Co-Founder

• Jan 2021 - Present

Built by foodservice professionals for the foodservice professional community, ChefWorthy.Pro is the industry's first ratings & review website designed to help busy foodservice professionals capitalize on shared peer experiences. In doing so, they make better informed purchasing decisions, buy with greater confidence and engage more effectively with distributors and manufacturers. Built by foodservice professionals for the foodservice professional community, ChefWorthy.Pro is the industry's first ratings & review website designed to help busy foodservice professionals capitalize on shared peer experiences. In doing so, they make better informed purchasing decisions, buy with greater confidence and engage more effectively with distributors and manufacturers.

Mentor - Foodservice

• Mar 2020 - Present

Principal Consultant/Foodservice Operations & Culinary Lead

• Jan 2020 - Sep 2021

Vice President Foodservice Strategy, Insight and Education, Chief Culinary Officer

• 2015 - 2020

I was promoted to this role where I now spearhead improvements to and innovation of foodservice solutions across 4,800+ accounts. I act as a catalyst which powers category growth strategy for the organization while also developing and steering vision, planning and mission adherence. As a key contributor in evaluating our foodservice systems and performance, I have worked hard to ensure we develop and maintain our competitive advantage while adhering to best practices. I also help Eby-Brown to amplify revenue generation through product augmentation, customer experience improvement, and execution of successful marketing and sales practices. Highlights include:• Enhanced accuracy and tracking of sales and profitability analytics by designing and implementing Foodservice Category Segmentation Architecture in alignment with industry best practices.• Developed and executed full-spectrum operations engagement for 40+ unit convenience store chain resulting in improved foodservice positioning, menu mix, customer experience, sales and category profits.• Engineered “Roller Grill” cover with “Flavor Rail ID” which successfully increased retailer (partner) revenues, improved food safety and lowered food waste costs.• Amplified cost savings and time-on-task efficiency by bolstering ERP system usability, readability and speed of search queries (200%). • Saved failing coffee and cappuccino program by performing complete program analysis, identifying problem areas, crafting correction plan, restructuring equipment provider partnerships, and creating volume-based Equipment Package protocol.• Developed and instituted use of operations manuals for various programs (value add for retailers which supported sales/service efforts). • Powered team collaboration, management training and internal/external communications by enacting quarterly foodservice management meetings attended by managers, department heads and industry representatives. Show less

Corporate Foodservice Manager

• 2014 - 2015

I was selected for this newly created position to lead and guide a companywide shift from being candy and tobacco distributor to foodservice-focused entity. This provided an exciting opportunity to apply my industry expertise and change management prowess to drive transformation strategy. To achieve success, I modified foodservice categories for SAP analytical tools/reports and built metrics which allowed the company to target and monitor category performance. In turn, this allowed us to prioritize retail accounts and allocate resources efficiently, boosting growth and profit opportunities. Highlights include:• Increased engagement rates with industry reps and customers through creation of Eby-Brown “Eby Food Dude” digital avatar which delivered value-added content to retail partners and sales team members via social media platforms. • Selected as copyeditor for Quarterly Foodservice Magazine – The Crave. Byproducts included improved reputation and brand recognition within foodservice sector.• Decreased product loss 80.1% by spearheading implementation of temperature controlled “Banana Room” program at distribution centers, improving storage and handling of fresh banana inventory. Show less

Managing Business Consultant

• 2005 - 2014

While working for Technomic, I wore many hats in order to benefit our account base. I was primarily accountable for developing, managing and directing professional services for foodservice operators, distributors, manufacturers and private equity firms and worked on over 300 projects and programs during my tenure. Though not a fully comprehensive list, I most often worked with our clients to improve operating systems and management structure, drive concept and menu formation, enhance new product R&D, conduct market research, and execute market/situation analysis for growth planning as well as M&A purposes. Highlight include: • Designed, upgraded and improved existing foodservice operating system standards and practices by executing multi-phase foodservice operations engagement for 40 unit convenience store chain. • Served as director of tri-annual Technomic/IFMA “Introduction to Foodservice Fundamentals” seminar designed to help foodservice newcomers by providing tools and knowledge to succeed in complex foodservice sector. • Amplified sales and profits at 12 unit grocery chain (client) by driving improvements in customer experience, food management and costs, labor management, human resources development, and sales/productivity measurement. Show less