David Shinney
Development & Operations
After 25 years as
a hands-on manager, executive and consultant, David Shinney has
joined Restaurant Solutions as a consultant with a
Development and Operations focus. Shinney worked his way through the
hospitality business. He’s cleared the tables, polished the glasses,
created and fine-tuned the concepts, drafted the business plans,
raised investment money, managed launches, grown revenues, improved
and controlled the business and assured long term profitability in
independent restaurants, single and multi-unit chains, boutique and
flagged hotels, and retail gourmet shops. In joining Restaurant
Solutions, he partners with a senior network of restaurant / hotel
professionals with expertise in real estate, business planning,
development, construction, culinary and beverage, marketing / PR,
information technology, and accounting and legal.
As a consultant,
line manager and executive in restaurants, hotels, and gourmet shops
across the country, David Shinney conceptualized, launched, operated
and improved quality of food, beverage, decor, and bottom line for a
list of clients that includes: the Ocean Cliff Hotel and six
affiliated businesses in Newport, RI, the Westin Hotel in
Providence, RI, and The Colony Hotel, Palm Beach, FL,
a boutique British Colonial Hotel, and urban Lenox Hotel in
Boston. He also launched and managed several top tier restaurants,
among them Stephanie’s on Newbury in Boston, Grill 23 &
Bar, a world class steak and seafood house in Boston, and
the Ruth Chris’ flagship in Boston. He reorchestrated
operations at The Bay Tower, Boston, MA and recently, he
developed and managed six restaurants for an Irish restaurant group,
The Briar Group, Boston, helping them transition into a major
factor in the ethnic theme business and fine dining segment in
Boston, opening Azure / City Bar (The Lenox Hotel),
one of Boston’s fine dining, bar scene institutions. He has also
sought out / secured a retail gourmet concept expansion opportunity
for Cracker Barrel Old Country Store, Nashville, TN,
Carmine’s then in Boca Raton FL. He opened, operated several
retail concepts including for Sutton Place Gourmet (now
Balducci’s and Hay Day) in the Washington, DC, VA and MD area.
Internationally, Shinney developed, completed business planning for
four concepts, in Prague, the Czech Republic, including
Parnas, Cafe Slavia and Otto’s Bar and Grill, a fine
dining restaurant, a European “Cafe Society” bistro, both histotical
institutions, and an American specialty food restaurant with
signature bar. He is currently working with KNR Restaurant Group
in Miami Beach, FL assisting their launch of Quattro
Gastronomia Italiana and Mokai, a
restaurant and nightclub.
Shinney’s
education reinforces his consultancy expertise: Boston College
(MBA) Graduate School of Business (concentration on Marketing),
Johnson and Wales, culinary studies, Wine Spectator / Court
of Master Sommelier beverage courses. He is a frequently quoted
restaurant professional in the press, and teaches in the graduate
program at the Boston University program in Culinary Arts. He
is a Founder and a member of the Board of Trustees, the Anthony
Spinazzola Foundation and served on the Board of Directors,
Massachusetts Restaurant Association and the Boston chapter of
the American Institute of Wine & Food.
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