Goliath Consulting Group's associates are highly-trained, experienced and dedicated to the success of your 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, member of the Foodservice Consultants Society International 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.
In addition to his role with Goliath Consulting, Jay is also a managing partner for HOBNOB Neighborhood Tavern and a partner in the franchise company that operates Cowboy Chicken franchises in the greater Atlanta area.
Reggie Coachman CFE
Partner and Chief Consulting Officer
As Goliath Consulting partner and chief consulting officer, Reggie Coachman is responsible for client acquisition and managing client relationships; supporting projects and workplans; and supporting staff to ensure Goliath Consulting meets the business expectations. A leader with more than 30 years of restaurant and food and beverage industry experience, Reggie is currently the president of RCD Business Consultants, LLC, a group focused on supporting emerging franchisors and new restaurant business development.
Reggie’s previous experience include several executive roles at FOCUS Brands with Cinnabon as Vice President, Brand Operations and Schlotzsky’s as Vice President, Franchise Operations. Reggie’s monumental accomplishments have earned him the 2012 FOCUS Brands Steve Romaniello Leadership Award for his tenacious work for creating the vision, direction and development needed to execute successful business units.
Prior to joining FOCUS, Reggie held prominent operations roles as EVP and COO of major fast casual concepts and a hospitality management company specializing in airport concessions. Reggie’s
expertise leading effective teams, managing brand strategy, operations, and business development have excelled his ability to support franchise systems and food and beverage businesses.
Reggie currently serves on the Georgia Restaurant Association’s board of directors, past president of the Greater Houston Restaurant Association and has the designation of certified franchise executive through the International Franchise Association.
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 17 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.
Bar and FOH Consultant
Before joining Goliath, Colin’s hospitality career brought him through some of the most respected dining institutions in Atlanta. He oversaw the training and execution of service teams tasked with the highest volume upscale restaurant in the city and. He’s developed the operations and service skills required for restaurants to thrive in a competitive market and drive repeat business.
Colin’s experience is cultivated through a varying range of concepts from fine dining restaurants, national corporate brands, and family owned casual pubs. His deep understanding of front of house obstacles unique to the hospitality industry will lead to personalized solutions for your brand. He believes that successful restaurants are driven by a deep care and appreciation for their guests and specializes in creating a service culture reflective of this ideal.
Spending years developing relationships directly with suppliers, Colin leverages his bar management experience to develop pricing, product, and promotions otherwise unavailable to non-corporate restaurants. Colin can turn your bar vision into reality at a cost that allows your restaurant to thrive.
Claibourne brings with him 20 years of restaurant industry experience and knowledge having worked
every position in the gamut from fast casual to fine dining. He even does dishes. Most recently he has
managed and helped develop numerous establishments in the Atlanta area.
He is a graduate of Georgia State University, with undergrad and graduate work in Finance, International
Business, Economics, and Political Science. When not working in the restaurant industry, Claibourne
worked in both commerce and venture capital overseas. All of these experiences culminate to give him
not only a specific understanding of specific client needs, but larger picture view of the industry, and an
understanding of multicultural needs and workplaces.
Restaurateur with over 20 years of experience and a passion for the industry. Kyle is confident that
gaining control and understanding the landscape of business are essential to the growth and success of
any restaurant. Helping partners succeed is at the very core of what Kyle brings to the table. He truly
devotes himself to help make sense of the chaos that is our industry.
Kyle brings experience from restaurants starting in Syracuse, NY as well as South Carolina and all over
Atlanta. Starting at his parent’s pizza shop in Northern NY he has worked at every job in the
industry. Learning and growing are at the center of how Kyle has navigated his career to include
General Management, Kitchen Management, Multiple Location Management, and Training Development for all aspects of restaurant operations.
Kyle is a graduate of both SUNY Potsdam and SUNY Oswego with a MS/CAS in Psychology. This along with his years and certifications working with corporate, fine dining, and locally owned restaurants have allowed him to incorporate a unique perspective to help ensure long term success.
Business Insights Consultant
Bora manages business and consumer insights for Goliath Consulting Group covering a wide range of segments of the business. From real estate to restaurant trends to consumer behavior, Bora gathers the data and information to help make sound business decisions.
Bora is a proactive and energetic individual who has recently earned her Master’s Degree in Nutritional Epidemiology at the Harvard T.H. Chan School of Public Health. In her university years, she spent her time bringing local foods to the school campus, served as “mystery” diner, taught cooking at the Duke Children’s Healthy Lifestyles Program and figured out eventually that she was, at heart, a foodie.
Besides working with food, Bora loves to chase her why’s. She enjoys building relationships; she hopes to inspire others and make a difference; she loves working in a multi-faceted environment that lets her work both analytically and creatively. She gravitated towards Goliath for these very reasons—to help restaurants create amazing experiences for their guests and staff.
As a restaurant consulting intern, Bora is now using her research background and problem solving skills to help out her team and their clients. In her hypothetical spare time, she posts her cooking on Instagram (@boraborakang), reads children’s books and reminisces about that one summer she lived in the UK to study Victorian Literature.