Diana Stavaridis Email & Phone Number

Los Angeles Metropolitan Area

• Sales: FS & Retail Recipe Development, Filming, Creative Menu Collaboration, Presentations
• Marketing/Brand: Brand Recipe Development, Social Media & Brand Ambassador Collaboration
• PR/Communications: Recipe Development, Food Presentations, Media Demonstrations
• Strategy & Planning: Value Added Meal development, Line Extension product ideation and development
• R&D Innovation: Recipe Development & Database Building, R&D Final Product Cook Tests & Artwork, Line Extension & Product Development, VIP/Stakeholder Tastings

• Advise and support end to end development of products within R&D, including formulation, cook tests, gold standard identification, and internal/external sensory testing
• Improve cooking/recipe processes based on customer feedback from post-launch cooking to increase product sales
• Assess, validate, and recommend various cooking methods for all new/current products
• Partner with internal and external stakeholders to successfully launch new culinary initiatives
• Strategize with the Executive Innovation team on new Beyond Meat product ideas and composed value added meals

Los Angeles Metropolitan Area

• Created and established opening menu and worked with partners to execute creative vision
• Generated P&L to provide client with full financial projections; labor budget & sales forecast
• Established cloud-based software program for opening inventory pricing, recipes, and plate costs
• Created an App friendly Menu design that provides users with an efficient ordering system
• Plated and styled all menu items for social media video production and website photo gallery
• Managing full rollout of cloud kitchen to include recruiting, hiring, training, & execution of service

Greater Los Angeles Area

• The Independence - 2017 - 2019Santa Monica CA. Replaced existing Vendors, reworked plate costs, implemented line setups and monitor portion control with current reduced BOH COGS by 11.5%
• Designed and developing competitive catering menu to drive sales and increase revenue by 5%
• Working with owner to provide cost savings observations and assist in 30% revenue increase
• Established, and trained staff on cloud-based database for inventory and recipe cost trackingThe Waterfront - 2018Venice CA. Founding Executive Chef for relaunch of oceanfront dining expansion
• Redesigned and streamlined kitchen layout, electrical, refrigeration, and storage
• Designed and established opening menu working with 7 partners to execute vision

Greater Los Angeles Area

• Collaborated with GP on final MH Business Plan and Model, and FOH restaurant design and décor
• Designed kitchen layout, purchased kitchen equipment within budget and worked alongside General Contractor to set up all plumbing and electrical, and assure all inspection phases where successfully complete prior to.
• Created, tested, cost and implemented Brunch and Dinner menus
• Established 15% opening BOH labor schedule budget; recruited, hired, trained, and mentored entire team while maintaining and performing weekly analysis of the budgeted average
• Daily utilized Chef Tec, worked Chef station, performed line checks, communicated with guests, and viewed final plates in order assure opening 28% budgeted food cost was maintain and superseded
• Negotiated, est. and maintained contracts with Vendors in order to leverage the MH brand

Greater Los Angeles Area

• Managed kitchen and food operations for restaurant staff of 30 with three daily services
• Monitored 1$ million in annual product costs by analyzing daily invoices with Chef Tec Software
• Responsible for BOH end of period and year end financials (3.5+ million annual sales)
• Created Database of over 300 recipes on Chef Tec for staff and manager utilization
• Conducted budgeting, marketing and financial/cost analyses with online accounting software
• Actively participated in PNL in order to proficiently analyze and maintain prime cost