Hugh L. Preece Iwa Iws

About Hugh L. Preece Iwa Iws

I build restaurant systems that protect guests and make operations calmer, cleaner, and more profitable.After 35+ years in hospitality, working every rung from the floor to the line to multi-unit leadership. I’ve learned that most “problems” (waste, remakes, labor spikes, inconsistent execution, inspection stress) aren’t people problems. They’re control problems.I’m the founder of Hospitality Integrity Solutions, providing full-service restaurant consulting and Fractional Leadership for independent operators and regional groups. The work is practical, operator-first, and designed to hold up on a Friday night, without creating binders that live on a shelf.What I do:• Fractional Quality Control & Efficiency Management (senior-level support without a full-time hire)• Customized food safety plans using HACCP principles (PRPs / OPRPs / CCPs), aligned to the FDA Food Code• Kitchen execution systems: receiving, cold chain, cooling, allergen control, sanitation verification, PMix-Prep systems, documentation control• Cost control evaluations tied to behavior and process (not just spreadsheets): waste, yield, comps, labor stability• Staff training that sticks, simple standards, clear ownership, measurable verification• Concept design + food, beverage, and wine program development (Court of Master Sommeliers–certified sommelier, Italian Wine Scholar, Vinitaly Academy Italian Wine Ambassador)My background includes corporate and multi-unit roles with brands such as Walt Disney Company, Brinker International, and Back Bay Restaurant Group, plus owner/operator experience in New York City and regional concepts in New Jersey.Credentials: ServSafe • HACCP (RTE & Retail / Food Processors & Manufacturers) • HACCP & Food Safety Auditor • Sommelier and wine education certificationsI’m focused on one outcome: safer food and stronger hospitality through repeatable systems, less chaos, more consistency, better results.

Experience

1. President

   Hospitality Integrity Solutions

   Oct 2025 — Present

   Fractional Quality Control & Efficiency Management (HACCP-Based)Our Fractional Quality Control and Efficiency Management service provides restaurants and hospitality groups with a fully integrated system to elevate food safety, consistency, and profitability—without the overhead of a full-time QA department.Built on internationally recognized HACCP principles, this service delivers a structured approach to quality and operational control. We design, implement, and oversee customized programs that ensure compliance, enhance performance, and reduce waste across all back-of-house operations.Core Services Include:Customized HACCP System Development: Tailored to your menu, process, and facility.Food Safety and Sanitation Program Design: SSOPs, allergen management, and verification systems.Monthly Quality Audits: On-site or virtual inspections with corrective action reporting.Performance Tracking & Reporting: Data-driven reviews of food cost, waste, and labor efficiency.Staff Training & Accountability Systems: Building a culture of safety and quality at every level.Proven Results:Our clients consistently achieve measurable cost reductions through improved systems and oversight—typically lowering food cost by 0.5–1%, reducing labor inefficiencies, and minimizing waste and spoilage—all while maintaining the highest standards of freshness, safety, and guest satisfaction.Whether you’re a single-unit operator or a multi-location group, our Fractional QA & Efficiency Management service provides the expertise, structure, and oversight your team needs to operate at its best—safe, efficient, and profitable.

Education

• Massachusetts Maritime Academy

  Marine Engineering