Who We Are
Our team of consultants and trainers come from various backgrounds and possess a variety of complementary skills. We are, however, uniform in our care for our clients, our assertion that Open-Book Management is the way to constructively disrupt foodservice, and our conviction that the story and the solutions always reside in the numbers. Our core team is made up of the partners below, though we also maintain an extensive network of financial and foodservice subject matter experts.
Henry 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, Henry 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 three exceptional restaurants, a cutting edge bar and a respected caterer, all owned and operated by visionary chef/entrepreneurs.
As the Delta Foodservice Group leader, Henry 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.
When Henry learned about Open-Book Management and saw its implications for the foodservice industry, the first thing he did was recruit Joe Grafton to co-create the Rethink Restaurants program.
Joe is a passionate and engaging educator, providing financial education to our client’s teams at all levels. Joe is known for his strong facilitation skills, extensive background in management practices and philosophies, ability to connect with a variety of audiences and communicate financial information to non-financial personnel.
Prior to joining DFG, Joe founded Somerville Local First and served as its Executive Director for its first six years. He helped to create, and now is an owner of Boston’s Together Festival. He has also worked as the Director of Development and Community Engagement of the American Independent Business Alliance. Joe has more than a decade of experience as a leader, technical service provider, speaker, facilitator and consultant for small businesses and nonprofits.
Jack brings over 10 years of experience in foodservice to his never-ending mission of streamlining operations. As the General Manager of Paris Creperie, he oversaw its highly profitable cafe and catering business, employing the Rethink Restaurants Open-Book strategy he helped to develop. Along with skills honed under the mentorship of Henry Patterson, Jack uses his unique talents for finding cost savings in all areas to improve the bottom line. His penchant for creating effective operations systems that prevent problems helps to create a business that runs with minimal stress.
A previous career in IT makes Jack an expert in deploying cutting edge foodservice technology to improve all aspects of operations. Jack also brings a mentality of continuous improvement to both the guest and employee experience to ensure a healthy business as well as a healthy work environment.