Mon - Sat: 10:00 AM - 7:00 PM


Bio: I graduated from Southern University in 2005 with a bachelor of science in Rehabilitation Counseling. I began in the restaurant industry in 2004 as a waiter while finishing school for one of the most successful organizations in the food hospitality industry, the Pappas Restaurants! Over the years I’ve navigated my way through the front of the house management, kitchen management, and ultimately General Manager for three of the Pappas Family restaurants, a steakhouse and including their flagship Pappadeaux. In that time, I learned countless systems, procedures, organization, and tools that will help separate you from your competition.

My background with the different types of training in the front of house from server, hospitality, bartending, management, and a keen eye for detail will help your restaurant thrive. As a kitchen manager I learned various areas of the kitchen including prep, cook line, labor, food cost, and health inspections. As a General Manager, my ability to lead manager teams, develop managers, identify potential candidates made me successful. Various leadership training while in my position such as “Getting results through others” has given me the knowledge to teach others.

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What We Do?

The food hospitality business is tough. Gordon Restaurant Consulting will help you to create systems, marketing strategies, management training, organization in both front and back of house, and much more. Gordon Restaurant Consulting’s expert advice originates with founder Fred Gordon, a general manager with over 18 years in the industry, a limitless ability to bring management teams together, and a keen eye for detail. You focus on being a restaurant owner; We’ll take care of the daily operations.

Fred Gordon provided us with invaluable insights and recommendations. He is a true professional and industry expert, with vast knowledge and experience in all areas of a restaurant. Fred’s “hands-on” approach and “shoulder to shoulder” teaching methods provided our newer managers with the information and techniques that could be easily used in our restaurants. His methods are very effective in the achievement of the desired results and an investment well worth making.”

The Back of The House

Your bottom line is what will generate revenue in your restaurant.

The Front of The House

We’ll teach you how to maximize these important areas of your restaurant. And many more areas that could make an huge impact in your restaurant.

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