PRESIDENT / CEO
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.
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.
Reza Roohi leads a self-described “revolution against the commonplace and expected” in his role as a hospitality entrepreneur and operator; he pursues this same zeal with the opening of Tiger Beverly Hills with partner Luis DeCasas. Directing the operations, management and expansion of all Roohi Enterprises Management Company properties is just one element of this nightlife maverick’s duties. His passion and proficiency also extend to the creation and execution of an overarching vision and experience for each destination.
From sourcing locations to potential acquisitions, from envisioning marketing and promotional campaigns to maintaining invaluable personal relationships with key clientele, Roohi’s tireless efforts drive his properties’ financial performance and cultural prominence. Strategic community involvement, sound financial practices, pioneering operations methods and an ability to integrate complex technology into the process are additional Roohi signatures.
Roohi brings champion-caliber experience in management, operations and partnership structuring to both Roohi Enterprises Management Co. and Monarchy Hospitality Group. Roohi started his hospitality career in Atlanta, where he propelled the success of several Atlanta nightspots; while managing the city’s famous Limelight nightclub for the notorious impresario Peter Gatien, Roohi generated $12 million in annual sales.
Roohi then served as Co-founder and President of SBE Restaurant Group, which he created when he met and partnered with Sam Nazarian. Roohi’s contributions to the growth and success of SBE paved the way for the group’s market dominance and acclaimed trend-setting status. He also directed pre-opening and management operations for some of the country’s most celebrated nightspots, including Beverly Hills Sanctuary (a partnership with celebrities
Pamela Anderson, Brett Michaels, and Costas Mandylor), Odessa in Laguna Beach (with former Lakers star Norm Nixon and Academy Award® winner Denzel Washington), and the acclaimed SBE brands Area, Privilege, Hyde Lounge and Katsuya Brentwood, a $6 million concept he created by joining the forces of world renowned architect and designer Philippe Starch and Zagat-leading executive chef Katsuya Uechi. On Roohi’s watch, SBE properties individually
boasted annual sales ranging from $4 million to $20 million.
Under Monarchy Hospitality Group, Roohi has partnered with Luis DeCasas to open Tiger, a “post-Asian”restaurant that takes contemporary Japanese cuisine to the next level. With plans to grow internationally, Roohi continually explores new frontiers and varieties of alternative venues. Encompassing mainstream trends, his brand of experience will be something anyone in almost every major destination city will encounter.
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.
FRONT OF HOUSE STAFF
Managers, Servers, Runners, Hosts, etc.
BACK OF HOUSE STAFF
Chefs, Sous Chefs, Line Cooks, Pastry Chefs, Expeditors, Dishwashers etc.
Mixologists, Bartenders, Bar Backs, Sommeliers, etc.
WHO WE ARE
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.
WHAT WE DO
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.
HOW WE WORK
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.
Start-up and roll-out
& CREATIVE SERVICES
Brand & concept development
Business plan development
Menu design & development
Exterior signage design
Marketing collateral & signage
Labor & food cost analysis
Rebranding of existing concept
Staff retraining & recruiting
Product mix - menu analysis
Executive chef & mixologist consults
DESIGN & CONSTRUCTION SERVICES
Project management and oversight
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
REAL ESTATE SERVICES
Mergers & acquisitions
FUNDING & FINANCIAL SERVICES
Fundraising and angel investors
Food & beverage product development
Delivery & catering menu development
Food & beverage sourcing and costing
Kitchen design & layout
Kitchen equipment selection
Introduction to US marketplace
(for international brands)
Franchising and licensing