Expert Consultants for Start-ups &
Independent Restaurants

The Restaurant Scientist ™

With a Master’s in Food Business degree from the prestigious Culinary Institute of America, Jason Wallace is an innovative restaurant operations scientist. Wallace’s client list reflects all genres of foodservice, including start-ups, quick service, full and limited-service restaurants, bistros, and cafés. Wallace has provided consulting services and overseen a myriad of restaurants including nine US Navy foodservice facilities, the world-famous Sylvia’s “Queen of Soul Food”, Sweet T’s Southern Eatery, Blvd Bistro, and Harlem Hops. His advanced scientific analyses and cost control measures have resulted in combined increased net operating income profits in excess of $20M.

As a 25-year foodservice educator, Wallace has served as Adjunct Professor at the New York Restaurant School, the Art Institute, Hudson County College, and Westchester County College. Additionally, Wallace serves on the Diversity Advisory Board at the Culinary Institute of America.

Wallace’s educational seminars for leadership development have been attended by prominent restaurant companies including Dallas BBQ, Tony Di Napoli’s, Bogota Latin Bistro, Dominos Pizza, Dunkin Donuts, Ayza Wine and Chocolate Bar, Havana Central, Fatty Crew, Bierhaus NYC, and Atomic Wings.

Wallace has been an active member of the New York State Restaurant Association (est. 1935) holding various leadership positions including Treasurer, Vice Chairman of the Board of Directors, and in 2010, Wallace became the first African-American Chairman in NYRSA history.