Mr. Avalier, President of Avalier & Associates, is an expert in hotel, restaurant and country club foodservice operations and industry standards and practices. Mr. Avalier's experience includes fast food restaurants (QSR's), Casual & Family Dining, Fine Dining, and Themed restaurant operations. Avalier & Associates also provides recipe nutritional analysis.
Avalier & Associates provides consulting services to Full and Limited Service Hotels and Motels, City & Country Clubs, Motion Picture Studios and Cruise Lines.
Mr. Avalier has 40 years experience in the foodservice industry and has opened more than seventy five restaurants, nine hotels and six country clubs.
He is a frequent lecturer and seminar presenter, teacher, panelist, judge for industry events and writer to industry publications. He is ServSafe certified. His restaurants operations have received numerous industry awards of excellence.
Background
Q: Please list your professional accreditations, degrees, licenses, and certificates granted:A: Foodservice Management Professional (FMP) accredited through the Educational Foundation of the National Restaurant Association.
California Wine Advisory Board.
Q: Please list your affiliations or memberships in any professional and/or industry organizations:
A: Professional Member of the Foodservice Consultant's Society International (FCSI).
Member of the California Restaurant Association.
Member of the California Hotel/Motel Association
Q: Please list any teaching or speaking experience you have had, including subject matter:
A: San Fernando Valley Mission College-Seminar Presenter on Menu Development.
National Golf Course Owner's Association Annual Conference-Seminar Presenter-"Food & Beverage 101"(a.m. session); "125 Ways to Improve Food & Beverage Profitability" (p.m. session.
International Foodservice Manufacturer's Association Marketing and Sales Convention-"Panel of Experts".
I.F.M.A. Chain Operator's Exchange (COEX)Panelist.
National Restaurant Association Show-Seminar Presenter-"Specialty Beverage Merchandising".
New York International Hotel/Motel/Restaurant Show-Seminar Presenter-"Profitable Operations".
Q: Have any of your accreditations ever been investigated, suspended or removed? (if yes, explain)
A: No
Q: On how many occasions have you been retained as an expert?
A: Fifteen
Q: For what area(s) of expertise have you been retained as an expert?
A: Partnership dissolution related to monies due from foodservice operations.
Plaintiff slipped at buffet counter.
Partnership litigation related to promises made concerning ownership percentage for work completed.
Foodservice leasee failure to perform to contract agreement.
Slip and fall accident at Quick Service Restaurant.
Accident following alcohol consumption at restaurant.
Q: In what percentage of your cases were you retained by the plaintiff?
A: 55%
Q: In what percentage of your cases were you retained by the defendant?
A: 45%
Q: On how many occasions have you had your deposition taken?
A: Five
Q: When was the last time you had your deposition taken?
A: 2005
Q: On how many occasions have you been qualified by a court to give expert testimony?
A: Fifteen
Q: On how many occasions have you testified as an expert in court or before an arbitrator?
A: Three
Q: For how many years have you worked with the legal industry as an expert?
A: Six
Q: What services do you offer? (E.g.: consulting, testing, reports, site inspections etc.)
A: Management Advisory Services, Consulting Services, Operational Management, Testing, Audit/Evaluations, Site Inspections, Sanitation Evaluations, Mystery Shopping Services, Industry Standards & Practices, Financial Statement Evaluation.
Q: What is your hourly rate to consult with an attorney?
A: 245.00
Q: What is your hourly rate to review documents?
A: 245.00
Q: What is your hourly rate to provide deposition testimony?
A: 980.00 half day, or part thereof under four (4) hours.
1,960.00 full day, or part thereof over four (4) hours.
Q: What is your hourly rate to provide testimony at trial?
A: 980.00 half day, or part thereof under four (4) hours.
1,960.00 full day, or part thereof over four (4) hours, or after the lunch break.
Q: Please list any fees other than those stated above (E.g.: travel expenses, copy fees, etc.)
A: Reimbursable expenses are billed at cost, and includes travel, parking, milage @ .46/mi., long distance telephone, messenger/priority mail, meals, lodging, gratuities and out-of-pocket costs as may be applicable to the engagement. An amount equal to five percent (6%) of the total fees will be added to cover office costs, including but not limited to, copying, telephone, facsimile, and related administrative costs. Travel time will be billed at one-half of the hourly rate.
References
Ms. Barbara RuegerLaw Offices of Cooper & Hoppe
2444 Main Street, Suite 125
Fresno, California 93721-2734
(559) 442-1650
brueger@cooper-hoppe.com
Something Fresh, Inc. adv. Michael Boyd
Mr. David A. Fulton
Law Office of Cartwright, Fulton & Adams
340 Soquel Avenue, Suite 215
Santa Cruz, California 95062
(831) 457-1700
david@cfainjurylaw.com
Nielson v. CALMEX Inc, dba Chevy's Fresh Mex
Mr. Patrick A. Mesisca, Jr.
Mesisca, Riley & Kreitenberg, LLP
725 South Figueroa Street, 40th Floor
Los Angeles, California 90017
(213) 623-2300
mesisca@mrklawyers.com
Stagliano v. Spectialty Restaurants
