I’m Chris Matern, a multi-unit FEC and hospitality operator, Director of Operations for two high-volume Utah attractions, and an official ROLLER service partner. I have helped open more than two dozen businesses, with experience involving concepts such as Dave & Buster’s, Buffalo Wild Wings, R&R BBQ, Nacho Daddy, HallPass, and Carson Kitchen.

My work spans venue openings, P&L and CAPEX planning, labor and scheduling, menu development, food cost, concessions, bar operations, vendor relations, memberships, pricing, parties, guest flow, manager development, safety, and multi-location consistency. I have managed everything from a 500-seat restaurant and a $10M+ restaurant-arcade to food and beverage for a festival serving more than 20,000 attendees.

I have led ROLLER implementation and optimization in live FEC environments, including training an 85–100-person team. I am also a ServSafe Food Safety Manager Instructor and Responsible Alcohol Service Instructor, providing Utah food-safety consulting and group alcohol-service instruction.

The goal is straightforward: cleaner operations, stronger managers, better guest experiences, and more profitable venues.