avatar for Mark Kelnhofer

Mark Kelnhofer

President & CEO
Return on Ingredients
Mark Kelnhofer, President and CEO of Return On Ingredients® LLC, isan international speaker and author on recipe costing and menuengineering. He has more than 20 years of experience in bottom lineboostingaccounting. After graduating from Ohio DominicanUniversity with his undergraduate degree (1993) he immediately wentinto manufacturing accounting. He spent eight years in a variety ofindustries including plastic injection molding, lighting equipment,transit buses and tire repair products.In 2002, Mark was brought into the Bravo/Brio Restaurant Group(NASDAQ:BBRG) to implement a cost control system based principleslearned from his past industry experience. After implementation,BBRG experienced five consecutive years of cost reductions resultingin millions of dollars in savings. Mark started Return On Ingredients®LLC in January 2009 based on those same principles including accuraterecipe costing, effective menu engineering, and processimprovements.The Return On Ingredients® methodology is proven to mitigate lossand increase profits. He spent 20 years in managerial cost accountingrefining his methods including more than a decade in restaurant costmanagement. When these two areas of expertise are combined, his one-of-a-kind methodology was born. Return On Ingredients® is a leadingsoftware and consulting company servicing the restaurant industry inaccurate recipe costing, effective menu engineering, benchmarkingand improving the overall profitability of the operations.Mark holds a Masters in Business Administration (2005) and a Bachelorof Arts majoring in Accounting and Business Administration (1993)from Ohio Dominican University in Columbus, Ohio. Mark is aninternational speaker addressing nearly 100 different tradeshows,expos and events in the United States and Canada. Mark also iscurrently a Lecturer for The Ohio State University instruction Food,Beverage & Labor Cost Controls as well as an adjunct faculty memberfor Ohio University instructing Hospitality Accounting. He also sits onseveral hospitality advisory boards including Ohio University andHocking College. He has also had articles published as well inCatering, Foodservice Equipment and Supplies, FSR, Today’s RestaurantNews and Sunbelt Foodservice and Las Vegas Food & BeverageProfessional. He is also the author of The Culinary Pocket Resource ofYields, Weights, Densities & Measures and Return On Ingredients:Controlling Food & Beverage Costs To Improve Efficiencies & Profits!

My Speakers Sessions

Wednesday, March 29