stacy rudin Harding, founder & CEO

“There’s no sincerer love than the love of food.”
– George Bernard Shaw

A Miami native, Stacy is a lover of all things food, travel, and people and growing up she had dreams of becoming a pastry chef. While studying business and psychology at Indiana University Bloomington, she staged in the pastry department at Restaurant Tallent for a semester and ultimately made the decision to pursue a career in front of house management.

Stacy moved to New York in 2008 to be a part of the City's ever-changing restaurant world and hospitality industry. Throughout her career, she worked as Hospitality Manager and Special Events Coordinator for Sidecar at P.J. Clarke's in Midtown Manhattan, Director of Operations & Marketing for her family's franchise of Ralph's Famous Italian Ices (Manhattan), and has been part of the New York City Wine and Food Festival since its inaugural year. In 2012, Stacy was hired as Event Coordinator at Tom Colicchio's Riverpark Restaurant, ultimately becoming the Senior Coordinator for all full-service and off-site events catered by 'wichcraft. After nearly three years with Crafted Hospitality, Stacy headed uptown to Marcus Samuelsson's Harlem Restaurants, working as Director of Sales and Events for Red Rooster Harlem, Ginny's Supper Club, and Streetbird Rotisserie.

Stacy has always enjoyed creating systems and processes and founded Plate & Glass in 2016 to help restaurants and hospitality-focused businesses streamline their events and sales departments. She loves advising and supporting businesses on best practices, structure, and development through innovative thinking and operations experience, always with a smile and a handful of laughs along the way.

ROBBY Harding, CHIEF OPERATIONS OFFICER

“If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply across the river. The extent to which you can walk in someone else's shoes or at least eat their food, it's a plus for everybody. Open your mind, get up off the couch, move.”

― Anthony Bourdain

Robby came into the hospitality industry in an unconventional way. He studied Economics and Mathematics at the University of Pennsylvania and realized during his junior year that finance was not his calling. He worked in Las Vegas at the Wynn Hotel for a summer and the rest is history.

Having over 13 years of experience working with restaurant groups such as Hillstone, Momofuku, Eatwell DC and Quality Branded, Robby has grown from a junior manager into holding several Director of Operations roles. This growth led him to find his passion in openings. He did his first opening with Eatwell DC when they opened The Pig in 2012 and in the next seven years, he was a part of eight openings with Momofuku. These concepts ranged from an Asian convenience store to a James Beard-nominated restaurant.

Robby excels in implementing systems and procedures to ensure both automation and optimal operational efficiency. He believes in balancing technology with the human touch to bring a great guest experience to fruition. Whether you are opening a new concept, expanding your brand or tightening the screws on your operation, he can help.