RESTAURANT ASSOCIATES, LLC
NEW YORK, NY

For new business inquiries, please contact: About Restaurant Associates Restaurant Associates is recognized as the nation’s premier hospitality company, operating over 160 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Washington D.C., Philadelphia and Toronto. Restaurant Associates is a subsidiary of Compass Group North America, the world’s leading foodservice organization. Restaurant Associates operates a portfolio of corporate accounts spanning a variety of industries including publishing and media, advertising, banking and financial, technology, beauty and fashion, sports, law firms and educational facilities. Our exclusive and proprietary list is well over 100 accounts. Our cafés have won numerous awards & recognitions including The World Bank Group for Food Management’s Best Menu, Café 57 at Hearst Publications for Catersource’s Non-Commercial Caterer of the Year and the Royal Bank of Scotland being the first and only venue in the country to receive a 4 star Green Restaurant Association certification. Our commitment to upscale corporate dining has led the way to develop the following successful culinary programs: New York Steakhouse, Everything Vegetarian, Middle Eastern and Global Chef Series, Using local food festivals and seasonal specialties to enhance the café menus, the culinary team constantly surprises our guests with new menu items and culinary trends. Acknowledging the importance of nutrition and wellness, Restaurant Associates has an extensive wellness platform that includes registered dietitians to showcase our wellness offerings and explain our programs to guests with monthly Wellness Awareness Days. We strive to provide world class dining at the world class venues we have the privilege of being located in. We provide unforgettable dining occasions that are unique to each of our museum, performing arts center and aquarium partners that complement the venue and exhibits that the customers have chosen to visit. From afternoon tea at the Metropolitan Museum of Art, to the National Museum of the American Indian’s Mitsitam café offering a menu based on the indigenous foods and culinary traditions of five regions of the American Indians, we offer a variety of distinct dining options for our guests. Our dining venues have received many awards & recognitions including The Wright Restaurant at The Solomon R. Guggenheim Museum winning the James Beard Foundation Award for Outstanding Restaurant Design and the 2010 AIA NY State Design Award for the design of The Wright. Other award winners were the National Museum of the American Indian winning 2nd place in the 2010 Gourmand Cookbook Awards The Best in the World in the World Cuisine Local category for The Mitsitam Café Cookbook as well as winning the Silver award in Cookbook Design by Pubwest . The Terrace Restaurant at Longwood Gardens also won Best Mushroom Soup at the annual Mushroom Soup festival as well as Bravo Restaurant at the Museum of Fine Arts, Boston for winning the Wine Spectator Award of Excellence 4 years in a row and the Wine Enthusiast Award of Distinction 3 years in a row. CxRA, part of the acclaimed Restaurant Associates family, is a custom caterer devoted to creating extraordinary events. We are one of the premier caterers for corporate, social and fundraising events and partner with some of the country's definitive cultural landmarks in New York City, Boston, Philadelphia and Washington, DC. Fresh, local ingredients and years of fine-tuned culinary expertise are just the start. We're responsible for our guests' wellbeing and for the health of our community. Local, seasonal ingredients and our dedicated and talented CxRA culinary team mean exceptional events with a social impact, not an environmental one. For new business inquiries, please contact: New York State Rehabilitation Association 30th Anniversary: NYC Corporate Business Regional Award Recognized by the Small Business Administration as a recipient of their Best of Boston Award for 2 years consecutively 2008 and 2009 Dick started with Restaurant Associates right out of college as back of the house steward. He eventually became General Manager of the famous “Newarker Restaurant” at Newark Airport. Over the years, Dick has held many regional and corporate operating positions. He became President of Restaurant Associates in 2003 and, under his leadership, grew the company three-fold in ten states. Currently, he serves as Chief Executive Officer of Restaurant Associates (a premiere division within Compass Group, the nation’s leading foodservice company), with a total volume for 2015 that exceeded 1 billion dollars. Dick was born and raised in New York City and comes from a long family tradition in the hospitality business – his father owned a hotel in Monticello, New York and his grandfather was an executive chef in New York City. Dick is a graduate of Paul Smith’s College in upstate New York where he served as Chairman of the Board of Trustees for seven years. He is a Fellow of The Culinary Institute of America and a former board member of the Society for Foodservice Management. He was honored with a Conti Distinguished Professor Chair at Penn State University, a Distinguished Visiting Professor at Johnson and Wales University in Providence, RI and a Wise Professor at the University of Delaware. As Executive Vice President of Operations, Michael Gallagher exemplifies Restaurant Associates’ passion for hospitality, commitment to quality, and dedication to excellence. Michael began his career with RA in 1993 as Executive Chef at the Harvard Business School, one of RA’s most prestigious accounts. During his tenure with RA, Michael has served as Supervising Chef for the Business & Industry Division; Vice President of Culinary overseeing the entire Culinary Department; Senior Vice President of Support Services and Special Projects, where he continued to oversee Culinary, Purchasing, and the Visual & Style departments – in addition to managing all new account openings; and Senior Vice President of Operations responsible for managing a number of RA’s largest and most significant accounts. In 2011, Michael was promoted to his current role as Executive Vice President in charge of all Restaurant Associates Operations including CxRA, RA’s event catering division and has been responsible for a number of RA’s Food Management magazine award winning Best Concepts.