About us
Klaves|McCaleb & Associates
Company Philosophy
We believe in Quality, Consistency and Dedication to service.
For every known challenge there is a solution, for every unknown challenge there is a quest for the solution.
The Principals
Klaves|McCaleb & Associates, L.L.C. was formed as a partnership of two seasoned hospitality professionals.
Russell McCaleb, Jr.
As a seasoned veteran with fifty years of experience in hospitality, and a native to the Southwest, he is well versed in the area trends of the industry.
Amy Klaves
Amy is a twenty five year veteran in the industry, specializing in Front of House service and store opening management.
Clients
- Country Clubs & Resorts
- Restaurants
- Ranches (Guest and Back Country)
- Remote Locations
- Catering (On & Off-premises)
- Mobile Food & Beverage Concessions
Services
All About Food...
- Create Consistency & Quality
- Plate Presentation
- Portion Control
- Cost of Goods (COG)
- Recipe Analysis & Development
- Evaluation of Product Yield
- Purchasing of COG
Ergonomics
- Equipment Evaluation & Location
- Kitchen Design & Formulation
- Architectural Renovations
- Construction Liaison
Human Resources: an Asset or a Liability
- Your Most Valuable asset or the most expensive liability
- Employee and Position Evaluation
- Staff Training, Effective Hands on Teaching
- Teaching Technique & Methodology
- Analysis of the Front of House
- Analysis of the Back of House & Brigade
- Operations & Management Evaluation
- Kitchen Management & Chef Interviews
- Mystery Basket Assembly for Chef Testing
- Position Descriptions
- Co-worker Relations
The Menu...
- The "Play Book" of a Food & Beverage Operation
- Menu Design
- Menu Mix & Evaluation
- Menu Cost Analysis
- Plating of Menu Items
- Menu Concept & Equipment
The Business of Food & Beverage
- Location and Lease evaluation and assistance
- Operating procedures FOH & BOH
- Determining COG & par levels
- Storage of COG, food and non-food
- Inventory maintenance
- Point of Sale determination and assistance
- Vendor evaluation and negotiations
Secret Shopper... we are there but they won't know it.
- On-site evaluations during service, before and after
- Determining "shrinkage" in-house or external
- Checking: consistency, quality, and service
Principals
Russell McCaleb, Jr
A Scottsdale resident for 59 years, and an innovative and versatile Food & Beverage Management professional with a proven track record in food and beverage, architectural renovations and construction processes.
Recognized history of bottom-line results in food cost, labor controls, menu development and design, purchasing and negotiations. Possesses a strong knowledge of employee training, financial, legal, and operational procedures for start-up and existing businesses. His strengths include:
· As a seasoned Director of Operations, Director of Food and Beverage, General Manager, Executive Chef & Culinary Instructor for country clubs, resorts and restaurants.
· The scope of his experience spans real estate negotiations, construction management, architectural plans, legal procedures, and corporate accounting methodologies. The strengths also include human resource issues, and health department processes.
· Highly skilled at bidding, purchasing, food and non-food negotiations and point of sale systems analysis.
· Detailed knowledge of construction, architecture, ergonomics, space planning and kitchen design.
Within his scope of tenure he has had the pleasure to serve multiple United States Presidents, Vice Presidents, & The Queen of England and Princes Diana and Prince Charles. Additionally to be a Visiting Executive Sous Chef of the Savoy Hotel in London.
California Culinary Academy, San Francisco, CA.
Culinary Science Degree, A.O.S., Deans List & Perfect Attendance.
Additional coursework:
Advanced Classical Sauces I and II; Elegant and French Classical Dessert; The Art of Dim Sum;
Advanced Stocks, Sauces and Soups; Italian Pasta and Sauces; Classical Canapés and Hors d’oeuvres; Advanced Ice Carving and Sculpturing.
Westlake Culinary Institute, Westlake, CA.
Classical French Culinary School
Classical French Culinary eight month program directed by Chef De Cecilia Castro.
Graduated with high academic honors and perfect attendance award.
University of Arizona, and Arizona State University
Business Law, Accounting and Real Estate
Arizona School of Real Estate, Scottsdale, AZ
Arizona Real Estate, residential and commercially trained.
Arizona contractor’s license preparation, continuing education.
Serv-safe Certified Maricopa County, Arizona. 2015, Certificate number: 2103892
OHSA: Comprehensive -10 certified, & Fire Responder
Competent in Windows Office: Excel, Word, Outlook, & Power Point, QuickBooks & Quicken,
Point of sales systems: ALOHA, MICROS & CADD.
Amy Klaves, CPM
Within Amy's tenure as a Manager, opening Manager @ corporate restaurants, she has opened hundreds of food and beverage facilities. Her extensive knowledge as a "secret shopper " and trainer she has an "eye" for the "not so obvious" situations.
Her career started in the College of Hospitality Management, in Madison Wisconsin, and completing with her hospitality degree.
Her career has matured into the commercial real-estate management industry as a company Broker & Certified Property Manager, (CPM).
She has extensive knowledge of location evaluations, leasing and negotiating.
