For more than 20 years, Jim Taylor has both helped to fuel the growth of a leading national restaurant brand, as well as consulted with hundreds of other restaurants to navigate the ever changing restaurant industry. 
Jim recently launched his first book, “Bold Operations - Building the Foundation of Strategic Excellence in Restaurants.” He is also Founder and CEO of Benchmark Sixty Restaurant Services, and has worked alongside small, medium and large restaurant companies in North America and the UK in order to help them better understand their business model, help them to optimize productivity in their business, and to turn data in to profit. Jim is working to change the way that restaurants look at and measure things like employee workload and productivity in order to improve the hospitality industry, it’s margins and retention rates. His encouragement for leaders to “see things differently” has been instrumental in the strategy and execution of several successful businesses.
 
Everything comes back to people for Jim, and he believes that our industry needs to stick together in order to survive.  Through his work with strategic partners, as well as a growing team of consultants his goal is to make the restaurant industry a strongly desired place for people to continue to find both their first job, and their dream job. 
 
Jim is confident that there is a new way forward for the industry, and is on a mission to improve the career experience for the next generation of hospitality professionals.  He believes that there are more simple ways to look at the business model, and that by looking through a new lens, industry leaders will be able to more easily attract and retain people, while also making the financial side of the business less stressful.