– The Principals
|Facing the challenges and demands of the foodservice industry and management we recognize that it is people who drive excellence above all else – their particular skills and what they bring to the organization and projects. Our people are our greatest asset – whether training, operations, engineering, architecture, management, property consulting, planning, and many others – they all contribute to our success.|
Our Executive Team:
Brian Margulis, MCFE – Principal and Partner
A member of the International Foodservice Executives Association and Chapter President for the Illinois Restaurant Association, Margulis is an operations specialist with extensive experience in single and multi-unit management. Margulis has been a valuable resource to organizations looking for turnaround, sales improvement, growth and expansion and new business development.
After several years with Chicago’s Levy Restaurants, he became V.P./Director of Operations for Chicago Dining Authority, where he helped develop and grow the operations of Harry Caray’s, the Hyatt Prairie, and Burhop’s Restaurant. Margulis utilizes real and practical operations systems, cutting edge developments and proven professional talent to craft programs tailored to each client’s needs. Margulis is a University of Illinois graduate and holds a Masters in Hospitality Management and Tourism from Roosevelt University. He is an adjunct Professor of Hospitality Management at Roosevelt University. Margulis is also a BASSET Certified Instructor and hold an Illinois Sanitation Certified License.
His expertise includes operation’s analysis, internal controls and management development. Along with Chuck Hamburg, Brian was the General Partner of Flatlander’s Restaurant & Brewery in Lincolnshire Illinois before selling the restaurant in March of 2007.
Eric Feltman, MCFE – Principal and Partner
With over 30 years of experience, Eric Feltman brings a wide range of talents to Creative Hospitality. He has extensive knowledge of operational excellence in both bar and food environments and has used this experience to grow the business of small and large establishments alike.
Mr. Feltman often takes on the role of Project Manager and is significantly skilled in turn-around crisis management, concept development, dining room and kitchen design, culinary, beverage, menu development and execution, human resources, training, marketing, brand enhancement and franchising.
Mr. Feltman apprenticed with iconic Chicago chefs, including Patrick Collins of the Racquet Club and went on to be named Executive Chef for the Green Room at the Lyric Opera of Chicago where he presided for many years over memorable events for local and visiting dignitaries, celebrities and Fortune 500 companies.
He has worked with corporate icons, (Wendy’s International, Cracker Barrel, Krispy Kream and Bloomingdale’s) immersed in the operational training of successful management team members inclusive of expanded profitability and controls.
As a consultant, Mr. Feltman has been instrumental in the development and turn around of numerous food service establishments since 1986 and joined Creative Hospitality in 2004.
Mr. Feltman was the General Manager of Flatlander’s Restaurant & Brewery in Lincolnshire Illinois before selling the restaurant in March of 2007.
Mark Losurdo – Kitchen & Bar Design Consultant
Mark Losurdo , a twenty two year Food Service Equipment distributor and facilities planner, offers complete food service facilities planning and interior design services, integrating both “back and front of the house” into a total concept solution. The result is an efficient and effective project, on time and within budget.
Losurdo Inc.’s range of services include schematic drawings showing space allocated for the kitchen and dining areas based on client’s menu, budget, and building parameters, development of preliminary floor plans and/or preliminary interior pencil sketches and, upon approval, the final floor plans, and/or final interior pencil sketches and mechanical and electrical rough in plans for all kitchen equipment.
Losurdo’s services also include complete kitchen equipment specifications and bidding documents, submission of equipment brochure books and plans to client, governing health authorities, and mechanical trades for approval. Losordo’s team will be responsible for purchase, consolidation, delivery, and installation of all kitchen equipment and fixtures-furnishings, including approval of shop drawings and coordination with field conditions, along with periodic visits to the site to determine the progress and quality of the work for compliance with the specifications.
Jim Lencioni – Architectural Consultant
In 1989, Lencioni co-founded Aria Group Architects. The firm’s concentration in the hospitality industry allowed him to lead the design development of restaurant concepts for such properties as Maggiano’s, the Corner Bakery, P.F. Chang’s China Bistros, California Pizza Kitchen and Brinker International. Jim Lencioni holds extensive experience as a draftsman, designer, architect and project manager.
He worked with Bernheim, Kahn & Lozano as Project Architect and in 1983 became the Senior Architect, attracting the firm to a higher concentration of restaurants including Charlie Trotters, Bennigan’s and McDonald’s custom units. Lencioni is a graduate of the University of Illinois and his areas of expertise are in Architectural Design, Site Selection and Kitchen Development.