business to be sure you get the most value from your investment.
While advancing within the hospitality industry, Rebecca earned a bachelor’s degree in Business Administration from Georgia State University. Immediately after receiving her degree, she also earned a Hospitality Certificate in Food and Beverage Operations.
Rebecca went on to become a Regional Manager for Compass Group/Eurest Dining Services, where she managed operations for 31 dining facilities, including large scale catering. She worked in sales and project management with Trimark USA, specializing in equipment, supplies and small wares.
Kevin Austin is a freelance editor with years of experience in newspapers and on Web sites.
He has edited newsletters and interactive content for WebMD. He also edits business plans, training documents and menus for restaurants. He has experience editing technical copy for an Internet service provider and developed a style guide for the same company.
As a design, section and Web editor at the Atlanta Journal-Constitution for many years, he directed the Faith & Values section and was a key member of coverage teams for many national and international sports and political events. He also was home page editor for ajc.com.
In the late ‘90s, Kevin wrote a humor column about the Falcons for the AJC called “Fan Man.” He was pictured wearing a brown paper bag over his head.