Brian Murphy is a San Diego native that worked and managed nearly every position and part of the restaurant, and took notes along the way. He has the ability to create popular scratch menu items AND set employees up for success in selling or making them. Marketing that menu or concept? He has that covered too! He is now teaching the industry-driven ProStart curriculum to high school students and has led his Management Competition teams to the National Restaurant Association’s ProStart Invitational two years in a row. Attention to detail is his mantra for success in the hospitality industry and beyond. Not coincidentally, his photography can be seen at http://www.livinginthedetails.com.
- Brian left corporate accounting and took a leap of faith into the restaurant industry 15 years ago and never looked back.
- Will only follow a recipe when baking, otherwise recipes are merely a suggestion. “TASTE AS YOU GO!”
- Has an average of 75 open bottles of condiments, oils, vinegars, and sauces in his refrigerator at any given time. Flavors from every continent are within arm’s reach.