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JAY ZWEIBAUM, PRINCIPAL
Jay’s wide-ranging expertise and global experience can help you transform your entire organization. He is as comfortable working in Beijing as he is in Boston, and in assessing every aspect of your operations. He can provide strategic insights to improve your customers experience, raise your staff’s effectiveness, or streamline your supplier operations.
Jay's extensive international experience gives him unique insight into how to bridge cultural differences in food service and customers. Jay’s philosophy is centered around the concept that a positive customer experience will drive revenue. Process improvements, recipe standardization and staffing should all deliver great returns. Satisfied and motivated customers will continue to choose you first or recommend you, increasing your revenue and profits.
With over 25 years of experience in the hospitality field, Jay has held various operational and functional roles in the United States, United Kingdom, Continental Europe, Asia and South America. His resume includes the implementation of operational processes and systems, strategy development and implementation, supply chain management, labor relations and change management.
With experience in every aspect of food service, both back and front of house, Jay has led high-performing teams in more than 20 countries, focusing on both corporate client satisfaction and customer experience. He has worked in management and administration of food service in contract services, restaurants, retail, hotels, and senior living for companies including Aramark and Holiday Retirement.
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​Jay holds a bachelor of science degree in Hotel Administration from Cornell University and is a Green Belt in Lean Six Sigma.
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JAMES FERENCE, SENIOR OPERATIONAL CONSULTANT
James has over 20 years’ experience managing a broad range of dining and hospitality programs, including AAA Five Diamond hotels, executive dining rooms, conference centers, off-site catering, and senior living.
James has a particular passion for employee growth and education. He invests in individual and team success, eagerly sharing his experience while creating excitement around new skills. His custom course development includes training on wine/beverages, computer knowledge, service standards, secret shopper preparation, dining etiquette, and cooking demonstrations.
In addition to proven food and beverage leadership, James has extensive software platforms, facility moves and buildouts, reservations teams, executive office amenities, receptionists, and concierges for global companies including ARAMARK, KPMG, and JPMorgan Chase.
More recently, James’ work focuses on employee sourcing, onboarding, and program development for high-net-worth individuals and senior living environments.
A Culinary Institute of America graduate, James takes a unified approach to front and back-of-house leadership and improvement, seeing the enhancement of food, beverage, service, and environment as a holistic recipe for program success.
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DARIN LEONARDSON, SENIOR CULINARY CONSULTANT
Darin Leonardson brings his flair for flavor and freshness across the country. His passion is to continue disrupting the Healthcare and Senior Living Industry making every aspect a great dining experience. As a professional chef with over 30 years of experience in the hospitality market, Darin is transforming the industry with his passion for food and dining. By combining exciting flavors with wholesome nutrition, he is sharing his love of good food with thousands of people every day.
Previously, Darin held positions such as the Vice President of Culinary Operations for Blake Management Group and Rapid Recovery Centers and other various executive roles in the food and beverage industry.
Darin has also been featured as a celebrity guest chef for Holland America’s Cruise Line.
Darin graduated from South Seattle Community College with a Culinary Degree and from Ashford University with a bachelor’s degree in Organizational Management. Darin is happily married with three beautiful children, Isabella, Cameron, and Logan. He loves to skateboard with his kids and teach them how to both garden and cook. He currently lives in Dallas, Texas, and believes the best way to live is through a balanced lifestyle. One-third of your life should be family; one-third community and the final third should be your passion for work.
RANDY BAIN, HOSPITALITY CONSULTANT
With roots in the Garden State of New Jersey, Randy's culinary journey began under the warm guidance of his Italian grandmother. Her hands-on lessons in making meatballs and almond pignoli cookies, coupled with his mother’s trips to local farmers' markets, ignited his lifelong passion for cooking.
An Executive Chef and Food & Beverage Professional with over 25 years of experience, Randy is not only a culinary expert but also a comprehensive and multifaceted leader. His unique ability to view operations through a chef’s lens enables him to identify efficiencies and areas for
operations improvement, ultimately leading to significant cost savings. He has a proven track record of addressing business challenges in culinary operations, resource planning, workforce development, and customer experience.
At Aramark, Randy's fervor for food, people, and hospitality is evident in his leadership of high-performing teams, comprehensive P&L management, and strategic operational planning aimed at maximizing productivity, efficiency, and growth. He firmly believes in investing in people and sharing his experience to develop valuable recommendations that immediately improve business results with their best interests in mind. Randy's commitment to the Food Management process and Pattern of Management philosophy ensures that his teams and projects are always left better than he found them.​
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LEE BOUDREAU, HOSPITALITY CONSULTANT
Lee brings over 30 years of industry experience to his role and has an extensive background in operations, consumer marketing, and operational excellence.
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Lee has worked in senior leadership roles for large national food service organizations with a focus on ensuring the right operating systems, standards, customer experience programs, and tools were developed, trained, and in place so that operators consistently provide the highest quality food, service, and customer experience to clients, residents, and guests.
He’s played pivotal roles overseeing Culinary, Nutrition Health & Wellness, Merchandising, Operations Support, and Consumer Marketing strategies and teams. He holds degrees from Shippensburg University and the University of Phoenix.
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TODD HOLLANDER, HOSPITALITY CONSULTANT & TRAINER
Todd started his restaurant career in April of 1986 as a busser for an upscale family-owned Greek restaurant in St. Louis. After Todd graduated high school, he attended the University of Missouri-Columbia where he was the first Front of House Dining director of the new University Club in 1992.
Todd was instrumental in putting service standards in place, planning and the purchase of small wares, setting up the POS system, and building the wine lists. Todd worked towards his Bachelor of Science degree with an emphasis in Hospitality Management, Business Management, and Psychology. He graduated in the summer of 1992. Todd moved back home to St. Louis and was the Food and Beverage Director for the Embassy Suites Hotel on the Landing for a year. After that, he relocated to Kansas City and worked for Chi-Chi’s, Semolina International Pasta, Rainforest Café, and Jose Peppers, before finding his true passion at John Knox Village. Todd has completed his seventeenth year as the Director of Dining and Event Services at John Knox.
In those seventeen years as Dining Director Todd has expanded the four dining options to nine, each with a unique style of service, menu, and flare. He has been an integral part of the design, implementation, and success of the new restaurants and maintains a quality experience for residents and staff at the existing restaurants. Todd is also the CEO of EPICurean Food Service Consulting LLC. Todd prides himself on always providing a quality experience for the residents and other patrons who are served at John Knox Village. He understands that quality service comes from building a quality team.
While not working, Todd stays connected to the community. He serves on many advisory, culinary, and dietetic boards.
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BRANDON ROWLEY, CULINARY CONSULTANT
Brandon started his culinary adventure at Le Cordon Bleu in Orlando, Florida in 2003 and graduated in 2005. Following that, he worked at the Ritz-Carlton in Greensboro, Georgia during his externship.
Upon returning to Florida, he worked at the Mission in county club and also spent two summers working at a summer camp. Brandon made the transition to the healthcare industry in 2008, entered the senior living industry in 2016, and recently joined the consulting industry
ED SNOWDEN, STRATEGIC BUSINESS & FACILITIES CONSULTANT
Ed brings over 4 decades of experience with two Fortune 500 hospitality companies, ServiceMaster and Aramark. In his career he served in many capacities including the operational leader of large Environmental Service and Food Service operations in acute care hospitals and senior living communities. He was recognized for various awards including People Development, Client Relationship Excellence and Sales Excellence.
During his time with ServiceMaster, he completed their 3 year Executive Graduate program. As a corporate officer, Ed served as a collaborator on the acquisition integration team when Aramark purchased ServiceMaster in 2001.
In 2012, Ed co-developed the Aramark Strategic Account Management Program which led to improved client partnership collaboration and operational outcomes. Since 2020, he has worked as an independent coach, trainer and business advisor. Ed and his wife have two grown daughters and reside in a suburb of Philadelphia.
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BRITNEY GREEN, ADMINISTRATIVE ASSISTANT
Britney has over 10 years of customer service experience and possesses a wide variety of administrative and content creation skills that are invaluable to the Two Tree Team. In addition, she excels in reporting, communications, client support, and project management.
Her proficiency in reporting ensures the team stays updated on crucial metrics, and her excellent communication skills enable effective information conveyance. Furthermore, her adeptness in client support guarantees top-notch assistance, and her strong project management abilities ensure successful tasks and project execution within the team.
Beyond her professional expertise, Britney is a dedicated mother of three wonderful kids and the supportive wife of a Disabled Veteran. She is always on the move as she loves traveling and exploring new places with her family.
MARC MUELLER, ASSOCIATE PROCUREMENT CONSULTANT
Marc’s career in procurement started in the hospitality industry, with a focus on dining operations for restaurants and hotels. By working with both end-users and key vendors, he learned contract negotiation, program implementation, rebate tracking and audit support functions with manufacturers and distributors.
Over the last several years, it became more and more apparent that countless facilities have limited resources to maximize the savings and management time caused by overseeing multiple purchasing contracts.
Marc brings a new approach to senior living owners and operators that automates and integrates the buying process to deliver maximum savings across the entire procurement process.
Marc offers his strong customer service and relationship development skills with his understanding of purchasing and vendor management, developed from being in the industry for over 20 years.
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PEDRO FELIX, HOSPITALITY CONSULTANT
Pedro has over 25 years of experience in the hospitality industry, both in the US and international markets including having spent many years living & working in Spain and Chile running operations in the Sports & Entertainment, Business & Industry, Healthcare and Mining Business sectors.
Pedro brings a wide range of operational and process improvement experience including: food cost management, labor cost improvement, sales & retention, client relationship management, training, organizational development and team dynamics.
Pedro’s unique bilingual (Spanish/English) abilities have enabled him to apply his talents not only in the hospitality industry but as an accomplished voice over artist and runs his own company, Globe Voice Overs dba Peter Felix. GVO provides an array of services including Spanish/English voice over and translation services to clients in both national and international markets.
Pedro holds a BTS in Hospitality Management and Culinary Arts from NYC Tech.
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JAMES MCGILLIVRAY, HOSPITALITY CONSULTANT
James is a Results-driven executive with over 30 years’ experience positively affecting Lodging and F&B sales, bottom-line profitability and workforce optimization through strategic development and business reengineering. He consistently meets and exceed corporate objectives while delivering award winning guest service.
James’ Lodging experience spans independent, franchise and corporate owned resort and city hotels / condominiums including multi-property oversight. He has a proven track record of providing exceptional results by driving guest satisfaction and retention, sales excellence, and revenue maximization. Background includes significant new build / opening experience as well as extensive successful transitions of hotels into new management companies.
Having themed, designed and opened three full service restaurants as well as managed a ski resort F&B division with sales in excess of $12M, James is well versed in all aspects of restaurant operations. This experience includes all aspects of banquet and conference operations.
James has strong planning and development expertise derived from drafting financial and market study reports, completing feasibility studies and obtaining funding approval including bank financing and government grant funds. James is comfortable engaging stakeholders including resort owners, condominium owners, local residents, and various planning and approval agencies to ensure full understanding of growth plans and to encourage input and buy-in.
James holds a bachelor of science degree from Cornell University School of Hotel Management and a Master of Business Administration degree from University of Western Ontario, Ivey School of Business.
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YING SHAPIRO, IT CONSULTANT
Ying is a global IT executive with 15 years experience in hospitality industry. She is a passionate advocate of business value creation through technology. She led multiple successful implementations in food production, labor productivity, eCommerce, analytics, and enterprise resource planning. With deep interactions across United States, Asia, Europe, and Latin America, Ying is at ease collaborating cross geographies and cultures. Most prominently, she was the head of IT for an end-to-end engagement at the Olympics at Beijing China. Against an immovable deadline, Ying mobilized multiple teams to deliver required IT solutions.
Ying is an expert in traditional project management, and is an Agile Certified Professional. She holds a masters degree in computer science from University of Pennsylvania.