GOLIATH CONSULTING GROUP - Key Persons
Job Titles:
- Co - Founder of IMatch Franchise
- NFL Alumni, CFE - Chief FranchaPreneur Officer
Adam is the co-founder of iMatch Franchise, an independent franchise brokerage firm representing over 400 brands. He‘s helped thousands over his distinguished career as a certified franchise executive with millions sold in franchise transactions. His entire career has been built around taking great care of his clients and cultivating long-term relationships.
He believes empowerment and education are paramount. "As a former athlete, I used to play book and a team-oriented atmosphere. I've found that franchising offers both." He encourages those transitioning or post-career to gain industry knowledge and conduct intense research before getting involved in any business.
His award-winning firm facilitates partnerships between entrepreneurs and various franchise concepts. Adam oversees recruitment, business development, and the "Match-Making" process to ensure clients get into business for themselves, but not by themselves.
Job Titles:
- Culinary and Legal Consultant
Chris Burrows has been involved in cooking since he was 8 years old because he didn't want to wait for his parents to cook after they got home from work. Chris got his first job at age 16 and spent the next 8 years cooking in restaurants. Chris graduated from the College of Charleston in 2003 with a BA in History. He then enrolled at Johnson & Wales University to obtain a formal culinary education and graduated in 2004.
Chris worked in the retail food sector managing 17 people and generating 25-33% year on year growth. In 2010, Chris attended Charleston School of Law in 2010 and graduated in 2013. Chris practiced law until 2020 and then accepted an in-house position at a business brokerage in Charleston which he still maintains.
Coming from a family with a strong culinary tradition, Chris has literally been in the kitchen since before he could walk. Working in restaurants from the age of 15, what began as a way to support himself through school quickly became a career as he left graduate school to pursue his passions
His work as a baker led him to an opportunity to run the culinary operations at the 1906 Pine Crest Inn, a boutique bed and breakfast in Tryon, NC, which he successfully ran for several years. These initial ventures opened worlds of possibilities and allowed Chris to open successful restaurants in Brooklyn, NYC, Nashville, TN, and Grand Rapids, MI as well as opportunities to work with Sean Brock and other top chefs.
What sets Chris apart is his knowledge that food doesn't exist in a vacuum, meaning it has to hit both with the guests as well as with the accountants to be considered truly successful. With that in mind, he has developed a systems and operational structure first approach to menu and concept creation that ensures bottom line friendly results while still achieving high end and top-quality execution. An Honors graduate from Villanova University, the critical thinking skills and systemic, academic approach to issues learned there have become the basis for his future work in the foodservice industry. The most important thing any kitchen or chef can make is money; it is knowledge of this key aspect of the industry that leads and guides his approach to all culinary ventures.
Chris leads our office in Nashville overseeing the Tennessee market and the Louisville, KY market.
Claibourne brings with him 20 years of restaurant industry experience and knowledge having worked every position in the gamut from fast-casual to fine dining. He even does dishes. Most recently he has managed and helped develop numerous establishments in the Atlanta area.
He is a graduate of Georgia State University, with undergrad and graduate work in Finance, International Business, Economics, and Political Science.
When not working in the restaurant industry, Claibourne worked in both commerce and venture capital overseas. All of these experiences culminate to give him not only a specific understanding of specific client needs, but a larger picture view of the industry, and an understanding of multicultural needs and workplaces.
Before joining Goliath, Colin's hospitality career brought him through some of the most respected dining institutions in Atlanta. He oversaw the training and execution of service teams tasked with the highest volume upscale restaurant in the city and he's developed the operations and service skills required for restaurants to thrive in a competitive market and drive repeat business.
Colin's experience is cultivated through a varying range of concepts from fine dining restaurants, national corporate brands, and family-owned casual pubs. His deep understanding of front-of-house obstacles unique to the hospitality industry will lead to personalized solutions for your brand. He believes that successful restaurants are driven by deep care and appreciation for their guests and specializes in creating a service culture reflective of this ideal.
As president of Goliath, Jay Bandy has the experience, the contacts, and the tools to keep all the parts working together so you can achieve your goals-whether you're looking to take a new concept from the idea stage to "Opening Day" or looking for long-term solutions to specific issues at your existing restaurant. Jay has built a broad foundation of expertise during his 30 plus years in the restaurant industry. Currently, he is a board member of the Georgia Restaurant Association, a member of the Foodservice Consultants Society International, a volunteer for ACE, and has previously served as an officer for the IFSEA (International Food Service Executives Association) in Atlanta.
He's developed expertise in business strategy, restaurant development and project management. He has overseen operations at hundreds of restaurants, built restaurant operating systems, and developed multiple brands. He has the know-how to bridge the critical areas of strategic planning, operations, marketing, supply chain, and restaurant development.
He's also a results-oriented, people person, which gives him the skill to bring teams together to achieve their goals.
Jay will work with you quickly and thoroughly to assess current conditions-both financial and brand-related. After developing an action plan, Jay directs all members of the Goliath team to deliver results that exceed client expectations. He'll make sure that the team maximizes sales opportunities and profit and unit growth based on your unique vision.
In addition to his role with Goliath Consulting, Jay is a partner in My Friend's Place Deli Franchise Development and owns Goliath Restaurant Management that operates restaurants in the greater Atlanta area.
Job Titles:
- Digital Marketing Manager
Linda Springer graduated from Kennesaw State University in 2022 with a BBA in Marketing. At Goliath, Linda designs and oversees aspects of our clients' social media pages and helps coordinate new and innovative brand and content strategies based on the latest trends and technological advances in the industry.
After working as a creative for some of the biggest and best agencies across the country, Mark founded his own advertising and design firm in 2002. For the past 20 years, he and his team have been fortunate enough to work with many top-tier brands in the restaurant and foodservice industry. They are accomplished at building brands from the ground up. This includes developing logos, menu, and packaging design, outdoor, tv, and radio advertising.
Because Mark and his team find restaurant branding exceptionally creative opportunities, they have a natural affinity for these particular clients. (Translation: They really like working on restaurant projects.)
Job Titles:
- Partner and Chief Consulting Officer
As Goliath Consulting partner and chief consulting officer, Reggie Coachman is responsible for client acquisition and managing client relationships; supporting projects and work plans; and supporting staff to ensure Goliath Consulting meets the business expectations. A leader with more than 30 years of restaurant and food and beverage industry experience, Reggie is currently the president of RCD Business Consultants, LLC, a group focused on supporting emerging franchisors and new restaurant business development.
Reggie's previous experience includes several executive roles at FOCUS Brands with Cinnabon as Vice President, Brand Operations and Schlotzsky's as Vice President, Franchise Operations. Reggie's monumental accomplishments have earned him the 2012 FOCUS Brands Steve Romaniello Leadership Award for his tenacious work for creating the vision, direction, and development needed to execute successful business units.
Prior to joining FOCUS, Reggie held prominent operations roles as EVP and COO of major fast-casual concepts and a hospitality management company specializing in airport concessions. Reggie's expertise in leading effective teams, managing brand strategy, operations, and business development has excelled his ability to support franchise systems and food and beverage businesses.
Reggie currently serves on the Georgia Restaurant Association's board of directors, was past president of the Greater Houston Restaurant Association, and has the designation of certified franchise executive through the International Franchise Association.