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 structural hierarchy accountable for boosting product marketing, leading new product rollouts, training next level employees, conducting training and sales management best practices with Gordon Food Service (GFS) sales teams. Utilize culinary expertise and background as chef to provide consultation services for non-commercial/commercial/regional and national chain restaurants and food service establishments. Create menus and advise on proper products to maintain quality and business efficiency. Consult with chefs, owners, managers and food buying professionals on Gordon Food Service products to boost business profitability, meet demands of labor challenges, and control costs and operating expenses. Generating sales through multimedia platforms; focus on marketing sales items through recipe development, new product rollouts and creating interest from sales force and customers.Played pivotal role in successful launch of new project (CEA - Controlled Environment Agricultural) hydroponic grown produce. Introduced “Love Local” project focusing on Ohio Valley Division and marketing Ohio-made products; served as primary point of contact for program encouraging customers to select Ohio-made products. Created and implemented GFS distribution facility tour program which allowed customers visit facility and test kitchen appropriate for menus and recipes. Led team in executing detailed list of procedures and guidelines to provide excellent customer experience, which resulted to minimum of 75% increase in sales and strengthen client relationship.

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 product launches. Write programs for sales. Tracked trends for upcoming trends shows. Managed 3 brokerage firms in Northeast, with accountability for creatively building relationships.Communicated changes in markets and programs to customers. Served as chef during trends shows and food-centric sales presentations. Demonstrated cooking and trends techniques to small private parties. Provided culinary training and instruction daily. Evaluated new products for taste and brand consistency, with notable influence on final product.* Played key role in generating sales increases every year. * Approved strategic spend increase across all markets as holiday season push.* Selected to participate in launch of TPM program, which tracks marketing spends specific to product type, category, and individual pieces.* Secured relationship with COSI restaurants following notification of 60-day termination notice from original salad dressing supplier due to lack of sales volume. Organized team to secure samples of current dressings or breakdown by R&D and coordinate with manufacturing for expedited production. Created 6 new dressings and provided customer with seamless transition to new dressing line.* Recommended raise in minimum fee for delivered products, resulting in each distributor and customer increasing weight and adjusting freight.* Conducted research with customers that revealed willingness to implement “just in time” ordering strategy and increase volume on private label “fresh” products, preventing company from having to discontinue product and lose revenue stream.

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 partners on matching flavors with current trends in retail arena. Visited with customers to communicate menu innovations and trends. Delivered numerous efficiencies for restaurant operators in areas of payroll management, menu design and new item integration, budget management, food safety, and product consistency. Consulted with Retail and Deli departments on new flavor rollout and cheese sales.* Utilized culinary artist perspective to raise profile salad dressing sector. Consulted with customers to offer sauces / dressings to enhance menus, brighten foods, and help generate return patrons. * Awarded as Business Partner of the Year with BD’s Mongolian Grille and Preferred Business Partner with A&W for 2 consecutive years due to high number of concepts contributed to restaurant’s business model, accounting for over $4 million in revenue between the 2 accounts.* Led large project involving making, presentation, and evaluation of 30+ menu items over 3 days for Applebee’s brand, resulting in release of Brunch Burger in limited-time-only (LTO) offering in 2016, recently re-introduced due to demand.

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. Contributed to structuring of go-to-market plans and market strategies. Developed innovative ideas and strategies for marketing and selling products. Conducted numerous training exercises and instructional sessions. Prepared and executed demonstrations for training classes, food shows, and customer events. Set, planned, and sold products at 30+ food shows, trends shows, and regional shows.* Generated 20% sales increase by utilizing culinary skills daily during customer visits, sales meetings, and team selling events.* Increased sales YOY by 40% by utilizing cheese commodity dollars available to K-12 schools, through bid program.* Secured $40,000 contract for cheese commodity business with Schwan’s and State of Ohio schools.* Received $1,000 cash award from McCain Foods for exceeding sales targets.* Presented with Creativity Award from Litehouse for creativity in salad dressings product lines.* Served as communication liaison between category marketing managers for Gordon Food Service and manufacturers. Regularly negotiated with Gordon Food Service and suppliers; set up and conducted meetings with distributor and manufacturer to grow region sales.* Spearheaded launch and introduction of products that included OPA Greek Yogurt Based dressings, Kerry Foods sugar-free coffee and smoothie flavors, Fontinini Meats 4-oz. meatball, and many others.* Saved and retained major account by conducting research and gathering intelligence used to communicate sales growth plan to account decision maker.

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 route. Established credit terms. Collected payments and built orders. Met potential new customers and consulted with current customers; provided product samples, menu analysis, and sales histories. Worked with brokers and manufacturers. Trained other sales professionals in prospecting and account management. Collaborated with chefs and owners to ensure successful restaurant openings; provided consultative services such as menu engineering and wait staff / HACCP training. Monitored new restaurant trends to provide up-to-date market analysis.* Successfully grew sales territory every year from 10% to 25%. Initiated and advanced new sales in downtown Columbus and Short North.* Secured 100% of food service / night club business with major customer Roy G Biv Corp.* Received numerous awards, including 2010 Winner’s Circle (most new accounts acquired in 1 year), Brand Builder of the Year (awarded to person showing most consultative selling acumen that year, shown through product sales), 2010 Gold Club nominee, several manufacturer contests, and Person of the Year nomination, as well as Sales Team and Team of the Year awards in 2004 and 2006.

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 clients to secure catering event contracts. Operated within budget guidelines; initiated changes to increase department efficiency.

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 and The Glass Garden.