"Most campus food service operations have dining budgets and revenues that are bigger than any other restaurant in the area. With all of those resources, why not be the BEST PLACE TO EAT in town? "

Gene Kellogg
Founder, Principal & Consultant
ECS Consulting Group

In 1979, Gene Kellogg began a twenty-one year career with Marriott. During that time he achieved notable success in senior management, consulting, business development, marketing and operations in Campus Dining, Corporate Dining and Restaurants. His experience and achievements included:

	Director Business Development, Midwest Region
	Vice President for Business Development- Account management, development, and retention
	Vice President Sales and Marketing, Marriott Education Services
	Vice President and Principal for Marriott Consulting Group
	8 YEARS Campus Dining General Manager, 4 years Retail and Catering Manager
	Restaurant District Manager- Spoons Bar and Grill start-up.
	30 years in the hospitality, restaurant and food service industry.

As a restaurant and foodservice practitioner Gene Kellogg brings over 30 years of experience, innovations, and solutions to ECS consulting clients. Specializing in management, sales and marketing systems that get measurable results, Gene knows what it is like to be a manager responsible for multiple objectives with limited time and resources. As a practitioner consultant his focus goes past lofty recommendations, helping managers implement proven operating and marketing solutions that ensure financial and performance objectives are attained.

Throughout a twenty-one year career with Marriott and Saga, he achieved notable success in operations, business development, planning, marketing and consulting. As Director at Butler University his on-site management team received the CEO Award of Excellence for their innovative dining and marketing programs. When the company entered the casual dining restaurant market, Gene was assigned to the start-up group responsible for developing and rolling out the first Spoons prototype models. His consulting career actually began when Gene was promoted to Regional Sales Director. In this role he assisted new Marriott clients in dining program and facility upgrade projects, new facility development, and with financial improvement models that recognized him with the Marriott Marquis Award in 1989. In senior management, Business Development and Marketing responsibilities kept him close to operations where he worked with over 200 client-dining programs as an internal consultant. A strategic planning role led to multiple project management and customer segmentation endeavors designed to benefit all 500 Marriott division locations.

When Marriott ventured into consulting, Gene was asked to head up this new enterprise as Vice President and Principal for the Marriott Consulting Group. In addition to consulting to 22 outside clients, his organization was also responsible to develop and implement the strategic plan for a $1 Billion operating division.

Prior to joining Marriott and Saga in 1979, Gene served in general manager positions at IBM and other Chicago area corporate dining accounts, a three star restaurant in Wisconsin, and in the fast food and pizza industries.

The ECS Consulting Group was created in January 2000 on the value proposition of "self-funded consulting." This means helping clients realize tangible results measured in improved customer satisfaction and better financial results. ECS offers proven highly effective management systems and processes that address every critical aspect of restaurant and food service operations and support: Organizational Development, Functional Effectiveness, Operating Efficiency, Resource Development and Leverage, Cost and Productivity Management, Revenue Capture, Strategy and Planning, and Customer Relationship Management.

Steven is a skilled experienced chef, a patient teacher, and a Culinary Planning Process practioner. His career has been marked with success in roles as a sous chef, chef manager, executive chef and currently, as senior executive chef at Cornell University. He has been honored by master chefs in numerous culinary competitions and frequently works with the Cornell Hotel and Restaurant School.

	Certified Executive Chef
	Senior Executive Chef, Cornell Dining
	Candidate, Certified Master Chef and Certified Culinary Administrator, from American Chef's Federation
	Executive Chef, Robert Purcell Marketplace Eatery
	Executive Chef, Cornell Catering
	Executive Chef, Lucatellis Restaurant, Ithaca, NY
	Manager and Executive Chef, Greystone Inn, La Jolla, CA

Steven's introduction to ECS and the Culinary Planning Process started four years ago in 2003. Since then he has practiced and taught chefs and managers the disciplines of Menu Management, Production Management and Culinary Communications, applying these principles to resident dining, catering, commissary, and retail operations.

In Steven's first consulting project with ECS, he worked with his partner, Gene Kellogg in redesigning a resident dining program, developing a commissary plan, creating three interim retail locations, and a new retail marketplace; developing programs, facility and equipment needs, and staffing plans to help their client with real working solutions for their campus dining program.

An expert chef, Steven is fully versed in FMS and RPM, and believes that recipes are the key to consistent quality and cost control. He is also skilled at purchasing: applying tight specifications and solid vendor relationships to achieve best products at best costs. Steven has attended the Culinary Institute of America in Hyde Park, NY and San Diego State University.

	Creator of the Customer Driven Process
	Primary Consultant for the country's first campus dining marche' at UCLA.
	Creator of the first branded coffee program for campuses, hotel lobbies, corporate offices and hospitals.
	Partner with Gene Kellogg in Culinary Planning, RPM, and Productivity Improvement.

Fred Moore and Gene Kellogg became a one of the industry's most successful team of consultants & practitioners when they first connected in marketing and sales roles in the early 1980s. This partnership within Marriott introduced many of the systems and solutions that revolutionized campus dining management and program design. Today, Fred and Gene are back together for selected client projects. While many consulting firms can promise process, Fred and Gene can promise results.

During a thirty year career with Marriott, Fred dedicated his energies to understanding the needs of customers and clients within the Higher Education market and to developing innovative programs to meet and exceed their changing expectations. When Marriott Management Services and Sodexho Alliance merged in March 1998, Fred elected to retire from corporate life and become an independent industry consultant. Since that time, Fred has provided expertise to the foodservice industry in the areas of strategic planning, operational review and analysis, and program and facility master planning.

In 1994, Fred founded The Consulting Group; a new Marriott business venture designed to provide consulting services to both contracted and self-operated Colleges and Universities in the areas of dining, housing, and facilities management. As manager of the group from its inception through early 1998, Fred led the team that developed master dining plans and oversaw the construction of new facilities and implementation of new programs envisioned with the plans. These facilities and programs were subsequently hailed as "new paradigms" for the industry.

In 1993, as Vice President, Business Strategy and Development, he piloted a team of top caliber Marriott managers through a yearlong study of the Higher Education market place for the purpose of determining how the industry will evolve in the future (10 - 20 years). As result of this study, Higher Education launched two new business lines: Consulting Services and Collegiate Concessions Management.

As Vice President, Strategic Account Development, Fred led the roll-out of "The Customer Driven Process" an internal consulting process he had developed to establish new campus dining service strategies built around the dual goals of customer satisfaction and economic viability

As Director of Planning responsible for the development of a Strategic Business Plan for the Marriott Higher Education Division (at that time, a $700 Million business, employing 1,500 managers and over 200,000 hourly employees), resulted in a 10% compounded growth rate over a two-year period. During that same period Fred developed a Retail Performance Management process that became the standard for retail operations. These processes enabled operations to be evaluated against a number of industry benchmarks and best in kind measurements. Subsequently, on-site programs, facilities and operational procedures were re-engineered to provided enhanced customer satisfaction and economics.

Earlier in the 1980's, as Director of Marketing for the North-Central United States and Canada, Fred's responsibilities were to develop marketing programs and coordinate facility renovations within the region. He helped develop several "house brand" concepts, including pizza and pizza delivery, Italian, gourmet coffee and convenience stores.

Fred began his hospitality career as a Food Service Manager at Wittenberg University and continued to work his way up through a number of other Midwestern campuses. Fred held top positions at two Wisconsin State University campuses in the early '70's and culminated his operations career as Director of Retail Operations at Marquette University by 1980.
Mr. Moore received his Bachelor of Science degree from the University of Dayton. He also served as an officer in the U.S. Army Reserve.