Home / Meet the experts behind Prism.

The people behind every recommendation

Prism isn't a single consultant with a slide deck — it's a team that has actually run these operations, at scale, inside the brands you already know.

― Team

Meet the experts behind Prism.

Our team spans corporate dining, healthcare foodservice, culinary leadership, and technology — brought together so every recommendation is grounded in real operating experience, not theory.

Bernadette Ventura

Managing Principal

Bernadette has been a leader in the hospitality industry for over 25 years, with roles spanning "on the ground" operations to positions driving local and global business — including Marriott International, American Express, Marsh & McLennan, and Blue Cross Blue Shield.

As the Director of Business Consulting with Cini-Little International, Bernadette consulted with organizations across B&I, Higher Education, Healthcare, Cultural, Government, and Private Restaurant sectors. For five years she was a board member of SHFM, serving as its president in 2016, and in 2018 served as a Hennessy Traveler evaluating Air Force foodservice operations internationally. She holds a BS in Business Administration and an Honorary Doctorate of Foodservice from NAFEM.

Bill Seufert

Principal

Bill's enthusiasm for hospitality began managing small hospitality businesses before joining Marriott International in 1985, going on to a 35-year career across Operations, Marketing, and National Accounts.

Bill most recently served as Senior Manager, Operational Excellence for Sodexo. His career includes leading multi-million-dollar café renovations and openings including The Smithsonian National Zoo, TD Bank Canada, UMass Medical School, MIT Lincoln Labs, and Delta Sky Clubs, serving clients like Morgan Stanley, Virgin Atlantic, and Merrill Lynch. He holds a degree in Business Administration and is trained as a Lean Six Sigma for Services Black Belt.

Chef Alan McDonald

Culinary Advisor

As a teenager, Chef Alan McDonald walked into a restaurant kitchen and fell in love with the industry. He holds the Certified Executive Chef designation, honed across corporate chef, consultant, and author roles.

After Johnson & Wales, Al trained under German, French, Swiss, and Italian chefs at Hyatt Hotels before joining Marriott International, leading teams for multiple Super Bowls and winning the Ivy award for best institutional foodservice in America. He later served as Corporate Chef for Corner Bakery, H.J. Heinz, Kagome, and CTI, driving culinary programs around the globe.