Clarion Group (603) 642-8011

Since 1995, Clarion Group has been helping companies, professional firms, colleges, schools and institutions maximize the value of their on-site dining services and facilities. We accomplish your goals by assembling the pieces with innovative solutions and by seeing problems as opportunities. We fulfill your vision with:

Nationwide presence—we serve clients from coast to coast.
A unique client-centered approach to maximizing your in-house dining services. We meet your expectations by focusing on the bottom line results you envision.
Interdisciplinary Services in all aspects of in-house dining operations and planning for an integrated approach.
More than three decades of dining service consulting experience. Clarion’s principals bring extensive operations management experience in corporate and campus dining service, as well as concept development, facilities planning, marketing and operations.
Being a thought leader in the industry, Clarion publishes Dining Insights, a quarterly newsletter for corporate and institutional managers. We also create special reports about subjects of interest in the industry. Our principals are noted contributors and writers for industry associations and publications.

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We’ve delivered measurable results for wide-ranging clients including international institutions, Fortune 500 corporations, professional firms, colleges, and independent schools with the following types of services:

Operations & Financial Analysis
Evaluation & Improvement
Management of Contractor Selection
Redevelopment of Facilities & Services
Creating Innovative Student and Employee Cafés
Planning New Dining Service Concepts
Quality Assurance Audits

Clarion is a member of:

Foodservice Consultants Society International
Society for Food Service Management
International Facility Management Association
National Association of College and University Business Officers
National Association of College and University Food Services
National Association of College Auxiliary Services

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T.W. MacDermott, FCSI, President

Tom had thirty years’ experience in dining service management before organizing Clarion Group:

Founder of TJ Mac Dermott Corporation, a dining service management firm recognized as one of America’s fastest growing firms by Inc. magazine and one of the food service industries "best aggressive regional firms" by Restaurants and Institutions. (Merged with Daka, Inc.)

Vice President for Daka, Inc. responsible for corporate, education and health care dining and vending services as well as new business development in the Northeast.

Vice President for The Seiler Corporation, responsible for college and independent school dining services.

In these positions Tom gained experience with the following accomplishments:

Planning, designing, opening and operating new dining facilities; development and implementation of operational standards and systems; financial controls and reporting systems; effective sales improvement and cost reduction programs; innovative marketing, merchandising and promotional programs.

Member of Foodservice Consultants Society International – Tom was among the first to take and pass the FCSI’s competency exam for professional food service consultants.

Member Society for Foodservice Management

Writer on dining service topics for The Consultant and Food Service Director

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Angela Phelan, Vice President

Ms. Phelan brings over 25 years experience to Clarion in concept development, facilities planning, marketing and operations. Before joining Clarion, Angela served in various corporate, entrepreneurial and academic positions:

President of Phelan & Company – operations and design consultant on projects including South Street Seaport in New York City and several restaurants in the Union Station redevelopment in Washington, DC.

Vice President, Corporate Food Services, Inc. – responsible for marketing, merchandising and standards and opening new corporate dining operations.

Director of Marketing & Sales, Corporate Culinary Services, Inc. – worked on projects including dining, vending and concierge concepts for United Swiss Bank in Stamford, CT.

Founder and Operator, The Boathouse, a fine dining restaurant in Solomons, MD and Gourmet a la Carte, a catering and restaurant operation in Bronxville, NY.

Former Adjunct Professor at the New York Restaurant School and lecturer at the Culinary Institute of America.

Former Contributing Editor at Family Circle magazine.

Author, Kitchens: Designs for Living, published by Friedman/Fairfax Publishers

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Clarion Group, 88 Ball Rd., PO Box 158, Kingston, NH 03848
(603) 642-8011