Barry Brown

How do your colleagues describe you?

My friends & colleagues would describe me as someone who takes initiative and isn’t afraid to make decisions. I am often the one in our peer group to make a suggestion or decide on a plan when other people are indecisive or have not had any prior experience. They would also say that I’m honest, confident and relaxed under pressure.

Why do you do what you do?

For as long as I can remember, I have wanted to work in the restaurant industry. Our family restaurant was very popular and as I was growing up I met and in some cases ate with many famous people of that era. My sixth grade yearbook said “I want to be a restaurant owner just like my mom and day.” I have had a wonderful career and since 1995, my consulting company has allowed me to give back what I have learned in order to make my clients profitable.

Bio:

Barry Brown is a fourth-generation restaurateur. He has 40+ years as a nationwide Hospitality Industry expert, specializing in net income, profitability consulting and management training for restaurants and foodservice operations. Barry has expert level experience in Food & Service Execution, Cost and Financial Accounting, Human Resources and Profitability Consulting. He has helped corporate and small independently owned restaurants optimize sales & bottom line profits and establish effective brand marketing visibility. He is a turnaround specialist for Quick-Service & Fast Casual with Drive Thru, Full-Service Restaurants and small to mid-size Restaurant Chains. Along with owning and operating 50+ restaurants and two sports venue feeding contracts for the San Antonio Spurs and the Tampa Bay Buccaneers, he developed the Restaurant Management Course for Le Cordon Bleu Culinary Management School, where he was also a senior instructor for over 6 years. Barry purchased & operated Mama Mia Trattoria in Portland from 2011-2017.

Bruce G Porter

How do your colleagues describe you?

Words used to describe me include passionate, authentic, collaborative, mentor, transparent, and fair. "You always know you stand with Bruce and where he stands on issues and, more importantly, solutions."

Why do you do what you do?

I believe that being of service is one of the highest calling for a life's work. I have had a wonderful experience in this industry and now have the added benefit of helping others. Sharing both my successes and failures as a roadmap to help others find their path to the joy of a successful restaurant – brings me great satisfaction.

Bio:

A Portland native, Bruce has worked throughout the US in Hospitality or Retail. Widely recognized as a restaurant industry Subject Matter Expert and leader, Bruce earned a B.S. in Social Science (Psychology) from Portland State University. His passion for the industry began when he started as a dishwasher at a busy seafood house at 14. Bruce brings over 20 years of Hospitality Operations and Systems expertise. He served as Managing Partner for Oba Restaurante’, Training Manager for the Kimpton Hotel and Restaurant Group, Director of Restaurant Operations for Concept Entertainment, and Director of Operations for the RingSide Hospitality Group. He works to improve outcomes using systems and agreed upon frameworks. He believes in – and works toward- authentic dialogue, thus creating a climate of Personal and Professional Growth. Bruce specializes in analyzing restaurant operations for efficient, profitable solutions to problems and challenges facing the Hospitality Industry.

Terry Hopkins

How do your colleagues describe you?

Terry’s passion, dedication and knowledge for the hospitality industry shines through every aspect of his work and interactions. His energy and passion are infectious and have encouraged me to be the best I can be.

Why do you do what you do?

I find great challenge and satisfaction in service through food and beverage. I enjoy sharing in the breaking of bread with family and friends, but also enjoy the entrepreneurial spirit of the American dream. My passion is driven in the will to succeed in an industry filled with diversity ranging from the people of I have to the challenges we have faced.

Bio:

While currently serving as Membership Representative for Oregon Restaurant & Lodging Association, Terry has been an industry professional with job titles ranging from DMO to President over the course of his 30-year career. Mr. Hopkins has worked for small family-owned restaurants, excelled in the corporate and franchise world and has also had success in owning his own restaurants. With a focus on staff training and company culture, his knowledge for financial sustainability and growth has led to a pattern of success while his passion for the industry and it’s growth continues to serve hospitality businesses in Oregon.

Michael Chamberlain-Torres

How do your colleagues describe you?

“Professional, kind, and straight-forward. I have a laid-back personality and am a creative thinker who believes there is a solution to every problem. I am responsive, thoughtful, and organized.”

Why do you do what you do?

“Hospitality is at the core of who I am as a person. Helping people and being of service to others brings me a great sense of accomplishment and pleasure. I love food, beverages, and travel and value experiences far greater than possessions. Hospitality businesses can create memories that people carry with them forever. Being part of that is powerful.”

Bio:

Michael has 20+ years of hospitality experience. Before venturing into consulting and contract engagements in 2013, Michael worked with major brands including Wyndham, Marriott International, and Sage Hospitality.

Michael is an avid traveler who has visited over 50 countries and 200+ cities worldwide, giving him global perspective on the industry.
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He holds his BSBA degree is from the University of Denver where he majored in Hotel, Restaurant, and Tourism Management, graduating in 2008. Additional he is a Certified Personnel Consultant (CPC) and certified Guest Service Profession (GSP). As a professional recruiter, Michael has placed more than 150 management professionals with more than 60 different hotel and restaurant companies. Fluent in Spanish.

Gregory Price

How do your colleagues describe you?

“Greg has a passion for supporting others and building relationships. If he can’t help you he will find someone who can!”

Why do you do what you do?

We have an amazing team, fantastic resources and a lot of value we bring to small businesses and to the communities we are committed to serve. I enjoy using my years of experience in business development and working with businesses of all types to help our clients bring their dreams to reality.

Bio:

Greg has 20 years of business development experience. He has founded and operated successful for-profit and non-profit companies in the renewable energy industry where he developed a first-of-its-kind energy forecasting and reporting program. He has also worked in sales, marketing, policy, and has spent many years in consulting. He earned his MBA from Portland State University where he was also a part-time professor at the Graduate School of Business. He created and led the study abroad program focused on entrepreneurship, economics and sustainable development.

Greg holds certifications from/in American Management Association, US Dept of Commerce: Export Strategies, Advanced Leadership and Community Development among others.

Sam Gross

How do your colleagues describe you?

“A true social media expert!”

Why do you do what you do?

“I was always the one that helped with social media because I was the ‘young one,’ but now I am not the young one anymore. I want to help other entrepreneurs because I know how difficult it can be.”

Bio:

Sam helps SBDC clients with their business plans and social media marketing. He holds a Bachelor of Science in Business Administration from University of Oregon and a MBA in Entrepreneurship from Babson College. Sam owns two pizzerias in Roseburg, including one that doubles as a tap house.

Roger Wong

How do your colleagues describe you?

“Roger is energetic, light hearted, and above all an asset to our clients.”

Why do you do what you do?

“I enjoy each of my clients, and I take a personal interest in each of their diverse stories. I have an immense amount of pride helping them fit the pieces of their businesses together. Knowing that my experience and knowledge have helped another business owner be successful is truly satisfying. Getting me out of the house and out into the community also satisfies my wife!”

Bio:

Roger has business experience with small and large companies, including corporate-level experience with national and international operations. He worked as head of operations for a New England pizza chain with 175 restaurants.

Roger’s areas of focus include startup registration, licensing and legal issues (does not provide legal advice), business entity and business plans, understanding government regulations, overview of financial systems, reports and statements, food service and restaurant industry, and strategic planning. Roger earned his Bachelor’s Degree in Hotel and Restaurant Administration from Washington State University.