Dr. Joel Feigenheimer’s background and passion for this industry revolve around purchasing and operations management. Entrepreneur, operator and corporate consultant are all part of his background. He has successfully worked with independent operators as well as corporate giants to drive sales and profits.
Florida International University
Assistant Professor – 2009 to Present
Assistant Department Chair, Lead Restaurant Faculty Designee, Endowed Chair Recipient, specializing in Restaurant and Bar Management concepts. Topics include operator responsibility to the employee and guest. Liquor liability, food safety, guest safety, sustainability, procurement, labor relations, vendor management, profit management and executive leadership. Course modules include contract management issues, standards of safety and responsibility, as well as operational and financial issues.
Florida Atlantic University
Lecturer in Marketing (School of Business) – 2012 to 2013
Dr. Joel Feigenheimer has worked as a lecturer in marketing at Florida Atlantic University (FAU) Business School from 2012 to 2013
China Grill Management
Director of Purchasing – 2002 to 2019
Created beverage programs in the U.S., U.K., and Mexico. Designed procurement policies and procedures for the international, multi-concept, fine dining corporation. Increased department revenue via strategic procurement policies, lean supply chain management, auditing procedures, cost reductions and improvements in product sourcing.
TGI Friday’s, Dallas Texas
General Manager – 1981 to 1983
Fastest promoted General Manager in the history of the company. Earned the highest managerial award, The Presidential Gold Star, and also three consecutive “Store of the Quarter” awards.
Houlihan’s, K.C., Missouri
Manager – 1981 to 1983
First rookie manager to be chosen to open a new operation. Opening team manager in both Phoenix and Mesa Arizona during Houlihan’s expansion era
Expert Restaurant Witness – 2009 to Present
Provides expert witness and operational consulting services nationwide relating to liquor and food service issues such as Dram Shop, contracts, landlord/tenant, employee issues, standards of care, operational responsibility and other hospitality related concerns. This organization began as a resource website (www.realeats.org), to acclimate students with the “green” supply chain and sustainability concepts. This site highlights over 400 “green” vendors offering thousands of “real” sustainable products.
Restaurant Operator’s Co-op
Vice President – 1995 to 2001
Organized regional independent operators to form a purchasing co-op that is still in existence today with sales of over $200 MM. Served as Vice President of Purchasing and Chairman of the original primary vendor committee. Increased operator participation over 50% in three years.
Cranberry Bog Companies
Owner/Operator – 1983 to 2001
Owned and operated the highest volume white-tablecloth restaurant in upstate New York for nearly twenty years. Increased revenues over 80% operating three units in two states.
Consulting and Other Experience
American Fine Wine Competition
Board of Advisors – 2007 to Present
Built logistical and financial models for the largest “American Only” Fine Wine Invitational Competition in the United States. This event is designed to highlight American wines while benefitting local charities.
South Beach Wine and Food Festival
Product Coordinator – 2004 to 2009
Worked directly with Lead Festival Culinary Coordinator and local food vendors to orchestrate the Bubble Q event with upwards of 5,000 attendees annually for this event alone.
FAVACA-Florida Peace Corps
Trained local residents on the island of St. Eustatius about Hospitality, Marketing and Service
London, Berlin and The Caribbean
Veteran speaker throughout the United States and Europe. Topics included operations management, procurement, contract negotiation, marketing, change management and vendor relations.
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