Bio
Susan Terry is a veteran hospitality leader and the Principal of her consulting company, STC Food & Beverage Consulting LLC. With extensive expertise in operations, new builds, renovations, project management, marketing strategy, concept development, procurement, budgeting, forecasting, and training, she also brings accomplished culinary expertise as a trained chef.
Susan has held senior leadership positions with Hyatt Hotels and Resorts, Hilton Hotels Worldwide, and Marcus Hotels and Resorts. She is a recipient of the Silver Plate Award, a nationally recognized honor for operational excellence. Over the course of her career, she has guided more than 45 hotels, 100 restaurants, and bars through successful openings and renovations.
Susan’s portfolio spans projects of every size, from luxury to limited-service, including properties with more than 2,000 rooms. A creative collaborator, Susan thrives on the challenges of diverse projects and is recognized for her ability to deliver innovative solutions across the full spectrum of food and beverage operations.
Expertise in solving these types of problems:
- Restaurant and bar concept and design
- F&B operations and training
- Culinary and recipe development, testing, and implementation
- Menu engineering and training
- Restaurant and bar new brand development, marketing, and social media
