“I had the great pleasure to be associated with Mark on several projects. Marks knowledge of hard costs in business along with associated costs is second to none. His keen business approach along with His willingness to take the bull by the horns makes him a valuable asset to any organization. I highly value my association to Mark. ”
Mark Kelnhofer, CFBE, CTA, MBA
Westerville, Ohio, United States
9K followers
500+ connections
9K followers
500+ connections
About
The food service industry is all about making a profit white mitigating loss, and that’s…
Activity
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At the annual Retail Exchange event, our Fashion and Retail Studies program celebrates the partnerships that bridge classroom knowledge with…
At the annual Retail Exchange event, our Fashion and Retail Studies program celebrates the partnerships that bridge classroom knowledge with…
Liked by Mark Kelnhofer, CFBE, CTA, MBA
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This semester in CSHSPMG 2600: Introduction to Hospitality helped me develop skills that will stay with me far beyond the classroom. Through…
This semester in CSHSPMG 2600: Introduction to Hospitality helped me develop skills that will stay with me far beyond the classroom. Through…
Liked by Mark Kelnhofer, CFBE, CTA, MBA
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One of the things I love most about my new role is getting the chance to participate in ribbon-cutting ceremonies. It's truly inspiring to see…
One of the things I love most about my new role is getting the chance to participate in ribbon-cutting ceremonies. It's truly inspiring to see…
Liked by Mark Kelnhofer, CFBE, CTA, MBA
Experience
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Education
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Licenses & Certifications
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Certified Food & Beverage Executive (CFBE)
AHLEI - American Hotel & Lodging Educational Institute
Issued Expires -
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Notary Public
State of Ohio
Issued ExpiresCredential ID 2017-RE-633014
Volunteer Experience
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Volunteer Mentor
Ohio ProStart
- Present 6 years 8 months
- Mentor students on recipe documentation and costing for the annual Ohio ProStart Boot Camp.
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Volunteer Judge
Ohio ProStart
- Present 6 years 11 months
- Volunteer Judge for the annual Ohio ProStart Burger Battle judging in the areas of recipe documentation and costing.
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Treasurer
Village Academy Schools
- 1 year 1 month
Education
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Volunteer Mentor
Ohio ProStart
- Present 7 years 8 months
- Volunteer mentor and speaker on recipe documentation and costing for the Ohio ProStart Bootcamp held at Columbus State Community College in Columbus, OH.
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Volunteer Judge
Ohio Fccla
- Present 8 years 3 months
Volunteer judge for the Regional Ohio FCCLA competition conducted at the Columbus Culinary Institute in Columbus, OH.
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Member of the Board of Trustees
Village Academy Schools
- 1 year 7 months
Education
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Volunteer Judge - State Leadership Conference
Ohio Future Business Leaders of America (FBLA)
- Present 9 years 3 months
Education
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Volunteer Mentor - 2nd Annual ProStart Boot Camp
Ohio ProStart
- Present 9 years 9 months
The 2nd Annual Ohio ProStart Boot Camp was conducted at the Columbus Culinary Institute to prepare students in their planning and preparation for the 2017 competition.
- 60+ management students; 110+ culinary students; students represented 14 ProStart schools. -
Volunteer Judge - State Leadership Conference
Ohio Fccla
- Present 10 years 2 months
Education
Volunteer Judge for Culinary Product Developement and Applied Math for Culinary Management.
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Chapter President
IMA | Institute of Management Accountants
- 1 year
- Served as the Columbus, OH Chapter President.
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Publications
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The Culinary Pocket Resource of Yields, Weights, Densities, & Measures, 3rd Edition
Restaurant Institute
ISBN 978-0-9912812-3-7. A pocket handbook to assist in the accuracy of recipe costing and menu engineering.
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The Culinary Pocket Resource of Yields, Weights, Densities & Measures, 2nd Edition
Restaurant Institute
ISBN 978-0-9912812-2-0 - A pocket handbook to assist in the accuracy of recipe costing.
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Return On Ingredients: Controlling Food & Beverage Costs To Improve Efficiencies & Profits!
Restaurant Institute
ISBN 978-0-9912812-1-3
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The Culinary Pocket Resource of Yields, Weights, Densities & Measures
Restaurant Institute
ISBN 978-0-9912812-0-6 - A pocket handbook to assist in the accuracy of recipe costing.
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"Your New Year's Resolution: Know When To Ask For Help"
Las Vegas Food and Beverage Professional
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"The Art of Recipe Writing"
Today's Restaurant News
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"Implementing Audit Processes That Improve Efficiencies"
Las Vegas Food & Beverage Professional
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"Quality Control's Impact on the Guest Experience & Bottom Line"
Las Vegas Food and Beverage Professional
Courses
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Accounting for Financial Decision Making
ACT 210
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Accounting for Hospitality Operations
RHT 4420
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Accounting for Managerial Decision Making
ACT 220
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Bar and Beverage Management
HOTR-1234
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Controlling Food, Beverage and Labor Costs
CSHSPMG3700
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Ethics and Security Management
HOTR-2115
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Financial Accounting
MBA 561
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Food & Culture
RHT 1200
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Food and Beverage Controls
HOTR-1233
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Food and Beverage Services
HOTR-1235
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Food, Beverage & Labor Cost Controls II
HRM 3633
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Hospitality Computer Systems
HOTR-1118
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Hospitality Law
HOTR-2243
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New Venture Creation
MBA 667
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Resort Management
HOTR-2275
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Sources & Uses of Financial Resources
MBA 551
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Strategy & Policy
MBA 651
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Survey of Accounting
ACT 205
Projects
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Speaking Engagement - North Carolina Restaurant & Lodging Expo (Charlotte, NC)
"Vetting Hospitality Cost Control Systems".
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Speaking Engagement - Club Managers of America Association (CMAA) Ohio Valley (Covington, KY)
"Applying Forecasting Methods to Your Operation" and "Vetting Hospitality Cost Control Systems".
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Speaking Engagement - NRA Finance & Tax Executive Study Group (San Antonio. TX)
"Applying Forecasting Methods to Your Operation".
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Speaking Engagement - Restaurant Institute F&B Cost Management Summit (Cleveland, OH)
See projectA full day dedicated to food and beverage cost management topics for today's restaurant and foodservice operators.
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Speaking Engagement - Restaurant Institute F&B Cost Management Summit (Columbus, OH)
See projectA full day seminar dedicated to food and beverage cost management topics for today's restaurant and foodservice operators.
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Speaking Engagement - Ursuline College (Pepper Pike, OH)
- Proven Menu Engineering Techniques
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Speaking Engagement - Hospitality Financial & Technology Professionals (HFTP) Ohio Valley Chapter (Columbus, OH)
"Proven Menu Engineering Techniques"
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Speaking Engagement - International Pizza Expo (IPE) (Las Vegas, NV)
- "Recipe Costing for Increased Profitability"
- "Proven Menu Engineering Techniques" -
Speaking Engagement - Mid America Restaurant Expo (MARE) (Columbus, OH)
"Proven Menu Engineering Techniques"
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Speaking Engagement - Association of Nutrition & Foodservice Professionals (ANFP) (Columbus, OH)
"Proven Menu Engineering Techniques"
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Speaking Engagement - Pennsylvania Foodservice Expo (Pittsburgh, PA)
"Vetting Cost Control Systems"
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Speaking Engagement - Pizza & Pasta Northeast (Atlantic City, NJ)
"Recipe Costing for Increased Profitability"
"Proven Menu Engineering Techniques" -
Speaking Engagement - Atlanta Foodservice Expo (Atlanta, GA)
"Proven Menu Engineering Techniques"
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Speaking Engagement - North Carolina Restaurant & Lodging Expo (Raleigh, NC)
"Vetting Cost Control Systems"
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Speaking Engagement - CSP C-Store Foodservice Forum (Chicago, IL)
"Menu Engineering for Quality and Profitability"
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Speaking Engagement - National Restaurant Assn. (NRA) Show & Bar 17 (Chicago. IL)
- "Maximize Your Kitchen For Profit"
- "The Science of Bar Menus" -
Speaking Engagement - United States Bartenders Guild (Portland, ME)
"Utilizing Predictive Methods to Enhance Your Menu Engineering".
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Speaking Engagement - Catersource Convention and Tradeshow (New Orleans, LA)
"Vetting Cost Control Systems For Your Catering Operation".
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Speaking Engagement - International Restaurant & Foodservice Show of New York (New York, NY)
"Utilizing Forecasting Methods for Your Operation".
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Speaking Engagement - American Culinary Federation (ACF) Chef Connect (Chicago, IL)
- "Utilizing Predictive Costing Methods to Enhance Menu Engineering".
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Speaking Engagement - American Culinary Federation (ACF) Chef Connect (New York, NY))
"Utilizing Predictive Costing Methods to Enhance Your Menu Engineering".
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Speaking Engagement - New England Food Show (Boston, MA)
"Proven Menu Engineering Techniques".
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Speaking Engagement - Mid-America Restaurant Expo (Columbus, OH)
"Proven Menu Engineering Techniques"
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Pearson Textbook Review
- Reviewed the first edition of Foundations of Cost Control by Daniel Traster, ISBN 978-0-13-215655-4 to provide feedback in preparation for the second edition.
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Speaking Engagement - ECRM The Foodservice EPPS (Atlanta, GA)
"Drive More Profits Using Predictive Costing Models to Enhance Your Menu Engineering"
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Speaking Engagement - The Clute Institute 2016 International Academic Business Conference (Washington, DC)
"Case Stuidies for Strategic Management and Managerial Accounting: An Analysis of the Theory vs. the Application Pendulum to Translate Research into Practice"
Other creators -
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Speaking Engagement - Catersource Convention and Tradeshow (Las Vegas, NV)
"Drive More Profits Using Predictive Cost Models to Enhance Your Menu Engineering" and "Utilizing Recipes for Just-In-Time (JIT) Practices and Performance Benchmarking"
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Speaking Engagement - Nightclub and Bar Show (Las Vegas, NV)
"Utilizing Predictive Cost Models for your Menu Engineering"
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Speaking Engagement - Ohio Department of Education, Career Technical Educators Summit (Columbus, OH)
"High End of the Industry; Economics and the Business"
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Speaking Engagement - HX - The Hotel Experience (New York, NY)
"Increasing Your Accuracy of Your Recipe Costs, Menu Engineering and Cost Control Systems".
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Speaking Engagement - Restaurant Finance & Development Conference (RFDC) (Las Vegas, NV)
"Best Practices in Food Costing: Using Predictive Cost Models to Enhance the Menu Engineering Process".
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Speaking Engagement - University of Nevada Las Vegas (UNLV) (Las Vegas, NV)
"Boosting Profits With Precise Recipe Costing & Menu Engineering".
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Speaking Engagement - San Diego Gas & Electric Energy Innovation Center (San Diego, CA)
"Boosting Profits With Precise Recipe Costing & Menu Engineering".
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Speaking Engagement - FARE 2015 The Business of Food (Nashville, TN)
"Mastering the Menu in a High Commodity World".
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Speaking Engagement - Catersource 2015 (Las Vegas, NV)
"Increasing the Accuracy of Your Recipe Costs" and "Effective Menu Engineering For Your Food & Beverage Menus".
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Speaking Engagement - International Pizza Expo (Las Vegas, NV)
"Increasing the Accuracy of Your Recipe Costs" and "Effective Menu Engineering For Your Food & Beverage Menus".
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Speaking Engagement - Northwest Foodservice Show (Portland, OR)
"Increasing the Accuracy of Your Recipe Costs & Menu Engineering".
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Speaking Engagement - Distribution Market Advantage (DMA) Annual Conference (Scottsdale, AZ)
"Innovative Cost Management Methods for Restaurant Operators".
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Speaking Engagement - Ohio University (Athens, OH)
"Boosting Profits With Accurate Recipe Costing & Menu Engineering"
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Speaking Engagement - ACF Ohio Education Summit (Columbus, OH)
"Boosting Profits With Accurate Recipe Costing & Menu Engineering".
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Speaking Engagement - Florida Restaurant & Lodging Show (Orlando, FL)
"Boosting Profits With Accurate Recipe Costing", "Effective Menu Engineering For Your Food & Beverage Menus" and "Utilizing Recipes for Just-In-TIme (JIT) Practices and Performance Benchmarking".
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Speaking Engagement - Western Foodservice & Hospitality Expo (Anaheim, CA)
"Determine Accurate Recipe Costs For Your Food & Beverage Recipes", "Effective Menu Engineering For Your Food & Beverage Menus", and "Utilizing Recipes for Just-In-Time (JIT) Practices & Performance Benchmarking".
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Speaking Engagement - Restaurant Institute (Charlotte, NC)
"Boosting Profits with Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - International Restaurant & Foodservice Show of New York (New York, NY)
"Determine Accurate Recipe Costs For Your Food & Beverage Reicpes", "Effective Menu Engineering For Your Food & Beverage Menus", and "Utilizing Recipes for Just-In-Time (JIT) Practices & Performance Benchmarking".
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Speaking Engagement - Restaurant Institute (Cincinnati, OH)
"Boosting Profits with Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Restaurant Institute (Pittsburgh, PA)
"Boosting Profits with Accurate Recipe Costing & Menu Engineering".
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Speaking Engagement - Economic & Community Development Institute (Columbus, OH)
"Boosting Profits with Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Restaurant Institute (Cleveland, OH)
"Boosting Profits with Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Convenience Retailing University (Glendale, AZ)
"Accurate Recipe Costs & Menu Engineering For Your Convenience Retailing Operation".
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Speaking Engagement - Restaurant Institute (New York, NY)
"Boosting Profits with Accurate Recipe Costing & Menu Engineering".
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Speaking Engagement - The Ohio State University, Hospitality Lecture Series (Columbus, OH)
"Boosting Profits with Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - GBQ Accounting Firm Client Education (Columbus, OH)
"Boosting Profits with Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Florida Restaurant & Lodging Show (Orlando, FL)
"Determine Accurate Recipe Costs For Your Food & Beverage Recipes", "Effective Menu Engineering For Your Food & Beverage Menus", and "Utilizing Recipes for Just-In-Time (JIT) Practices and Performance Benchmarking".
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Speaking Engagement - Western Foodservice & Hospitality Expo (Los Angeles, CA)
"Determine Accurate Recipe Costs For Your Food and Beverage Recipes" and "Effective Menu Engineering For Your Food & Beverage Menus".
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Speaking Engagement - ACF Maumee Valley Chefs Association (Findlay, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Delta Hotels General Manager Conference (Ottawa, ON, Canada)
"Effective Menu Engineering For Your Food & Beverage Menus".
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Speaking Engagement - Owens Community College (Toledo, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Canadian Restaurant & Foodservices Association (CRFA) Show (Toronto, ON, Canada)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - International Boston Seafood Show (Boston, MA)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - International Restaurant & Foodservice Show of New York (New York, NY)
"Determining Accurate Recipe Costs For Your Food & Beverage Recipes" and "Effective Menu Engineering For Your Food & Beverage Menus:.
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Speaking Engagement - Nightclub & Bar Convention & Tradeshow (Las Vegas, NV)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Western Illinois University (Macomb, IL)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Columbus Culinary Institute (Columbus, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - North American Pizza & Ice Cream Show (NAPICS) (Columbus, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Restaurant Finance & Development Conference (RFDC) (Las Vegas, NV)
"Utilizing Just-In-TIme (JIT) Practices to Improve Your Profits".
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Speaking Engagement - University of Nevada Las Vegas (UNLV) (Las Vegas, NV)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Florida Restaurant & Lodging Show (Orlando, FL)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Economic and Community Development Institute (ECDI) (Columbus, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Food & Beverage Association of San Diego (San Diego, CA)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - National Association of College & University Food Services (NACUFS) Pacific Chef Net (Pomona, CA)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Southwest Foodservice Expo (Dallas, TX)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - California Restaurant Association (CRA) (San Diego, CA)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Culumbus Culinary Institute (Columbus, OH)
"Boost Your Profits WIth Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Oklahoma Restaurant Association (ORA) TulsaFest (Tulsa, OK)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Economic & Community Development Institute (ECDI) (Columbus, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - International Restaurant & Foodservice Show of New York (New York. NY)
"Determine Accurate Recipe Costs For Your Food & Beverage Recipes" and "Effective Menu Engineering For Your Food & Beverage Menus".
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Speaking Engagement - Northwest Ohio Cooperative Kitchen (NOCK) (Bowling Green, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering" and "Utilizing Just-In-TIme (JIT) Practices to Improve Your Profits".
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Speaking Engagement - Western Illinois University (Macomb, IL)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Delaware Area Career Center (DACC) (Delaware, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - ACF Sandusky Chapter (Milan, OH)
"Boost Your Profits WIth Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Columbus Culinary Institute (Columbus, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - National Association for the Specialty Food Trade (NASFT) Winter Fancy Food Show (San Francisco, CA)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - North American Pizza & Ice Cream Show (NAPICS) (Columbus, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Southern California Gas Company (SoCal) Foodservice Equipment Center (Downey, CA)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Columbus Culinary Institute (Columbus, OH)
"Boost Your Profits WIth Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Consortium for Entrepreneurship Education (CEE) Annual Meeting (Cincinnati, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - ECRM Foodservice Event (Las Vegas, NV)
"Boost Your Profits WIth Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - International Hotel, Motel & Restaurant Show (IHMRS) (New York, NY)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Restaurant Finance & Development Conference (RFDC) (Las Vegas, NV)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Florida Restaurant & Lodging Show (Orlando, FL)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Ohio Society of CPAs (OSCPA) Accounting Show (Columbus, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineeering".
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Speaking Engagement - The Welcome Show (Wilmington, NC)
"Boost Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Columbus Culinary Institute (Columbus, OH)
"Boost Your Profits WIth Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Western Foodservice & Hospitality Expo (San DIego, CA)
"Boost Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - National Association for the Specialty Food Trade (NASFT) Summer Fancy Food Show (Washington, DC)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Lake Michigan College (Benton Harbor, MI)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - ACF Northeast Regional Conference (Columbus, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Kenyon College (Gambier, OH)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - ACF Maumee Valley Chefs Association (Toledo, OH)
"Boosting Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - International Restaurant & Foodservice Show of New York (New York, NY)
"Boost Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - North American Pizza & Ice Cream Show (NAPICS) (Columbus, OH)
"The Importance of Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Western Illinois University (Macomb, IL)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Event - Florida Restaurant & Lodging Show (Orlando, FL)
"The Importance of Accurate Recipe Costs & Menu Engineering"
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Speaking Event - Lexington College (Chicago, IL)
"Boost Your Profits With Accurate Recipe Costs & Menu Engineering".
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Speaking Event - Roosevelt University (Chicago, IL)
"Boosting Profits With Accurate Recipe Costs & Menu Engineering"
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Speaking Engagement - Western Foodservice & Hospitality Expo (Los Angeles, CA)
"The Imporatance of Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Midwest Culinary Institute (Cincinnati, OH)
"The Importance of Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Owens Community College (Toledo, OH)
"The Importance of Accurate Recipe Costs & Menu Engineering".
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Speaking Event - Central Michigan University (Mount Pleasant, MI)
"The Importance of Accurate Recipe Costs & Menu Engineering".
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Speaking Event - Lake Michigan College (Benton Harbor, MI)
"The Importance of Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Airport Revenue News (ARN) Revenue Conference (Houston, TX)
"The Importance of Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Ohio Dominican University (Columbus, OH)
"The Importance of Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Guilford Community College (Jamestown, NC)
"The Importance of Accurate Recipe Costs & Menu Engineering".
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Speaking Engagement - Alaska CHARR Annual Convention (Ketchikan, AK)
See project"Recipe Costing & Menu Engineering"
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Speaking Engagement - Owens Community College (Toledo, OH)
See project"The Importance of Accurate Recipe Costing & Menu Engineering".
Honors & Awards
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2025 Industry Educator of the Year
Ohio Restaurant & Hospitality Alliance
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Top 100 Food & Beverage leaders at the Global Summit on All Things Food (GSAF)
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Industry Thought Leader by the National Restaurant Association (NRA)
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2016 Most Influential Faculty Member Nominee
Nominated by senior student athletes.
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Army Commendation Medal
BG Herbert B. Eagon Jr.
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National Defense Service Medal
MAJ Michael L. Cook
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Army Commendation Medal
BG Herbert B. Eagon, Jr.
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Army Commendation Medal
BG Ronald E. Brooks
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Army Good Conduct Medal
CPT Frank Bryceland
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Army Commendation Medal
MG Andrew L. Cooley
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Army Achievement Medal
MG Andrew L. Cooley
Organizations
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Ohio Craft Brewers Association
Allied Member
- Present -
Ohio Restaurant Association
Sponsorship Member
- Present -
Ohio Hotel & Lodging Association (OHLA)
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- PresentFaculty Member
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National Veteran Owned Business Association (NaVOBA)
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- Present -
Delta Mu Delta
Honorary Member
- PresentMu Beta Chapter - Ohio Dominican University
Recommendations received
9 people have recommended Mark
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What a way to close out the semester — celebrating our amazing AEDE undergrads! 🎉 We kicked things off at Tuesday’s banquet and are keeping the…
What a way to close out the semester — celebrating our amazing AEDE undergrads! 🎉 We kicked things off at Tuesday’s banquet and are keeping the…
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Celebrating 30 years of leadership, dedication and genuine hospitality. Today, we honor David Miller, our President and COO, on his 30th anniversary…
Celebrating 30 years of leadership, dedication and genuine hospitality. Today, we honor David Miller, our President and COO, on his 30th anniversary…
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We're on our way! I am so excited Piada will be making it debut in metro Austin! https://lnkd.in/g3tkhd39
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What an honor to cook at Medinah Country Club for our Culinary Showdown. Congratulations to Chef Matthew Gilbert! Photo Credits: Medinah Country…
What an honor to cook at Medinah Country Club for our Culinary Showdown. Congratulations to Chef Matthew Gilbert! Photo Credits: Medinah Country…
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Alexa, You’ve helped keep the team organized and things running smoothly. Your work with high-touch clients and complex events really shows in…
Alexa, You’ve helped keep the team organized and things running smoothly. Your work with high-touch clients and complex events really shows in…
Liked by Mark Kelnhofer, CFBE, CTA, MBA
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Kyle, Congrats on 2 years! You’ve really helped bring a strong sense of organization to the team, and it’s made a difference. We appreciate you in…
Kyle, Congrats on 2 years! You’ve really helped bring a strong sense of organization to the team, and it’s made a difference. We appreciate you in…
Liked by Mark Kelnhofer, CFBE, CTA, MBA
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Grateful to be recognized as a 2026 graduate on the Ohio Union student staff screen. My journey with the operations department has been a long one…
Grateful to be recognized as a 2026 graduate on the Ohio Union student staff screen. My journey with the operations department has been a long one…
Liked by Mark Kelnhofer, CFBE, CTA, MBA
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Food Industry News
On February 9, 2026, the ACF Chicago Chefs of Cuisine hosted an educational seminar at the Charlie Baggs Culinary Innovation Center on Division Street in Chicago, bringing together culinary professionals to explore the full lifecycle of food product development. The session focused on the intersection of menu development, food science, procurement, and the execution and testing processes required to successfully commercialize products for foodservice, retail, and institutional markets. We gained insight into how food science and culinary arts can be blended to create concepts that are both trend-driven and commercially viable. The discussion highlighted a structured yet nimble approach to product development that begins with consumer research and ideation, followed by formulation, testing, refinement, and optimization to support scalable production. A key takeaway from the seminar was the importance of reverse engineering recipes and formulas to ensure consistency and efficiency when moving from concept to commercialization. The presenters emphasized the ability to adapt development strategies to meet the needs of a wide range of operators, from startups and emerging brands to national CPG companies and established foodservice organizations. The seminar reinforced the value of creating menu concepts that work within existing kitchen equipment and operational constraints, helping operators bring innovative products to market with confidence and clarity. The ACF Chicago Chefs of Cuisine Association is the second oldest chapter in the US. Celebrate 100 years of the American Culinary Federation Chicago Chefs of Cuisine at a black-tie-optional gala on Sunday, March 29, 2026, from 2–6 p.m. This event will also be held at the Charlie Baggs Culinary Innovation Center, 1071 West Division Street in Chicago, the event brings together the culinary who’s who. Gourmet tastings, chef-driven action stations, food stations, and premium spirits. Tickets are $125 per person or $225 per couple.
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Tim Powell
One of the biggest shifts in foodservice isn’t on the menu—it’s in the supply chain. Nearly 7 in 10 operators using #commissaries say they’ve reduced SKU variability at the unit level, with distributors aligning to fewer, system-wide specs. As chains centralize production to control labor and margins, system-wide specs replace local relationships. Win the commissary and you unlock volume. Miss the spec and access disappears. Commissary report releasing mid-April. #foodservice #supplychain #restaurants #manufacturing #NRAshow https://conta.cc/47oIRIL
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Hal King, Ph.D.
It’s the foundation of supply chain food safety management for a foodservice business. Our book here can help - https://lnkd.in/eeF5BKbZ - If you’re responsible for food safety in your supply chain you should get your Preventive Controls Qualified Individual (PCQI) training. It will help you define the hazards in your suppliers facilities so you can better partner with your suppliers to prevent them.
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Howard Appell
The National Restaurant Association has released the 2026 Culinary Forecast, highlighting key menu trends that emphasize comfort and value. Insights from culinary professionals indicate a consumer desire for nostalgia and global flavors. As operators innovate with comfort classics and local ingredients, understanding these shifts is crucial for success in the food industry. #CulinaryForecast #FoodTrends #RestaurantIndustry #ConsumerInsights #MenuTrends https://conta.cc/45z93zo #restaurant #restaurantnews #success #lifestyle #advertising #todays #news #email #marketing #salesleads #digital #networking
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Troy Brackett
Panera Bread Unveils "Panera RISE" Transformation Strategy to Reclaim Industry Leadership and Drive Growth https://lnkd.in/e-8jtyHW Panera Bread is preparing for a major glow-up with its new "Panera RISE" transformation strategy, which focuses on refreshing the menu with better ingredients, boosting value, and making the café experience an "everyday oasis" again.
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Food Business News
The latest issue of the Food Business News digital edition is now available. This issue includes: 🛒 How the food and beverage industry is preparing for changes under the Supplemental Nutrition Assistance Program (SNAP): https://lnkd.in/gFGrnzng 👨⚕️ Keith Nunes thoughts on the Make America Healthy Again (MAHA) Commission report: https://lnkd.in/gsQJJyXJ 🌾 The weather's impact on wheat prices: https://lnkd.in/gRvS9twQ 🥗 The increase of flavor innovations from better-for-you packaged goods to satisfy increasing demands from consumers: https://lnkd.in/g3bXvFST 🧂 How manufacturers approach choosing alternative ingredients for salt when reducing sodium in products: https://lnkd.in/gvaTgvmi ...and more! Check out the June 3rd edition of the FBN Digital Edition here: https://lnkd.in/gq7tGBgv #foodbusiness #foodandbeverage #sodium #wheat #foodmanufacturers
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International Association for Food Protection
Food safety should be an essential part of food delivery systems, but little is known about the implementation of safe food handling practices. To better understand safe food handling practices employed for food delivery orders within Ohio foodservice businesses, an exploratory study was conducted. Read "An Exploratory Survey of Food Practices for Food Delivery Affiliated with Ohio Foodservice Businesses," in the July/August issue of Food Protection Trends. https://lnkd.in/gb2HHQyj
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Shon Rainford
Rainford Food Safety is offering two upcoming live workshops for food entrepreneurs and small producers. “How to Start a Food Business” covers business types, permits, certifications, payment systems, and starting in a shared-use kitchen. “Food Labeling Simplified” walks through ingredient statements, required label components, UPC codes, and common compliance mistakes. These sessions are designed to help businesses move from concept to compliant production. Register here: How to Start a Food Business (Feb 18, 10 AM–Noon) https://lnkd.in/ehDkpKai Food Labeling Simplified https://lnkd.in/ejZFtpKK
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