Jon has become a well-known celebrity and entertainer in recent years, but his success comes from real, hard work in hospitality. Over the past 30+ years, he has racked up an impressive resume and raised the bar for the entire industry.
As a best-selling author, international celebrity, profitability expert, sought-after business consultant and award-winning operator, Jon brings a no-holds-barred, larger-than-life, inarguably magnetic personality to any stage, venue or screen.
You’ve seen Jon transform hundreds of struggling bars and restaurants into thriving businesses on his hit television show, Bar Rescue on the Paramount Network. Now, let him bring his unprecedented business knowledge and proven profit-increasing techniques to you.
An accomplished hospitality and nightlife professional with more than 20 years of nightclub, restaurant and gaming experience, Todd Lunger has managed food and beverage as well as dayclub and nightclub operations for some of the most prestigious properties around the globe.
Born in Arizona, Lunger moved to Las Vegas at an early age. Starting at just 15 years old, Lunger joined the restaurant industry, working through various positions and immersing himself in the Las Vegas food and beverage scene. Starting as a busser at Four Seasons Las Vegas and working his way up to a prestigious Sommelier role, he positioned himself as Wine Director at multiple outlets within Caesars Palace. Since then, Lunger has worked with MGM Resorts International, Tao Group, Wynn Las Vegas and The One Group, boosting sales, impacting business growth and helping these businesses become market leaders in the hospitality industry.
Lunger also had the opportunity of traveling to the United Arab Emirates to open the largest venue in the Middle East—the highly anticipated Pacha Nightclub and Restaurant, which opened in the prestigious Souk Madinat. Lunger created the full infrastructure and led the recruiting program for the venue, which included two restaurants, three nightclubs and an acrobatic show.
As Lunger lives and breathes the food and beverage scene and hospitality world, he continues to lend his talents toward the development of cutting-edge concepts across the globe. His most recent projects, Sake Rok, ROC Dumplings and DAN Dumplings and Noodles combine his passions and talents. He is also a consultant for the global Food and Beverage company, V&E Group based out of Mexico City. Concept development is a large focus point as he is well versed in all things Adobe and other publishing software.
The foundation of Sullivan’s experience stems from over 20 years of progressive work in Hospitality, Operations, Marketing and Technology fields. His career has been driven by the challenge of providing unparalleled customer service, leadership and financial results for each and every company he has served.
Some of his major accomplishments include opening 5 star luxury hotels for the Ritz-Carlton Hotel Company, as well as achieving certifications for twelve positions, not only in the Food & Beverage Division but the Rooms Division at the flagship Ritz-Carlton Naples property. Additionally, Sullivan was selected to be on the Ritz-Carlton New Hotel Opening Team.
EnVie Lounge was his first stand-alone nightclub project that launched in 2004. Later he went on to open and operate 5 of the nation’s most profitable multimillion-dollar Nightclub and Dayclubs in Las Vegas. Some projects include Tao Beach and Lavo with Tao Group, Hyde Lounge at the Bellagio and Encore Beach Club, Surrender Nightclub for the Wynn Resorts Las Vegas.
In 2013, he became the Director of Industry Relations for the Nightclub & Bar convention & trade-show while also simultaneously working with Jon Taffer (Bar Rescue). This past fall Sullivan became a partner with Taffer Dynamics Consulting who action and develop new single unit, revitalize existing venues and execute corporate projects across the globe.
His operational expertise has been earned through years of providing dependable, honest and personalized service to each and every client and customer alike. The heart of his success is found in connections with people, extensive business networks and understanding that you absolutely must come with a committed passion for listening, learning, and thus, delivering results.
Energized by each new engagement, he delivers proven operational and financial success and leads by example. Sullivan provides precise, superior service to clients and executive teams alike. Likewise, his teams are always committed to providing exceptional results, and they welcome every chance to help clients work through the wide-ranging and ever-changing factors in the market.
Hospitality professional Adam Modder takes great pride in his progression and growth as an operator. Entering the industry as a security guard at a small college bar at the University of Minnesota, Modder has continually advanced, retaining knowledge from each position as he climbed the ladder. His dedication to the hospitality industry has afforded him amazing opportunities to be a General Manager at some of the most prestigious resorts in the country.
Upon moving to Las Vegas in 2003, Modder was immediately drawn to the fast pace and precision of the hospitality industry. He quickly found himself working in the beverage department at Bellagio under the highly acclaimed mixologist Tony Abu-Ganim where he learned the skill and art of bartending. In 2005, he made the move to nightlife, helping to open Jet nightclub at Mirage. Since then, Modder has managed at some of the highest-grossing venues in the world.
Now a veteran of nightlife operations, Modder has spent the last decade in upper management roles in bars, ultra-lounges, day clubs and nightclubs across Las Vegas and in San Diego. Working with the largest hospitality companies in the country including sbe, Hakkasan Group, Wynn Nightlife and Light Group, Modder has learned the art of true hospitality, spending years refining his craft.
His involvement with massive openings such as Omnia at Caesars Palace and his development and implementation of policies and procedures at powerhouse venues Hakkasan, Surrender and Hyde Bellagio has been essential to their successful operations.
His extensive experience and proven track record as a General Manager in some of the most demanding hospitality work environments in the world, certifies Modder as one of the most experienced operators around. His pedigree of customer service, polished over years of working in 5-star properties Bellagio and Wynn Las Vegas, is an asset he brings to any project. Modder’s attention to detail is second to none and he is an expert in creating, writing and implementing standard operating procedures.
Izzy is a Chicago native and a U.S. Army veteran. Izzy is a graduate with an AOS from The Culinary Institute of America, a Bachelor’s Degree from Kendall College and a Masters in Hospitality and Hotel Management from Roosevelt University.
The Vice President of Taffer Consulting Group and has also been an undercover shopper on Bar Rescue. Izzy has experienced enormous success leading and mentoring hospitality executives and business owners for more than 300 restaurants, clubs, hotels, casinos, universities around the globe. Izzy’s client successes have been highlighted in The Wall St. Journal and he has been featured on CNN, The Food Network and of course Jon Taffer’s Bar Rescue.
Izzy brings an irreplaceable value to his clients, with his ability to analyze their various challenges from a 360-degree view to create and implement proven strategies to meet their goals. He specializes in strategic direction which includes full responsibility for bottom-line factors. A few of his key focuses are, design efficiency, budgets, increasing sales, long-range planning, systems implementation, national purchasing programs and cross-functional leadership training, just to name a few.
As a leader and expert in the Hospitality Industry Izzy has created and been the featured instructor at Colleges and Universities such as, Ecole Hotelier, The Culinary Institute of America, Kendall College, St. Xavier, Roosevelt University, Lexington College, The Culinary Arts Institute and many others.