Looking Glass Hospitality
Scott Schmidt has extensive experience in the hospitality industry. Scott founded Looking Glass Hospitality in 2016 and is currently serving as its Founder. Before that, they worked as the Chief Operations Officer at Tavern Restaurant Group from 2011 to 2016. Prior to that, Scott held the position of Regional Vice President of Operations/Beverage Director at Ruth's Hospitality Group Inc., from 2008 to 2011. Scott also served as the Regional Director of Operations at Cameron Mitchell Restaurants from 2001 to 2008. Scott's earlier roles include General Manager positions at Cooker Bar & Grille from 1997 to 2001 and Joe's Sports Bar on Weed Street from 1994 to 1997.
Scott Schmidt completed their Bachelor of Arts degree in Marketing and Finance from an undisclosed institution between 1992 and 1994. Prior to that, they attended The Ohio State University from 1987 to 1990, where they studied Political Science and Pre Med without obtaining a degree.
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Looking Glass Hospitality
Scott Schmidt founded Looking Glass Hospitality in 2016 with the goal of building a unique collection of independent restaurant concepts, and creating opportunities for high-performing hospitality professionals. We specialize in creating distinctive, chef-driven restaurant concepts that enhance the neighborhoods in which they operate. Our guests’ comfort and satisfaction are our greatest goals, and we delight in making ordinary meals special and special occasions even more memorable. Looking Glass Hospitality currently has five unique concepts in its collection and operates six restaurants in the Greater Cincinnati area. There are plans to add additional locations and new restaurant concepts in 2021. TAHONA Kitchen+Bar: www.tahonakitchen.com S.W. Clyborne Co. Provision & Spirits: www.clybornes.com Fretboard Brewing & Public House: www.fbpublichouse.com Toast & Berry: www.toastandberry.com Emery: www.EmeryMariemont.com Consulting The Looking Glass team also offers consulting services for the hospitality industry. We specialize in concept design, openings, food and beverage menu development, purchasing, operating efficiencies, marketing strategy, and training for both front and back of house.