Lahcen El Haddadi

President & CEO. 

Fifteen years in Hospitality Industry including hotels and restaurants, worked for more than a decade in Management team with a prestige Buckhead Life Restaurant Group, there  he learned the fundamentals of Hospitality industry . Also finished the Hotels, Restaurant and Tourism program at the Gwinnett College. He is a member of the National Restaurant Association. and he is National and International Certified ServSafe instructor & registered ServSafe Examination Proctor. he is also a registered test administrator for National Registry of Food Safety Professionals, and he is a HACCP certified for a Retail Food Establishments. Lahcen 's passion is to work with his client to help them protect and grow thier Brands.



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Team Members

Some of Our Valued Clients

Our people make the difference.


Our team of experienced Consultants is dedicated to providing award-winning service to our clients. We take the time to research your situation completely and bring about the most effective opportunities ensuring you get the successful outcome you deserve. We're proud that so many of our clients have repeatedly turned to us for food safety needs. We are determined to work hard to earn our clients loyalty every day. We're here to help you Minimize Risk and Maximize Protection so you can focus on growing your business .

Our experts offer the best Food Safety Programs in the business, hands down. We pride ourselves in maintaining a small-firm feel by treating each client with care and consideration. We’ve hand-picked high-quality Food Safety Solutions to successfully prevent foodborne illnesses. No issue is too big or too small. If you have a food safety problem, our experts can help you find a solution

​​F&B Safety Solutions

Cicily And


Coming soon....


Damian Drennen

Food Safety Consultant.

Damian Anne Drennen love of the culinary world started when she received her first cookbook from her father, while in high school. This glimpse into the world of food and beverage lead to the beginnings of her culinary training. She began at NECI (The New England Culinary Institute) in Vermont, and finished at the C.I.A  (Culinary Institute of America) in Hyde Park, New York with a Pastry Certificate.
After immersing herself in culinary studies, Damian went on to continue her education with a B.S. in Business Management from the University of Alabama, Tuscaloosa.
Using her mixed skill set, Damian thrived in both BOH and FOH Operations, from planning and executing menus, to training staff and creating structured processes, to the execution of flawless events.
After spending time in BOH/FOH, Management Roles, Restaurants, Catering, Special Events, and Niche Markets, she decided to pursue a role in Education and Food Safety.
With exposure to many aspects of the ins and outs of the Food and Beverage World, Safety and Education training became a natural extension. The main focus of Damian's passion became the education of those that work in the world of Food and Hospitality, as well as assisting operations in the complexities of Health Department Rules and Regulations.