Better Hospitality is uniquely positioned to offer comprehensive food and beverage operations solutions because we have the experience, we love Atlanta, and we want to make you better. The mission is plain, we will work with you to find your "better" and set you on a path to always achieve better than you achieved before. Whether your location is striving to expand, or energized to overcome current challenges, Better will deliver results in sales, operational ease, staff retention, and marketing strategies. We excel in leadership training, vendor relationships and P&L analysis and have run and operated numerous local restaurants in various stages of growth and financial standing. Our drive to deliver quality experiences to the consumer is bolstered by our time in Atlanta cultivating heartfelt ties with chefs, industry insiders, and service personnel. Our drive is only outdone by our seamlessly collaborative team work and sense of family. Join us and you will see how good it is to be Better, together.
Meet the Team
JESS IZARD,
DIRECTOR OF OPERATIONS
Jess Izard has been in Atlanta's restaurant operations for nearly 2 decades. She has managed service, hospitality standards, and finances for the likes of Unsukay Restaurants, Ford Fry Restaurants (now Rocket Farm), and Electric Hospitality where she met Chase. During her time at Electric Hospitality, she oversaw revenue growth at Ladybird from $1.2mill in the first year to $5.4mill in the fourth year. Jess has opened many of Atlanta's most popular restaurants like Local 3, The Optimist, St. Cecilia, and Le Fat among others. As Director of Operations for Electric Hospitality she opened two concepts; Golden Eagle and Muchacho. Jess’ greatest accomplishment during her tenure at EH was welcoming her first and only child in 2017. She says being a mom is her favorite thing to do.
CHASE J
LEAD CONSULATANT
Chase has an extensive background in hospitality including Event Coordinating, catering, and restaurant operations. Chase was General Manager of Ladybird Grove & Mess Hall on the Eastside Trail of the Atlanta Beltline. This is where he met Jess Izard and they worked together to achieve many successes in the business and culture of Electric Hospitality (management group owning Ladybird) restaurants. During his tenure and rise to GM, Chase managed a staff of over 100 frontline employees, and led a management team of 3 service managers and 4 chefs. Weekly sales at Ladybird exceeded $120k.