Executive F&B Consulting • Interim Leadership • Operational Systems

Where Hospitality Operations Meet Executive Clarity.Strategic food & beverage consulting for hotels, resorts, and multi-outlet operations that need structure, stability, and measurable results.

about—

Whether you’re navigating a leadership transition, rebuilding underperforming outlets, refining labor systems, or hiring permanent F&B leadership, LARIEN™ provides executive-level clarity and structured operational solutions. We specialize in hotel and multi-outlet environments requiring immediate stabilization, disciplined execution, and long-term systems development. From limited service to luxury full-service properties, we help hospitality teams operate with precision and confidence.

  • LARIEN™ is a hospitality consulting firm specializing in food & beverage operational strategy, interim executive leadership, and system development for hotels, resorts, and multi-outlet dining environments.

    Founded by Executive F&B Consultant Larien D. Clark, the firm delivers operational stabilization, executive task force coverage, menu engineering, labor optimization, kitchen design advisory, and comprehensive F&B training programs.

    We support properties navigating leadership transitions, declining department performance, brand compliance pressure, labor inefficiencies, and the need for enhanced culinary execution. Our work integrates structured operational systems with hands-on leadership to strengthen F&B performance across all outlets.

  • Our mission is to ensure equitable and fair treatment of food and beverage professionals while promoting safe, structured, and professional working environments across all client properties. We are committed to placing candidates in roles where they can succeed, grow, and contribute meaningfully to culinary and service operations.


  • LARIEN™ provides structured, efficient, and brand-aligned solutions that protect revenue, enhance operational consistency, and prepare properties for long-term success. We engage with precision, professionalism, and the high standards expected in corporate hospitality.

  • We take a balanced and responsible approach to staffing and placement:

    • We vet all client properties prior to placement to ensure alignment with professional and operational standards.

    • We prioritize safe working conditions and appropriate management structures.

    • We work to ensure candidates are placed in environments that reflect respect, professionalism, and operational integrity.

  • All candidates are screened prior to placement. Relevant experience, qualifications, and background information may be shared with clients for review as part of the placement process.

    This ensures:

    • Proper role alignment

    • Clear expectations

    • A professional and transparent hiring process

  • We are committed to protecting both our candidates and our clients by maintaining clear standards on both sides of the placement process. Our goal is to create reliable, professional, and mutually beneficial working relationships within the hospitality industry.

  • • Interim Executive Chef & Interim Director of F&B Coverage
    • Full F&B Operational Audits (QA, EcoSure, Health Department)
    • Menu Development, Costing & Engineering
    • Labor Optimization & Scheduling Systems
    • Training & Leadership Development Programs
    • Kitchen & Bar Design Advisory (CAPEX, flow, equipment planning)
    • SOP Development, Workflow Design & Implementation
    • Banquet Operations Structure & Multi-Outlet Systems

  • Hilton · Marriott · Hyatt Regency · JDV by Hyatt · Waldorf Astoria · DoubleTree · Hilton Garden Inn · Nordstrom Restaurants · UCLA Hospitality