Louis has worked in the food service industry for 34 years. Beginning his career in 1982, as a student at UCLA, Louis has the unique experience of having both restaurant operations and restaurant equipment specifications and purchasing in his background.

Louis gained his operations experience working his way up the ranks of restaurant management with Jacmar Restaurants; the parent company of Shakey’s Pizza and Jacmar Food Distribution Company. Louis began his career as an assistant manager. After two years of honing his skills, he was promoted to manager of the company’s new concept restaurant, “Tillys”; a 6000 square foot full service Italian restaurant and bar. After operating the 2.5 million dollar restaurant profitably, Louis was promoted to area manager over 3 quick service Shakey’s Pizza Restaurants: There he increased sales, controlled costs, and trained management and staff. He was also instrumental in setting up Jacmar’s outside catering business, which incrementally increased each unit in the chain by 15%.

Louis took his career in a new direction in 1991 by accepting a sales position at Bob Smith Restaurant Equipment Company, located in Pasadena. Louis helped this company grow 6 fold, until it was sold in 2009. While there, Louis utilized his restaurant operational experience to assist clients in the placement and specification of equipment to best meet their economic and operational needs. At Bob Smith, Louis held the positions of inside and outside sales, assistant manager and general manager. He was responsible for overseeing the facility, training the sales teams, purchasing equipment and was instrumental in implementing the point of sale and inventory control systems.

In 2005, Louis was certified as a Food Service Professional (CSFP) by the NAFEM. He is one of only 1250 people in the nation who hold this high certification. After earning this certification, Louis took on the added responsibility of Project Manager, working in conjunction with an outside restaurant design firm to specify equipment; taking into consideration performance, functionality, and cost. His responsibilities included ordering equipment, supervising delivery and installation and mitigating conditions or problems that arose.

In 2009 Louis joined the IRC team as a design associate. Here he applies his knowledge and experience in restaurant operations and equipment to design operationally efficient and cost effective restaurant solutions.