Warren Dodge

Warren Dodge is a powerhouse in the restaurant and hospitality industries, armed with over thirty years of diverse and impactful experience. He has expertly managed, supervised, and led the creation, operation, and opening phases of more than fifty distinct restaurant concepts. His expertise spans brand and concept development along with operations management, encompassing award-winning fine dining, casual restaurants, quick service venues, resort and hotel foodservice, themed entertainment, and high-volume catering. Dodge is a leader who takes pride in cutting-edge tactics and possesses an extensive knowledge base of operational systems and financial performance controls that consistently yield sustainable, long-term success, all driven by an entrepreneurial spirit.

 

Dodge launched his career in Atlanta, GA, at one of the first and largest franchisees of Kentucky Fried Chicken in the area. Starting as a dishwasher, he swiftly climbed the ranks, demonstrating his capability in every role from prep cook to cashier. Seeking deeper industry expertise, he joined Levy Restaurants’ opening team for D.B. Kaplan’s Delicatessen in 1978, advancing to Kitchen Manager. By 1981, he was taking on the challenge of opening several new restaurant concepts in Chicago for Levy, and soon after, he was promoted to Regional Director of Kitchen Operations, overseeing multiple units in both Chicago and Minneapolis.

 

From 1983 to 1987, Dodge held key leadership positions at Levy Restaurants. As Director of Restaurant Operations and Opening Project Director, he was instrumental in troubleshooting management challenges and elevating operational performance across numerous restaurants, including the prestigious Spiaggia and Bistro 110. His strategic approach resulted in the successful launch of five new brands in Chicago’s iconic Sears Tower, setting new benchmarks for operational efficiency.

 

Dodge emerged as a vital leader in the Chicago restaurant group, laying the foundation for Levy’s Sports & Entertainment division, a pioneer in achieving excellence within the hospitality sector at major sports venues. His collaboration with stakeholders was critical in implementing innovative menu concepts and operational systems designed to deliver exceptional service and quality food in premier entertainment settings.

 

In 1988, Dodge played a groundbreaking role as Levy Restaurants became the first third-party entity to own and operate restaurants at Walt Disney World. He served as Executive Chef for Portobello Yacht Club and The Fireworks Factory, driving both establishments to gross over $15 million in their inaugural year. His outstanding leadership led to his promotion to Regional Director of Operations and then Vice President of Operations in 1991.

 

Between 1993 and 1998, Dodge held senior leadership roles as Senior Vice President and Executive Vice President of Operations. In these capacities, he was not only responsible for overall performance across multiple high-volume operations but also spearheaded the development and implementation of Levy’s Core Signature Operating Standards. His initiatives, including real-time financial forecasting and revamped training programs, significantly enhanced fiscal performance, boosting net operating income by over $1.2 million in the first year of execution.

 

In 1995, Dodge co-founded Fulton’s Crab House at Walt Disney World, which achieved instant success and garnered critical acclaim, affirming its status as one of the nation’s top-grossing restaurants. He was later promoted to Group President for the Restaurant and Specialty Retail Group, where his leadership catalyzed unprecedented growth, stabilizing financial performance while elevating service excellence across the group.

 

From 2002 to 2005, Dodge aggressively pursued growth in the specialty retail arena, overseeing the food and beverage components for major brands such as American Girl Doll and Build-A-Bear Workshop. His strategic decisions during this period propelled Levy Restaurants to garner over 100 prestigious awards and numerous accolades within the industry.

 

After 26 years at Levy Restaurants, Dodge founded WD Development, an Orlando-based consulting group that addresses the needs of restaurant and hotel management groups. His extensive experience uniquely positions him to guide clients in developing new brands and revitalizing their operations, ensuring positive, long-term results.

 

Through WD Development, in 2009 Dodge took on a Chief Operating Officer leadership role with Common Man Family, Ashland, New Hampshire. Dodge’s first challenge was to jump right in to open The Flying Monkey, Movie & Performance Center in Plymouth, New Hampshire. Dodge went on to work with all the stakeholders of this venerable hospitality organization to enhance operational systems and initiate new operating systems standards to stimulate & drive the overall system-wide income. Dodge worked with Jason Lyon & Alex Ray to lead the team in the presenting for the RFP Proposal, securing the approval for Common Man Roadside with the State of New Hampshire. 

 

IN 2013, Warren and the success and results of WD Development were recruited to bring the resources and skills set to join the team at Doherty Enterprises, Allendale, New Jersey. Doherty Enterprises is the best, and it is the most recognized as one of the top franchise ownership groups for Applebee’s and Panera, as well as their brands. Dodge went to work on re-developing the Spuntino Wine Bar brand and a significant re-vitalization and “Brand” alignment of the Shannon Rose Pub as well as a total realignment of the Strategic Marketing plans for their signature restaurant brands. Dodge’s work revitalized and positioned these venerable Doherty Entreprises brands while establishing systems and programs in place to ensure sustainable, long-term success. 

 

In the spring of 2016, Dodge suffered a life-threathening cardiac incident that ended his all of his active involvement with all WD Development business operations. As a direct result of years of neglecting critical health standards and extensive and repetitive alchol abuse Dodge suffered a stroke that shut down his vital organs and landed him in an Intensive Care Unit for 10 days. Dodge then began the slow process of Recovery in a rehabilitative nursing facility in Haskell, New Jersey. Over the course of the next 15 months Dodge went through the process to learn how to perform all of the basic life functions. At the completion of the Physical Therapy program the Therapists assured Dodge that his "limited-condition" was their goal and that had been met and further therapy was not planned. Dodge was convinced that his condition was NOT going to keep holding him back and this is where things GOT REAL! Dodge lost his mind, in an alcoholic-rage, Dodge was ejected from the rehabilitative nursing facility and quickly found himself homeless and desperate in Wayne, New Jersey. In a state of complete Hopelessness, Dodge reached out to his loving family and on November 3, 2018 Dodge's brother Phillip drove from Savannah, Georgia to New Jersey and collected/rescued his brother.

 

Having reached his ROCK-BOTTOM, Dodge absolutley knew that his condition was dire and that a serious solution, a life changing and Intentional Life was what he wanted to achieve. Dodge returned to the rooms of Alcoholics Anonymous, where he had attended his first meeting in the summer of 1980 and has maintained a strong, unyielding and healthy connection with the recovery fellowship since.             

 

Dodge also serves on the boards of several influential organizations, showcasing his commitment to the industry and supporting charitable initiatives such as the Second Harvest Food Bank and Coalition For The Homeless.

 

In summary, Warren Dodge is a dynamic leader and innovator within the restaurant and hospitality sectors, consistently delivering excellence and driving growth throughout his career.