Eric Meisel Email & Phone Number

Columbus, Ohio, United States

Market company branded products as well as national brands throughout the Ohio Valley Sales Division with four states and multiple segments of business, with emphasis on fresh produce and culinary expertise. Participate in a cross-functional team on marketing and selling product lines focused on produce and locally sourced products. Leader within.

Contributed in multi-faceted role involving culinary management, as well as sales, brand management, product development, relationship management, and customer training. Traveled nationally to work with major food service distributors, chain restaurants, and their corporate chefs / buyers to consult on menus, provide training, and participate in new.

Generated brand excitement and attention in first-of-its-kind position for company. Managed P&L via sales team. Organized and led menu item creation, recipe ideation, and menu planning with major national restaurant chains. Collaborated with R&D chefs from major chains around US and Canada to build and improve menu items. Worked with business-to-business.

Assisted in creation and development of salad dressings for salad kits, sold in retail, deli, and food service outlets. Consulted with produce companies on recipes, product development and marketing. Collaborated with customer’s R&D developing flavors for pairing kits for retail and food service.

Managed primarily Central Ohio territory with accountability for $500,000 in account sales, including distribution. Called on non-commercial, commercial, business and industry, as well as regional chain accounts. Built relationships between customers, distributors and manufacturers. Consistently increased account penetration and secured new accounts..

Managed over 75 food industry customers with $2 million in annual sales. Serviced downtown Columbus market, with accountability for mining new business and maintaining customer relationships while delivering highest level of customer service. Executed weekly circular itinerary with moving set of goals and achievements. Visited customers based on planned.

Managed staff of 17 employees while supervising food production for entire hospital including café, food court, catering, and patient tray line serving more than 2,000 meals daily. Created and revised menus for all facilities while meeting dietary requirements. Assessed recipes and products and made changes as needed. Consulted with new and potential.

Coordinated and executed special events that included catering events and cooking demonstrations. Planned weekly menu for over 2,500 employees. Managed daily production and food distribution. Conducted interviews, evaluations, and on-site training of kitchen employees. Supervised food and beverage inventory procurement.

Managed in-house production of food preparation, display, and delivery. Improved and created new menu items for special events. Served as captain for small and large off-site catering events for customers that included Chase JP Morgan, The Ohio State University, Anheuser-Busch Corporation, and Leibert Corpoation.

Garde Manage SupervisorManaged largest volume garde manage department in Central Ohio. Inventoried and purchased over $4 million in produce and dairy products annually. Prepared work lists and oversaw daily production of salads, displays, and box lunches.Pastry ChefCreated menu items. Prepared pastries for The Peppercorn Duck Club, The Market Stand Café.