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Brandon O'Dell

Brandon O'DellBrandon O'Dell is the founder of O'Dell Restaurant Consulting. For the last 20+ years, Brandon has been helping money losing food service operations turn themselves profitable. His management and consulting experience spans from quick service and full service restaurants to private clubs, universities, hotels, concessions and catering.


20 Steps to Lowering Your Food or Liquor Costs

Managing Employee Records in a Restaurant

Can Your Restaurant Survive The Departure of Your Head Chef?

What Should You Pay a Manager?

How Do You Control Food and Liquor Costs?