Henry Patterson "HPatt"
HPatt is a 40-year veteran in the foodservice industry, the first 15 years as owner and operator of an award winning six location casual dining chain he founded in 1976. Since selling Bel Canto in 1991, he has consulted to a wide variety of industry participants ranging from the nation’s largest manufacturers to single location restaurateurs. His foodservice facility at Sanborn Court in Union Square, Somerville houses four exceptional restaurants, a cutting edge bar and a respected caterer, all owned and operated by visionary chef/entrepreneurs.
As the RTR founder and senior partner, HPatt brings a financial perspective to all aspects of the client’s business, often to improve top line as well as profitability and strengthening of investor and bank relations. He is uniquely focused on training his client’s management team to think financially regardless of their specific responsibility and brings an educator’s approach to all of his work.
Ancient history notes: HPatt was in the fifth class of The New College experiment (1969) and earned an EdM from Harvard (1974).
Marisol studied Political Science and Chinese at Kent State University (BA). During her seven years of experience in the retail space as a GM and Marketing Manager, she led store openings and managed multiple teams through major transitions, executing extensive training programs. She then went to business school in London, England (Hult International Business School) where she earned Masters Degrees in Business Administration and in International Marketing. She is passionate about continuous learning in the workplace and is an avid advocate for both professional and personal growth. As a specialist in the Learning and Development field, Marisol spearheaded all training programs since 2017 for Rethink Restaurants. She has coached a variety of restaurant clients to heighten employee engagement and make their companies more competitive, agile and resilient. In 2019 she created and conducted the RTR Intensive, a 32-hour seminar series for owners and managers of restaurant companies.
After earning a BS in Economics from Tufts University and gaining experience doing business development for two health tech companies, Dylan decided to turn his life-long passion for food into his livelihood. He connected with a group of veteran Boston restaurateurs turned consultants, and learned to provide financial services for area restaurants. Through that work, and the tutelage of his mentor Henry Patterson, Dylan gained a deeper understanding of the industry. Over time, he has worked with clients on an increasingly broad consulting basis, still with a focus on using the numbers to inform decisions, engage staff, and drive profit.