Dave Vaillancourt Email and Phone Number

Lead for over 30 years a diverse group of restaurants and the people who operated them. • In January 2020 successfully lead a divestiture of 12 franchised Dairy Queen/Orange Julius locations, including 35 management staff who were all retained by the purchaser. This group of stores represents the largest group operation of stores for Dairy Queen Canada.• Highest restaurant count for the group was 42 including self-developed concepts and franchised stores; lead a team of over 500 to staff stores and home office.• Operated until divested the highest volume DQ/Orange Julius globally in 384 sq. ft.• In 30 years we received over 100 awards from franchisors for operational excellence or sales. • Created all management training materials and programs for staff including cultural pieces, leadership-based and task-oriented training.• Complete redesign and rebuilding of 82 separate restaurant projects. All but one of the divested locations were completely rebuilt from 2014-2018; all restaurant designs were completed by myself as well as overseeing the overall design drawing package.• Designed & built a New Concept DQ/Orange Julius in 2015 in Metropolis at Metrotown Food Court, with franchisor encouragement. Design is now the standard for DQ/Orange Julius locations.• Ingredient sourcing and menu development expertise; developed the most successful approved Orange Julius Fresh Juice program; in 2017 took it to the next level with full organic and traceable ingredient sourcing. From 2000-2010 sourced and managed Orange Julius purees for Canadian franchisees. • Lead for menu development, operational guidelines, design, build-out, maintenance, staffing, training, and ongoing leadership of independently operated restaurants including Sierra Grill, the original tenant of the rotunda in Pacific Centre at Georgia & Howe Streets, Caffe Café, and two commissary kitchens.• Previous successful franchisee ops incl. 3 Baskin-Robbins stores and 14 Vanellis Pizza locations

Operate a successful Second Cup Coffee franchise location within Surrey Memorial Hospital. Created a food supplier network as franchisor is underdeveloped in BC to deliver this service; this supply network is now utilized by other franchisees in Greater Vancouver.

Lead a boutique firm specializing in concept design challenges in restaurant and hospitality situations.Client: The Butchart Gardens, Brentwood Bay, BCChallenge: Redesign our Coffee Shop to increase throughput 200%, while increasing serving productivity and the flexibility of both front and back of house to deliver full meals slow seasons and quick drinks and snacks during the busy seasons.Status: Project complete. Preliminary work underway; full implementation to occur early 2021.Client: South Gate Mall Dairy Queen Operator - David Qwest Challenge to Assist with the Design and relocation of the an Existing Dairy Queen Orange Julius into a site that was 50% less in square footage. Addition of the Dairy Queen Cake Program into Store. Status Project in for Permitting, Prelliminary Work Underway, Opening early Winter 2021. Client; Aquilini Cool Treats Challenge : Develop a Dairy Queen Orange Julius concept into the an expanded Dairy Queen Limited Concept inside of 330 square feet. Status; Under construction with expected Opening Date June 2020

Oversaw the development of this chain of Eat-in/Take-out/Delivery Pasta stores.• Worked directly for Umberto Menghi the owner and developer of this concept; top restaurant count was 14 before being dismantled by the owner.• Developed a Commissary program for both retail operations & grocery distribution including the retail bottling fill line operation.• Oversaw the Design and Construction of 8 of the restaurants working with architect on overall store design.• Selected and Worked with franchisees and oversaw their integration and ongoing participation in the brand.• Oversaw an Operating Team of 20 internal team members including marketing, finance, operations, and commissary production facility.

Implement 92 Restaurant Program for the 1986 World Exposition Vancouver designed to serve 22 million person/visits over 180 days plus an 800-day pre-opening period. Onboard and build a team of Hospitality Specialists to execute the Food Service Program, including:• Oversaw the Development of an Operating Team to manage and oversee the systems and 2,000 staff running the daily the operations• Oversaw the Development of all standards of operations.• Hiring, training, and ongoing leadership of a management team to oversee the Concessionaire licensees charged with relationship management and compliance to EXPO86 standards during operation Concessionaire program management: Lead contact for 40 licensee facilities, including lease agreements, co-ordination with architectural teams during design phase, and work to refit and supply assigned site locations.Create and support detailed budgetary reporting for the Finance DepartmentDeveloped 14 Unique site operations including licensing, management, standards development and ongoing relationships with: • a 40 cart Mobile Vending Program• a 3 Cabaret Multiplex with capacity for 2800 people featuring a 1500 seat dining & live music Venue, a 300 seat Comedy Cabaret, an 800 seat Contemporary Dining and Dancing Experience. Develop & Program 4 Specialty 600 seat Restaurants, one Japanese, one 50’s Burger Diner, one Nuevo Cuisine, one International Cuisine, including design, build-out, menus and operating standards.Designed, built-out, created operating standards and staffed the Commissary used to provide food prep for all EXPO86 operated facilities. Designed, built-out, created operating standards and staffed the Fine Dining Program Facility with Private Dining Area's for Diplomats & Executives

Recruited to conduct a store turnaround of this high volume steakhouse and salad bar concept. Lead a team through training, hiring and appropriate turnover, and front and back of house rework. Result: the restaurant was capable of routinely doing 1,200 covers in 5 hours leading to $15,000 nights.

Served as Operational head of Ginza Garden's Restaurant on-site. Operating volume $1.3 million over 116 operating days. Exceeded budged sales by 23.1% and operating profit by 38.2%; best within the Food Services Group.

Recruited from U of Guelph to join group working on preparation of the opening of this amusement park.

Store manager for pizza and fast food place. Completed payroll, banking, scheduling, team leadership, filled in as cook/prep/driver as needed.

Store manager for pizza and fast food place. Completed payroll, banking, scheduling, team leadership, filled in as cook/prep/driver as needed.

Short order cook, occasional delivery person for pizza and fast food restaurant while in high school.