Jerry Fragnito, Senior Partner/President

Mr. Fragnito is a graduate of the prestigious school of Hotel and Restaurant Management at Cornell University. He has worked in hotel operations with Amfac and ITT Sheraton Hotels, before specializing in food and beverage with regional operations responsibilities with the Houston’s Restaurant chain and as Vice President of Operations with WD Enterprises out of Atlanta. While at WD Enterprises, Mr. Fragnito assisted in doubling the size of the company and assisting the principles in developing a franchise structure. Mr. Fragnito also has extensive city club and night club experience as former Vice President with McFaddin Ventures.

Areas of expertise include: consulting in training, management and staff development, hotel operations, high volume food and beverage operations of hotels, restaurants and club operations, establishing and writing operational procedures and manuals for room snad food and beverage profit and loss analysis and budgeting, pre-opening and opening operations, franchise relations and marketing.

Contact Jerry now Jerry.F@FGHospitality.com

Scott Greenwood, Senior Partner/Vice President

Mr. Greenwood is another Ivy Leaguer with a Bachelor of Science Degree from the University of Pennsylvania, and a graduate degree from the esteemed Culinary Institute of America. Mr. Greenwood has worked extensively in hotel operations, both as the General Manager as well as his forte in food and beverage operations as the Corporate Food and Beverage Director with Marriott Hotels and Resorts and Corporate F&B Director of a Marriott franchise management company Stormont/Trice. Prior to F&G, Mr. Greenwood consulted on the development of the Underground Atlanta, Hershey’s Chocolate World and the U.S. Navy’s Morale Bases. He’s been the owner/operator of his own restaurants averaging annual sales of 5 million dollars and still likes to compete in the “Iron Chef” competitions.

Areas of expertise include: hotel operations, both front and back of the house, food and beverage concept development, menu planning/menu mix and costing, wine list creation and development and supplemental training, operational procedural analysis of profit and loss statements, budgeting, maximizing revenues and revenue management.

Contact Scott now Scott.G@FGHospitality.com