Robby Kukler

About Robby Kukler

Robby Kukler is a highly effective hospitality professional with over 30 years of experience as a restaurant executive. Long before obtaining his degree in Food Systems, Economics, & Management from Michigan State University in 1997, he dreamt of dining concepts he hoped to one day bring to life. His deep-seated passion and developing knowledge later brought success as the co-founder of Fifth Group Restaurants, where he was accountable for driving the company’s vision forward through long-term strategic planning. Robby has been repeatedly recognized for his influence within the industry, recently being honored by Georgia Trend Magazine with the Most Influential Leaders Award in 2022 and receiving The Most Admired CEO Award from Atlanta Business Chronicle in 2018. Currently, he serves as a board member to numerous Atlanta-based philanthropic and professional organizations, including NaanStop, Food Well Alliance, and Full Course. Robby now utilizes his own expertise through Kukler Restaurant Advisory (KRA) to help restaurateurs navigate unique business challenges, set performance goals, and achieve their own success. In his personal time, Robby enjoys swimming, biking, participating in periodic endurance events and travelling with his wife.

Experience

1. Owner

   Kukler Restaurant Advisory

   May 2023 — Present

   As a hospitality professional who has served as a co-founder, executive, business advisor and board member for more than 35 years, my expertise is rooted in building and growing Fifth Group Restaurants (FGR) to include 14 locations. During my time with FGR, I led long term strategic planning and implementation with an emphasis on identifying priorities, executing action plans, and measuring outcomes. After several decades of successful restaurant ownership, I launched Kukler Restaurant Advisory (KRA) to offer expertise from growing a world class hospitality company to those building and achieving their own dream.KRA offers entrepreneurs and operators of casual and fine dining restaurant companies guidance in identifying Key Result Areas (KRA’s) through planning, coaching, and collaboration to improve results and take their success to the next level. Through KRA, I advise organizations on: Identifying Problems & Implementing Solutions Short & Long-term Strategic Planning Defining Organizational Structure Management Coaching & Development Effective Leadership Communication CoachingI offer these services as a short-term project advisor or in a longer-term advisory or board member capacity. I also offer hourly consulting to private equity or venture capital organizations performing due diligence in the restaurant space or third-party enterprises related to the restaurant space (i.e. marketing, loyalty, purchasing, food and beverage, etc.). You can find more information at

Education

• Michigan State University

  Food Systems, Eonomics & Management

  1983 — 1987

Skills

• Training
• Wine
• Marketing
• Public Relations
• Hospitality
• Cooking
• Hospitality Industry
• Corporate Events
• Hospitality Management
• Fine Dining
• Weddings
• Food
• Menu Development
• Food & Beverage
• Hotels
• Restaurant Management
• Cuisine
• Catering
• Restaurants
• Food Service
• Culinary Skills