Topline | Dana Zator

See How Many Clients You're Missing Each Month

Simply enter your business email & Topline AI Agent will show you.

Dana Zator

Retired Hospitality Consultant at Sysco Los Angeles

Intro Book

Experienced hospitality professional with expertise in menu development, food service, and inventory management.

Claim this Profile

Location

Placentia, California, United States, US

Skills

Menu Development
Food
Food And Beverage
Catering
Food Service
Culinary Skills
Food Industry
Menu Costing
Inventory Management
Purchasing
Key Account Development
Show all

Refer a Friend to Get
100 Credits For FREE

Refer a Friend Now

Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$75.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Dana Zator has a solid 5 years of experience as an Executive Chef, plus another 33 years in various roles. Her education from Cal Poly Pomona is respectable. Skills like menu development, food service, and inventory management are in demand. Location is Placentia, CA, which is not a major hub for high-paying industries. Considering her experience and education, maybe around $75–$125 per hour? But for a hospitality professional in this location, that’s a bit on the higher side. Some chefs with similar experience might average $50–$100. So I’ll estimate around $75, keeping in mind that this is a rough estimate and may vary based on specific circumstances.

Bio

Generated by

Topline AI

Dana Zator is a seasoned hospitality professional with extensive experience in menu development, food service, and inventory management. She has held various roles, including Executive Chef and Marketing Associate/Restaurant Consultant, and has worked with prominent companies like Sysco Los Angeles and Magnolia's Peach Restaurant. With a Bachelor of Science degree in Hotel, Restaurant, and Travel Management from Cal Poly Pomona, Dana brings a unique blend of culinary expertise and business acumen to her work.

Experience

Sysco Los Angeles
- Retired Hospitality Consultant
  - Apr 2020 - Present
Sysco Foods L.A,
- Marketing Associate/Restaurant Consultant
  - Dec 1990 - Jun 2024
Magnolia's Peach Restaurant
- Exec Chef
  - 1985 - 1990
  Menu development, Food and Labor cost control, Mgt of staff of 30, Purchasing, Menu costing, Recipe development, Scheduling, Daily kitchen operations.

Education

1980 - 1984

Cal Poly Pomona
Bachelor of Science, Hotel, Restaurant, & Travel Mgt.

1980 - 1984

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

Looking to Create a Custom Project?

Need a custom project? We'll create a solution designed specifically for your project.

Get Started

References

Social Profiles

Community

You need to have a working account to view this content. Click here to join now

The High-Trust Way To Connect with Decision Makers

Humans & AI working together to help you grow.

See How Many Clients You're Missing Each Month

Dana Zator

Refer a Friend to Get
100 Credits For FREE

$75.0

Hourly Rate