About Us

Richard L. Cooper (Rick)

Founder & C.E.O.

Rick is a seasoned operations leader and business advisor with more than 20 years of multi-unit restaurant and hospitality experience. He has directed portfolios of over 300 locations and $187M in annual revenue, consistently strengthening performance, culture, and brand execution.

Known for solving complex operational challenges and building high-performing teams, Rick has led cross-functional departments, developed leadership pipelines, and overseen major initiatives including 185+ new unit openings, franchise development, brand reimaging, and large-scale sales turnarounds — such as driving 147% sales growth in a tavern-restaurant acquisition.

His career includes senior roles with Mid-Atlantic Hospitality Group, Long John Silver's, Arby's, and Denny's, along with extensive professional development through Ken Blanchard's Situational Leadership, Franklin Covey, Dale Carnegie, McAlinden & Associates, The Morrissey Group, and others.  In addition, he has also been a franchisee with Little Caesars Pizza and a licensee with Bruegger's Bagels.

Rick brings a powerful blend of operational discipline, leadership development, and brand strategy to every engagement — helping organizations grow, evolve, achieve goals, and operate profitably.

Bruce T. Colvin

Senior Vice President & Managing Director

Bruce T. Colvin is a senior procurement and supply chain executive with more than 20 years of experience optimizing purchasing, strengthening supplier partnerships, and improving operational performance for multi-unit restaurant organizations. He currently serves as Senior Vice President of Procurement and Logistics for Mid-Atlantic Hospitality Group and Managing Partner of ESHG First Coast, overseeing more than $75 million in annual purchasing and providing strategic sourcing leadership to independent operators and franchisors.

Previously, Bruce led procurement and operations for Optimized Professional Solutions, supporting 115+ restaurants and building a Group Purchasing Organization with $55 million in annual volume. His earlier roles include Director of Purchasing for Restaurant Systems International, where he advanced franchise procurement programs, supplier sourcing, and distributor negotiations.

Bruce blends deep business management expertise with formal culinary training in the U.S. and Europe, giving him a unique perspective on product development and operational excellence. A former Adjunct Instructor at Johnson & Wales University and active member of the American Culinary Federation, he is known for collaborative leadership, strategic thinking, and delivering measurable value to restaurant operators.