Twenty years
inside the rooms.
NEXX was founded by Mark 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 Logan · Charlotte, NC
A rare blend of operator, coach, and teacher.
Mark Logan founded NEXX after two decades across demanding hospitality environments — NYC fine dining, Las Vegas high-volume cocktail programs, and a Michelin-star restaurant environment at Counter.
His work blends operational discipline with human-centered service: the belief that exceptional hospitality is not personality, luck, or charisma. It is a standard that can be designed, taught, and repeated.
Mark also serves on the board of Feeding Charlotte and leads within his church community. His empathy work is founded in connection and directly influences NEXX’s approach to leadership, service, and guest care.
Michelin Globe Ceremony
The rooms he learned in.
The lens NEXX brings to a room is the sum of twenty years of standard-holding, shift-running, and team-building.
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
People-first facilitation rooted in connection — informing how NEXX trains service teams.
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.
ARCC 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.
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