A LABOR OF LOVE
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For Simon Santos, the founder of Nisa Consulting Group, assisting business owners in the food and hospitality industry is a labor of love. Growing up in the Washington, D.C. area, Simon had dreams of working in marketing. However, like many destined paths, he formed an appreciation and then a deep love for working in food service when he started working in the industry in 1999.
He began his career as a staff worker at a mom-and-pop restaurant in a college town and within a year he was a member of management. There he was introduced to the founding concepts of running a modest food establishment and the decisions that sole proprietors make each day to keep their businesses thriving through challenging times. During his career, Simon has worked with multiple restaurants of differing types and offerings. He successively climbed through the ranks to manage restaurants and even guided the opening of a restaurant for a popular chain establishment (their largest opening in company history, by the way). |
Through those experiences, Simon has sourced partners to fundraise with restaurants, implemented systems to improve workplace efficiency, develop professional awareness among staff, and created training programs that produced effective and engaged leadership teams. Naturally, he is also well versed in traditional operational management tasks, such as compiling and managing profit and loss statements, forecasting budgets, and tracking inventories.
All of these valuable experiences led Simon to form Nisa Consulting Group as a means to share his insights and passion for the success of the hospitality industry with restaurant owners. He is driven by his desire to bolster the industry as a whole, understanding that restaurants not only serve communities, but they build them as well.
All of these valuable experiences led Simon to form Nisa Consulting Group as a means to share his insights and passion for the success of the hospitality industry with restaurant owners. He is driven by his desire to bolster the industry as a whole, understanding that restaurants not only serve communities, but they build them as well.