Chain Restaurant Operations and Management Expert Witness & Consultant

Quick Service, Fast Food, Fast Casual, Family Dining, Casual Dining, and Fine Dining Restaurants

Juelene Beck is a thought leader with over 35 years of experience in leading U.S. chain restaurants, franchise organizations, and consumer products companies, including Burger King, Subway, Dunkin’ Donuts, Sara Lee Corporation, and Procter & Gamble.

As President of her own chain restaurant and food safety consulting firm, Juelene Beck & Associates, Ms. Beck balances her food industry consulting assignments with an expert witness practice, assisting plaintiff or defense attorneys in legal disputes relating to:

  • Chain restaurant operations and management including burns and slip and falls
  • Food safety systems
  • Supply chain management
  • Food product development and related areas
  • Quick service restaurant (QSR) franchise management for the franchisor or franchisee

Ms. Beck can evaluate a legal dispute regarding a fast food or restaurant chain from the perspective of standard food industry guidelines and procedures (“standard of the industry”). She offers law firms specialized knowledge in the areas of food quality standards, chain restaurant product development and operational specifications, including “front of the house” and “back of the house” procedures.

There are many foodservice industry classifications, including quick service restaurants (QSR), fast food, fast casual, family dining, casual dining, and white table cloth / fine dining restaurants. Ms. Beck is able to provide expert witness opinions relative to applicable foodservice industry guidelines for these foodservice industry categories.

Chain Restaurant Operations and Management Expert Witness
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Chain restaurants rely on a supply base encompassing hundreds of vendors to supply quality food products, packaging and equipment on a timely delivery cycle. Ms. Beck has managed and evaluated worldwide supply chain networks for leading chain restaurants like Burger King. She understands the day-to-day challenges of adhering to food quality and food safety standards, while at the same time balancing cost considerations. Ultimately, the role of product and packaging specifications is to communicate the restaurant’s decision on this balance to its suppliers.

In the event of a foodborne illness or injury incident (e.g., E.coli 0157:H7, salmonella, or lysteria) Ms. Beck is able to analyze a chain restaurant’s compliance with relevant food temperature guidelines, holding times, and the chain’s own operating standards, as well as other industry or government safety procedures.

Ms. Beck has played a key role in advising the Department of Homeland Security, the Food & Drug Administration (FDA), and the Center for Disease Control (CDC) in developing foodservice biosecurity standards for food safety to protect against bioterrorism threats. This initiative relates to the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act).


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