Haisley Hospitality
Development decisions shape what happens at opening and after service begins. Haisley brings an operator's view into the room.
We begin with the place and the people responsible for it. We ask what decision needs to be made, learn how the program works today, review the information your team already has, and visit the site when firsthand observation will sharpen the advice.
Engagements stay direct and collaborative. We define the questions with you and involve the people closest to the operation. What we learn becomes practical guidance your team can use.
Engagements are structured around direct access, candid assessment, and clear next steps. We stay close to the decision, work with the teams who will carry it forward, and leave clients with recommendations they can put to use.
Principal background
David Haisley is a hospitality operator and advisor. He planned and launched the food and beverage program at 270 Park and led its operations. He ran the Paramount Club and held director-level roles at Urbanspace. His broader restaurant and market experience includes Citizens at Manhattan West, Lekka Burger, The Spotted Pig, Ace Hotel New York, and Tosca Café.
His perspective comes from working across the full life of hospitality projects, as the operator accountable when plans meet real service. He has developed concepts, opened programs, led teams, managed partners, and improved live operations as demand changed. The advice rests on decisions he has had to make himself.
Today the practice advises owners, developers, and operators on food and beverage programs across workplace and corporate hospitality, food halls and culinary markets, restaurants and bars, and private members clubs. The work spans concept and program development, feasibility and due diligence, pre-opening support, operational improvement, operator accountability, analytics, and ongoing advisory.
This is a record of David Haisley's professional background. It does not identify current Haisley Hospitality clients.
VP of Operations
Led the food and beverage platform for Compass Group at JPMorgan Chase's new global headquarters from RFP through opening, including 19 concepts, a 300-person team, major licensing agreements, and Morgan's, a pub developed in-house.
VP of Operations
Took the 32,000-square-foot private club from concept through opening as the operator's representative, delivering its restaurant, cafe, wellness, and event programs, menus, service manual, and leadership hires.
Regional Director of Operations
Directed 10 premium corporate dining accounts across New York City with full P&L accountability, stabilizing performance and securing contract renewals through the post-pandemic workplace transition.
Director of Operations
Held full P&L responsibility for Amanda Cohen's plant-based fast-casual company, doubled same-store sales, reduced costs, and took four packaged products from concept to market.
VP of Operations
Developed operations strategy for 10 vertically integrated food brands operating simultaneously as multi-unit QSRs, virtual-only ghost kitchens, and full-service restaurants at Citizens Food Hall at Manhattan West.
Opening GM to Director of Development
Built the company's operating systems, opened its first permanent food hall, helped launch more than six halls, and onboarded more than 115 independent operators.
General Manager
Standardized systems and rebuilt the business while preserving the character of the historic landmark and its newly restored kitchen.
Events & Test Kitchen Manager
Led private events and the test kitchen used for April Bloomfield's cookbooks at the Michelin-starred West Village restaurant.
Events Director
Event planning and execution for Chef April Bloomfield's Michelin-starred dining complex within the Ace Hotel NY.
Front- and Back-of-House Roles
Worked across nearly every front- and back-of-house position at independent restaurants, with Bardenay Restaurants in Boise and Perry's Restaurant in Ketchum among the highlights.
Project inquiries
