Vice President of Consulting
Tim’s responsibilities include recommending and developing business strategies for clients, developing and implementing qualitative and quantitative research methods, strategic planning and project management.
Prior to Q1, he spent more than ten years with foodservice research and consulting firm Technomic as a Principal. Tim previously worked in similar consulting and marketing roles with KPMG LLP and IBM.
He is a regular contributor to Restaurant News, The Los Angeles Times, The Chicago Tribune, The Columbus Dispatch, Advertising Age, Reuters as well as other local publications. Tim continues to present at a variety of client and industry events, including the AWMA annual sales meeting, CSP’s Foodservice at Retail (FARE), NACS and IFMA.
Tim earned his Bachelor of Arts in Journalism at The Ohio State University and a Masters of Business Administration degree at the University of Illinois. He has completed graduate level social science and economic courses at the University of Chicago.
Director of Business Development
Paul Clarke has more than 20 years of foodservice experience, including 12 years of experience delivering consumer insights to foodservice suppliers and chain restaurants.
From 2005 to 2015, Paul spearheaded business development and marketing for Sandelman, partnering with key clients such as Subway, McDonald’s, Panera Bread, Little Caesars, In-N-Out Burger, IHOP and Bob Evans, Procter & Gamble, Butterball Turkey, Frito Lay and PepsiCo. At Sandelman, Paul helped to deliver brand tracking, brand image and other consumer insights solutions to clients.
Prior to Sandelman, Paul was director of marketing at Technomic Information Services, where he managed marketing and corporate communications for the foodservice consultancy. Prior experience includes key management positions at EuroRSCG and ProVisions Public Relations, where he managed marketing communications and public relations campaigns for restaurant, hotel and food clients, including the Peninsula Hotel, Omni Hotels, Red Robin Gourmet Burgers and California Pizza Kitchen.
Paul also was editor of Chef, a national foodservice trade magazine. In addition, he authored the book Lessons in Excellence from Charlie Trotter, which has been recognized by several key publications, including the New York Times, Newsweek, Restaurants & Institutions, Chicago Sun-Times and more.
Paul earned an MBA and a bachelor of arts, cum laude, from Loyola University Chicago.