Meet Richard Weil | Seasoned food service and hospitality expert.

We had the good fortune of connecting with Richard Weil and we’ve shared our conversation below.

Hi Richard, what habits do you feel play an important role in your life?
The work ethic that I learned from my parents, my mentors, and my competitive nature. I understand that showing up is half the battle as most people take no for an answer and just stop pursuing what is important. I am very keen on reading a room, people with their verbal and non-verbal responses and information. I have learned over time that listening is probably the most important skill and to utilize my senses to help decision making.

What should our readers know about your business?
I have been involved in and around the food service and hospitality industry my entire life. My parents were in the business. I started working in the business as a dishwasher, busser, and short order cook at the age of 16. I went to the Conrad N. Hilton College of Global Hospitality Leadership at the University of Houston in the middle 70’s where I graduated with a Bachelor of Science degree. I also obtained a minor in food science and completed an apprenticeship program with the American Culinary Federation Houston chapter. I spent time learning about cooking, as well as worked in hotels. I worked for Hilton, and ARAMARK prior to joining my family’s food service distribution company in Denver in 1979. I learned food service distribution/supply chain management from Operations, purchasing, and sales holding multiple senior level positions including operating company President for two large food service distribution companies and later was a National VP of Sales and Marketing managing over 750 persons through a management team and $2.2 billion in sales. I purchased along with a partner a small pizza chain and opened 134 restaurants over a span of 10 years and took the company public and back to private in a 3-year span as well with Canadian partners. I have been with National Restaurant Consultants for 11 years and have owned the company with my wife of 43 years for almost 5 years. My story is one of being the best resource I can be for the people that I come in contact. I am currently the Chairman of the Board of the International Food Service Executives Association (IFSEA) the nation’s oldest food service and hospitality industry association, established in 1901. I have been on the board of directors of three state restaurant associations in Colorado, California, and New Mexico. I am a past Chairman of the Board of the Colorado Restaurant Association as well. I have been on the Board of Directors of multiple other boards as well as I have guest lectured at several hospitality management colleges at the University of Houston, University of Denver, University of Nevada Las Vegas, University of South Florida, Oklahoma State University, New Mexico State University, Colorado State University, and Metro State University. What sets me apart is that I make a difference. It has not been easy always having relocated my family 4 times in a 11-year span, and multiple travel. Family is number 1 with me and always has been. I have made this a priority and while not always easy, always important.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I am a Colorado native. The Colorado food scene is full of great places to enjoy with multiple award winning restaurants and chefs. If there was a favorite place to go would be NYC. I would go to all 3–4-star Michelin restaurants. I would like to continue to engage in listening and learning more from people.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
To my beloved parents Bob and Debbie Weil and my dear professor the late and great Coach, Donald I Smith.