R. Todd Guyette, FCSI, Chairman
Colburn & Guyette Consulting Partners, Inc.
1020 Plain Street, Suite 290
Marshfield, MA 02050
78-834-8000
Email: rtg@colburnguyette.com

Todd has been involved in the business of foodservice consulting for over twenty years. In that time he has worked from being a draftsman to a project manager/designer to the principal of his own firm, Colburn & Guyette Consulting Partners, where he has worked on many projects of varying type, size and complexity. Since becoming a professional member of FCSI in 1993, he has been the secretary and treasurer of the New England Chapter and is currently the Chairman of the Chapter. He has worked with local chapters of allied associations to help create the “Hands on Training  (“H.O.T.) program at Johnson and Wales University and was the Chairman of the Foodservice Industry Associations Against Hunger. The fundraising activities of this group helped to raise over $80,000 in a three year period for the Greater Boston Food Bank.

Treasurer / Secretary Thomas J. McArdle, FCSI
TJM Consulting
P.O. Box 6
47 Millstone Dr.
Liberty, ME 04949
(207) 589-3070
Email: tjmconsulting@pivot.net

DEGREES
The Culinary Institute of America - A.S. Culinary Arts, November, 1987, Honors: Dean's List

Clemson University- Major: Civil Engineering, 1979

PROFESSIONAL AFFILIATIONS
Professional Member, Foodservice Consultant Society International, FCSI

EXPERIENCE
1993 – Present TJM Consulting, Inc. - Liberty, Maine
Principal Consultant/Owner of a Foodservice Consulting practice servicing the New England area. Services include the design and consultation on a variety of foodservice establishments ranging from a bagel franchise to corporate cafeterias, pizza restaurant to school cafeterias.

1989 – 1994 Connecticut Bar and Restaurant Supplies - New Haven, CT

Project Manager/Designer for a full-service, foodservice equipment dealer. Responsibilities included estimation, purchasing, design/drafting, scheduling and general management of foodservice construction projects. Design and consult on new foodservice establishments, including the preparation of all working drawings utilizing AutoCad and AutoMate KP software; develop written specifications, catalog cut books, budgets, and proposals.

1988 – 1989 The Beverage Station Café - Garden City, South Carolina
Manager of 150 seat, full-service, high-volume restaurant, bar and cocktail lounge in coastal resort town. Responsible for hiring, training and supervision of 30 employees; exercise discretionary authority pertaining to all personnel matters; insure quality of food by inspecting for freshness of ingredients, proper cooking techniques, and overall appearance. Implementation of service improvements, resulting in enhanced productivity. Preparation of daily sales reports; inventory control; scheduling; and payroll.

1989 Coastline Surveyors - Garden City, South Carolina
Draftsman, responsible for composing and correcting topographical maps and maps of geographic areas, utilizing data obtained from surveying notes, aerial photographs, and other representations.

1986 - 1987 Sterling Ocean House Restaurant - Stamford, Connecticut
Roundsman & Waiter for 100 seat, full-service, formal dining room featuring extensive selection of seafood entrees. Working under the direction of the Head Chef, prepared all menu items, sauces and accompaniments. Utilized French, Japanese, Cajun and American cooking techniques.

1984- 1985 Goff's Restaurant - Middleburg, Florida
Head Waiter for 120 seat, full-service, formal French restaurant. Supervised service staff, engaged in table-side cooking, assisted Dining Room Manager.

1982- 1985 Hickory Farms - Orange Park, Florida
Service Center Manager for specialty cheese and meat shop. Responsible for hiring, training, and supervision of 12 employees at the seasonal production center; purchase and distribution of stock and processing of all mail orders for five retail stores in the Hickory Farms franchise; created and implemented promotionals for featured products.