Stephen Zagor is a New York City based Consultant and Educator, focusing on restaurants and food businesses. He has developed an extensive knowledge of the culinary industry, specializing in the business side of food enterprises.
As a consultant Steve has provided comprehensive support to a wide variety of clients including entrepreneurs starting restaurants, food retail businesses and food products. His clients have included large public companies, investment funds, government agencies, lawyers, large restaurant groups and small food business owners.
Steve’s background combines theoretical understanding of the food industry with practical knowledge of operations. Steve practiced for ten years as the Manager/Practice Leader of Restaurant and Food Business Consulting for the Hospitality Group of Laventhol & Horwath, and later for Coopers & Lybrand.
Steve developed and owned a multi-concept restaurant/retail food/catering group; served as the GM of a $10 million NYC restaurant; and, owned and operated an award winning limited service restaurant. Currently, Steve is also a Clinical Associate Professor in the School of Nutrition and Food Studies at NYU, and former Dean of Business Programs at the Institute of Culinary Education in New York City. He is a frequent speaker and panel moderator, recently for the Zero Waste Conference, International Chef's Congress and HX Hotel Experience. He is a regular expert source in such media the Wall Street Journal, New York Times, Forbes, CNN, CBS News and numerous blogs and industry publications. Steve appeared as a contributing expert on the Food Network's "Recipes for Success." Steve served on the Board of Directors of a restaurant company based at Universal Studios in Orlando; the Board of the SenseUp Sensory Marketing Conference; and, currently serves on the board of Lessing's, a New York based multi concept F&B company with operations through the northeast. Steve received attended Tulane University and Dartmouth College, receiving a Master’s degree in Food and Beverage Studies from Cornell University, School of Hotel Administration.
In The Media
Pass the Cream Cheese and Lox: Americans Devoured 648 Million Bagels at Restaurants in the Past Year
Owners of Famed East Village Bar Look to Expand Beyond City
Restaurants Go Seasonal with Winter Shutdowns during Pandemic
Automats Make a Comeback in Covid-19 Pandemic
Chef Daniel Boulud on Fine Dining in the Age of Covid