Dan Kezner, Restaurant Consultant

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Dan Kezner, President of Kezner Consulting, excels in restaurant and guest service consulting with over 25 years of experience and numerous successful projects.

Dan Kezner has spent the last 25 years working and consulting in restaurants and other guest service businesses.  Throughout his career, Dan has opened over 20 restaurants ranging from regional counter service concepts to upscale wine bars.  Dan has consulted on projects including grocery store startups, winery tasting room operations, corporate project management, and resort upgrades.    
Dan spent 16 years at Heavy Restaurant Group where he finished his tour of duty as Chief Restaurant Officer overseeing 13 concepts and 700+ employees.  Dan also spent 8 years working in and managing restaurant kitchens. 

The experience Dan has in expansion and the implementation of strategic policies and procedures will support your business’s emergence, growth and successful operations. Dan is passionate about great guest service, positive leadership, team development, and fantastic food. He has a proven track record of helping businesses create and nurture a productive and progressive company culture.

Mercer Island, Washington 98040
(206) 715-0881

Professional Summary

Talented Operations & Regional Director adept at developing and implementing strategic policies, procedures and plans to enhance and direct company activities. Capable of creating and nurturing a positive and progressive company culture rooted in employee development and customer service. Possesses excellent project management skills and able to allocate resources and coordinate plans by utilizing excellent verbal and written communication. Passionate about education, positive leadership and team development.  


Kezner Consulting

April 2019 – Current 
Mercer Island, WA

Spearheaded the company’s growth by developing a clear strategic vision, driving innovation in hospitality solutions, and expanding the firm’s client base. Successfully guided the company through diverse market challenges while maintaining profitability and market relevance. 

Directed a team of seasoned consultants, fostering a culture of excellence, collaboration, and continuous improvement. Empowered consultants to leverage their expertise, resulting in consistently exceptional client outcomes and sustainable partnerships. 

Nurtured long-lasting relationships with high-profile clients, delivering tailored solutions that consistently exceed expectations. Employed a hands-on approach to client engagement, ensuring alignment with their unique needs and driving client loyalty. 
Managed all facets of the business, from financial planning and budgeting to marketing strategy and operations management. Ensured operational efficiency, resource allocation, and process optimization while maintaining the highest standards of service quality. 

Established the company as a recognized industry authority through speaking engagements and participation in industry events. Leveraged a deep understanding of market trends and emerging technologies to provide clients with innovative and forward-thinking solutions. 

Director of Restaurant Operations & Chief Restaurant Officer

Heavy Restaurant Group

Nov 2008 – Dec 2018 
Seattle, WA

Directed the restaurant operations through a 10-year period that experienced over 300% revenue growth: increasing revenue from 10.7 million in 2008 to 37.5 million in 2017 and adding over 500 employees. 

Maintained a company culture rooted in employee enrichment and inspired guest service.  
Served as project manager for complex business launches such as the opening of eight restaurants, growing a group dining program, the launch of a catering business and the acquisition of a bakery.  

Provided strategic leadership and analysis that directed the companies immediate and future growth and policy planning. 
Created healthy operating profit by developing systems to check, report, maintain and improve labor and cost of goods sold. 
Sourced and cultivated well-trained teams by developing recruiting strategies, creating new hire and ongoing training programs, implementing ongoing manager training programs including leadership workshops and retreats, designed systems for managing and delivering employee reviews and created management bonus programs. 

Implemented companywide process improvements such as new point of sales systems, ongoing training programs, HR administrative systems, seasonal menu change process, and inventory management systems.  
Maintained proper restaurant functionality by building and managing systems to log, track, repair and report both routine and emergency technical and facility issues. 

Authored company service culture and training documents that served as the backbone for our guest service for over 10 years. Documents included topics such as gratitude, humility, team work, product and guest knowledge, service mechanics and pacing. 

General Manager  

Purple Cafe & Wine Bar

Jul 2006 – Nov 2008
Seattle, WA

Managed a restaurant, overseeing 8 managers, 100+ employees and $7.5 million in sales. 

General Manager

Purple Cafe & Wine Bar

Jun 2003 – Jul 2006
Kirkland, WA 

Managed a restaurant, overseeing 5 managers, 50+ employees and $3.2 million in sales. 
Successfully opened and operated new restaurants by managing food quality and consistency, adhering to company established service standards and overseeing employee relations (hiring, training, managing, leading, individual and team morale, product knowledge & education, disciplinary actions, staff scheduling & forecasting, etc.) 


Washington State University 
Pullman, WA 

Activities and Interests 

Cooking, hiking, photography, skiing, biking, surfing, swimming, kayaking and paddle boarding; loves spreadsheets.  
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