Twenty years
inside the rooms.
NEXX was founded by Mark Eric Logan — a Charlotte-based hospitality advisor with two decades in the highest-standard service rooms in the country, now building the systems he always wished were in them.
Mark Eric Logan · Charlotte, NC
A rare blend of operator, coach, and teacher.
Mark’s career began on the floor — New York and Las Vegas rooms where the standard was non-negotiable, and the margin for drift was zero. He moved into leadership inside the Counter, a Michelin-star environment, and has since spent more than fifteen years developing general managers, captains, and service leads across the Southeast.
Outside of NEXX, he serves as Vice Chair of Feeding Charlotte, leads in his church community, and trained in Theatre of the Oppressed — an empathy and facilitation methodology that informs how NEXX trains service teams.
That combination — operational depth, leadership development, human warmth — is the unusual lens NEXX brings into every restaurant we work with.
The rooms he learned in.
Fine Dining
Senior floor experience in Michelin-star environments, including Counter.
New York City
Elite NYC hospitality rooms — service at the highest standard.
Las Vegas
High-volume cocktail and bar program leadership at scale.
Community
Vice Chair of Feeding Charlotte. Church leadership. Civic service.
Empathy Training
Theatre of the Oppressed methodology — people-first facilitation.
Leadership
Fifteen-plus years developing general managers, captains, and service leads.
How NEXX thinks.
Hospitality is connection, not execution.
Service gets better the moment a team stops performing it and starts reading the room. Our work begins here.
Standards are the floor, not the ceiling.
Manuals and SOPs exist so the whole team can perform above them. We build systems that protect the exceptional moments, not replace them.
Measure what you mean to protect.
ARC scoring exists because any guest experience left unmeasured slowly drifts. Consistency is the number one competitive advantage in hospitality.
AI cannot replace a human moment.
Technology is leverage, never substitute. The work we do compounds around the moments only a person can create.
If your food is already exceptional,
the rest is design.
We work with a small number of restaurants at a time. The first conversation is free, candid, and usually short.