OUR TEAM

Hap Herndon

Hap is a seasoned industry veteran with experience in a variety of disciplines critical to the restaurant business.   Hap’s resume features some of the most well-known brands in the business and some of the industry’s leading icons. He has assisted with the development of over a dozen restaurant concepts and has participated in over 100 restaurant openings. Hap has been a franchise owner and played key leadership roles for a number of companies including one of the industry’s most successful restaurant organizations. His experience also includes training, marketing, human resources, information technology and all levels of operations. Hap has served on numerous panels and guest appeared at a number of industry events.

Steve Lee

Steve has accumulated a wealth of industry knowledge and experience beginning in restaurant operations. Having served in operations management roles with a number of successful West Coast brands, he chose to leverage his experience by working with chain restaurants to identify and apply technology-based solutions. Steve has worked for many of the world’s leading restaurant technology providers and has become an expert in both hospitality and technology trends. Steve combines his knowledge of operations and technology with best practices and strong relationship management skills.

John Murphy

John’s hospitality career spans over three decades with a heavy emphasis on operations leadership and best practices. He has played key roles with a number of the country’s most successful full service and fast casual brands and has a wealth of operations experience at both the unit and over-store levels. John has participated in dozens of restaurant openings and, for many of these, provided oversight of the entire “new restaurant” process – from site selection to opening. John has a strong financial acumen and has considerable experience in developing unit-level managers.

Greg Smith

Greg’s career spans over four decades and includes all segments of the industry from quick serve to fine dining and franchise to institutional dining. He has worked with many of North America’s leading brands as well as one of the world’s foremost travel concession companies. Greg has grown to specialize in some of the more critical areas of the hospitality business including unit level operations, training, culinary, P & L performance and new unit openings. As with most WHS consultants, Greg has been both a restaurant owner and a multi-unit supervisor.

Rick Kamp

Rick has amassed an exemplary hospitality career with a strong focus on concept and culinary development. His resume includes virtually all segments of the restaurant business as well as both catering and grocery.   Rick has personally created and developed dozens of restaurant concepts with an emphasis on kitchen and bar design. Likewise, he has contributed to the operation of many of these same restaurants. He has been frequently recognized for his culinary excellence including awards from both Bon Appetite and Gourmet magazines. Rick’s expertise includes equipment selection (and subsequent bid work), vendor relations, purchasing, menu engineering and restaurant operations.

Lindy Chapman

Lindy offers crucial insight and resources when it comes to determining the first rule of Real Estate: Location. A licensed real estate agent and member of the National Association of Realtors Global Business Council, she has a diverse background in marketing, public relations and sales. In addition, she’s lived and traveled extensively throughout the US and abroad, providing a global perspective and extensive network of business connections that are an asset to any project.

Before joining WHS Lindy directed several clients to our team, revealing her instinctive ability to recognize a great concept as well as to evaluate the missing elements needed to create successful and profitable ventures. Her experience combined with an innate sense of what is trending in the restaurant world make her an invaluable asset for site location and marketing.

Ken Alexander

Ken is an award-winning and published registered architect. His projects are diverse and include prototype development and projects for national chain restaurants and c-stores, private clubs, office buildings, retail stores and historic preservation projects including hotels. His portfolio reads like a Who’s Who including TGI Friday’s, Houlihan’s, Dave & Busters, Rib Crib, Holiday Inn, Quick Trip and Wal-Mart to name just a few. Ken viewseach project as a unique opportunity to integrate the client’s needs, the environment, and budgetary concerns. He examines the operational and philosophical goals of a project before creating a design to enhance the comfort, well-being, productivity and aesthetics for each projects specific needs. Ken’s experience also includes concept planning, project management, site feasibility and interior design.