Craig Pendleton is the President of National Foodservice Consulting Inc.  Craig has worked for over 38 years in the food and beverage industry in positions ranging from Executive Chef to Corporate Director of Food Services.  He has run companies with sales in excess of $45 million annually with 25 properties in 5 states.  He has worked for many original major restaurant corporations during their peak success periods including: Transpacific Restaurants (Jolly Roger Restaurants), Saga (Velvet Turtle Restaurants), VICORP (Village Inn Restaurants - Dinnerhouse Division), TGIFridays and Bobby McGee's U.S.A. Inc..

Craig is a graduate of the University of California at Irvine with a Bachelor of Arts degree in Social Sciences with a specialization in Statistics and Quantitative methods.  He was the first person to complete the Velvet Turtle Restaurant's Chef Certification Program.

In 1987, after 17 years working in the Food and Beverage industry culminating in a corporate position as National Director of Food Services and Executive Corporate Chef supervising 25 restaurants in 5 states while opening 8 units of 3 different concepts (2 of which were new), he opened his own consulting business to utilize his experience to assist operators in maximizing the efficiencies of their businesses as well as maximize profitability.

During the past 21 years his consulting projects have included projects across the continental United States, Hawaii and in Australia.  Craig has opened and consulted with over 75 food and beverage operations including casinos, dinner houses, family restaurants, travel centers (largest independent in the U.S.), commissaries, airport food service facilities, in-plant feeding facilities, hotels (restaurants, banquets and catering), bakeries and catering companies (special events up to 100,000 people).

Craig's approach emphasizes a personal one-on-one working relationship with clients and their staff.  All areas from facilities design, systems enhancement and daily project management are conducted from a basis of  "user-friendly" situations made possible only from the perspective of one who has worked these positions and understands the true needs.

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