Bill Bunker Email & Phone Number

Los Angeles, Ca, Us

Santa Fe Springs, California, Us

Lead company operations for a legacy sushi company expanding into new markets. Oversee internal and field operations, marketing, purchasing, HR, food safety, production, direct service delivery and warehousing. Employ strategies to grow both the company presence in the marketplace as well as development of new products and cutting-edge programs.

Santa Fe Springs, California, Us

Londonderry, New Hampshire, Us

With over 60 years of history, Prime Source Foods is the largest independently owned, center-of-the-plate food distributor in New England and eastern New York. We have over 3,000 customers and provide a full line of proteins and provisions, including all-natural and local products.Oversee a team of 16 motivated sales consultants selling to over 1200 international customers. Building programs for expansion to an Asian broadline distributor in the New England market.This has been quite a departure from the last 16 years working at the highest levels within Asian food/sushi concepts, but it is the natural progression to work on the other side of the business.In the first six months, I crafted and developed a Sushi and Japanese provision program, which offers an affordable & comprehensive catalog to Japanese and sushi restaurants and companies. Upward trajectory of the program has been amazing.I am tasked with developing Prime Source Foods into an Asian broad line distributor. Work with buyers directly to source new products and product lines, arrange container buys of key provisions, set pricing of international programs and acquiring discounts, promotional support and top tier pricing from vendors and craft bi-weekly promotional offerings for our international customer base.I’m able to draw from my years of operations and sales experience to develop strategies and action plans to grow the Asian side of the business. In the process of securing partnerships of ethnic suppliers and working with our very experienced buyers to secure competitive prices.We are forging ahead with more “programs” as we grow into the leading independent Asian broad line distributor in ME, NH, VT, MA, CT, RI and upstate NY.Several new programs are in development which will offer customers turnkey solutions to grow their business and sales. Constantly looking for the next food trend and unique products that can set Prime Source Foods apart from national broadline distributors.

ACE is a legacy Asian food brand under fresh progressive leadership. Our clients populate the health care and higher education segments in contract dining and supermarkets. Lead and manage customer and client relationships and providing quality service and fast response to all requests. Led a field team of 2 Directors of Operations, 10 regional managers and 4 opener/trainers. Led expansion in 2021 with 82 new grocery locations and 30 university locations. Our new programs move beyond sushi as we custom tailor concepts that complement our core offerings and serve clients exciting new products that meet the demands of savvy customers looking for more than the expected garden variety products that currently define the business segment. We are the "New Face" of ACE with a new look, new marketing and a team focused on cutting edge production, presentation, merchandising, packaging and sampling coupled with great customer service. With over 450 locations in supermarkets, universities, corporations and other business locations, we are growing rapidly with a strategic vision redefining the industry as the innovative leader.Focusing on new trends from Asia, expanded the sushi programs beyond sushi developing a Boba Tea Program, bottled beverage program, served to order hot food concept, Japanese snack program and a dessert program. All of these programs set ACE apart from the competition and during Covid-19 and after, ACE realized real growth on YOY sales.Tasked with the coordination of openings, deploying field staff to open grocery locations, health care operations and universities/colleges. Partners included: Vons, Albertsons, Fresh Thyme Market, Chartwells, Compass, Morrison's, Aramark, and dozens of natural markets, food service corporations, universities as well as strong independent grocery chains nationwide.

Santa Fe Springs, Ca, Us

FujiSan grew from 90 locations in 2015 to over 325 units by October, 2018. Our goal was to redefine retail sushi and evolve the presentation, product and programs into 2020 and beyond.➜ Director of Operations U.S./ Director of Operations Eastern United States (retail partners) & Director of Operations of Non-Grocery (major universities, corporations, health care facilities and new business markets) spearheading new business growth and operations for new business/concept division simultaneously.➜ Conceived, Designed and Developed the initial University dining program which is cross utilized in corporate and health care models. Involved in the R&D process, creation of new products & new sushi business delivery models (Build Your Own Sushi Tray, BYO Poke, BYO Bahn-Mi, BYO Ramen concepts) offering choice/customization.➜ Partnered with a key retail retailer in the design and development of a fresh prepared hot food program.➜ Perform site reviews, plan operational flow and direct operations for new business/non-grocery channel locations.➜ Create a culture where every team member is treated with respect & dignity through positive reinforcement and catching people doing things "right" aka Servant Leadership!➜ Encourage team members to be a "student of their job" by acting as selfless mentors for our franchise partners➜ Partner with the Director of Training & Development on new store openings and coordination of strategic growth.➜ Business partners include include Sam's club, BJ's, Stater Brothers, Winco, Smart & Final, Food Lion and other industry leaders including universities, hospitals and corporate dining locations (B&I).➜ Forecasted budgets, designed catering initiatives, handled client relations at universities and supermarkets. Menu design and development and innovation with new products.Clients included: Sam's Clubs nationwide, self op universities, Vons, independent grocers nationwide

Charlotte, North Carolina, Us

Director of Operations - (Hot Venue / Restaurant / Sushi locations in airports, universities, hospitals, B&I dining sector)➜ Facilitated business growth working collectively with sales, operations and retail client partners➜ Short and long term strategic and operational planning, positioning the company for growth➜ Coordinated franchisee recruitment and selection process; drove franchisee compliance of Hissho FDD through the operations support team➜ Developed internal structure to effectively meet operational goals; developed support positions within the company to service the needs and expectations of our clients➜ Elaborated business development plans, designed and implemented processes supporting business growth including operational audits, budgets, short and long term strategic plans➜ Developed and led field and company operations professional team in the institutional, non-grocery channel➜ Ensured purchasing compliance of hot food programs and sushi in non-grocery business channel➜ Led hot venue / sushi operations team, training department, B&I, healthcare, university and all airport operations (hot bar and sushi)➜ Work with premiere clients (Sodexo, Compass, Aramark, Morrison's, HMS Host, Eurest)➜ As Director of Operations I was responsible for business growth at prestigious locations including the U.S. House of Representatives, Fordham University, Portland International Airport, Rochester Institute of Technology, Nashville Airport and other high profile universities, hospitals, corporations.➜ Coordinated and planned all new location openings and retrofits in the non-grocery channel. ➜ Sourced equipment, products for new accounts. ➜ Site review, selection and consultation with business partners on suggested concept development by site

Levallois-Perret, Ile De France, Fr

➜ Director Of Operations for Genji, Northeast, North Atlantic and Southern California Division as well as Mai, the sister brand servicing non-grocery clients. Genji is a restaurant and retail company, serving freshly prepared, all natural food products to B&I, supermarkets, restaurant venue settings, catered events. ➜ Inspired and directed operations of 3 high volume divisions (85+ locations), coaching 9 District Managers, motivating them by catching them doing things "right". Grew division from 42 to 85 locations increasing revenue from $27M to over $54M in the same time period (54% of total company revenue).➜ Partnered with Whole Foods Market, Aramark, Centerplate and other high-profile clients. Negotiated strategic agreements for growth and development of new products, categories and concepts. ➜ Developed seasonal marketing programs; searched the industry for opportunities for brand expansion or competitor acquisition, conceived Edible Art sushi product line➜ Performed operational reviews, supervised 9 District Managers / field staff of 400, facilitated monthly and quarterly business review seminars & meetings, budgeting, analysis of P&L results and created initiatives & strategy for improvements.➜ Managed & executed new initiatives working with business partners to seamlessly execute and launch great operations.In ADDITION to my duties as Director of Operations for Genji, asked to take on additional responsibilities:☼ As Director of Operations, launched Mai Cuisine contract dining locations NYC/NJ 2010(ABC Studios, NBC Studios, Goldman Sachs HQ, Javits Center, Verizon HQ)☼ Director of Operations for South Pacific Region, in 2012 added an additional 20 stores to my division☼ Director of Operations at Mai Cuisine, sister company (Japanese QSR) in 2013

Entree' Vous was a meal assembly company which enabled guests to visit our kitchens and assemble gourmet recipes, take them home to their freezers and create convenient, heat and serve meals for the month. ►Directed strategic growth of Entree Vous, a Gourmet Prepared Food / Meal Assembly Franchisor ►Partnered with the COO & CEO to build the company from 16 to 80+ units in 20 states in less than two years. ►Designed strategic marketing plans and building programs to increase franchisee reveues and cross-utililzation of their kitchens. Redefined the meal assembly business, developing hybrid operational models and best practices.►Developed, designed and launched a very successful Corporate and Event catering program which yielded increased revenue of 30% to 50% of base kitchen sales, utilizing the gourmet and locally sourced core meal assembly products and menu; redefining the business model.►Managed franchise relationships, working closely with the franchisees and supporting them with the field team. Coordinated site survey selection, store openings, marketing programs and operational reviews/evaluations.►Created checklists, training materials, visitation reports and coaching inititiatives for franchisees.►Developed franchise operating systems and managed training of new franchisees. ►Coordinated all new unit openings with the franchisees, worked with owners on site selection, marketing strategy and planned long term growth.►Innovated, developed and established new sales building programs (Heat Up Your Oven, Single Serving Pack, Fundraising) and new products which strengthened the brand and core concept, increasing individual unit sales by an average of 15%.►Joined Entree Vous as Director of Operations and promoted to Vice President of Operations with the understanding that development was geared towards sale of the company. Overall success led to the company being successful and it was sold in 2008.

Held positions as: ➜ Director of Operations➜ Regional Training Manager ➜ Area Supervisor ➜ District Manager➜ Director of Field Operations ➜ Director of Training ➜ Regional Operations Manager ➜ Vice President of Operations ➜ Director of Operations☺Regional Area Supervisor of the Year-A&W Restaurants (2002)☺Highest Gross Margin-A&W Restaurants (2001)☺Best Labor Performance-A&W Restaurants (2002)☺Best Gross Profit Margin-A&W Restaurants (2002)☺Highest Gross Margin-A&W Restaurants (2002)☺Highest Sales Increase-A&W Restaurants (2002)☺1997 Awarded "Top Performance in the Development of People" with Boston Market☺1998 Awarded "Top Performance in Catering Business Development with Einstein's☺1998 Awarded 2 "Catering Superstar" awards with Einstein's

Directed operations for a multi-concept restaurant group: family style with liquor operations, QSR restaurants, full service with liquor operations∆ Led the operations team∆ Negotiated leases ∆ Developed operational systems, standards, processes, procedures∆ Supervised remodels and renovations∆ Designed complete concepts ∆ Menu Engineering and Development∆ Recruitment of management staff∆ Marketing coordination of all new products∆ Development of culinary staff at all locations∆ Site survey and development