Who is Rick Hendrie?

Rick Hendrie is President & Chief Experience Officer of Remarkable Branding, Hospitality Solutions from Bread to Bed, in Cambridge, MA. He has played many "roles" in his 27-year career, providing marketing guidance to chains as diverse as Fuddrucker's, Hearth n' Kettle, Sylvan Street Grill, Champps' Restaurant & Bar, Arby's, La Salsa, Marie Callender's Pie Shops, Beefsteak Charlie's, The Cattleman and Charlie Brown's Steak Houses. His planning prowess and practical strategies increased their sales and strengthened their guest's loyalty.

Marketing helps a client create, brand and market more memorable and profitable retail brand experiences. Hendrie created Method Marketing, a comprehensive approach, which combines the mechanics and art of marketing communication, the theatrics of food preparation, the creation of a dynamic dining experience and the realities of running a profitable restaurant. He studied with theater greats, Stella Adler & Harold Clurman and worked with advertising legends like George Lois and Joseph O'Donnell. He learned how to craft 'out of this world' dining experiences from Michela Larson, Christopher Myers, Jim Dodge, as well as, James Beard Award winners Jody Adams, and Chris Schlesinger. He has provided expert guidance to dozens of restaurants from the single operator to nationwide, multi-unit chains that span quick service to fine dining.

Rick is a distinguished speaker in forums as diverse as the annual National Restaurant Association show, The Massachusetts Lodging Association annual conference, Best Western International Owners and Operators regional meetings, the National Association of Catering Executives annual conclave, and the Caribbean Hotel Association annual meeting. He presents many workshops and training sessions to his constituents and has a distinguished roster of clients and companies with whom he has worked over the last 30 years.