Bruce Schafer Email & Phone Number

Driver of both Miss Betty and Big Bird. Keep the homestead up and finish the Barn. Take a lot of trips to visit this great country of ours.

Eagan Mn

We produce and deliver over 14,000 meals a day.

Eagan, Minnesota

I mentor and provide culinary support for Lancer's campus and business dining accounts. I provide the "tools" the account managers need in their "toolbox" to not only fulfill but exceed their clients needs.

Developed the training tools for the "Heart of House" to ensure the best in Italian cuisine and hospitality.Organized and managed Corporate driven off premise catering events.Ciao......let's mangia!I received the following recommendation from Roger Radevski Division Vice President Buca di Beppo Northeast Bruce is a strong leader and the most important culinary developer for Buca. His passion for training is the key driver in menu creativity, systems improvement, menu development and operations excellence. He implemented systems in recipe innovation and development, matching guest demands for a unique taste profile, while balancing banquet service and using current culinary systems and processes. He's implemented an aggressive recipe and inventory program that improved AvT by 80 bases points in one quarter. Instrumental in the development of the regional Chef positions and new restaurant openings team which has provided great support for seamless execution. Updated operating audits for the directors in the field and the training department to provide readiness for third party auditing to assure each operation is at the highest level of safety, organization and sanitation.

Conducted Audits on existing Owned Brand Products against current specifications and competitive brandsResearched, conducted and summarized Exploratory Ideation CuttingsQualified samples from alternative vendors of Owned Brand ProductsEvaluated, Summarized and Conducted Cuttings for Buyer approval.Worked with vendors on sample submissions/re-submissions.Generated Test Kitchen Summaries on all samples evaluated

Managed new menu items/promotions from ideation to national rollout. Developed and rolled out training materials on new menu items/skill sets. Provided Culinary Support for all Marketing materials including Point of Purchase and Television. Worked closely with Purchasing on annual food contracts, specifications and alternate suppliers.

Responsible for all aspects of food production at the Hospital (patient, cafeteria, Meals on Wheels and catering). Managed 6 managers and a staff of 120 including hire/fire, performance appraisals, motivation and mentoring. • Developed a pre-selected menu using the American Heart Association "Heart Healthy" guidelines resulting in improvement in the meals category on patient satisfaction survey.• Implemented "action stations"(preparation or assembly of menu items to order) in cafeteria• Rescheduled work flow to offset 5% staff reduction without affecting patient services

Executive ChefResponsible for all aspects of the kitchen operations. Developed and implemented menus for both board plan (1,500 students) and catering department. Managed 12 full time staff and 40 work-study students. • Worked extensively with vegetarian and ethnic cuisine to cater to international student population.• Annually developed a computerized 5 week cycle menu for the Student board plan to ensure quality and variety within the annual budget.

Executive ChefResponsible for all aspects of the kitchen operation including Purchasing, Production, Sanitation and financial reporting. Managed staff of 3 supervisors and 40+ subordinates, including food production for two restaurants, banquets up to 5,000 guests and employee cafeteria.• Tutored Marriott's Individual Development program for 6 kitchen managers, five of which completed the program and were promoted.• As Member of Marriott's Culinary Task force, was involved with staffing, training and implementation of Marriott procedures for the opening of three new hotels and acquisition changeover of two hotels.

Bachelor Of Science, Hotel And Restaurant Management

Activities and Societies: Teaching assistant- Restaurant Operations

Education record

Completed Into to Food Science on line class

Undergraduate, Business

Chef Certification, Culinary Arts