Food Industry Experience
Cream City Collaborative • 01/2000 - Present
Owner
Built and led a team of over 100 consultants in service to 85+ corporate clients. Increased top store annual sales by 15% and annual profit by 10% YOY through community partnerships, co-branding, social media campaigns, operating costs, reengineering product offerings, and reviewing sales spreads. Reduced labor costs from 40% to 20% by tracking costs through SMPH, setting bench, and stretch bench to improve scheduling. Properly train and cross-train 300+ employees to help reduce repetitive job functions, resulting in an average labor drop of 7% to 12%. Lowered COGS by 10% to budget by implementing variance reporting on weekly inventory and spot variance checks and improved inventory management. Decreased turnover in top units from 70% to 50% by developing a more positive culture that included employee incentive programs, integrated wellness programming, and ADR procedures for employee issues. Developing an employee-centric culture by adding extensive training, mentoring programs, and increased conflict resolution options for managers. Instituted daily pre- and post-shift meetings to review training and present new education, allowing for immediate feedback and individual retraining for employees. Resulting in improved customer satisfaction score of 15%. Developed new product offerings in restaurant and grocery segments valued at $5M annual sales.
Emmi Roth USA • Monroe, WI • 01/2015 - 11/2017
Research & Development Corporate Chef: Food Service & Grocery Increased annual sales by 10%. Led product ideation for national accounts like Nestle and Kellogg’s to integrate products into recipes for national grocery and retail accounts. Supported food service, retail, and specialty sales teams of 20+ salespeople to deliver client-specific education for corporate clients, including product and recipe development. Developed and managed all culinary school interactions, scholarships, education, and programming. Liaison with Wisconsin Milwaukee Marketing Board (WMMB). Oversaw 40+ ideations with food producers and grocers on a national, regional, and local level. Trained sales team on new product integrations and developed training materials for clients related to internal educational materials for retail and specialty teams. Provided all television representation and implemented recipes for the company at national and local food shows.
The Art Institutes • Greater Milwaukee Area • 06/2012 - 01/2015 Academic Director - Culinary
Increased annual sales by 100% in 2012, an annual profit of 20% in 2013, and grew student base from 0 to over 400 students. Hired, trained, and managed 15+ chef instructors and set up an inventory management program that all 42 schools adopted. Managed Labor Costs to Target 19%% by auditing all classes, improved the training of instructors, and provided weekly feedback to assist with implementing proper changes. Maintained food costs to a budget of 28% by introducing inventory management and negotiating lower pricing with distributors. Reduced Waste from 20%% to 10% by instituting inventory management changes. Hired and trained a dedicated inventory manager. Instituted trash audits. Monitored instructors for proper food handling. Received three corporate audits scored at 90% or higher. All food inspections received 100%, A rating. Designed and opened a student restaurant, AIRMKE (Art Institute Restaurant Milwaukee), and was responsible for scheduling all students. Founding director of two AOS and one BA program in culinary and baking & pastry arts programs and HACCP program for sous vide education. Worked as a representative in the community with Core El Centro, assisted with local community gardens, and helped raise $50,000 for student scholarship organizations (ACF, FAB). Represented the Art Institute on the Food Network and liaison with local press.
Early Career Experience:
• Food & Beverage Manager
Riverbarge Excurion Lines • 2000 - 2001
• Food & Beverage Manager
The Radisson Hotel • 1999 - 2000
• Kitchen Manager & Management Trainer
Legal Sea Foods • 1998 - 1999
• Chef de Partie
The Charles Hotel • 1996 - 1997
• General Manager
Victor Allen Coffee & Tea • 1993 - 1995
Owner
Built and led a team of over 100 consultants in service to 85+ corporate clients. Increased top store annual sales by 15% and annual profit by 10% YOY through community partnerships, co-branding, social media campaigns, operating costs, reengineering product offerings, and reviewing sales spreads. Reduced labor costs from 40% to 20% by tracking costs through SMPH, setting bench, and stretch bench to improve scheduling. Properly train and cross-train 300+ employees to help reduce repetitive job functions, resulting in an average labor drop of 7% to 12%. Lowered COGS by 10% to budget by implementing variance reporting on weekly inventory and spot variance checks and improved inventory management. Decreased turnover in top units from 70% to 50% by developing a more positive culture that included employee incentive programs, integrated wellness programming, and ADR procedures for employee issues. Developing an employee-centric culture by adding extensive training, mentoring programs, and increased conflict resolution options for managers. Instituted daily pre- and post-shift meetings to review training and present new education, allowing for immediate feedback and individual retraining for employees. Resulting in improved customer satisfaction score of 15%. Developed new product offerings in restaurant and grocery segments valued at $5M annual sales.
Emmi Roth USA • Monroe, WI • 01/2015 - 11/2017
Research & Development Corporate Chef: Food Service & Grocery Increased annual sales by 10%. Led product ideation for national accounts like Nestle and Kellogg’s to integrate products into recipes for national grocery and retail accounts. Supported food service, retail, and specialty sales teams of 20+ salespeople to deliver client-specific education for corporate clients, including product and recipe development. Developed and managed all culinary school interactions, scholarships, education, and programming. Liaison with Wisconsin Milwaukee Marketing Board (WMMB). Oversaw 40+ ideations with food producers and grocers on a national, regional, and local level. Trained sales team on new product integrations and developed training materials for clients related to internal educational materials for retail and specialty teams. Provided all television representation and implemented recipes for the company at national and local food shows.
The Art Institutes • Greater Milwaukee Area • 06/2012 - 01/2015 Academic Director - Culinary
Increased annual sales by 100% in 2012, an annual profit of 20% in 2013, and grew student base from 0 to over 400 students. Hired, trained, and managed 15+ chef instructors and set up an inventory management program that all 42 schools adopted. Managed Labor Costs to Target 19%% by auditing all classes, improved the training of instructors, and provided weekly feedback to assist with implementing proper changes. Maintained food costs to a budget of 28% by introducing inventory management and negotiating lower pricing with distributors. Reduced Waste from 20%% to 10% by instituting inventory management changes. Hired and trained a dedicated inventory manager. Instituted trash audits. Monitored instructors for proper food handling. Received three corporate audits scored at 90% or higher. All food inspections received 100%, A rating. Designed and opened a student restaurant, AIRMKE (Art Institute Restaurant Milwaukee), and was responsible for scheduling all students. Founding director of two AOS and one BA program in culinary and baking & pastry arts programs and HACCP program for sous vide education. Worked as a representative in the community with Core El Centro, assisted with local community gardens, and helped raise $50,000 for student scholarship organizations (ACF, FAB). Represented the Art Institute on the Food Network and liaison with local press.
Early Career Experience:
• Food & Beverage Manager
Riverbarge Excurion Lines • 2000 - 2001
• Food & Beverage Manager
The Radisson Hotel • 1999 - 2000
• Kitchen Manager & Management Trainer
Legal Sea Foods • 1998 - 1999
• Chef de Partie
The Charles Hotel • 1996 - 1997
• General Manager
Victor Allen Coffee & Tea • 1993 - 1995
