Michael Kinney

CEO and Restaurant Consultant

Mike Kinney - Restaurant ConsultantsMichael's education and experience is predominantly in the hospitality industry with over forty years in the food and beverage sector. Ranging from sous chef, chef manager, country club manager, casino food and beverage manager, and culinary arts instructor.

Industry_Expert_LogoMichael had owned and operated his own restaurant for over ten years, which enables him to offer restaurant owners a variety of consulting services to increase their sales, decrease costs and improve productivity. These services comprise: business plan preparation, budget formulation, promotional marketing strategies, and menu development.

As a former Restaurant Owner and Chef, Michael has catered thousands of events, ranging in size from 12 individuals to over 2,000 people, plus several parties of over 2,500 people. Michael has helped set, design, and build many restaurants, from food carts to fine dining.

Michael is also a fully licensed Real Estate Broker in New York State, and president and principal broker of Kinney Brokerage. Michael has over ten years experience as Real Estate Broker, with special emphasis on the hospitality industry.

Michael and the firm frequently offer advice to improve operations and garner thewine-bar-waiter-looking-glass-restaurant-22455259 highest price for businesses. His consulting business motto is "we will help fix and/or sell it". Michael‘s background in food service spans a range of market segments, from food carts to fine dining, and C-stores, supermarket fresh food departments.

From his many years of experience, Michael has seen numerous inexperienced brokers attempt to sell food service operations, but it takes a seasoned professional with restaurant exprience, coupled with brokerage experience, to make it happen...Michael really understands what a small business owner goes through on a daily basis.

Michael Kinney is on Twitter, Facebook and LinkedIn

Christopher Cesta C.E.C.

Restaurant Consultant

chrisChristopher J. Cesta is the Executive Chef, C.E.O. and owner of "The Inn Between Restaurant" in Camillus N.Y. which was established in 1972.  Christopher has managed this fine establishment for over 35 years and has won numerous awards for his culinary expertise.

His 16 acre restaurant property, located just west of Syracuse N.Y., comprises a 20 hive bee apiary for honey production; an orchard with over 12 varieties of fruit, an herb garden and a trout pond.

Christopher is a founding member, past President, Vice President, Secretary, Chairman of the board and current treasurer of the Syracuse chapter of the American Culinary Federation. He was certified at the Executive Chef level in 1988 and since then has met the stringent requirements for Re-certification every 5 years.

Christopher received the “Chef of the year award” from the American culinary federation of Syracuse in 1989 and was the first chef to receive this honor for a second time in 2009.

He also received the Syracuse New Times “Best Chef” award in 2009 and he was recognized by the “Slow food C.N.Y.” organization in 2010, with an award for featuring and using local agricultural products.

Chef Cesta is the recipient of numerous awards and honors for: National recipe contests, culinary competitions, and ice sculpturing.

Christopher is currently on the board of directors of the Greater Camillus Chamber of Commerce and was recognized by the Camillus Chamber of Commerce as “Business person of the year in 2002”.

Thomas Ditz

Restaurant Consultant

Tom_Ditz_imageWith 32 years of food service management consisting of contractual, fast food, full service, fine dining, catering and banquets, Tom has learned what matters in the Front of the House.

Specializing in increasing sales through suggestive selling, Tom has brought his sales force to new levels with increasing check averages resulting in higher income and lower costs, and a happier sales force with increased gratuities.

He also understands the importance of service standards. His guests have always been his number one priority and believe that treating them as guests in your home will ensure repeat business.

Teamwork is the heart and soul of running a restaurant. No one understands this more than Tom does. Breaking the barrier between front and back of the house and developing one smooth running unit has been the successful key in the businesses that Tom has developed.

He has also developed training programs, developed both staff and management and assisted other business owners in recognizing issues within their business.

Tom also has a degree in Multimedia and can assist you in developing your marketing plans.

Alan Brind

Management and Marketing Consultant

alan2rAlan has held numerous C-Level management positions, plus senior marketing positions in large information technology companies, as well as being involved in small business enterprises. He has operated extensively in both national and international markets.

Alan has in-depth sales, marketing and management experience in the telecommunications, networking and data-communications industry, with prior experience in industrial automation of steel, chemical, and paper production

Alan co-founded a datacommunications networking company serving worldwide markets...he subsequently founded a business management and marketing consulting firm before starting Business Brokers New York LLC (BBNY) M&A Advisors.

Alan is a Certified Business Intermediary (CBI), a Certified Senior Business Analyst (CSBA), a Certified Machinery and Equipment Appraiser (CMEA), a Chartered Professional Engineer (CEng.) and a Chartered Information Technology Professional (CITP). In addition, Alan is on the Board of Directors of the New York Association of Business Brokers (NYABB) and Chairman of NYABB's Western Region Chapter and a full member of the International Business Brokers Association (IBBA) and member of the Technology Committee.


Alan Brind is on Twitter, Facebook and LinkedIn