CONNECT WITH DEREK
MANAGER - BUSINESS MANAGEMENT
Derek is a Restaurant Operations Consultant at KROST. He has 15 years of operational and leadership experience with a variety of restaurant concepts. As General Manager of a pan-Asian restaurant he helped implement financial reporting including P&L analysis and financial accountability; created operational systems that drove profit and growth, which helped the business expand from two to three locations. Derek then lead a high-volume concept that specialized in seasonal Mexican cuisine. In the first year he grew sales by 15%; developed a safety program that reduced workplace injuries by 50% over the prior year; and lowered operating costs while increasing sales by creating schedule templates, negotiating fixed pricing for product purchases, developing costed recipes, and increasing overall operational efficiency.
As General Manager of a high-end chef-driven seafood restaurant, Derek negotiated with vendors to get the freshest products available; drove a marketing program based on community outreach, developed a wine program that complemented the menu and increased profitability, and developed a repair and maintenance program that reduced R&M costs by 30%.
Derek prides himself in keeping his finger on the pulse of the latest restaurant technology available, and spends time networking with the community and attending educational seminars to learn and share ideas and insights. His passion for restaurant leadership began at an early age and continues to grow to this day. In his free time, Derek enjoys surfing, playing golf, traveling, and of course, eating amazing food and experiencing Los Angeles’ incredible restaurant scene.
Derek's Thought Leadership
Jean Hagan (Principal, Restaurant / Business Management) and Paren Knadjian (Practice Leader, M&A and Capital Markets) are hosting a complimentary webinar on The Restaurant Revitalization Fund. Join us for the details of the new Restaurant Revitalization Fund including eligibility, use of funds, calculation of funding amounts, how to apply and what documentation is required. The … Read More
In 2020, the Restaurant Industry was projected to do $899 billion in sales. That expectation has since been adjusted down to $659 billion in sales, a $240 billion hit to the industry as a result of the pandemic. Every operator has felt the effects of the pandemic, and the most motivated, wasted no time pivoting … Read More
With 2020 in the history books, many restauranteurs are looking at similar uncertainties in 2021 that the industry has been hurdling for the last nine months. Information is flying at us at near lightspeed, and it is easy to lose sight of the opportunities that lie within the voluminous pages of new legislation. However, one … Read More
KROST is hosting a dynamic restaurant seminar, Restaurant Management: Protecting Your Business, on March 2nd, 2020 from 2:00 PM – 4:00 PM with guest speakers Corbin Wade of Hub International and Jesse Caryl of BCK Legal. The seminar will be followed by a cocktail reception sponsored by Hub International and BCK Legal from 4:00 PM … Read More
Every day, restaurants around the country throw away thousands and thousands of pounds of food.1 Leftovers from guest plates, scraps from prepped items, leftover rice, potatoes, bread rolls, soups and a myriad of other items are routinely discarded in surprising bulk at the end of each shift. There are many inherent benefits to controlling food … Read More