Headed by owner and nationally-known restaurant consultant Chef Jason Schofield, SRG provides clients access to a national network of culinary professionals in diverse fields, from kitchen designers and architects to FOH managers, beverage pros and battle-hardened line cooks. Chef Schofield and his team are experts in menu planning, liquor controls, hospitality consulting, costing, purchasing, operations tuning, training program development, sustainable innovation, site layout and floor plans, forecasting, labor strategies and all aspects of restaurant marketing. From fine dining, Mexican restaurants, food truck business plans to large-scale food service operations, the SRG team has the experience, connections, knowledge-base and industry savvy required to assist clients in streamlining a concept or bringing a new business idea to life. As every food service operator is painfully aware, finding the right talent to run a restaurant business – or even to staff a single catering gig – is one of the most challenging and time-intensive aspects of the industry. In response to this ongoing demand, SRG offers a placement service for its extensive roster of tested veterans of the restaurant industry: seasoned hospitality professionals who are highly qualified, pre-screened and prepared to travel at a moment’s notice. Whether filling a temporary role at a fine dining establishment or heading up a private client event, SRG-placed professionals are the ideal staffing solution for the restaurant and catering industries. Restaurant depot.
Jason Schofield -Chef
Chef Jason Schofield is a nationally-known restaurant consultant with nearly two decades of experience in high-end hospitality operations and restaurant management. As owner of Schofield Restaurant Group, Chef Schofield oversees all of the company’s consulting and talent placement services, working directly with clients to ensure their success in the restaurant business. A self-taught chef, Schofield became interested in a culinary life at a very early age, when dining out with his father became one of his fondest childhood memories. He quickly became adept at crafting elaborate meals for his family, cooking his first complete Thanksgiving dinner at 14 years of age. Upon leaving home, Schofield immersed himself in the industry, working at Café Firenze, Rattlefish Raw Bar & Grill and Caprese Bistro before joining the Sportservice division of the Delaware North Company, where he experienced commercial foodservice on a grand scale, supervising all concessions and catering at the New Meadowlands Stadium in East Rutherford, New Jersey. Returning to Florida full-time in 2011, Schofield joined the Hennessey & Coyle restaurant group as executive chef, overseeing Orlando’s White Wolf Café and establishing Wolfie’s PizzaMia, where he pioneered an ambitious program of handmade pastas, fresh-baked breads and house-made charcuterie. Since leaving Hennessey & Coyle in 2014, Chef Schofield has dedicated himself to the establishment of Schofield Restaurant Group as a premier consultancy for hospitality businesses and elite private clients throughout the United States. When not at a client site, Chef Jason Schofield divides his time between Tampa and New York’s Hudson Valley.
Scott Wenger -Food and Beverage Director
Scott Wenger grew up in the small town of Bedford, Virginia. He joined the Marine Corps right out of high school and attended College in Richmond, VA on his partial G.I. Bill. He began his restaurant career like most people do, bussing tables to help make ends meet while in college. He quickly rose to waiting tables and as soon as he turned 21, bartending.
After Graduating with a degree in Graphic design and Photography, Scott started his own freelance design and photography business, all the while working behind the bar in some of Richmond’s most well known night spots. Upon moving to Los Angeles to further his photography career, it was once again bartending that kept him afloat financially.
One day one of his friends asked him how long he was going to keep working behind the bar until his “real job” took off and it was at this moment that it occurred to him that he was in the wrong industry. At that point he turned his attention to making a career out of the hospitality industry and began a journey in which he saw himself rise through the ranks from bartender to bar manager to general manager of establishments as diverse as a six table fine dining restaurants, to a bowling alley, to a one thousand capacity night club. Working for marketing firms along the way he also gained a solid understanding of the importance of this field in the hospitality industry.
Over the last five years, Scott has run successful beverage and kitchen programs in some of the most well known establishments in Los Angeles, Seattle, San Francisco, Richmond, and Chicago, upon finally settling in Tampa, Florida. It was an entrepreneurial spirit and the desire to one day own his own place that led him to join Schofield Restaurant Group in 2015. Scott brings with him over 20 years of experience and a true love and passion not only for what he does, but to teaching that to other people.