About The Optimum Group
The Optimum Group is a foodservice consulting firm specializing in commercial kitchen planning and project coordination. We support hospitality, corporate and institutional clients through structured consulting and practical implementation guidance.
Our focus is on clarity, alignment and operational performance.
25+ Years of Experience • Nationwide Project Support • Hospitality, Corporate and Institutional Clients •
Our Approach
We believe successful foodservice environments begin with careful planning and clear coordination. Early decisions related to kitchen layout, equipment selection and workflow directly impact long-term functionality.
Our consulting approach is structured and collaborative. We work alongside owners, architects, engineers and contractors to help ensure that operational objectives remain central throughout the project lifecycle.
Experience Across Diverse Environments
Our work spans restaurants, lodging facilities, private clubs, corporate workplaces, cultural institutions and education settings. Each environment presents unique operational requirements, yet our commitment to clear documentation and coordinated execution remains consistent.
Leadership
Ben Hiatt
Managing Director
Ben Hiatt serves as Managing Director of The Optimum Group, bringing more than 35 years of leadership and operational expertise across the hospitality and foodservice industries. His career spans restaurant operations, culinary leadership, hospitality consulting, and academic instruction, giving him a uniquely comprehensive perspective on the business of foodservice.
Ben began his career as a multi-unit restaurant manager and executive chef before going on to own and operate a successful multi-unit restaurant company, an off-premise catering enterprise, and a contract foodservice organization serving the business and industry sector. His hands-on experience across operations, ownership, and strategic leadership has made him a trusted advisor to hospitality organizations seeking to strengthen performance, efficiency, and growth.
In addition to his consulting work, Ben serves as an Associate Professor in Hotel and Restaurant Management at Northern Virginia Community College, where he helps develop the next generation of hospitality professionals. He is also a certified ServSafe instructor.
Ben has been featured on both local and national television programs and has contributed to numerous national and regional publications covering the hospitality and restaurant industries.
A respected industry leader, Ben previously served as Chairman of the Restaurant Association of Metropolitan Washington. He has also held board positions with Visit Fairfax, the Fairfax County Virginia Convention and Visitors Corporation, and the Fairfax County Chamber of Commerce, where he served on the Executive Committee.
Ben earned a Bachelor of Arts in Business Administration from Transylvania University in Lexington, Kentucky, and a Master of Science in Hotel, Restaurant and Institutional Management from Florida International University in Miami.
Pat Gordon
Senior Director
Pat Gordon serves as Senior Director at The Optimum Group, bringing more than four decades of leadership and operational experience in the hospitality and foodservice industry. His expertise spans restaurant operations, multi-unit brand development, commercial kitchen design, and strategic growth planning, making him a trusted advisor to organizations navigating expansion, operational improvement, and facility development.
Pat began his career after attending the Hotel and Restaurant School at Florida State University, where he entered restaurant management with a national brand. Early in his career he directed single-unit restaurant operations before advancing into supervisory roles overseeing multi-unit restaurant portfolios. His leadership helped drive the international expansion of Outback Steakhouse and ultimately led to his appointment as Chief Operating Officer of a Virginia-based regional restaurant chain.
Following years of executive leadership and brand expansion, Pat co-founded the successful East Coast multi-unit restaurant company Burtons Grill & Bar. In this role he played a key part in the company’s planning, development, and construction oversight, helping guide the organization through a period of significant growth and profitability that culminated in the successful sale of the business.
Continuing his commitment to the industry, Pat later transitioned into commercial kitchen and foodservice equipment design, working with the largest equipment dealer in the United States to help restaurants and hospitality organizations develop efficient, high-performing kitchen environments.
Pat has remained actively involved in industry and community leadership throughout his career. He previously served on the Board of Directors for the American Red Cross, Newport News, Virginia chapter, and is a past board member of the Massachusetts Restaurant Association.
Collaborative Partnerships
We value clear communication and coordinated teamwork. By maintaining alignment across stakeholders, we help reduce uncertainty during planning and implementation.
Our role is to provide informed guidance that supports confident decision-making from concept through completion.
Practical, Performance-Focused Consulting
We prioritize solutions that are realistic, efficient and aligned with project constraints. Rather than emphasizing design trends, our work centers on operational performance, system integration and long-term usability.
Our goal is to support kitchens and dining environments that function reliably under real-world conditions.
Let’s Start the Conversation
If you are planning a new foodservice project or renovation, our team can provide structured consulting support tailored to your operational needs.