Last year we hired the dynamic DAVID FRITH to handle facility management and Greenleaf Platters prep and delivery. He made such a great impression, we knew we needed to give him an even bigger role in our organization, so we promoted him to General Manager of our restaurant, Phil's Sliders. David is passionate, energetic, has excellent taste and a great understanding of customer service.

 

 

David served in the US Navy from 2000-2005 as a Tomahawk Cruise Missile Weapon System Operator aboard the USS John Young DD-973 and USS Decatur DDG-73.  He did two tours to the Arabian Gulf in support of Operation Iraqi Freedom and Operation Enduring Freedom.  He then began a career in hotel management and has held positions with Marriott, Hilton, and Joie d' Vivre/Commune Hotels.

 

He enjoys being active outdoors and watching and taking part in many sports including football, baseball, and basketball.  He also enjoys spending time with his awesome group of friends.

 

David says, "By far the best aspect of working with HGC/GLP/Phil's is the amazing team that Hugh has put together.  Everyone seems to be on the same page and works towards a common goal of making this organization the best that it can be, creating memorable experiences for all of our guests, clients, and customers."

We feel so incredibly grateful to have David working with us!!!

 

 

Thank you so much to those of you who have reviewed Phil's, HGC, and Greenleaf Platters on social networking sites such as YELP, Berkeley Parents Network, and Chowhound, as they are among the most powerful sources of new business for us. THANK YOU!

Happy New Year!

 

I recently went away for one night with my oldest friend Jeff to Harbin Hot Springs. It's such a great place to relax.

 

Upon my return I spent 5 or 6 hours catching up on email.   What struck me as I reviewed all the items I was cc'd on, was the realization that my wonderful team was ALL so hard at work. They were caring for our customers, preparing marketing projects, dealing with paperwork and accounting, and improving our offerings and systems.  My business coach recently asked me:  If I closed my business completely, and opened a new catering company and restaurant, who would I rehire to be on my team?  I am proud and delighted to be able to say I would rehire EVERYONE on my team without hesitation.

 

We've made so much progress on so many fronts this past year and have greatly improved and grown our businesses and services. This includes website redesigns, marketing videos, comprehensive software to run our catering companies, restaurant improvements, adding vehicles to our fleet, social media engagement, and major bookkeeping upgrades.  I feel so lucky to be able to focus on event planning and other tasks that I enjoy, while my wonderful associates help me improve this business.  Thank you all for being a part of our journey!

 

Many hugs,

Hugh 

A LUNCHEON IN CELEBRATION OF LIFE

  Salad of baby greens and butterleaf lettuce with jicama, avocado, grapefruit, and pine nuts
with a maple lime vinaigrette

Classic potato salad with red bliss potatoes, hard boiled egg, celery, red onion, and sweet pickle

Israeli cous cous and barley salad with tomato, grilled zucchini, golden raisins, and pine nuts
with capers and fresh herbs

Traditional Vietnamese summer rolls with shrimp, bean sprouts, rice noodles, and fresh mint
with a peanut dipping sauce

Mini fried chicken sandwiches
with poppyseed coleslaw and lemon thyme aioli on a sesame bun

Niman Ranch ham and cheddar in a gruyère puff with dijonnaise, slow roasted tomato, and arugula
with a touch of pickle relish

Miniature flourless chocolate cakes with raspberries

Tiny carrot cake cupcakes with walnuts and cream cheese frosting