Experience

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  Haugen-Gruppen AS Norway

  • Norway
  • Food and Beverage Services
  • 1 - 100 Employee

  • Manager Business development /Category manager

    • Oct 2017 - Present

    Business development manager Foodservice.I have the overall responsibility to take products from idea to market. Seeing the international trends, inventing business for new products and driving new services solutions and hardware for the HORECA and Convenience my target. I work systematically with our existing portfolio of brands (principals) and finds new ones .Creating new products, extending existing portfolios and negotiating contracts and terms. The line work as packaging, design and marketing is part of the process also of course together with the team. I have achieved major success with several products and brands as; Steam buns from China selling more then 1 million in 2019 in the HORECA channel alone, Lamb Weston fries, frozen premium noodles and semidried herbs. There is many mores on the doorstep so the hard work pays off.

  • Marketing Manager/Corp Chef

    • Aug 2013 - Oct 2017

    Marketing manager: In addition, the portfolio work describe below came the full responsible for the marketing budget, social media and development of the strategy for Foodservice.I also achieved a new advertising profile and design, redid the design of our product catalogue and made the plans for the social media development all with good success and result. In 2016 we launch of our HG TV channel now contain 50 recipiefilms, All parts of the plans and scrips was produced by me and I also was the acting chef making all editing after the shooting with the production company SMARTCOM TV.Our department had 23% earnings this year.

  • Corporate Chef/ Category manager

    • Jun 2011 - Aug 2013

    Managinf a portfolio of brands in Foodservice & Convenience sector. Among them is: Blue Dragon Asian food, Go Tan Asian food, Surgital pasta, Ybarra EVO, Salomon Finger food, Touch of taste Fonds, Paradiso Rice and Vegetables. The annual revenues of my portfolio are approx. 110 million NOK. and the majority is top 3 in the national category.My portfolio is double in revenue and earnings the past 5 yearsMajor task:Make and follow up annual budgets and Marketing plans for all major brands Registration of products, labels etc, ddvertising,PR plans & events, POS, R&D. Production HGTV , Social Media, Earnings & Cost analyze of the portfolio

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  KantinePartner AS

  • Norway

  • Managing Director

    • Jul 2010 - Jun 2011
    • Norway

    Led a NOK 32 million 18-unit canteen operation with 45+ 100% employed team members, 2 operation managers, 18 canteen leaders . Increased the revenue with 8% in the year.-Drove overall guest experience and refurbished and renegotiated contract at the largest operation saving 500 k per year. Improved service and guest experience with new programs and menus coaching teams on weekly goals.

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  Marche Restaurant

  • Norway

  • Managing Director

    • Feb 2007 - Aug 2010
    • Norway

    Provided high level leadership in overseeing the operation, leading wit the management team a total refurbishment of all restaurants to a new brand in 3,5 years to the highly rated Marché concept restaurants with 150 million NOK annual revenue. Led and controlled overall operation while spearheading team of 250 staff members, including 13 managers and 13 chefs. As the leader of both administration and operation team did, we successfully transform the company into the European standard Marché restaurant both food quality and service expectations in 18 months.• Successfully refurbished and rebranded 13 restaurants and 2 hotels. • Drove cost control methods and revenue growth, including streamlining labor and purchases by collaborating with executive chef on more cost-effective menu items. Implemented certificates, national standards of operations, corporate governance, IFRS accounting and HMS with success with the team and I was member of the board. Marché restaurants Norway won several awards for excellence in my time as the MD. My marketing and PR strategy was acknowledged by media very positively. Marché restaurants Norway changed the public opinion of roadside restaurants from very negative to positive over this time as I was the Director of the company. The company sold its units in 2019 and exited Norway.

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  Haugen-Gruppen AS Norway

  • Category manager

    • 2003 - 2007

    I manage a portfolio of brands in Foodservice & Convenience sector. Among them is: Casa fiesta, Mission tortilla, Casa California guacamole, Surgital pasta, Ybarra EVO, Simplot fingerfoods, Touch of taste Fonds, Paradiso Rice Paradiso long shelflife vegetables, Il Torrione Baslamico, Gilde mexican meat products. The annual revenues of my portfolio are approx. 40 million NOK. and the majority is top 3 in the national category. The Casa fiesta portfolio increased market share to 70% stopping Sanat maria.My position in the Marketing department has two major field: Se task from 2011

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  By the Way As

  • Høvik

  • Devloping Chef /Executive Chef

    • Mar 2000 - Nov 2002
    • Høvik

    Developer of gastronomy and training for the chains 18 Highway restaurants and 4 hotelsManaging the purchasing for the chain and the product platform for the available products the product platform, implementing and training of the HCCAP system working with the Food authorities, developed successfully the central kitchen, producing 200 tons annually, creating feasible logistics sending readymade sauces and other menu items to 18 restaurants in the central Østlandet area from Lillehammer to Svinesund, Larvik and Nes I ådal. Reporting directly to owners and CEO's running the company. 160 mill NOK in Revenues and I was responsible for 300 employees working the 18 units.

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  MIH Consult

  • Sweden and Norway

  • Head Chef/ Business consultant

    • Aug 1997 - Mar 2000
    • Sweden and Norway

    I operated as self-employed in my company opening restaurants, developing concepts and products and improved the managing of the kitchen.I also executed daily normal task as Planning menus, daily production, orders and purchasing, scheduling staff and follow up on revenue, calculations and cost control.Her I successfully turned the restaurant in to a more popular spots to eat. Among them was for example Snøgubben which was voted Swedens best Ski resort restaurant.Restaurants: Head chef : 1997-1999 Restaurants Snøgubben , Lindvallen (Sælen) Sweden 1999-2000: Teaterkafeen I Drammen Drammen, Norway

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  Tostrupkjelleren Presseklub

  • Oslo

  • Head Chef

    • Jul 1995 - Sep 1997
    • Oslo

    The Tostrupkjelleren Pressclub had a la carte restaurants with 100 seats- very popular where I managed the kitchen with 3 cooks.I executed daily normal task as Planning menus, daily production, orders and purchasing, scheduling staff and follow up on revenue, calculations and cost control.Her I successfully turned the restaurant in to a more popular spot to eat in Oslo for the Parliaments members, press and media people and for the rest of 7000 members around Norway.

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  Quality Hafjell Hotell

  • Sous Chef

    • 1993 - 1995

    Operative Sous Chef in a bussie Hotel with 210 rooms seating up to 800 people in the banquette.The hotel had a al la carte restaurant also with 300 seats. I was responsible for the staff of 9 cooks planning menus, daily production, purchasing, scheduling staff and follow up on revenues and calculations. In the period were we one of the main hotels during the Lillehammer Olympics 1994.

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  Swedish Embassy Oslo

  • Oslo

  • Head Chef

    • Aug 1992 - Sep 1993
    • Oslo

    Cooking in the Private Recidence; executing daily normal task as Planning menus, daily production, orders and purchasing, scheduling staff and follow up calculations and cost control. Making wine suggestions also.The Embassy had during the year over 6000 gueast with daily luch or dinners or both, We had 1 regulare sook in the staff but used several part time employees when necessary

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  Private Chef

  • USA

  • Chef

    • Jun 1986 - Aug 1992
    • USA

    I cooked in private residences in NYC and East Hampton I cooked and planedbdinners and parties for up to 300 people. The quality level and demand was very high in terms of raw materials and creativety which developed me personally and my gastronomy tremendously.I stayed here for 6 years.