Dante Ramirez has been in the catering and restaurant business for more than 25 years with extensive experience in the Dallas/Fort Worth market.  Dante began his career in college, working for Rosa’s Café in Lubbock, Texas as an assistant manager.  After college, he moved to Dallas and landed a job with Mary Kay, Inc. as director of catering. During his tenure with Mary Kay, he worked with culinary gold medalist François Keller and executed events for senior leadership and corporate staff under the Richmont Brand.

Dante was recruited away from Mary Kay to work for Consolidated Restaurant Operation (CRO) where he created CRO Catering with Gene Street and the CRO senior management staff.  Dante and his team grew the catering business to a multi-million dollar sales vehicle, utilizing proven CRO concepts with a focus on consistency and client service. Today the catering operation is one of CRO’s largest revenue producing divisions.

In 2000, Dante left CRO to open his first restaurant franchise, a Weinerschnitzel in Fort Worth, which he ran with his wife.  Once the restaurant was fully operational and stable, Dante returned to the full service restaurant space as General Manager of Red Hot and Blue in Flower Mound.  In less than a year, he took that store to record-breaking sales levels and was ultimately recruited to build a catering platform for Abuelo’s Mexican restaurants in the DFW metroplex. The catering program Dante launched at Abuelo’s continues to thrive with healthy margins and a consistent growth pattern.  Most recently, Dante has worked as a director with Bone Daddy’s BBQ, developing a catering platform and managing various operations.

Additionally Dante has consulted with Lana Resh Catering, Famous Dave’s BBQ, Liaison Staffing, Bell Helicopter, ERAC, Texas Cattle Barron’s Ball, Planet Burrito, Papa Gallo’s and Ten 50 BBQ.