Who We Are

Armstrong Diversified Corporation

A21st Century green corporation created to educate humanity into living in a new era dedicated to the betterment of the Earth, Humanity, and the relationship with all life on this planet.

Fee Structure

Our Ala Carte offerings, give you the choice to pick and choose which of our services your company requires. Our fees are based on the job customized to your needs. There are no hourly charges. We are risk free, we guarantee that the price we quote is the price you will pay, so no surprises to mess up your budget, and all fees are guaranteed to tangible results. If we do any on site work we only charge for additional travel and expenses at cost.

Each proposal includes a scope of work with a fee structure which is determined by your unique requirements.

Our fees also include 8 hours a month on line consulting for one year. Quarterly reports on our analysis for the previous quarter and one site visit at the year anniversary of the completion of the contract.

Our first interview is free, for up to 4 hours, and can be done via phone, on line web cam or in person within a 60 mile radius from our corporate office.

The first step is to get in contact with our office for the free consultation and assessment.

Get your success started with our team today!

Jack started Utah Food & Beverage Consultants in 1987 in Salt Lake City, Utah, working with local Restaurants and Private Clubs in helping to train and develop their business into profitable ventures. Clubs like Sandy’s Station, Press Box II, Senora Martinez Mexican Restaurant, and developing Fasta Pasta a ground breaking Fast Food Pasta Concept featuring healthy cooked to order in house made pastas.

Jack Armstrong has been in the food & beverage industry since 1982, and has worked in all aspects of this industry.

His experience has been in training, hiring, menu and recipe development, writing and implementation of Purchasing, Policy, Procedures, and Training Manuals for both National and private companies. He has worked with National restaurant chains, and casinos in Nevada in 1987 he started Utah Food & Beverage Consultants, where he designed and opened an Italian Concept, consulted with Private Clubs and Restaurants in Utah, in 2004 he changed the name to New Era Food & Beverage where he did work for restaurants and country clubs in North Carolina, Kentucky & Tennessee. In 1994 Jack consulted with Wild Oats market before they merged with another large chain market. Jack has 27 years of experience in all areas of this business. In the role of manager, he has hired, trained, and managed kitchens, bars, and restaurants bowling centers and night clubs, as well as being in charge of $4-9 million dollar, budgets a year.

In 1992 Jack got into the Casino Industry he has been a Room Chef, Sous Chef, Restaurant Manager, and Food & Beverage Manager in both Las Vegas, and Mesquite Nevada.

He has worked in the hotel Industry for National Chains; Embassy Suites, and Holiday Inn and helped open a local hotel in Brian Head Utah, in the ski resort area in Southern Utah. In this industry he has held the positions of Food & Beverage Director, Food Services Manager, Beverage Director, and Asst. Food and Beverage manager.

Jack is well versed in ethnic cooking, having trained with chefs from Italy, Germany, Spain, Mexico, and the Middle East. He also has extensive knowledge in Natural, Vegetarian cooking and food combining. Over the period of 25 years Jack has trained over 1000 employees in food & beverage training and helped write a training program for Jillian's Entertainment Clubs, Pig n Whistle, and Fasta Pasta Restaurants.