Quinton Jay is Managing Director and Founder of Bacchus Consulting Group. Concurrently, Quinton is the Proprietor of Bacchus Wine Shop (BWS), a full-service retail merchant of fine wines and craft beers located in Millbrae, CA. Prior to BCG and BWS, Quinton was Managing Director of Bacchus Capital Management, a niche private equity firm that specialized in wine industry investments. Quinton’s winery management experience include: General Manager at Artesa Winery, Business Manager at Etude Wines and General Manager at Bonny Doon Vineyards. Prior to the wine industry, Quinton previously worked at The Coca-Cola Company and Bank of America. He holds an M.B.A. from J.L. Kellogg School of Management at Northwestern University and B.S. degree in finance from California State University Long Beach.
Avi Gallant has over 15 years of experience providing financial analysis and business consulting services to wine industry clients. Specific areas of expertise include building complex business models that incorporate all aspects of winery supply and demand, as well as project comprehensive financial statements as well as cost of goods sold. He has also developed several winery acquisition models that have resulted in positive cash flow and equity for the acquirer. Throughout his career, Avi has worked and consulted in accounting, finance, and sales operations for Napa and Sonoma wineries, including Huneeus Vintners, Diageo, Icon Estates, Ravenswood, Beringer, Artesa, and others. He earned a Bachelor of Science degree in Finance from the University of Maryland."
Darrin Sander is a thirty year restaurant veteran who focuses on new restaurant openings and coaching established restaurants. His experience in a wide variety of restaurant styles from fast casual to michelin star restaurants, along with working around the country in many different cultural settings, has given him a strong set of tools to coach new restaurant owners and managers through their growth. Throughout the years in the business, Darrin has come to understand the core strength of a restaurant that drives great hospitality is in the culture of the team, staff education and great systems for streamlined operations.