Daniel Rauch Email & Phone Number

Sebastopol, Ca, Us

Austin, Texas, Us

Develop products for 3 new product lines to dramatically grow brandBuild and develop team to meet all company objectivesRefine and formalize production process for flagship SKUsReduce customer complaints to less than 5/million by identifying and fixing production issuesIdentify significant COGs savings while maintaining product quality

Petaluma, California, Us

Save $5M by dramatically improving product quality and solving major technical problemsImprove fill rates by approving alternate ingredient suppliers during global supply shortagesQualify and approve new co-manufacture for $40M worth of retail products.Develop team members by growing technical expertise and capabilities

Petaluma, Ca, Us

Double revenue by improving plant capabilities and launching new productsDevelop new proprietary filling process, dramatically improving quality, safety and efficiencyLaunch 9 innovative products April 2020, rounding out Miyoko’s retail and foodservice portfoliosCommercialize 17 products and commission all equipment in new manufacturing plantIdentify co-packers for new products, build partnerships, run plant trials to qualify capabilitiesStandardize practices within team, initiate new processes for cross-functional teamDesign new lab and specify equipment for future pilot plantDrive change to improve product quality by updating cultures and solving SSHE high shear issueTransition from hand applied labels to pre-printed film for #2 SKU, significantly reducing labor costsIdentify, test and qualify direct steam cheese cooker to dramatically improve quality and efficiencyImprove plant layout and enhance capabilities by identifying and qualifying new equipmentGrew Innovation team from 2 to 8 people with key hires at all levels.

Petaluma, Ca, Us

San Francisco, California, Us

Lead culinary team and co-lead food team. Responsible for all aspects of menu development. Set up new R&D processes to ensure products are developed in spec, on time and at cost. Refresh menu in two months to increase sales and lower food costsEstablish new R&D processes and streamline existing ones for greater efficiencyInitiate menu refresh cadence including quarterly featured bowl refreshes and weekly specialsDevelop menu items that reduce labor and mistakes at the commissaryTrain commissary chefs and oversee menu rolloutUnified fractured cross functional team

Austin , Texas, Us

Lead new product development team to launch 20+ new products for retail and foodservice. Manage team of chefs and regulatory department. Lead RFP process for new co-manufacturers, negotiate final cost of goods.Develop new foodservice revenue stream to increase sales by 75%Create components cooking freezer prototype and co-lead sales presentationsCommercialize all new products at co-manufacturer’s facility ensuring products meet specificationsCollaborate with Delta Air Lines’s executive chef to refresh in-flight menu biannuallyIncrease profits by cost reducing top selling bowls and entreesDevelop first to market packaging solution for direct to consumer solution for bowlsEstablish processes to streamline development timeline

Us

Manage diverse group of food scientists and culinary chefs to develop and launch products for Safeway’s Own Brands. Responsible for $2.2B of sales. Work closely with vendors and Safeway plants to launch products that meet agreed upon specifications. Create strong partnerships with cross functional team.Launch over 150 products, specializing in Safeway deli foodservice, bakery, beverage, snack and in health and wellness brands like O-Organics and Open Nature.Drive innovation and ideation sessions for Safeway R&DOwn product development lifecycle including ideation, bench-top development, commercialization, shelf life testing, specification drafting, first production approval etc.Challenge and develop direct reports to reach full potential and deliver outstanding resultsCommercialize over 40 products at vendor’s manufacturing facilities and at Safeway owned plantsGrow relationships with over 15 key vendor partners to optimize product development efficienciesLead multiple concurrent projects with tight deadlines while effectively steering cross functional teams to meet all product requirements and clear all stage gatesOptimize the R&D process for maximum efficiency and changes in the business environmentDesign and conduct consumer testing in house and with third party for 20+ products

Responsible for all aspects of new product development including ideation, gold standard identification, ingredient sourcing, formulation, costing, and shelf life studies for a wide variety of food products and beverages including carbonated soft drinks, hot fill sauces and dressings, retorted soups, microwaveable popcorn, frozen entrees, shelf stable snacks, baked goods, refrigerated deli case items, etc.Lead food technologist for pizza chain with over 500 locations, $480,000,000 in gross annual revenue. Project management responsibilities include new product ideation, ingredient sourcing, costing, bench top testing, and in-store trainingStrong bench-top equipment experience using homogenizer, microthermics, rheometer, bostwick, water activity reader, moisture content analyzer, retort, etc.Build and maintain relationships with clients and ingredient vendorsEffectively manage multiple concurrent projects to meet tight deadlines and create products that exceed expectationsProvide excellent customer service and support to clients

Cook with Hilario Arbelaitz, then two Michelin Star Chef at Zuberoa Restaurant, Oiartzun, Spain. Work in all stations including poissonniere, saucier, and entremettier. Train with Top Rising-Star Chef of Spain, Isaac Salaberria, at Fagollaga Restaurant, Hernani, Spain. Salaberria creates modern and elegant Basque cuisine in his then One Michelin Star kitchen. Apprentice to Paul Canales in Oliveto Restaurant, Oakland, CA, studying his Michelin rated traditional Italian cuisine. Ranked within top 10 Italian restaurants in America. Work closely with Canales, learning traditional braises, soups, salads and entrees from the wood-fired brick oven.Station lead at Lafayette Park Hotel, Lafayette, CA. Best of the Bay winner and Zagat rated East Bay favorite. Fast-paced and high volume kitchen consistently turns out elegant and modern French, Italian, and Californian cuisine. Responsible for appetizers, salads, desserts, and grilled items.

Manage information technology department for IRA account custodian who oversees $1.5 Billion in account assetsSystem administration of AS/400 including hardware and software updatesResponsible for project management of all new native software programs including automation of cash distributions, account transfers, accounts receivable, IRS reporting, client statement generation, and asset pricingDesign and implement disaster recovery system and real time cash postingSetup and maintain internal TCP/IP network and secure VPN with remote officesResponsible for all program testing, maintenance, and releasesReport directly to CEO and responsible for quarterly board meeting dataAccountable for annual budgeting

Master'S Degree, Food Science And Technology

Culinary Arts, Culinary Arts And Management

Bachelor Of Arts, Physical Sciences