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Your Advisors in Creating World Class Food Service Operations


 

LEADERSHIP TEAM:

Matt Mundok

 

Matt Mundok, FMP: Principal & Managing Director

Matt holds a Bachelor of Science degree in Hotel, Restaurant and Institutional Management from Penn State University and is a Principal and Co-Founder of Innovative Hospitality Solutions, Inc., based in Delaware. His experience includes more than twenty years of foodservice management and consulting experience in both Corporate and Campus Dining segments. Matt has earned a Foodservice Management Professional (FMP) certification through the National Restaurant Association’s Education Foundation.

Gary Gunderson

 

Gary Gunderson, FMP: Principal

 

Gary holds a Bachelor of Science degree in Business Administration from The University of Phoenix and is a Principal and Co-Founder of Innovative Hospitality Solutions, Inc., based in Delaware. His experience includes more than thirty years of foodservice management and consulting experience in Corporate Dining segment. Gary earned a Foodservice Management Professional (FMP) certification through the National Restaurant Association’s Education Foundation.

Maggie Stefanek

 

Maggie Stefanek, RD, LD: Partner

 

Maggie holds a Bachelor of Science degree in Dietetics from the University of Dayton. Her experience includes more than twenty years of foodservice management and consulting experience in Corporate and Healthcare Dining segments. Maggie specializes in operational assessments, quality assurance, operator selection processes, and contract negotiations. In 2007, Maggie received the Society for Hospitality and Foodservice Management’s annual Spirit Award, given by the Board of Directors for Outstanding Service to the organization.

 

PROJECT MANAGEMENT CONSULTANTS:

Russ Benson

 

Russ Benson, FMP: Senior Associate

 

Russ holds a Bachelor of Science degree in Culinary Arts and Food Service Management from Johnson & Wales University. Russ worked in the hotel industry for five years, primarily at the Four Seasons Hotel Chicago in various department head positions. The vast majority of Russ’ career has been in Corporate Dining, where, for ten years, he was a senior member of the MBNA America Bank client liaison team managing multi-unit café and catering operations. Russ earned a Foodservice Management Professional (FMP) certification through the National Restaurant Association’s Education Foundation.

Nitu Gupta

 

Nitu Gupta, RD, PMP: Senior Associate

 

Nitu holds a Bachelor of Science degree in Dietetics and Master’s degree in Institutional Management from University of Maryland. She has twenty years of leadership experience in business operations, marketing, product development, brand management and applied information technology in the Healthcare and Senior Living segments. She is best known for leading initiatives in cost management and stakeholder satisfaction including patients, residents, employees and the local communities. Nitu is a Registered Dietitian and a Project Management Professional (PMP). She has been profiled in The Glass Hammer, quoted in Washington Post and is a nominated member of Women Business Leaders of the US Health Care Industry Foundation.

Colleen Hurley

 

Colleen Hurley: Senior Associate

 

Colleen Hurley has over 25 years of experience in operations and management advisory consulting in the hospitality industry that includes corporate dining, healthcare foodservice and commercial restaurants. Colleen spent ten (10) years with PricewaterhouseCoopers analyzing contracts, conducting detailed assessments of cost reduction activities of numerous hospitals and regularly evaluated RFP responses for institutional clients. Additionally, she led operations for both independent restaurants and the Compass Group, where she managed programs for several Fortune 500 companies.

Ralph Johns

 

Ralph Johns: Senior Associate

 

Ralph has over twenty-five years of consulting and foodservice operations management experience across various sectors including Corporate Dining, Campus Dining and Transportation industry. He has held various leadership positions for organizations such as, the American European Express Luxury Rail Service, and the Five-Star, Four Seasons Hotel Chicago. Ralph joined the Corporate Dining industry with MBNA America Bank, N.A. as a Regional Director for Foodservices, where he lead a program that included corporate cafes, c-stores, conference services, vending, and on/off-premise catering operations.

Rob Schwartz

 

Chris Moir: Senior Associate

 

Chris holds a Bachelor of Science degree in Hospitality & Food Service Management from Kent State University. Chris most recently has been the Executive Director of Campus Services and Retail Operations at Cuyahoga Community College were his responsibilities include College wide retail foodservice, catering, vending and other auxiliary services. Chris has a seat on the Kent State Hospitality Management Advisory Board and is a member of the National Restaurant Association, American Culinary Federation and NACCU

Rob Schwartz

 

Rob Schwartz, MBA: Senior Associate

 

Rob holds a Bachelor of Arts degree in Business Administration from Alma College (Alma, MI). He then obtained Master’s degree from the Broad Graduate School of Management at Michigan State University and majored in Hospitality Management. Rob has over 35 years of experience in the hospitality industry that includes foodservice contract management with business dining, campus dining and healthcare dining organizations, as well as private restaurants. He has been providing foodservice management advisory services for the past ten years across North America.

Bob Wolkom

 

Robert Wolkom: Senior Associate

Bob holds a Bachelor of Science degree in Business Administration and Hospitality from Southern New Hampshire University. Bob’s career in the hospitality industry spans over 30 years. The majority of Bob’s experience resides in Corporate Dining, in both self-operated and outsourced environments. He also held operational management positions with Saga Food Services (now Sodexo) in the Campus Dining segment. Most recently, he managed best in class, large volume regional and global hospitality programs for pharmaceutical industry Fortune 500 companies.

SUPPORT STAFF & ALLIANCE ADVISORS:

Kimberly Peterson   Kimberly Peterson

 

Kimberly Peterson: Administrative Support

 

Kim holds Bachelor of Science degree in Accounting from the University of Delaware. She started her career as an auditor at Deloitte and was an Accounting Supervisor in the Corporate Accounting/Finance departments at Bed Bath and Beyond Headquarters in Union, NJ and then Forrester Research in Cambridge, MA.

Tom Hilton

 

Tom Hilton: Senior Associate

Tom has over thirty years of experience in the Campus Card/Employee ID Badge Payment industry. The majority of his career was with The CBORD Group where he presented the newest payment options to Campus Dining, Healthcare Dining, and Corporate Dining markets. During his tenue at CBORD Group, Tom served as Account Representative, National Sales Manager and Director of Sales for National Accounts. Tom served on the Industry Advisor Boards for both the Association for Healthcare Management (AHF) and the Society for Hospitality Food Management (SHFM).

Ed Morano

 

Ed Morano, FCSI: Senior Associate

 

Ed holds a Bachelor of Science degree in Commerce from Ryerson University, specializing in Hospitality and Tourism Management with a Minor in Economics. He then obtained his Master’s degree in Business Administration from York University’s Schulich School of Business with focus on Finance and Business Policy. Ed is the Managing Director at KAIZEN Foodservice Planning and Design, Inc. Ed combines his 25 years of foodservice consulting and operational experience. He is a Professional Member of the Food Service Consultant Society International (FCSI).

Karen Malody

 

Karen Malody, FCSI: Senior Associate

 

Karen Malody has held leadership management positions at several restaurants, high-end supermarket groups, and Starbucks. Karen has worked with over seventy-five restaurants and retail brands to build their concepts and menus to drive top line sales. Karen also has created innovative concepts for several large Corporate Dining operations to increase employee participation. Karen is an innovator and strategist with competencies in the following areas: retail branded concepts, product and menu evaluations, menu diagnostics and assessments, menu concept integration, staffing evaluations, service education, team-building, and leadership coaching.

Chris Thrash

 

Chris Thrash: Senior Associate

Chris has over 25 years of healthcare experience, Chris is a service delivery expert who helps organizations build a culture of service excellence. He brings “hands on” work experience for senior leadership, middle management and frontline employee roles in the healthcare industry. He provides cutting edge answers and education for hospitals in patient services, nutritional services and environmental services. He has assisted hundreds of hospitals and healthcare organizations in patient satisfaction turnaround by teaching employees what it takes to build a successful service culture focusing on patient centered care.


 


Taking your Vision from Insight to Impact

Learn how we can improve your customer dining experience.
Call us today at 866.859.4633

info@ihsimpact.com

  Food Service Management Consultants for corporate, campus, and healthcare facilities; specializing in operational and financial assessments, strategic planning, operator selection processes (RFP), contract negotiations/compliance, design planning and customer service education.

 

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