SW Strategies engages hand-picked teams chosen specifically for each unique project. Each member contributes their own particular expertise honed from years of successful results across the hospitality field.

Below are examples of talented individuals selected for a university foodservice redesign, update project.

Susan Weller
Principal, Chief Talent Sourcer
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With over 30 years in the foodservice arena, Susan's primary focus has been to lead talented teams to achieve creative, sustainable solutions with enduring value. She holds a BS from École Hôtelière, Lausanne, Switzerland and a BA from Chatham University, Pittsburgh, PA. Her operations career started with opening and operating Spiaggia restaurant, Chicago and continued with Hyatt International Hotels and  Kimpton Group. Her concept development, franchise brand and multi-venue innovations continued at ARAMARK and Compass Group as Brand Development Director and Innovation Center lead.

Jeremy Nelson
Project Architect

Jeremy has 15 years experience as an architect focusing on restaurant and foodservice venues. With over 800 projects in three-quarters of the US, he has worked on all aspects of projects from start to finish and has proven himself as a exceptional designer. He takes pride in a designed, yet pragmatic approach to space solutions and employs a sensitivity to how function, community and environment impact each space.

Daniel Berg

Dan counts 22 years of experience designing connections across disciplines from architecture to interiors to graphics to packaging and marketing. His clients range from large international operators to small start-ups: ARAMARK, Bon Appetit, SSP, Delaware North. 5 years ago Dan and his wife Libby started “Frank & Ernest Foods, a local market that provides sustainable farmers and start-up food producers access to consumers. They’ve helped to launch Bootstrap Coffee, Zula Juice, GRLK, Herbivorous Butcher and Buddy’s Nut Butter.

Suzanne Snyder
Concept Development

Suzanne brings experience in strategic planning, P&L operations, and forward thinking innovation. With a depth of experience in customer insights, analytics, concept development, operations quality control design, training design, sustainability and procurement. She focuses on establishing trust with clients to deliver on their business goals and organizational mission. Suzanne resides in Chapel Hill, NC and graduated from Cornell University’s School of Hotel and Restaurant Administration.