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Blackwood Hospitality



Blackwood Hospitality is a full-service consulting and advisory firm providing innovative and strategic counsel to the hospitality industry at large in NYC.


Specializing in restaurant and hotel openings along with turnarounds for struggling or financially distressed operations, our expertise is wide ranging and includes concept development, food and beverage strategies, menu development, real estate brokerage, restaurant design and construction, operational procedures, marketing, and staff training.


With over 60 years of collective experience, we leverage our resources and experience to help our clients create value and mitigate risk while recognizing each individual business’ unique perspective and hospitality experience they want to create.


Our exceptional team of seasoned restaurant professionals, former owners, restaurant brokers, executive chefs, bar managers, general managers, marketing experts, and graphic designers have decades of experience in their respective fields, allowing them to bring fresh, informed ideas to our clients’ tables and help bring to life or revive sustainable brands that drive bottom line performance.


If it's our client's first venture, we act as a shepherd, guiding them through the terrain of opening their first restaurant. If a client faces a distressed situation, we offer objective analysis, feedback, and solutions concerning the strengths and weaknesses of front and back of house operations, menu, and marketing strategy. 


At Blackwood Hospitality, we have an unwavering commitment to mastering the dynamics of the hospitality industry and sharing that holistic wisdom with our clients. Together, we execute projects that express an authentic viewpoint that is efficiency-conscious and profit-maximizing.





Hospitality expert & entrepreneur Andre Neyrey is the founder and leading advisor, developer and deft-risk mitigator at Blackwood Hospitality. After earning a degree in Hotel and Restaurant Management from the University of New Orleans, Andre worked as an Area Director for the highly successful national chains Steak and Ale and Popeye's.


In 1992, Andre moved to Los Angeles and joined Johnnie's NY Pizzeria. His qualifications and expertise proved invaluable to the growth and success of the company, and within one year, he was promoted to Vice President of Operations. It's no wonder - he managed to successfully lower overall food costs, develop the company's infrastructure, implement controls to insure product consistency, and initiate employee training manuals. By January 1996, Andre was appointed President and CEO.


After overseeing the sale and transition to an investment group of Johnnie’s NY Pizzeria, and impassioned by his involvement with some of the hottest restaurant projects in LA like Jones Hollywood and El Dorado, Andre started his own restaurant consulting firm. One of Andre's many projects included the initial concept creation and design development of Rix Supper Club. He also consulted for Voda, a vodka and caviar bar, for all phases of kitchen layout, purchasing, and the hiring and training of all kitchen staff. Andre also demonstrated his creativity at O2, Woody Harrelson's oxygen bar on Sunset Boulevard, where he was responsible for all development phases, including design, construction and opening operations. Furthermore, from 2003 to 2006, Andre was the CEO of Jaxx, a three-story homage to 1970s rock'n’roll located on the Sunset Strip.

With the success of his original business model in California, Andre founded Blackwood Hospitality in New York City, where he now resides. As demonstrated by his extensive résumé, the hospitality industry is Andre's passion and it shows in his projects,  the relationships he has with his clients and the vast amount of experience he shares with them. He knows first-hand the challenges and the joys of owning and operating a restaurant, and views his job as a partnership with his clients in their journey. In addition to what Andre brings to the table, the talented team he has built at Blackwood Hospitality possesses his same commitment and enthusiasm for this industry, and mostly importantly for their clients.


Peter Marzulli

As a Consultant, Peter Marzulli is highly familiar with all aspects of the restaurant industry. With a wide array of experience in both ownership and operations, Peter develops concrete and lasting standards of practice that generate a strong foundation for our clients.

Peter's career began over 15 years ago, working in kitchens in NJ and in NYC. From there he was able to experience every position available in restaurants. In addition to working with up-and-coming restaurants, Peter has extensive experience working with high-end NYC cocktail bars such as The Mulberry Project, Seamstress, The Gilroy, and Bo's Kitchen and Barroom. 


His passion for cocktail design and bar-menu development began with his training in bespoke cocktails that used only the freshest ingredients. In addition to working with the newest bars and restaurants, Peter has worked with existing establishments. He has designed new bar build outs and expanded companies' reach by opening new locations. 

With years of restaurant ownership and operational experience behind him, Peter understands that setting up clients for success means creating a sustainable plan. He prioritizes collaborating on processes that make sense for both staff and management in order to deliver impeccable service. 


Peter brings a wealth of operational experience to Blackwood Hospitality clients that includes budgeting, inventory management, cocktail creation, staff training, and much more.


As Senior Consultant, Olivia Meadows is integral to the restaurant development process at Blackwood Hospitality. With a wide array of experience and areas of proficiency, she develops creative solutions that generate an impact and lasting impression for our clients.


Olivia’s career began at age fifteen, working in Los Angeles for Lulu Powers, acclaimed caterer and entertainologist, along with Chef Nobu Matsuhisa at Matushisa Restaurant in Beverly Hills. Her passion for restaurants and the hospitality industry took her to Michelin starred Del Posto in New York City and three Michelin starred The Restaurant at Meadowood in St. Helena, California.


A graduate of both Cornell University’s School of Hotel Administration and The Culinary Institute of America, Olivia has developed extensive knowledge of the restaurant business. After graduating from Cornell University, Olivia reached the highest level in the kitchen at the three Michelin starred Eleven Madison Park restaurant in New York City, ultimately leading the Fish Line as Senior Chef de Partie on Fish Roast.


Olivia’s vast knowledge, strong attention to detail, and range of capabilities in design, concept ideation, and menu analysis and development has led her to become an essential part of Blackwood’s team.

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Stephen’s career in hospitality began at a young age when he split his time volunteering as a cook at a homeless shelter in his hometown of St. Paul, Minnesota and washing dishes at a local country club. From a young age he knew the hospitality business was what he wanted to pursue as a career. This drove Stephen to attend and graduate from The Culinary Institute of America in Hyde Park, New York, as well as, the University of Wisconsin-Stout School of Hospitality. After graduation he helped open several new restaurants throughout the Midwest but wanted to move to New York City and gain more experience there. 


When Stephen moved to New York City he worked in several restaurants but eventually found his way to the dining room of Eleven Madison Park. While at Eleven Madison Park he worked in the Dining Room as a Server, Expediter, and Maitre d’ Hotel which allowed him to see many aspects of dining room operations at a very high level. Eventually he was able to join the operations and accounting team at Make it Nice Hospitality. While working in that office he was able to work on budgeting, forecasting, processing payroll, new employee onboarding, and operational analysis.


Stephen’s experience in the dining room, knowledge of beverage, experience in accounting and operations, and passion for hospitality allows him to be a valuable asset to the Blackwood Hospitality Team. 


Blackwood Hospitality has numerous experienced consultants we assign to projects depending on style, cuisine, client needs and expertise. Each project has a full team dedicated from concept to opening.


In addition we have a database of full time/part time employees for our clients to hire for their locations. We can also arrange and manage the interview process, hiring and training. 


Managers, Servers, Runners, Hosts, etc.


Chefs, Sous Chefs, Line Cooks, Pastry Chefs, Expeditors, Dishwashers etc.



Mixologists, Bartenders, Bar Backs, Sommeliers, etc. 





Operations strategy

Marketing strategy

Brand strategy

Catering strategy

Delivery strategy

Growth strategy

Start-up and roll-out




Brand & concept development

Business plan development

Menu design & development

Exterior signage design

Branding packages

Marketing collateral & signage

Website design



Labor & food cost analysis

Rebranding of existing concept

Vendor analysis

Staff retraining & recruiting

Product mix - menu analysis

Termination services

Executive chef & mixologist consults

Industry trends

Market analysis



Project management and oversight

Building design

Interior and exterior design

Architect selection and oversight

General contractor oversight

Liaison for permits & licenses



POS & back office selection

Staff recruiting & training

Bar & mixology service systems

Cash handling procedures

Delivery & catering operating systems

Manuals, policies, procedures, forms & checklists

Food safety audits & system development



Site selection

Demographic study

Lease negotiation

Mergers & acquisitions

Landlord representation

Tenant representation



Investor presentations

Fundraising and angel investors

Investor evaluation

Forensic analysis



Menu implementation

Food & beverage product development

Delivery & catering menu development

Menu pricing

Food & beverage sourcing and costing

Vendor selection

Kitchen design & layout

Kitchen equipment selection



Introduction to US marketplace

(for international brands)

Franchising and licensing



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