Chris Moran Email and Phone Number
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15+ years of extensive experience with creating new menus, streamlining purchasing and procurement, while cultivating long-term supplier/producer partnerships across the US and Global Regions (North America, Europe, Middle East and Asia)Accomplishments★ Directed a culinary consulting project to drive greater efficiencies with deliveries, monthly par adjustments, prep par adjustments, and waste tracking, resulting in $430K in savings for the client within 3 months and ahead of forecast.★ Drove vendor selection and account set up for 3 new locations in Seattle, San Francisco, and Phoenix for Sustainable Restaurant Group, in 90 days, while driving supply chain efficiencies (including converting all F&B vendors to EDI and Fintech) to secure a 1.5% cost reduction.★ Partnered with the VPs of Operations and Training to redevelop kitchen, sushi, and cocktail menus (and associated training materials) at Kona Grill to deliver a 4.3% reduction in cost of goods on a $110M sales run rate over 18 months, as well as positive same-store sales for 29 out of 34 quarters.★ Streamlined procurement processes at Kona Grill by consolidating ingredient specifications, ingredient vendors and distributor partners, while maintaining or improving quality, leading to food ingredient rebates growing from ~$250K to $1M+ over 4 years.★ Spearheaded a rapid expansion of Kona Grill’s domestic and international operations by doubling domestic locations (from 23 to 46) in 3.5 years and opening 3 international franchises in Mexico, Canada, and the UAE within 9 months.
Cem Consulting Llc
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Principal Consultant, ProprietorCem Consulting Llc Jun 2020 - PresentKEY ACHIEVEMENTS★ Secured 4 clients in less than 3 months and built close, consultative client relationships that facilitated seamless implementation of process and technology improvements in culinary operations.★ Leveraged insights from in-depth analysis of market conditions and access to inventory supply to provide strategic recommendations on menu development and updating of ingredient specifications.
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Director Of Purchasing And Supply ChainSustainable Restaurant Group Sep 2019 - Jun 2020Portland, Or, UsProvided strategic planning and operational leadership for new market development and supply chain initiatives, directly supporting the opening of 3 new locations in WA, CA, and AZ.KEY ACHIEVEMENTS★ Collaborated with distributors and suppliers to develop 1 and 3 year usage forecast based the current restaurant base and projected new location growth, with a focus on leveraging spend growth and reducing input costs. ★ Drove costs efficiencies in ingredient sourcing by contracting high-volume ingredients to limit commodity cost fluctuation while ensuring consistent quality/flavor profiles for sourced ingredients by verifying ingredient specifications with suppliers.★ Devised and implemented supply chain optimization initiatives, including integrating EDI & Fintech invoicing to reduce time used for invoice entering/reconciliation, which reduced resupply frequency to lower freight costs, and consolidating pack sizes to improve consistency. ★ Maintained the group’s compliance with leading industry quality standards by renewing B Corporation, Green Restaurant, and MSC/ASC certifications for 2020. -
Vice President Of Food, Beverage & ProcurementKona Grill Dec 2010 - May 2018Scottsdale, Arizona, UsExecuted a critical strategic leadership role with direct oversight of F&B planning, menu development, procurement and supply chain optimization, and new location/franchise development initiatives across domestic and international markets.KEY ACHIEVEMENTS★ Oversaw a team of 7 directors covering the culinary, sushi, beverage, and procurement functions while holding responsibility for an $85M operating budget and a $1.5M labor/travel budget. ★ Led the development of all F&B menus in concert with Operations and Training Department leaders, including creating seasonal menus which served as the incubator for future menu items.★ Partnered with the operations and training teams to update F&B training materials to support streamlining training manual update + accuracy★ Directed and streamlined steps in procurement and supply chain process (including vendor/supplier contracting + compliance) across corporate, restaurant, and franchisee partners.Developed the supply chain for all new locations and franchisee partners, including supporting international franchise partners with ingredient sourcing in line with local dietary restrictions and food laws. Optimized procurement processes through end-to-end ingredient specification and supplier consolidation, resulting in $500K+ growth in annual food ingredient + distribution rebates.Worked with vendors to secure inventory access, contracted US-based growers to produce ingredients to reduce import +_freight costs, resulting in Food & Beverage costs running below budget for 6 years and 4 years, respectively. ★ Executed new business development efforts to support opening 23 new locations in the US, Hawaii, San Juan and 3 franchisees internationally in Mexico (Monterey), the UAE (Dubai), and Canada (Toronto).★ Expanded print support resources for menus, training materials, educational conferences, and marketing initiatives, improving vendor contributions from $185K to $800K over 4 years. -
Corporate Executive ChefRedstone American Grill Aug 2006 - Nov 2010$38M restaurant and grill with 5 locations offering a classic American regional menu featuring wood fired rotisserie chicken and grilled steaks, chops & fresh fish flown in daily. Developed menu items and specials menus for 5 locations. Partnered with COO to improve COGS, reduce waste & lower monthly inventory levels. Conducted unannounced visits to each location quarterly improving consistency while lowering food and labor cost. • Interviewed and hired Executive Chefs and Sous Chefs; candidates cooked 4 courses, ensuring candidates culinary creative acumen met or exceeded our talent pool.• Improved food cost 3.15% by lowering inventory pars, defined specifications and contracts.• Reduced waste by 0.85% updating pre-shift notes with perishable menu items, contests to sell excess inventory with prizes that motivated the service staff. • Conducted unannounced visits to each location quarterly improving consistency, Zagat and Yelp food quality improved by 27%, lowering labor cost by 5.35% by eliminating overtime and cross training all line and prep cooks to improve ticket times during peak periods.• Defined specifications leveraged buying power lowering contract, commodity & freight costs.• Improved culinary culture through the Training Team; teaching cooking fundamentals, ensuring consistent quality reviews in Zagat and Yelp.• Revised recipe specifications with the training team improving consistency & presentation. Streamlining the new location opening from 21 days of pre-opening training to 12 days.
Chris Moran Skills
Chris Moran Education Details
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Northeastern UniversityAnd Entrepreneurship -
The Culinary Institute Of AmericaCulinary Arts
Frequently Asked Questions about Chris Moran
What company does Chris Moran work for?
Chris Moran works for Cem Consulting Llc
What is Chris Moran's role at the current company?
Chris Moran's current role is Provide trusted guidance and thought leadership directly improving efficiency in culinary + beverage operations, procurement and supply chain. Within 3 months, Clients experience lower cost of goods, labor + waste.
What is Chris Moran's email address?
Chris Moran's email address is mo****@****ill.com
What is Chris Moran's direct phone number?
Chris Moran's direct phone number is +197823*****
What schools did Chris Moran attend?
Chris Moran attended Northeastern University, The Culinary Institute Of America.
What skills is Chris Moran known for?
Chris Moran has skills like Menu Development, Culinary Skills, Fine Dining, Restaurants, Food And Beverage, Food, Banquets, Cooking, Wine, Leadership, Training, Management.
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