Daniel Lachs

Hi, I'm Daniel Lachs. Welcome to my profile!

Daniel Lachs's Bio:

Daniel Lachs's Experience:

• Operating Partner / Culinary Director at Yushi Asian Kitchen

  September 2011 - February 2013

  o Was responsible for day to day operations of a pan Asian QSR concept in NYC, with system sales of 3.25 Million. o Re-branded company from Yushi, "deliciously zen" to Yushi Asian Kitchen a more recognizable food concept speaking to the pan Asian concept we developed. o Redeveloped F&B offering to include build your own (BYO) rice & noodle bowls, known as Yu-Bowl. Yu-bowl was responsible for 50% of sales on a day to day basis within six months of launch. o Other Food & Beverage developments included launching banh mi sandwiches, re-developing line of soups, and adding daily specials to menu. o Implemented "culture program" to develop leaders from within. Worked hard to ensure that the internal team knew we were there to see them grow and in turn reduced turnover and developed leaders. o Developed relationships with all of our vendors empowering them to help us build a "smarter" business model with monthly meetings where they presented new product ideas that they believed we should consider. o Built a consistent stream of unrecognized revenue through third party vending (Aramark / Lifeworks), and large scale catering business. o Implemented customer loyalty card program allowing us to gain vital data about our guests o Built a financial model allowing GM's to enter invoices, track transfers and do weekly inventory. This model also allowed for easy uplink with QuickBooks creating a seamless transition between operations and accounting and allowing for timely weekly P&L reviews.

• Corp Executive Chef / Director of Operations at Pump Energy Food

  July 2008 - 2011

  o Aligned a 5-unit concept, setting up operating standards and controls to ensure consistency. o Set up systems that helped to reduce costs: companywide food cost was lowered by 4.8%, P & P costs reduced by 2.3%, and labor reduced by 16.7% o Identified areas to reduce expenses by negotiating with vendors. Reduced telecommunications fee by 15%, pest control by 20%, and linen by 20% o Reduced companywide overtime from 440 hours a week to under 10, saving company average of $3,500 a week in excess labor dollars o Worked with director of training to establish F&B specs and tools to train with to help reduce food cost and ensure consistency in product o Worked with IT dept to create and online ordering system through which we could eliminate the need for a third party to do this for us and save the 11.2% royalty fees o Designed and wrote policies and procedures for store level employees. Wrote cash handling SOP, POS SOP, POS manuals, unpaid break policy, inter-store transfers and inventory procedures, bonus plan and various accounting procedures for team members o Implemented employee recognition program, thereby increasing employee moral allowing for significant decrease in company turnover o Launched Liquid Pump, a bottled juice and smoothie program with the intention of wholesale distribution.

• AGM / General Manager at Rosa Mexicano Restaurants

  September 2005 - August 2007

  o Wrote corporate training manual for all FOH service staff, allowing for a more efficient staff training o Created Take-out / Delivery program that had average sales of $20,000 a week o Responsible for developing reservations data to determine trends in business and worked to increase customer retention through guest loyalty program o Recorded sales of 1.2 million in first 4 weeks of operation

• Manager at Blue Smoke / Jazz Standard Restaurant

  August 2004 - September 2005

  o Responsible for purchasing, receiving, and budgeting of all non-perishable items in restaurant. o Executed weekly payroll for Front of house employees o Supervised gift card program, which sold over $50,000 in first six months of operation o Created & implemented training program for support staff o Played a key roll in the creation of an operations manual for daily use o Managed a 140 seat Jazz club, full service operation two nights a week

• Kitchen Manager at Hillstone Restaurant Group

  August 2003 - August 2004

  o Responsible for all butchering of fish & meat product in house on a daily basis o Completed Houston's industry respected training program early and placed within my training restaurant. o Responsible for day to day prep, production, line execution and ordering of and F&B product

• President at DML Hospitality Group

  May 2011

  DML Hospitality Group's goal is to provide the tools and resources to help our clients successfully bring their visions to life. OUR SERVICES INCLUDE BUT ARE NOT LIMITED TO: Concept and Menu development Restaurant openings and brand launches Product development Recruiting Site Surveys and competitive analysis Restaurant Valuation Kitchen design and efficiency

Daniel Lachs's Education:

• Cornell University

  1999 – 2003
  BS

• Jerusalem Culinary Institute

  1998 – 1999
  Culinary Arts

• Ner Jake

  1998 – 1999
  Judaic Studies

Daniel Lachs's Interests & Activities: