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About Us

Experienced restaurant professionals helping you open properly, operate profitably, and expand successfully

Chris Tripoli

Chris Tripoli has over 35 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 consults 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” magazine, 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, seminars and a participant in industry workshops. Chris is currently providing one-day seminars on restaurant operations and growth strategies throughout the United States and Mexico.
Chris remains active in the Foodservice Consultant Society International, National Restaurant Association, Texas Restaurant Association, the TRA Education Foundation, and is on the advisory board of The University of Houston Small Business Development Center.


Operations & Concept Development 

Ashley brings to A La Carte Food service Consulting Group her expertise in front of the house operations, staff selection and training, concept development, feasibility studies, business planning and more. Her devotion to the hospitality industry began when she arrived at the Culinary Institute of America in New York in order to earn her As associate Degree in Baking and Pastry Arts. Upon graduation, she moved to Houston, Texas so as to further her education with a Bachelor Degree from the Hilton College in Hotel and Restaurant Management. As an avid learner, Ashley continued her education by completing her Masters of Science in Hospitality Management, as well as her Masters of Business Administration at the University of Houston. With her strong education and extensive experience in a variety of restaurants, hotel and catering operations, she fits perfectly with the A La Carte Consulting team. Ashley develops employee handbooks, training materials and standard operating procedures. She also provides initial operations assessments for our restaurant clients. She consults on new restaurant concepts, providing market analysis, financial viability and business plan formulation. When she is not working, Ashley is a strong believer in giving back to her community. She is an active volunteer with organizations around Houston, such as Kids’ Meals, Ronald McDonald House and the Texas Children’s Hospital.

Glenn Cates

Food and Beverage-Kitchen Operations

Glenn brings 35 years of culinary service as an executive chef, kitchen designer, and product management specialist to the A’La Carte Foodservice Consulting Group. Glenn began his career with T.G.I. Fridays, where he played a role in many restaurant openings. He became a regional food & beverage director, and was a part of the menu development management team. Glenn assisted with the development and expansion of Dalt’s, Friday’s sister concept, before leaving to join a newly formed Independent Restaurant development group. Glenn partnered with Chris Tripoli to open Nicole’s Café San Felipe in Houston, Texas. This award winning southwestern bistro was the first of many restaurant projects they would do together. He developed the menu and kitchen operations for Tortuga Mexican restaurants in Texas and Trulucks Seafood, Steak and Crab house restaurant in Texas, Florida, and California. Glenn’s successful kitchen related projects extend through out the US and include Clients in Canada, Mexico, the British West Indies, the Middle East and Lagos Nigeria.

Rosie Bravo

Project Management

For over 12 years, Rosie has assisted the consultants of A La Carte by providing a variety of services, including project management, industry research and new program development. She effectively manages all client project time lines, maintains consultants schedule and manages project budgets. Rosie’s efforts improve client relations by coordinating all client requests for services with the proper consultant’s expertise. Rosie organizes events for the A La Carte Foodservice Consulting Group. She plans and implements the group’s marketing programs, trade shows and other promotions. Rosie assists the A La Carte consultants with their policy reviews, project evaluations and procedure updates. She helps develop and implement new consultant’s programs and produces all client materials. A fully bilingual associate, Rosie assists A La Carte by offering its promotional literature, operating manuals, training materials, recipe books, franchise documents and many other items in Spanish.

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