Alan Someck

Alan Someck has over 26 years of leadership experience in the hospitality industry.  In addition to operating 2 high volume very successful New York restaurants in which he was responsible for all  areas of the business, Alan has worked with numerous hospitality franchises in the areas of business development, marketing, organizational effectiveness and leadership development.  Within the hospitality industry, Alan’s expertise covers all aspects of developing a start-up business including concept development, financing, site selection, lease negotiations, front and back of the house design, full staff hiring, training and organization, menu development, cost control systems, executive coaching and marketing strategies and implementation. 

Alan has broad expertise working with restaurants with major issues preventing greater profitability by applying proven sales growth strategies and expense control systems.  He has developed his own sales training program that he has implemented in a variety of industries besides the hospitality field including financial and real estate.  Alan tailors his consulting to the specific needs and culture of the clients he works with and strongly believes in promoting the vision of the owner by clearly defining the obstacles to success and coming up with creative solutions that produce significant results.

Alan has worked with the New York State Restaurant Association, delivering seminars on food and beverage training.  In addition, he has been a speaker and author of business articles on franchising and management strategies.  Alan also has an in depth real estate background to supplement his hospitality consulting practice.  He graduated with a Bachelor of Science in Management from Rensselaer Polytechnic Institute and a Masters of Social Psychology from San Diego State University.  He also is the founder of a Special Olympics Training Club that he has directed for the past 11 years.