Stock and Bones

It was 20 years ago that Raegan Hall began her career in hospitality. From her first day working the fast-paced Hawthorne Lane lunch, she was hooked and never looked back.

Originally from Kansas City, she moved to San Francisco in 1998 and quickly began working her way up the local restaurant scene. In 2003, she was part of the opening team of the iconic Town Hall Restaurant, in San Francisco. This was the beginning of a long and fruitful relationship with the Stock & Bones Restaurant Group.

Working as a GM at various restaurants within the company, Raegan excelled in developing both hourly employees and managers. While always keeping a working relationship with Stock & Bones, she also branched out at various times to involve herself in other projects. Whether it be opening a new location for the ground-breaking fast-casual restaurant, Souvla, or building the staff and culture of a high-concept market/food hall in Oakland.

In 2018 Raegan shifted her focus within the Stock & Bones group in order to help oversee several restaurants at once. In this move, she was able to fully reprise the skill set which she had spent years developing. She not only increased business but also helped to create a positive and lasting culture within the company. It was during this time that she found her niche in broad-scale operations management.

Raegan is now using her insight and experience towards restaurant and operations consulting. Just as it was from the beginning, it is her genuine love of hospitality and curating experiences that fuels her fire. On her time off she enjoys spending time with her pets, cooking, reading, traveling, and cycling.