The YES Team!

We believe the answer is YES and if it’s not yes it’s YES, and if it’s still not yes it’s YES!

Q Hospitality Management has curated a diverse team of passionate hospitality professionals, focused on exceeding your expectations. By leveraging our resources, expertise and passion, we provide consulting solutions that will improve your business and assist you in delivering a memorable guest experience.

With a collective 99+ years’ of diverse experience in all aspects of hotel + restaurant operations, including pre-opening + technical services, technology, concept development, marketing, sales, revenue management, F&B, Glamping, RV, operations and finance, the team at Q Hospitality Management has the ability to apply itself to a wide variety of responsibilities. We have a collaborative management style and a drive for perfection, equally matched by our good humor. We love what we do, so get ready, we plan on exceeding your expectations!

Quentin Incao
Quentin IncaoCEO + Hospitality Guru

Capitalizing on Quentin’s 30+ years of experience as sharp, results-driven hotel operations and food + beverage leader, QHM can support the entire lifecycle of your Hotel, Glamping or RV Park/Resort project, from concept to operation.

For a complete list of hospitality consulting services available from Quentin the QHM team, please read further or click on What We Do. For insight into Quentin’s hospitality background, please visit Who We Are.

Kathryn Baker
Kathryn BakerRevenue Management

In 1998, Kathryn assumed the role of Regional Director of Revenue Management for Starwood Hotels at the time of the Sheraton and Westin integration. Kathryn supervised revenue management in the Mid-Atlantic region, which was comprised of 40+ hotels within seven different brands ranging from small airport hotels to resorts and conference hotels. The past few years Kathryn has taken on a consulting role, assisting clients with widely varied revenue management needs, consulting on both development and existing projects for hotels and resorts from 26 rooms to full-service, multi-unit resorts. Projects have included revenue management oversight for hotel asset managers, training and establishment of the revenue management discipline, transition management, and task force property revenue management. Kathryn has worked with such systems as Opera, Maestro, RoomMaster, Visual Matrix (PMS), CRS/BE – MyFidelio, Synxis, iHotelier and numerous partner extranets.

Pre-Opening Support for new hotels

Interim Support for existing hotels (on site + remote)

Ongoing support for operating hotels

Revenue Management Oversight + Asset Revenue Management

Nadine Price
Nadine PriceDirector of Finance/Controller

Nadine brings 15+ years of hospitality accounting and technology experience from Columbia Hospitality, Noble House Hotels, Starwood, Benchmark Hospitality and Hilton Hotels.  In her spare time, she enjoys traveling and volunteers with a Greyhound Rescue. 

Accounting Manager

Senior Accountant

Assistant Controller

POS/PMS System upgrades/transitions

Balance sheet and bank reconciliations

Payroll

Day to day accounting support 

and much more

Harry Mills
Harry MillsExecutive Chef + Restaurant + Culinary Operations

Harry has 30 years of experience in the hospitality industry, most as an executive chef or culinary director.  Harry started his career at 16 washing dishes at a busy Red Robin and fell in love with the industry right away. Despite attending the University of Washington for a degree in Political Science, he always felt the restaurant and hospitality industry calling to him. Finally, in 2006, he enrolled in the very first class at the Art Institute of Seattle’s School of Culinary Arts, where he later returned to be an instructor for seven years.  Harry has held various roles within Heavy Restaurant Group, including Culinary Director, Executive Chef of three Bellevue Restaurants sharing a single production kitchen, as well as multiple stints as Executive Chef of Purple Café and Wine Bar in downtown Seattle.  Harry also served as the Director of Culinary for Providence Health across six Western states. Nicknamed “Coach”, Harry has always incorporated teaching, mentoring, and coaching into his management style.  Now a Private Chef and Consultant, Harry is making himself available to share his 30 years of experience.

  • Menu Engineering
  • Seasonal Menu Adaptation
  • Management by Menu
  • Menu Design
  • Food Cost Control
  • Labor Cost Control
  • POS Integration
  • Station Balance and Expediting
  • Restaurant Floor Plans to Maximize Seating or Luxury
  • Kitchen Design
  • Service Training
  • Wine Buying and Marketing
  • Food and Wine Pairing
  • Food Provisioning
  • Inventory Control
  • Culinary Technique
  • Sanitation Practices
  • Safety Training
  • Waste Management

QHM Consulting Partners

Jeff Hoffman + Greg Emmert
Jeff Hoffman + Greg EmmertRV Park + Resort Consultants, Founders of Camp Strategy

Camp Strategy is a premier professional development and advisory team dedicated to unlocking the potential of the outdoor hospitality industry. With nearly 80 years of collective industry experience, we specialize in guiding clients in constructing thoughtfully designed and efficiently operated properties. Profit is not just a goal for us; it’s the natural outcome of our endeavors. Our primary focus is equipping campground owners with comprehensive financial planning, operational strategies, expert development guidance, and meticulous site & infrastructure analysis, positioning them for unparalleled growth.

Jeff, with almost five decades of experience in the camping industry, brings a wealth of expertise to our team.

Greg boasts a rich 30-year legacy in outdoor hospitality, excelling as an owner/operator of award-winning parks.

  • Strategic, Tactical, and Exit Planning
  • Budgeting & Financial Analysis
  • Due Diligence
  • Operational Guidance and SOPs (onsite and remote)
  • Property Development
  • Staff & Management Training
  • Sustainability and Eco-Friendly Initiatives
John Griffiths + Outbound Kitchens
John Griffiths + Outbound KitchensExecutive Chef + Founder

With over 20 years of culinary leadership in luxury, single, and multi-unit operations from New York to San Francisco, John’s culinary achievements have been recognized in over 40 publications including The New York Times; James Beard Foundation; The Michelin Guide; and The San Francisco Chronicle. John was instrumental in the successful growth of RH Hospitality’s $55M+ restaurant platform across North America. As an avid outdoor athlete, John realized there were people like him looking for those rare experiences at the nexus of food and adventure. With that in mind, he launched Outbound Kitchen, to create bespoke food and beverage solutions that deliver authentic experiences for outdoor hospitality guests and operators.

  • Site review
  • Concept development
  • Equipment selection and layout
  • Municipal approvals
  • Menu R&D
  • Vendor selection (local and regional)
  • Recruitment
  • Training
  • Management

While not listed on our website, through our consultant, partner, and vendor relationships, we have a long list of support team members, from branding and web/logo design to culinary, sales, and operations.

We are so excited that you took a few moments to review our diverse team. We stand ready to assist you and will make every effort to exceed your expectations!

Please Help Me!
Please Help Me!