Dine out with confidence.
The phrase “it must have been something I ate” is usually said with a smile and a chuckle, but the reality is that food poisoning is a serious problem. There are tens of thousands of food borne illnesses and several thousand deaths among restaurant guests every year.
Yet these incidents are entirely preventable. Dr. Stueven’s Dining Grades is a unique resource that provides consumers the information they need to confidently choose restaurants that place a high priority on food safety.
The idea that an ounce of prevention is worth a pound of cure is the foundation on which Dr. Stueven’s Dining Grades has been built. A board certified emergency room physician, former emergency department chief, researcher, and author, Dr. Stueven is an acknowledged authority on food safety. Until now, both diners and restaurants have been hindered by a lack of information that is clear, reliable, and consistent. Dr. Stueven’s Dining Grades reviews hard data from public health inspection scores and converts it to a simple letter grade system. An “A” grade is a badge of honor for a restaurant and it can positively impact business in a way that goes beyond the effect of a review or rating on a travel site.
Dr. Stueven’s Dining Grades is a true game-changer. It will permanently change the way people choose where to dine and how restaurants meet their commitment to food safety. The restaurant industry, and millions of customers, will be better off for it.
Harlan Stueven MD
Founder and President
Harlan Stueven M.D. is a Board Certified Emergency physician with sub-specialization in Environmental Toxicology and Board Certification in Medical Toxicology. Starting his career in the USAF, he served as a Flight Surgeon and Environmental Health Consultant Physician where one of his duties was monitoring food safety. In his nearly 40 year practice, he treated a range of medical, surgical and poisoning emergencies. He has been a Medical Director and/or Chairman of several hospital-based Emergency Medicine Departments, served as the President of Emergency and Environmental Medicine consulting group, a physician group Chief Financial Officer and sat on many national, state and local committees. Dr. Stueven founded Dining Grades and the Dining Safety Alliance to improve food safety by increasing awareness of food borne illness and the formation of partnerships within the food industry.
He is an accomplished leader, medical researcher, a champion of process improvement, author, and national and international speaker.
Bruce Kress RS
Co-Author, Food Safety Courses
Bruce has over 40 years in health department restaurant inspections. As a Registered Sanitarian, he has worked for multi-size municipalities and inspected restaurants of all sizes. He has coordinated festivals and community events planning. He is a certified instructor/proctor for the National Restaurant Association/ Educational Foundation, teaches the ServSafe course and administers the food handler examination. Mr. Kress has certified thousands of food handlers/owners.
Rob’s industry experience will be an asset to his role in corporate development and business planning for Dining Grades.
Rob Meyne manages a Las Vegas-based consultancy that works with business leaders, community organizations, and entrepreneurs to develop business plans, marketing, and communications strategies that drive results. He has extensive experience in public policy, political campaigns, message development, public speaking, media training, issues management, grassroots marketing, and coalition-building. His clients include high-tech start-ups, small businesses, economic development authorities, and trade associations, including the International Franchise Association, the California Republican Party, and the Multicultural Foodservice and Hospitality Alliance.
Industry segments that Rob has worked with include the consumer products, hospitality, tourism, gaming, pharmaceutical, energy, and restaurant industries.
Rob was previously, Vice President, Corporate Communications, for Boyd Gaming Corporation in Las Vegas. There he developed marketing communications, public relations, digital content and strategies, crisis communications, event and entertainment publicity, and financial communications for the company and its 25 hotel-casino properties.
While with Boyd, Rob developed content for websites that were named the best in the industry. At U. S. Foodservice, he developed a corporate site that led to a 400% increase in traffic while developing seventy separate division sites that led to savings of more than 20% for online transactions.
Rob ran a statewide economic development and tourism program for Indiana Governor Bob Orr. The program delivered record increases in visitation. Meyne also received an award for the best public service advertising campaign of 1988. He was also named a Sagamore of the Wabash, the highest civilian award given by Indiana Governors.
Meyne wrote and managed crisis communications plans for RJR Nabisco, T.G.I. Friday’s, Boyd Gaming, and U.S. Foodservice. He worked with Boyd Gaming to manage events during Superstorm Sandy and with USF to manage recovery and rescue efforts during Hurricane Katrina.
Rob has experience working for political organizations and campaigns, working in more than thirty states. He directed political communications and advertising for the Republican National Committee during the Reagan reelection campaign. He also directed training and education programs for RJR Nabisco, U. S. Foodservice and the Republican National Committee.
Rob created and directed task forces on EPA, OSHA, and FDA regulations while at RJRN. He also served as a spokesperson on issues of electrical deregulation for the Texas Public Utilities Commission.
Meyne’s service includes the Board of Directors of Speedway Children’s Charities, the National Restaurant Association, and the Nevada Hotel and Restaurant Association. He has worked extensively with Make-A-Wish, the Muscular Dystrophy Association, and the Front Row Foundation.
Communications and PR
As the President and CEO of zag creative, a dynamic full-service marketing firm, Alyson brings her extensive experience in communications planning, strategic development, operations, and public relations to her role with Dining Grades where she will guide communication, marketing, design, and public relations activities.
Alyson’s visionary nature and strategy-building abilities have driven success for thousands of local, national, and international clients in variety of industries and markets, but the hospitality industry continues to be an area she is passionate about. Throughout her career she has had the opportunity to work with sports entertainment groups like the Edmonton Oilers, city attractions such as Fort Edmonton Park, several restaurants including the Fairmont group, and a number of hotels.
She has experience coordinating restaurant openings from the ground up and in relation to maturity and market-repositioning. She is also involved with a unique hospitality incubator where in addition to marketing and branding support, Alyson provides mentorship guidance to ensure that those entering the hospitality industry have the tools and knowledge they need to thrive.
In a consulting role, Alyson has brought her operations knowledge and experience to client projects. From process development to infrastructure planning to training, Alyson has built entire sales and marketing teams. She has built business models and brought them to life with meticulous planning, strategic forethought and of course a marketing mindset.
Alyson is also involved with a number of action-oriented Boards. In addition to her involvement with the Edmonton Chamber of Commerce Board, Alyson is Chair of the Board for the Downtown Business Association, is Vice President of the Make-A-Wish Northern Alberta Board, a member of the Downtown Vibrancy Task Force, and sits on NAIT’s BBA Advisory Committee.