Donna Ruch Email & Phone Number

Dallas, Texas, United States

Specializing in marketing and creative staffing for enterprise level National Accounts. Source and interview top talent and working with enterprise companies to build relationships between people and companies.

Addison, Tx

Off-Premise responsibilities includes managing incentives, inventory and product launches with distributor, presenting at GSM meetings and to retailers like WB/Costco, Pinkies, Spec’s and Whole Foods, creating and researching target account lists and managing third-party tasting company and schedules. On-Premise responsibilities include partnering with beverage marketing agencies, creating decks for RFP process, obtain client meetings, lead tastings with on-premise buyers and present brand story and drink innovation.• #1 sales in country in October for new product launch• Managed sales into 4 out of 6 State Chains in 6 months of product launch• Wrote and filmed brand videos for portfolio to be used for training and product launches

Dallas/Fort Worth Area

Partnered with Culinary, Supply Chain, Operations and Finance to develop, test and execute all aspects of innovation and marketing. Managed menu mix analysis, menu engineering, pricing and consumer insights studies, nutritional analysis and PR announcements. Worked closed with Training & Development to ensure all materials for testing and rollout were accurate and comprehensive. Responsible for creative direction for all materials including menus, ZIOSK, table tents, table toppers, window clings and large format pieces for multiple areas of the business including multiple menu versions, Labella’s (fast casual concept) and corporate group events. Responsible for content for website and ecommerce site. Managed all beverage vendor relationships and funding. Developed business plans including marketing strategies, issues analysis, vision, forecasting, objectives and lifecycle recommendations for program. Managed agency partners include creative, PR, Nutritional analysis, pricing, beverage third-party and printing.

Dallas/Fort Worth Area

Manages multiple accounts with beverage programming and supplier partnerships. Responsibilities include yearly supplier support negotiations, creating Marketing calendars and promotions, beverage menu consulting, managing supplier meetings and Menu Mix Analysis. Accounts include: Cheddars Scratch Kitchen, Main Event Entertainment, On The Border Mexican Grill & Cantina, Pappas Restaurants, Quaker Steak & Lube and Team Schostak (Applebee’s Franchisee), O’Charley’s Restaurant + Bar.• Completed multiple Menu Mix Analysis that resulted in top selling drinks and lowered beverage costs• Conducted glassware study for Arc Cardinal to define segmentation needs• VIBE 2017 Panelist: Experience Our Bar Safari• Lead Account Manager on Luxco brands Marketing project, creating new drink platforms and promotional programs for Casino, Cruise Line, Theme Park and Casual Dining segments

Greater Denver Area

Lead creative work on beverage program including innovation of new platforms and products, chose all new product partnerships and items, elevated program through educating and inspiring team members. Presented ideas, innovations, beverage trends and overall strategy on a monthly basis to various business units to influence interested parties and to gain trust, approval, and confidence in beverage program initiatives; business units include Executive Team, Franchise Partners and Red Robin Board Members. R&D beverage expertise for photo shoots, menu copy, menu strategy, menu creation, press releases, and product naming. Drove all beverage brainstorming and ideation that resulted in thirteen (13) successful beverage launches in 2013. • Increased beverage alcohol by 5+ million dollars in annual revenue, Adult boozy shake category increased more than 200% • Included in FSR Magazine Toast to 20 Beverage Programs 2013 and Beer Milkshake media results: 900 stories and 72 million media impressions • Upgraded a declining margarita platform that resulted in +0.4% year over year growth• 2013 VIBE Best Beer Program Award (Beer sales increased 12.7 %)• Participated on strategic teams that would drive brand strategy and innovation focus such as, Brand Transformation Initiative, 2015 Menu Strategy Offsite and Menu Essence Brainstorming Committee.

Program Manager (Bar and Beverage) Innovation December 2008 – March 2012Manage all phases of beverage menu implementation from development to introduction to the field. Work closely with consultants and supplier network to create beverages that support Concept and Marketing campaigns. Responsible for menu adds/deletes, menu layout, promotional offerings and various other beverage functions such as Happy Hour and LTO’s. Provided input with new bar layouts and design, equipment and glassware upgrades. Offered beverage expertise for cross-functional teams working on beverage related initiatives. Worked hand and hand with Marketing to ensure all beverage creative materials were accurate and accountable for beverage menu copy, photography and representation of supplier brands, product logos and descriptions. • Received numerous Presidential Awards for performing “above and beyond” on projects including multiple World Bartender Championships, Global Business Conference, Caribbean Menu Platform, Project RISE and Raise The Bar.• Achieving a 100% accuracy rate while staying within project deadlines on multiple, consecutive Menu Implementations.Menu Innovation Project Manager (Food & Beverage) January 2007 – November 2008Managed product development from concept to launch to the field, working on both beverage and food items. Extensive experience with ingredient cost analysis, inventory set up and usage flow management, product availability and allocations. Cross-functional team participation to ensure that every Menu Implementation and Menu Test was delivered accurately the first time to the field. • Hosted Contest Incentive Winners in Guadalajara, Mexico for tequila educational trip.Innovation Team Executive Assistant (Food & Beverage) May 2006 – December 2006Responsible for tracking cost center budgets for R&D and Beverage Marketing to ensure accountability and appropriate allocations.

Company owned multiple staffing companies mainly located in the Western U.S. with a “temp to hire” opportunity as well as direct hire for clients needing help.Recruiting Account Manager/TrainerResponsible for attracting and retaining a pipeline of talent for clients through off-site events and strategic recruiting. • Managed wide client base covering administrative, clerical, accounting and finance candidates. • Established office record of $20,000/month in direct hire placements. • Trained newly hired Service Coordinators and headed up the “Staffing Associate of the Month” program for the state of Texas.

Responsible for new client development, expanding current accounts, off-site client visits, and recruiting. Made 50 - 75 cold calls daily. Serviced, maintained, and expanded client base and obtained job orders solicited from the business community. Screened, evaluated and matched qualified candidates to the clients’ specific job order requirements to ensure client retention and contribute to the professional standing of the brand.• Highest Sales Performer in Permanent Placements for 3 consecutive quarters • Employee of the Year 2002• Promoted to Assistant Branch Manager Q3 2003

Divisional Food & Beverage Services Trainer Facilitated divisional orientations for hourly/salaried employees, as well as responsible alcohol vending and food safety. Organized and tracked employees, management training, and Food Handling certifications. Provided communication link between HR and the operational staff. Partnered with the management team to insure growth and training opportunities. Organized departmental recognition/incentive programs. Facilitated Guest Service meetings and created an on-boarding program to welcome newly hired managers. Assistant Unit Manager, Mythos Restaurant Involved in all phases of opening and operating the restaurant. As a member of the opening management team my duties included facilitating HR classes for the Food Service Department, participating in Job Fairs, assisting with various venue openings, working with Executive Chefs to create and maintain menu items and writing training manuals and materials. Worked closely with Catering Department on all parties and special projects. Operational duties include the implementation and usage of inventory and payroll software, new menu conceptions and rollouts, counseling, staff training, creating and maintaining wine lists and drink specials, insuring staff has a positive moral, overseeing dining room service, and opening and closing functions of the restaurant.  Promoted to Divisional Human Resources Trainer