
SHO Shaun Hergatt
New York, NY
We carefully organize business plans, build on and enhance your ideas, and interact directly with designers, developers, and architects for the success of restaurants, hotels and resorts.
We model and analyze sales and labor costs, along with the complete P & L to assess your financial performance. We develop systems and controls to maximize performance.
We design and develop food and beverage programs that reflect and strengthen your brand.
We manage your marketing strategy to better establish public recognition and exposure, to drive sales and profits.
Seasoned Hospitality provides strategic planning, advisement, and support services in broad – and critical – key planning and operational areas. From start-ups to rebranding, property assessments, operations and marketing, Seasoned Hospitality gives professionals the tools they need to succeed.
Seasoned Hospitality has more than 35 years of combined hotel and restaurant management experience including Four Seasons Hotels & Resorts, Grand Bay Hotels, Nikko Hotels and Hilton Hotels. In addition, Stephen Loffredo owned and operated successful restaurants in Manhattan including industry trendsetting Zoë (Soho), Cena (NYT Three Star) & Jovia (NY Magazine top 50 restaurants of 2005). Tora Matsuoka is the proprietor of Sen Sushi, the wildly popular 23-year fixture in Sag Harbor.
Seasoned Hospitality works with property and hotel developers along with independent restaurateurs on multiple operational and conceptual levels including design, quality evaluation, service training, systems/SOP development and overall management. Additional services also include financial analysis, budgeting, forecasting and benchmark reviews for maximum efficiency.
Using a ‘hands on’ approach, we work side by side with each operation’s team factoring in foreseen and unforeseen challenges. Our training and manuals, product knowledge systems, testing and documentation are customized specifically for each client.”Stephen Loffredo
Our objective with each project is to create an environment that will empower management, allowing them to position their operations for long term success (click any topic to expand).
A Culinary Institute of America graduate, Stephen cut his teeth in a number of Manhattan’s luxury hotels including The Pierre, The Essex House, The Grand Bay and The Stanhope. He then launched a successful career as an independent restaurateur, opening the acclaimed Zoë in Soho, partnered with renowned Canadian Chef, Normand Laprisse, opening the New York Times three-star Cena and New York Magazine’s three star Jovia with rising star Josh DeChellis.
An intuitive master in the art of hospitality management, Toranosuke “Tora” Matsuoka brings a deep perspective to Seasoned Hospitality. He views the industry as a visionary and a dynamic entrepreneur, adding a deep understanding of problem solving and operational savvy to our clients. Tora is a pioneer in Asian cuisine, making his mark by developing Sen Restaurant into the Hampton’s hotspot it is today. As an integral part of our team, Matsuoka focuses on implementing an effective and sustainable strategy for our clients through passion and “hard work in the DNA.”
Gene brings a wealth of independent restaurant and hotel financial experience to Seasoned Hospitality. In addition to working directly with Stephen Loffredo for over 10 years as Controller at Zoe, Cena and Jovia restaurants, Gene also served as controller of NY’s Novotel and Marcus Samuelson’s Townhouse Restaurant Group (including Aquavit). Currently Gene holds the position as Controller for TVFN Celebrity Chef and Judge Marc Murphy’s Benchmark Restaurant Group.
Also a graduate of the Culinary Institute of America Alex also holds a BS in Finance from Lehigh University. He has a diverse background grounded in hospitality including JW Marriot Corporation. He met Stephen during the Seasoned Management’s involvement with Empire City Casino during the opening of Dan Rooney’s Pub, Alley 810 and Pinch restaurants where Alex was on the opening team. Alex holds a level one certification from the American Court of Master Sommeliers and is currently working towards his Cicerone certification in beer.
New York, NY
Honolulu, HI
Manhattanville, NY
Kauai, HI
Yonkers, NY
Yonkers, NY
New York, NY
Miami, FL
Honolulu, HI
Montego Bay, Jamaica
New York, NY
New York, NY
Reston, VA
New York, NY
Miami, FL
Dover Plains, NY
New York, NY
New York, NY
Yonkers, NY
We are proud of the partnerships we have cultivated throughout our time in the industry. The following companies and services help us add tremendous, long-term value to each of the restaurants, hotels and resorts we work with.
Jeffrey Beers international
Trend setting architects for restaurant, lodging and hospitality design
jeffreybeers.com
Robinson, Brog, Leinwand, Greene, Genovese & Gluck P.C.
General Counsel in all areas of law with a specialization in hospitality
robinsonbrog.com
Stys Hospitality Initiative
Construction and project oversight for ownership and investors
styshospitality.com
Iron Bridge Consulting
Construction and project oversight for ownership and investors
ironbridgenyc.com
Cohen Greve & Company CPA, P.C.
Accounting and financial planning
cohengreve.com
Harney & Sons
Master Tea Blenders
harney.com
Evins Communications
Strategic partners in brand and product development in the luxury sector
evins.com
DashCrowd
Dynamic, responsive web marketing for bars & restaurants
dashcrowd.com
Hall Companies
The source for public relations in the hospitality sector
hallpr.com
Goldman Properties
Iconic real estate developers with trailblazing vision for the future
goldmanproperites.com
Myles Share & Associates
Leaders in Workman’s Compensation, Disability and Liability Insurance Solutions for the Food Service Industry.
manta.com/c/mmzn4ss
In my last blog I spoke about setting yourself up with a solid team strategy, including identifying the specific skills that an opening manager must possess. In this blog I want to outline how to organize your team to develop training materials and a program to prepare your staff for a successful opening. Communication While I did address this in my first blog I wanted to elaborate on this a bit more because it’s so important. Not just communicating, but how you communicate is crucial. From the moment you hire your first manager through the opening, regular, consistent communication will […]
Welcome to my first of what will hopefully be a steady supply of insightful, controversial and totally insane streams of consciousness about all things in the hotel and restaurant world. As someone that has been at the sharp end of the hospitality industry for 35 rewarding and on occasion painfully insane years, I have had my share of restaurant openings. I’ve done three of my own and now as a consultant six more in the last three years. That includes three within a four-month span, with all of them under varying conditions and circumstances, some corporate and others independent. Some […]
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Our offices are conveniently located in Manhattan’s Financial District. Although primarily based in New York City, we offer our services worldwide.