// Our Story
From Tucson's Culinary Scene,
to Operations That Sing
Bop Management emerged from a simple realization: that the best food and beverage operations run like great jazz. There's structure — systems, training, accountability — and there's improvisation: the ability to read a room, pivot during service, and find creative solutions in real time.
Founded by Ocie Davis in Tucson, Arizona, Bop Management has grown from a boutique consulting practice into a full-service F&B management company serving restaurants, hotels, event venues, and hospitality groups across the Southwest. We've worked in environments as varied as intimate neighborhood bistros, resort dining programs, and large-scale event catering operations.
What unites every client engagement is our approach: patient, data-informed, and deeply hands-on. We don't send a report and disappear. We stay in the room, do the work alongside your team, and measure success by your outcomes — revenue growth, guest satisfaction, staff retention, and operational efficiency.
Tucson is a remarkable place to do this work. The region's culinary identity is genuinely distinctive — rooted in Sonoran Mexican traditions, elevated by a growing creative food scene, and shaped by the rhythms of desert life. We know this market intimately, and that knowledge informs every recommendation we make.