Cliff Town
Founder & Director
Restaurant Electrical Authority™
Cliff is a Certified Master Electrician with more than 35 years of hands-on commercial and
residential electrical experience, specializing in real-world electrical safety, reliability, and
inspection readiness. Over the course of my career, Cliff has worked on everything from small residential systems to complex commercial environments where downtime, safety failures, and inspection issues have immediate financial and operational consequences. That experience is what led to the creation of Restaurant Electrical Authority™ .
Restaurants operate under electrical conditions that most code books don’t fully address: high-
load equipment, constant cycling, heat, moisture, staff turnover, and zero tolerance for
downtime. After decades in the field—and as a restaurant operator himself—Cliff saw a clear gap
between electrical code requirements and how restaurants actually function during service.
Restaurant Electrical Authority ™ was built to close that gap.
This organization does not provide electrical contracting services. Instead, it establishes
practical, inspection-aware standards for electrical emergency readiness, compliance
preparation, and manager-level decision making. Every system, guide, and certification issued by
REA is based on real inspection experience, real failure scenarios, and conservative safety
principles aligned with NEC and AHJ expectations. Cliff's role is to translate professional electrical standards into clear, defensible procedures that restaurants can follow under pressure—without guessing, improvising, or creating unnecessary risk.
Angela Town
Co-Founder & Chief Operating Officer | Restaurant Operations,
Systems & Program Development
If Cliff brings the electrical expertise behind Restaurant Electrical Authority™, Angela Town brings the operational discipline that turns that expertise into systems restaurants can actually use.
Angela is the restaurant operations powerhouse behind REA.
Before entering restaurant ownership and operations, Angela spent approximately 20 years working in the medical field, including ocular surgery and clinical research. Her professional background placed her in environments where accuracy, documentation, established procedures, patient safety, research protocols, and attention to detail were essential.
Working alongside medical professionals and within clinical research gave Angela years of experience operating in highly structured environments where procedures must be followed correctly, documentation matters, and small details can have significant consequences.
That background became an important foundation for the way she approaches restaurant operations today—and ultimately the way she helps build Restaurant Electrical Authority™.
FROM CLINICAL SYSTEMS TO RESTAURANT SYSTEMS
When Angela transitioned into restaurant operations, she brought that same disciplined, systems-based mindset with her. She understands that a successful restaurant cannot depend on people simply “knowing what to do.” Procedures must be clear. Managers must be trained. Responsibilities must be defined. Documentation must make sense. And when something goes wrong, employees need a system they can follow under pressure.
Through hands-on restaurant leadership, Angela developed extensive experience in restaurant operations, management systems, staff accountability, training, customer experience, workflow, financial performance, and the day-to-day realities of operating a high-volume restaurant.
Her leadership and ability to develop strong operational systems have played a major role in managing and growing a restaurant operation that increased annual revenue from approximately $750,000 to approximately $1.8 million in four years. That combination of clinical research discipline and real-world restaurant leadership gives Angela a unique perspective within REA.
THE RESTAURANT POWERHOUSE BEHIND REA
Angela helps take Cliff’s electrical knowledge and ask the operational questions that determine whether an REA standard will actually work inside a restaurant.
Can a restaurant manager understand this?
Can an employee follow it correctly?
Is the procedure clear enough to use during a stressful situation?
Is the proper documentation in place?
Can this be trained consistently across multiple employees or locations?
Does it work during an actual restaurant service—not just on paper?
Her influence extends throughout the development of REA’s manager training, study materials, emergency procedures, documentation systems, certification processes, operational standards, and restaurant-facing resources.
Cliff understands what is happening electrically.
Angela understands what is happening operationally.
Her background in ocular surgery and clinical research brings the discipline of a highly procedural professional environment. Her restaurant experience brings the practical understanding of what owners, managers, and employees face every day. Together, those experiences make Angela an essential part of the foundation of Restaurant Electrical Authority™.
TWO DIFFERENT CAREERS. ONE POWERFUL PERSPECTIVE.
20 Years of Medical, Ocular Surgery & Clinical Research Experience
Proven Restaurant Operations Leadership
Systems & Procedure Development
Manager Training & Accountability
Documentation & Program Development
Real-World Restaurant Implementation
Angela’s responsibility within REA is not simply helping manage the organization.
She helps make sure REA works where it matters most—inside the restaurant.