Marc Brown has 34 years experience in the restaurant industry and currently serves as President of Ford’s Garage and 23 Restaurant Services. Marc’s inspiration and passion for creating unique guest experiences and high quality food and service has shaped the vision for the culture of the company.
Executive VP of Operations
Billy Diamond joined 23 Restaurant Services in 2016. His experience includes restaurants, country clubs, and most recently over 20 years as a high level Regional Partner with Ruby Tuesday Inc. Billy is a results driven leader with a reputation for integrity, people development, high standards and improving operating efficiency.
VP of Strategy
Jeff Gabriel joined the company in 2016. He is responsible for overseeing and directing all strategic projects and restaurant concepts. Responsible for future growth of our concepts through technology, systems, and processes; Jeff adds a wealth of experience and knowledge with over 20 years of experience with depth in casual dining concepts across the country.
VP of Supply Chain Management
Larry “Schu” Schuler is Vice President of Supply Chain Management at 23 Restaurant Services, LLC. He is responsible for all procurement of food, beverage, equipment and materials, and for managing contracts and agreements. Additionally, he serves as the corporate conduit for franchise communication and brand equity. He’s a fourth-generation restaurateur who began his hospitality career working at the family’s well-known Schuler’s Restaurant and Pub in Marshall, MI. Venturing outside the family business broadened his understanding of customer tastes and expectations. In 1986, Schu became Vice President and General Manager of family-owned Schuler’s and then as Owner and Operator of Schu’s Grill & Bar in St. Joseph, MI. Most recently, as President of Schu’s Hospitality Group, LLC, one of his projects involved providing management and strategic development of the food operations and staff to Dearborn, Michigan client The Henry Ford’s $16 million dining experiences, propelling The Henry Ford to the forefront of Detroit’s rapidly growing food movement.
VP of V.I.B.E.
Scott came to 23 Restaurants in 2014. He is responsible for development of people and our Beverage program. He has had a long and stellar career in the industry. He was a long-term Executive for Outback Steakhouse and was responsible for developing Lee Roy Selmon’s for Outback.
Scott is known throughout the country as the quintessential restaurateur.
VP of Accounting
Teresa joined the company in 2017 and has over 20 years of experience in the restaurant industry. She joined us from Bloomin’ Brands where she was on the Executive Finance Team responsible for domestic and international growth. Most recently she served as Director of International Finance where she developed and executed processes as well as managing the short and long-term planning and forecasting activities for the $600,000,000 international division operating 200-plus restaurants in 20 countries.
VP of Brand Development
As a partner in 23 Restaurant Services, Tara is responsible for the creative development at our existing and new concepts. In 2014, she created the vision for Yeoman’s Cask & Lion’s name, branding, and design. Tara contributed to the development of 23 Restaurant’s culture material which is an integral part of our company. She is often a part of our business development strategies, and brings an acute level of attention to detail. Passionate about creating new concepts, for the past year, she has been dedicated to the plans for City Market Eats and Tiki Docks.