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Team Profiles

The Restaurant Management 101 Team consist of four restaurant managers who have extensive experience operating restaurants.

The RM101 Team combined has over 88 years restaurant operating experience.  We have come together to put our restaurant experience to use helping other restaurant managers. We will help you learn Restaurant Mgmt Made Simple.

Joe Elmore

Joe started in the restaurant business at a very young age. He began 34 years ago working in the heart of the house as a dishwasher. Being a fast learner and with steadfast discipline, Joe quickly moved into the management side of the business. Because of his leadership skills, Joe was chosen to direct four new store openings.

Joe was a manager for 17 years and has been a General Manager/Managing Partner for the last 15 years. Joe's excellent interpersonal skills have made him a mentor to many restaurant managers. While Joe was a managing partner for a large corporation, he was recognized for his accomplishments and became a training unit for the Atlanta area. He has trained and developed 35 managers, many of whom have become very successful by their own rights.

Joe has mastered the art of training, motivation, and developmental techniques. He has a proven history of success in reducing employee turnover. Joe has a reputation for running the lowest employee turnover percentages in his area for employees and managers alike.

Joe is known for hiring great talent; training and motivating teams that ensure guest satisfaction and loyalty, and quality execution. He has a solid history of success in driving sales and profits in all facets of restaurant operations, including achieving and maintaining all company goals, safety and sanitation, P&L and inventory management. He has overseen units with low volume sales, up to units exceeding six million a year in sales.

Joe is ServSafe and Bar Code Certified.

Ted Duboise

Ted Duboise started his business career in 1974 when he and his brother purchased a small grocery store/hardware store combined.  For eight years, Ted was self-employed operating three businesses.

In 1982, Ted sold his businesses and started managing restaurants for chain restaurant companies.  For the next 26 years, Ted held positions from Assistant Manager to District Manager and was a Managing Partner with one company.  Ted was Senior Kitchen Manager for three years in an extremely high volume restaurant.  As a District Manager for six years,  Ted supervised four units.

Ted was a Management Trainer for two companies.  He was responsible for training new management personnel to successfully manage the day-to-day restaurant operations.  He also re-trained existing managers who weren't performing to standards.  Ted was also charged with ensuring that the training program for hourly personnel was successful.  He audited each store's training program and coached the managers to be able to diligently execute the program as designed.

Ted also has extensive experience in opening new restaurants having opened eight new restaurants during his career.  Ted was involved in creating administrative procedures, establishing new vendors, setting up new kitchens, establishing contracts for facility maintenance and repairs, training new staff of up to 200 employees, and managing daily operations of units producing sales volumes up to $106,000 per week.

Ted is ServSafe Certified and held alcoholic beverage licenses for eight years.  Ted's experience lies in full-service, casual dining and fast food.

Kathi Elmore

Kathi has spent 18 years in the restaurant business.  Kathi worked in upscale dining for five years.  As Financial Director of two restaurants, Kathi specialized in cost efficiency.  Her expertise lies in training employees on the intricacies of fine dining and her passion is Guest Service.

As Banquet Director, Kathi was responsible for successfully catering to groups of 250 people and more.  She was in charge of overseeing the menu along with facility set-up.

Kathi worked for 10 years operating casual restaurants as General Manager, ensuring the daily operations of restaurants generating sales volumes up to $70,000 per week.  Kathi excelled in cost controls in all areas of the restaurant from Back of House to Front of House.

Kathi is also an excellent manager of Bar Operations.  Managing alcoholic beverage operations and Guest Service in the Bar is critical in restaurants that have a Bar and Kathi has that expertise.

Kathi is Serv-Safe Certified.

Ronnie Spradley

Ronnie has 10 years of restaurant experience.  Ronnie's passion is training and execution of cost controls.  He has a strong background in all aspects of the kitchen (BOH) including cost control, inventory management, line execution, set up and Back of House organization.

Ronnie's experience has been in casual dining concepts.  His expertise lies in training and opening new units.  He has set up the BOH operations in ten new units from a "start from scratch" situation.  He is a master at getting BOH operations set up to meet the new unit opening deadline.  Ronnie's skills were depended upon to get new equipment installed and started up, get the crew trained for opening day, get the proper amount of food ordered and in-house, and organize and implement BOH systems and procedures.

Ronnie was also a troubleshooter for 25 other restaurants.  His expertise in food safety, sanitation, and organization helped solve situations for other restaurant managers.  With his expert training skills, Ronnie taught employees and managers how to execute with passion and ensure systems and procedures were always to "Best Practices" standards.

Ronnie is Serv-Safe Certified.

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