Deborah Mcdaniel Email & Phone Number

Detroit, Mi, Us

New York, Ny, Us

Chief is a private network designed for the most powerful women in executive leadership to strengthen their leadership, magnify their influence, and pave the way to bring others with them.

Detroit, Mi, Us

Detroit, Mi, Us

Chicago, Illinois, Us

Engaged in short and long term strategic menu planning to drive the business. Orchestrated total system development, validation, commercialization and in market sustainability. Directed evolution of core menu to address changes in customer's palates, nutritional parameters, ingredient labeling and cost optimizations, production line process improvements, restaurant operations and equipment/platform changes. Built collaborative relationships with diverse internal and external partners to commercialize food and beverages for 14,000 restaurants. Developed, implemented and managed new product development stage gate process. Instituted organizational development and day to day operations of the product innovation and development team.

Battle Creek, Michigan, Us

Collaborated with Marketing to develop new breakfast platform. Managed technical development of innovative hot, hand-held breakfast platform from ideation / concept and Brand development through consumer testing, validation and scale-up.

Plano, Tx, Us

Initiated, led and evolved flour quality program and dough quality management programs for premixes and frozen dough. Championed technical development, consumer testing and commercialization of break through pizza innovations resulting in Stuffed Crust Pizza, Sicilian Pizza and a line of flavored pizza crusts.

Managed new platform development. Formulated a line of pre-formed frozen cookie dough. Managed ingredient sourcing, package design, manufacturing and quality programs, co-packer identification and partnership. Product developer of biscuit, corn bread, gravy, pizza and tortilla mixes. Provided technical service, training and recipe development for foodservice broker network.

Ann Arbor, Mi, Us

Managed flour and dough quality control programs. Collaborated with pizza dough commissaries to adjust and trouble-shoot dough processing parameters to deliver consistent quality pizza dough to US restaurants. Formulated and developed processing line to deliver par-baked pizza crust.

Analyzed wheat varieties and flour blends through the use of chemical, physical and baking analysis. Conducted extensive frozen dough and high speed mixing research. Researched application and performance of sucralose as a low calorie/ no calorie sugar replacement for baked goods.