For over 17 years Andy Griffith has worked in the hospitality industry. He has successfully managed the operations of multiple multi-million-dollar Asian restaurant concepts with team sizes ranging from 25 to 70 people.
He currently serves as a business advisor and co-owner for one of the nation’s fastest-growing, 100% employee-owned, privately held companies. He works with 100 plus business locations in Oklahoma helping them increase their sales and bottom lines with hands-on training and guidance.
His role is to teach them the very best in food handling practices; how to create meaningful guest interactions; and how to use marketing to drive increased awareness and traffic to their stores.
- Labor and Scheduling 100%
- Point of Sale: Terminals, Cash Registers 90%
- Inventory: Ordering, Cost and Profit Calculation 100%
- Website Design: Click Funnels and WordPress 90%
- Email Marketing: Get Response 85%
- Social Media: Facebook, Twitter, LinkedIn, Instagram 80%
- Graphic Design: Photoshop 80%
Developed Tulsa, OK’s first successful “All You Can Eat Sushi” menu.
Made $60,000 in profit in one year for a local restaurant that the previous 4 years had taken a loss.
Generated $100,000 in profit for a restaurant that was down 15% in sales and the previous year took a loss.
Created a no cost to the restaurant food delivery program. This system was then placed in multiple locations.
Brought on online ordering for a restaurant that made 15 times more income than the cost.
Took a corporate chain restaurant ranked 10 in the nation to 4 in nation and 1st in its region within 6 months.
PFSBrands (2017 – Present)
Works directly with 100+ franchise and private label accounts to grow their food program sales via training, mentoring and marketing.
Website Design / Online Marketer
Websomo (2010 – Present)
Design mobile ready websites, create online sales funnel systems and set up automated email marketing tools to help business owners connect with customers.
Pei Wei Asian Diner (2012 – 2017)
Responsible for all operational outcomes of a corporate owned, quick service, made fresh to order Asian concept with live exhibition wok style cooking.
General Manager / Multi Unit GM
Fuji Sushi Bar 2008 – 2012
Oversaw all daily operational aspects for the full service, family owned restaurant. Worked hands on with the management teams of 2 locations improving business excellence.
Fuji Sushi Bar (2005 – 2008)
Interacted with gusts and made fresh to order maki rolls, nigiri and sashimi at the bar. Cleaned whole tuna,
salmon, yellow tail, fluke and red snapper.
Shogun’s (2001 – 2005)
Entertained guests with live theatrical Asian inspired cooking on a flat top gas grill. Prep consisted of produce, sauces, rice, meat, poultry and soup