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Richard F. Weil, MCFP, MCFE ('78)

CEO & Owner
National Restaurant Consultants

Immediate Past Chair of Eric's Club
Lectured November 6, 2014

Richard F. Weil, senior consultant for National Restaurant Consultants (NRC) in Golden, Colorado, has been a part of the foodservice and hospitality industry for six decades. NRC is a national and international foodservice and hospitality industry consulting firm that specializes in opening restaurants, as well as working with restaurant concepts that need adjustments. Richard has been involved in opening more than 275 restaurants in his career.

As a child, he was exposed to the industry through his parents’ foodservice distribution company in Denver. Prior to joining NRC, Richard served as the president and COO of Nick-N-Willy’s Franchise Company, LLC. Under his leadership, Nick-N-Willy’s—a small regional pizza chain—grew from 11 stores to more than 130 locations and successfully went public in 2009.

Aside from Nick-N-Willy’s, Richard has worked with a number of other franchising concepts as an adjunct, including Quizno’s, Mooyah Burgers & Fries and Figaro’s Pizza, and has served as operating company president for three different food-distribution companies. He also served as senior vice president of sales and marketing for Multifoods Distribution Company, where he managed a team of more than 750 employees that generated in excess of $2.2 billion in annual sales revenue.

An active advocate of the foodservice and hospitality industry, Richard is an accomplished public speaker and has received dozens of awards and honors, including admittance into the Oklahoma State University’s Hall of Fame for Hotel and Restaurant Administration and the Leadership in Food Service Award recognized by the U.S. Army, Navy, Marines and Coast Guard.

He served as chairman of the board of the Colorado Restaurant Association from 2004-2005 and the International Food Service Executives Association from 1996-1998. He also served on the board of directors of the Albuquerque Convention and Visitors Bureau, the Albuquerque Aquarium and the New Mexico and California State Restaurant Associations.

Richard and his wife of 34 years, Maryann, reside in Denver but spend much of their time at their second home in Telluride, Colorado. They have three grown children, Louis, Christopher and Melissa; two daughters-in-law, Rachel and Meghan; one son-in-law, Peter; and two grandchildren.