Hospitality Specialist



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What is Chris doing now.

Since selling A’La Carte Foodservice Consulting Group and retiring from active restaurant consulting, Chris has been spending more time assisting advisors and other consultants. He enjoy's working with the Small Business Development Centers, providing them with webinars and classroom instruction on a wide variety of hospitality related topics. Chris contributes to and writes for Restaurant Start Up & Growth magazine. Catch him and his co-host Barry Shuster on their podcast “Corner Booth”. 

Professional Speaking

Chris Tripoli frequently presents at service industry events, trade shows and campuses locally and nationwide.

  • Restaurant Reality-Market Trends

  • Best Practices-Menu, Management and Marketing

  • Its a People Business-The Art of Selection, Training and Retaining

  • Helping Good Managers Become Great Leaders

  • Be Fearful of Mediocrity


Expert Testimony

Chris Tripoli has provided research and opinions on a variety of legal issues facing the hospitality industry. He is available to assist you with the successful conclusion of your case.

  • Partner Disputes, Business Valuation

  • Employer-Employee Labor Issues

  • Franchisor / Franchise Relations

  • Opening and Financing,  Operating Procedure

  • Trade Dress / Intellectual Property


About Chris Tripoli

Chris Tripoli has over 40 years of service in the hospitality industry as a designer, developer, owner and operator. He graduated from Phoenix College after completing Food Service Management and moved to Houston, Texas, where he assisted in the rapid expansion of a casual family restaurant chain. Later, Chris founded his first restaurant company and expanded it into a small chain. He has developed award winning restaurants and provided assistance on a variety of airport, convention center, parks, theaters, and retail center projects. Chris consulted on concept development, operations, and growth related matters with a variety of chains (franchisors and franchisees) and independent operators.

He teaches courses in “opening restaurants” and proper growth strategies at the Small Business Development Center of the University of Houston. Chris has written for “The Consultant,” “My Table”, "Restaurant Start-up and Growth" and has been featured in various other trade publications. He is a guest speaker for a variety of hospitality meetings, corporate seminars and a participant in service industry workshops. Chris has provided many presentations on restaurant operations and growth strategies throughout the United States and Mexico. He currently serves on the advisory board of The University of Houston Small Business Development Center.