ORCA Team

Al Shacklett, Principal

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A leading expert in the field of visitor circulation and capacity planning, Al applies three decades of experience developing and utilizing the industrial engineering and operations research techniques he pioneered at Disney to the design and optimization of entertainment, recreation, and historic venues.

Bob Lamb, Principal

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Bob implements broad operational knowledge gained from over thirty years developing, opening, and successfully operating venues for Disney. As Vice President of Parks and Resorts Operations and Expansion, his experience includes the operational planning and management of Disney's Animal Kingdom and supporting Disney's world-wide projects and operations.

Greg Emmer

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Greg is a forty-year Disney veteran whose forte is helping clients deliver a quality guest experience through advanced operational planning and optimization. As a senior executive with Disney, Greg managed all aspects of the resort/hospitality business and now assists other companies in improving their business practices, logistics, and service delivery.

John Moss

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John is the ORCA expert in the multi-disciplinary field of hospitality management and training. He has over two decades of experience developing and operating leisure and cultural attractions, including ticketing and visitor services, retail, food and beverage, hotel, museum and themed venues.

Melanie Simon

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Melanie manages ORCA's administrative functions while drawing on her analytical and writing skills and an extensive background in project planning and development, business and finance, and data analysis to support ORCA's projects.

Leslie Hartog

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Leslie specializes in capacity and operations planning, visitor flow, business and operations strategies, and visitation management tactics such as timed ticketing systems. Her twenty years of experience includes Industrial Engineering, research, and business planning with parks, museums, and recreation areas.

Experts when you need them

ORCA also maintains a large network of experts in related fields, utilizing their expertise for specific projects in areas of food service, retail, transportation, maintenance, and training.

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