A Passion For Helping the Hospitality Industry Succeed.

We are a management & consulting company for start up & existing restaurants, hotels, and other food and beverage services.


Dash Hospitality Partners with MLevel

Renew, Refresh, Refocus, Re-Open!

DASH Hospitality has collaborated with MLevel to develop a self-service platform that allows small businesses in the Hospitality sector to educate and train their employees on re-entry into the workforce. FOR FREE. FOR 10 WEEKS.


The Team



David has lived in Atlanta since he was 5 years old. After attending Arizona State University, he moved back to Atlanta in 1991.  Starting his restaurant career at the age of 16, he went on to work for Morrison’s Corporation in their casual dining division with L & N Seafood & Silver Spoon.  David was the General Manager of the Atlanta Fish Market during the Olympics.  David moved on to become the Director of Operations for Here To Serve Restaurants for 14 years, growing the company from 3 to 14 restaurants.

Following Here To Serve, David became the Regional Director of Operations for LDV Hospitality.  Before starting DASH Hospitality Group, David held the role of COO for the Buckhead Life Restaurant Group overseeing 9 restaurants in Georgia and 4 in South Florida for three years.  In his free time, he helps his wife Julie with her edible cookie dough concept, called Batter Cookie Dough Counter. David is on the board for the Atlanta Community Food Bank and JDRF.  David’s son Mitchell was diagnosed with Type one diabetes when he was 2 and is a Junior at University of Maryland. Also, David has a daughter Amanda, who is at Medical University of South Carolina, studying to be an Occupational Therapist.



Brett Crowder is a dedicated leader within the Hospitality Industry with over 20 years of experience. Brett has coached and mentored teams within all environments and concepts ranging from fast casual to fine dining. As a graduate of the University of Georgia, Brett majored in Sociology and Mass Communication. Solidifying his passion for people and working directly with others, Brett specializes in applying his expertise with a ‘hands on’ approached of coaching and mentoring. Brett has successfully navigated many concepts through operations re-structuring and implementation, P&L optimization, and training and development of new and existing talent.

Brett is an Atlanta native and currently lives in Duluth, GA with his son, where they are heavily involved in the community and local food charities. Brett also serves as a youth baseball coach working with young men and women. His personal interests include hiking, fishing and landscape photography.

Phil Handley

Director of Culinary, Beverage, & Sanitation

As a hospitality professional with over 37 years of experience, there isn’t much Phil hasn’t done in restaurants. He started in hospitality working for a caterer at age 13 in Jacksonville, FL. His first job was at a Naval Air Station for a Change of Command.

Phil graduated from New England Culinary Institute. In addition to being a certified sommelier, Phil’s career has progressed in to becoming a beverage, bar, and operations expert throughout Greater Atlanta. Phil has successfully opened restaurants ranging from neighborhood taquerias and luxurious FrenchBrasseries to scratch cooking concession stands in major Athletic stadiums.

Phil maintains his passion for the industry by mentoring and coaching all levels of hospitality employee. His infectious love of food and beverage comes through as soon as he speaks to employee or guest alike.   For fun, Phil likes to host guerilla wine dinners, play poker, enjoy live music, garden and hike. Phil volunteers with TrulyLiving Well Center for Natural Urban Agriculture.

Jonathan St. Hilaire

Director of New Development

Jonathan St. Hilaire has called Atlanta home for almost 20 years.  In 1999, after 3 years in New York City, where he graduated from the French Culinary Institute and worked for such greats as Pierre Herme, David Bouley, Francoise Payard, and Danny Meyer, he moved to Atlanta to begin the next chapter of his hospitality journey.  Since then, Jonathan has worked at some of Atlanta’s best restaurants such as Canoe, Spice, Woodfire Grill, and was the Corporate Executive Pastry Chef for all 9 of the Concentrics Hospitality Restaurants.  On top of working at some of the city’s best restaurants, St. Hilaire also found time to be a member of Le Cordon Bleu’s Advisory Board, so that he could mentor and give advice to younger aspiring chefs.

Jonathan was brought back to Atlanta by JLL to be a Consulting Project Manager on the Food Hall at Halcyon in Alpharetta, where he helped design and procure members of the food hall as well as other restaurant spaces in Halcyon.  Jonathan currently resides in Roswell with his two sons, Jack, and Parker.  When not working, Jonathan enjoys coaching his son’s soccer team as well as fly-fishing, hiking and camping all-over Georgia, North Carolina, and Colorado.

Jennifer Krapp


Jennifer Krapp has been one of the Southeast’s top hospitality professionals and restaurant consultants for the last 13 years. She has worked with nationally recognized restaurant groups in the development process of new restaurant openings, by managing the design and facilitating the cross-functional collaboration between stakeholders.

Jennifer also possesses extensive knowledge and experience, helping her clients understand and implement food service standards and regulations within their establishments. In all of Jennifer’s work, she stands by her belief that every detail matters, and hospitality is the core to success.



From Atlanta by way of Austin, Texas and back to Atlanta, Debbie and Steve Horn started GoFigure, Inc
over 30 years ago. Debbie and Steve are a “TEAM”. They specialize in the needs for hospitality and
other businesses with regards to all financial systems including bookkeeping, accounting, and back office

While working with many major restaurant groups, they have established themselves as gurus
when it comes to making sure all the financial systems are set up properly, they communicate constantly
to the team about wins and what red flags there are from the top to bottom of the P & L.

James Brim

Project Manager

James Brim is a Hospitality Professional with 30 years experience in some of Atlanta’s best restaurants.  James has held various positions from unit manager and master grill operator at The Waffle House, to working as a sommelier in a James Beard Award winning restaurant.

James has the WSET Level 3 Award in Wine; he is a Certified Sommelier from the Court of Master Sommeliers.  James is a Veteran, having proudly served in the U.S. Army.  He enjoys photography and was recently named one of the Top Street Photographers in Atlanta.  He is married and the father of 3 girls and pop-pop to two little boys.


Social Media Expert

Hayley is an expert social media strategist. She’s helped numerous businesses turn followers into sales and leads. She loves creating engaging content and branding for each of her clients.

Hayley worked in retail while coming up with her own food blog, Hungrybocagals. She learned to brand herself through social media. Now, she loves telling businesses owners’ stories with engaging content, video and graphics.

Our Clients

David, Brett and Team Dash began leading operations for us a year ago and the results have been tremendous. They bring focus, attention to detail, culture and professionalism to a new level. With such vast experience in the best of class Atlanta restaurant industry they possess relationships with vendors, guests, and most importantly, talent that nobody else can. My only regret is not partnering with Dash sooner.

David Clapp - Dantanna’s

David is the go-to guy for improving your processes, finding the right vendors and keeping everyone on point! Creative, experienced and has a vast network of resources.  He has helped us grow as a business and is always an absolute pleasure to work with.

Leigh Ann Livaditis - Zesto








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