“In 2009, I started Credible Consulting to help entrepreneurs open and make their restaurants a success. I also wanted to help existing restaurateurs who still had their passion, but needed to optimize operations in order to succeed. You are probably not lacking passion. What you don’t have is the time to do it all and as well as you’d like. That’s where I come in! I bring a second set of eyes and years of industry experience to the table. I can help get you to the place you want and need to be with your business. My passion for this industry is rooted in its hard working people, the food and never-ending details I love! –Cheri Schweitzer, President & Founder of Credible Consulting
30 years of Hospitality Experience & Training
I started out like most of you. Working at McDonald’s at age 15 and putting myself through college working for caterers & restaurants. Since then, I’ve had the pleasure of working in high-end & casual Wisconsin restaurants, bars, reception halls, coffee shops, wine boutiques, retail specialty food, a Bed & Breakfast, catering sales/operations and hospitality education. I’ve been the employee, the boss and the health inspector so I’d like to think I’ve got a good view from all sides.
I hold a Master’s degree in Science and have a combined ten years of experience in quality control/assurance for biotech & pharmaceutical companies. I am a former Public Health Sanitarian of the Madison/Dane County Health Department. I have performed hundreds of health inspections in restaurants, bars, hotels, grocery stores and schools. I am a Certified Food Safety Manager with the National Registry of Food Safety Professionals in addition to a food safety instructor.
Collaboration
My extensive industry experience allows me to provide my customers with a level of insight and expertise critical for their restaurant success. I’ll access your business, bring ideas and we’ll collaborate to make it amazing. My tenacious personality and keen eye for detail will become your secret weapon in your focus on the customer experience, food safety, food costs and navigating the ever-changing and confusing Food Code regulations.
