HMS

About Us & Our Services

An operations-technology knowledgeable company, the HMS group provides business analyst and consulting services to the commercial food service industry as well as business development and sales support to hospitality technology manufacturers and resellers. Key result areas for food service include technology RFP creation/valuation and product selection/implementation, F&B operations and best practices and the culinary arts (menu ideation and recipes standards). The HMS founder and core group members bring over 150 man-years’ of experience in virtually every discipline that comes to play managing and growing a profitable food & beverage service operation. The HMS connection provides clients access to affordable, top notch hands-on resources to assist in meeting a business owner’s short term as well as long term planning and performance needs. The HMS service area is the eastern seaboard from Maine to Florida.

IT & Automation

• Assessment: review of current ops procedures to align with best practices, technology options and owner expectations and budget
• RFI/RFP: Manage system requirements definition to vendor presentation and selection criteria
• Project Management: implementation & training
• System Integration: scope, planning and testing
• Assist with vendor/supplier contract and purchase negotiation

Profit & Performance

• Business process: audit internal controls and document standard operating procedures
• Controls: establish and implement as needed
• Cash & Sales Audit: POS to Financials
• Budget and P&L Analysis
• Business Plan development
• Financial Modeling
• Management Reporting and Monitoring

Market Positioning

• Market Analysis
• Competition and concept positioning
• Menu Item innovation
• Recipe testing and documentation
• Kitchen Support for new items (prep to service)
• Customer emotive and experiential perceptions
• Competition menu and price analysis

SMACKDOWN

Tired of seeing your profits absorbed into higher COGS, whether food, liquor, beer or wine, but cannot quite determine why this is happening?
The HMS SMACKDOWN is a one-day program that provides a fast, inexpensive way for clients to experience immediate and sustained reductions in food and beverage costs. SMACKDOWN will arm you with the proper knowledge to address and correct organizational structures, procedures, checks and balances and other key elements of cost control. And unlike typical consulting engagements, our SMACKDOWN is a roll-up-the-sleeves, on-site check-up.
Business process and best practice areas that are reviewed include but are not limited to POS
UI and controls, C&S management to financial accounting, inventory storage and security, procurement, delivery & receiving processes, fabrication, yield & waste tracking, prep and production and inter-departmental transfers.

Mystery Shop

You have developed a set of standards and guidelines that you are confident will drive operational excellence, maximize revenue and delight customers. However, you cannot be at your restaurant every minute of the day or at every location every day of the week. Let the HMS Group’s mystery shop service be your eyes and ears to measure whether your brand standards are being met.
Consistent delivery of brand standards to customers is mission one in any business. As a restauranteur, receiving objective and actionable feedback based on a customer’s dining experience is invaluable. HMS personnel are available for scheduling serving Marion, Lake and Sumter counties.

Sales, Business Development & FSP

Improve revenue opportunities using the HMS Group as an outsource consultant or as a fractional service provider for more long term projects to address sales organization, comp plans and business development projects. Key result areas may include:
• Market Research
• Competitive Intelligence
• Develop documents and implement databases to track existing and potential customers
• Lead Qualification
• Prospecting
• Sales Support
• Sales Operations

Meet the HMS group Team

HMS is led by founder, Managing Director and Senior Business Analyst, Stephen Henry. Steve brings over 50 years of foodservice and technology experience to the table having held both field-level and corporate positions for recognized hospitality operators and technology manufacturers. In collaboration with her father, Laura Henry serves as the Culinary Arts Adviser. Laura brings over 20 years of post-CIA experience having garnered both "Phoenix Best" and "Best of Boston" Awards for her concepts, menu designs and featured recipes.

Stephen Henry

Senior Business Analyst

For over 50 years Steve has been active in and around the commercial food service industry. During and after college, Steve served as GM for two of the Howard Johnson Company’s highest volume sites in NE as well as District Manager, F&B Director and Corporate F&B Controller for high profile domestic and international restaurant and hotel companies from Boston to NYC.

With the advent of micro-computers and software showing promise in hospitality operations in the mid-eighties, Steve shifted his career focus from F&B operations to technology; first with DTS, an early leader in retail and hospitality POS, then as VP Sales and President for FasFax Corporation, an innovative and popular POS player with over 75000 terminals installed in the QSR space.

With proven success in the POS arena, Steve’s entrepreneurial spirit lead him to a startup venture based in Manchester, NH incorporated as New England Hospitality Management Services, Inc. or HMS/ReMACS as it became known across its installed base of some 2200 chain and independent food service operators from Maine to Florida. For twenty years, HMS provided direct sales, training and support services for the ReMACS Cost Control Suite, RealWorld Accounting and Great Plains ERP, POS polling and customized integration tools as well as business computers and LAN networks.

Post company sale and relocation to central Florida, Steve gave rebirth to his legacy NEHMS as the HMS Group providing technology and F&B/restaurant consulting along with FSP services to small/medium sized FOH/BOH product manufacturers and resellers serving the hospitality industry.

Laura Henry, CRC

Culinary Arts Advisor

For over two decades, Chef Laura Henry has garnered accolades and awards for her eclectic and unique style of cooking in her home city of Boston.

A top of her class graduate of Hyde Park, NY based Culinary Institute of America, Chef Laura’s professional career has taken her from BOH positions at Biba, with Chefs’ Lydia Shire and Susan Regis, to Hamersley’s Bistro with Gordon Hamersley.

As Culinary Director and consultant for Boston-based Dramshop Hospitality, Chef Laura designed the menus, recipes and service methods across its multiple, high volume locations that won her Best of Boston Awards and numerous TV appearances on Boston’s popular Phantom Gourmet and TV Diner.

In 2011, Chef Henry won the “Marrowly We Roll Along” episode on Food Network’s Chopped.

In 2015, Ms. Henry transitioned to the food manufacturing world as Manager of R&D for New England-based Hans Kissle USA, a major supplier of upscale, fresh/frozen prepared foods serving the Grocery, C-Store, QSR and Private Label clients across the US.

the HMS group