Howard Cannon

Restaurant Expert Witness

NATIONWIDE , AL 35043
Office: 800-300-5764
Introduction

Restaurant Expert Witness – Howard Cannon – is America’s most prolific and most recognizable restaurant, bar, hospitality, food, and beverage industry Forensic Expert Witness. He and his firm provide unbiased expert industry opinions, analyses, consultation, expertise, and content. Our services include, but are not limited to written reports, affidavits, testimony, and oral opinions. We have also written books, industry standards, course curriculum's, workbooks and tests, as well as provide safety training classes of various kinds. We provide services to clients of all types and sizes in markets across the Country.

NATIONWIDE Services — NO CHARGE for Domestic Travel — Restaurant & Bar Cases — 250+ Litigation and 300+ Pre-Litigation — Plaintiffs and Defendants — State and Federal — Since 1987 — Books are in 76 Countries across the globe

Slips, Trips & Falls -Alcohol Liability & DRAM Shop -Premises Liability -Customer & Employee Injuries -OSHA & ADA Matters -HACCP & Food Contamination's -Safety & Security -Restaurant Operations -Harassment & Discrimination


Areas of Expertise
  • Alcohol
  • Bars/Lounges/Night Clubs
  • Hotel & Hospitality
  • Liquor Liability/Dram Shop
  • OSHA
  • Personal Injury
  • Premises Liability
  • Restaurant Valuation
  • Restaurants
  • Workplace Violence

Expert Background
Q: Please list your professional accreditations, degrees, licenses, and certificates granted:
A: --University of Wisconsin – Center Richland
--B.S., Business Administration – Hamilton University
--Master’s in Business Administration – Hamilton University
--Professional Commercial Mediation and Conflict Resolution Certification (PCM)
--Occupational Safety and Health Administration Act – Federal Certification # 2301944 (OSHA)
--American College of Forensic Examiners – Certified Forensic Consultant (CFC)
--Hazard Analysis & Critical Control Points Manager Certification (HACCP)
--The National Environmental Health Association Certification
--Occupational Safety and Health Administration Act – Federal Certification with 29 CFR 1910
--OSHA – Inspections, Citations, and Penalties
--OSHA – Walking and Working Surfaces
--OSHA – Means of Egress and Fire Protection
--OSHA – Flammable and Combustible Liquids and Fire Prevention and Protection
--OSHA – Machine Guarding and Material Handling
--OSHA – Hazard Communication and Industrial Hygiene and Blood-borne Pathogens
--OSHA –Health and Safety Programs
--Washington State University Hotel Restaurant Division seminars
--University of Kentucky and Blue Shift Reports; industry surveys and analyses
--ServSafe – Food Safety Training
--TIPS On-Premise Alcohol Training 2.0
--R.A.M.P. Alcohol Training
--National Restaurant Association
--American College of Forensic Examiners
--Master’s Level Advisory Board Member – Culinary Management – Stratford University
Q: Please list your affiliations or memberships in any professional and/or industry organizations:
A: Howard Cannon has held several corporate industry positions over the length of his career, including,
but not limited to, the following:

07/1987 to Present
Restaurant Operations Institute (ROI), Inc. – Restaurant, Bar, Food, and Beverage Industry Author,
Speaker, Consultant, Expert Witness, Mediator, CEO – founder and sole owner of ROI –the company
was founded and began operation on July 14, 1987 as a part-time venture and, after several
business relocations and plan revisions, the company progressed to what it is today.

Pizza Hut – District Manager; Multi-Unit Manager; Delivery Manager; General Manager; 1987 to
1991 – responsible for 7 restaurants doing approximately $6.3 million in annual sales and
managing approximately 250 employees for multiple franchisees of Pizza Hut, Inc.

Taco Bell Inc. – Multi-Unit TMU Manager, Marketing Manager, Human Resources Manager, Special
Projects Manager; 1991 to 1993 – responsible for 7 restaurants directly and 17 restaurants
indirectly, doing approximately $9 million and $19 million, respectively, in annual sales and
managing 300 and 750 employees, respectively, for Taco Bell Corporate and the franchisor of the
Taco Bell brand.

Arby’s – Regional Vice President, Director of Operations, Co-op Marketing Manager, District
Manager, Area Supervisor; 1995 to 1999 – responsible for 73 restaurants doing approximately $59
million in annual sales and managing approximately 2,400 employees for a franchisee of Arby’s Inc.

Compass Group PLC– Regional Vice President; 1999 – responsible for 70 corporate dining and
subsidized dining locations, and several hundred contract employees for the world’s largest foodservice company - doing business in sports venues, corporate dining, prisons, manufacturing plants and educational facilities.

Wall Street Deli, Inc. – Chief Operating Officer; 2000 – responsible for 121 corporate restaurants
and several franchisees, offering several different brands across 21 different states - doing
approximately $65 million in annual sales and managing approximately 1,800 employees for this
publically-held restaurant company

Restaurant Profitability Magazine – Publisher/CEO; 2004 to 2008 – the founder and publisher of
this restaurant-industry trade magazine with content targeted at independent restaurant owners
and operators, with print publications being licensed and distributed in 20 different states and
several different countries around the world, and supported by restaurant industry product and
service providers of varying types.
Q: Please list any teaching or speaking experience you have had, including subject matter:
A: Howard Cannon has had dozens of restaurant-industry articles published and, during the length of his
career, has produced more than one hundred restaurant-industry interviews, speeches, articles,
workshops, and seminars distributed in trade magazines, newspapers, non-industry publications,
television, radio, high-schools, universities, trade shows, corporate events, classes, internet distribution
and company functions in markets across the United States and in countries around the world. The
following is a partial listing of content authored, presented or contributed to over the last ten years:

• Appeared on Inside Edition
• Appeared on The Dr. Oz Show
• Hotel Impossible Appearance on the Travel Channel – Anchorage, Alaska
• Dirty Little Restaurant Secrets –Anderson Cooper Live
• Hotel Impossible Appearance on The Travel Channel –Juneau, Alaska – Alaskan Hotel
• Hospitality and the Law –Will You Be Served? : Community College of Philadelphia –CLE
• Boston Herald interview regarding restaurant performance
• We are a For-Profit Franchisor! –Any Questions?
• Using Experts to Drive Real Results seminar– International Franchise Association
• 13+ Things You Shouldn’t Eat at a Restaurants –Readers’ Digest
• With Food Service Equipment Cheap Can Be Costly –Convenience Store Decisions
• Profit and Loss Closed King George Inn –The Morning Call
• Dirty Restaurant Secrets the Kitchen Crew Won’t Tell You –Reader’s Digest
• Does Becoming a Franchisor Make $$? –National Restaurant Association Show
• You Have to Make Green to Be Green – The Independent Restaurateur Magazine
• The Marketing Hot Stove Theory I and II – Bar and Nightclub Magazine
• The State of the Restaurant Industry – Canadian Public Radio
• Executive/Entrepreneur Interview – Fox TV News
• Building Green Restaurants – Fox TV News, 303 the Magazine, QSR Magazine
• 5 Secrets to Pocketing More Profits – My Food Service News
• Restaurant Purchasing – The Birmingham News
• Restaurant Industry Analysis – Blue Shift Research Reports
• 6 Prescriptions for Restaurant Failure – My Food Service News
• Spring Cleaning Starting with Your Bad Habits – Independent Restaurateur Magazine
• Restaurant Start-up, Turnaround & Profit Improvement Boot Camps
• We Are a FOR-PROFIT Restaurant! – Any Questions seminars
• The Mouse Training Theory seminars
• Hoosiers Training seminars
• Stretch Yourself – How to get Promoted in the Restaurant Business
• Shake the Money Tree
• An Apple Made You Fat – Not a Big Mac
• 10 Obvious Ways to Control Food Cost
• Restaurant Best Practices
• Angel Investors Have Money for Restaurants
• Why is Hands-On Floor Management Important to Profit Ability?
• 6 Management Basics for Restaurants
• Servers Leave Money On The Table
• Fast Start Tips for New Hires
• Stolen Profit Preventing Theft
• Are You Promoting Failure?
• The Workplace Generation Gap
• Recruiting & Keeping Key Employees
• Impact –speeches, seminars, and videos
• Start-Up –speeches, seminars, and videos
• Shake the Money Tree – speeches, seminars, and videos
• Site Selection – speeches, seminars, and videos
• Don’t Go Sit On a Mountain – speeches, seminars, and videos
Q: On how many occasions have you been retained as an expert?
A: 250+
Q: On how many occasions have you had your deposition taken?
A: 40+
Q: For how many years have you worked with the legal industry as an expert?
A: 33+
Q: What services do you offer? (E.g.: consulting, testing, reports, site inspections etc.)
A: Howard Cannon provides unbiased expert industry opinions, analyses, consultation, expertise, and content. His services include, but are not limited to written reports, affidavits, testimony, and oral opinions.
Q: What is your hourly rate to consult with an attorney?
A: Fee Schedule Available Upon Request
Q: What is your hourly rate to review documents?
A: Fee Schedule Available Upon Request
Q: What is your hourly rate to provide deposition testimony?
A: Fee Schedule Available Upon Request
Q: What is your hourly rate to provide testimony at trial?
A: Fee Schedule Available Upon Request
Q: Please list any fees other than those stated above (E.g.: travel expenses, copy fees, etc.)
A: Fee Schedule Available Upon Request


References

Complete Case List of over 250 cases Available Upon Request


Video
Restaurant Expert Witness - Your First Call for Restaurant & Bar Cases Horrible incidents happen everyday in restaurants across America. If you find yourself with a Restaurant or Bar related case, call the Nation's premiere Forensic Restaurant Expert, Howard Cannon.
Howard Cannon - Sizzle Reel - Media Compilation America's Most Visible Restaurant, Bar, Food & Beverage Industry Expert