Mr. Bullock

Brian Bullock

Chief Operating Officer, Restaurants

Legacy Ventures

Brian Bullock has more than fifteen yearís of experience in the restaurant industry working with high-volume, industry-leading companies. He began his career in 1995 with Houstonís restaurants in Atlanta. After being promoted to general manager, he operated stores in both New Orleans and Houston. In 2000, Mr. Bullock left Houstonís to become vice president of operations for Border Cafe Restaurants. In 2007, he joined Bricktopís Restaurant Company, which was founded by the original Houstonís co-founder Joe Ledbetter and industry veteran Tom Brunnberg.

Mr. Bullock earned his associateís degree in culinary arts from Johnson and Wales University and his bachelorís degree in hotel and restaurant management from the University of Massachusetts at Amherst. He is an active member of the Georgia Restaurant Association Board.

He joined Legacy Ventures Legacy Ventures, which responds thoughtfully to the built environment as planners, developers, hoteliers and restaurateurs. Legacy Ventures innovates with a multi-disciplined approach to create timeless places Ė delivering exceptional customer experiences through an engaged and passionate team, yielding measurably better results for partners and investors.

Please visit http://www.lvmgt.com for more information.

Mr. Bullock can be contacted at 404-222-9100 or bbullock@lvmgt.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.