Gregory Retz Email & Phone Number

Texas, United States

Flower Mound, Texas, United States

RW FandB and Mooreland Development creates and operates restaurant concepts to be a part of the community they serve, featuring fun, scratch kitchens that are food and service focused

Created the new corporate culinary team and established the Culinary office and test kitchen in order to develop effective value added items for retail, club and foodservice applications and to support the sales and marketing teams for commodity and value added presentations throughout the US. Key initiatives for new line development included the creation of on trend flavor profiles and the development of an increased adhesion system for a best in class branded and private label product portfolio. Implemented a sales presentation model to allow forward progress for sales and marketing throughout restricted travel time periods (COVID).

Lead the culinary team supporting the 168 unit region in North Florida to support operations, train and develop staff, ensure food save operations and provide cost effective, nutritional meal service. Coordinated and managed a fleet of food trucks for use throughout the region. Developed new recipes for production in the regional commissary kitchen utilizing cook chill, bakery and cold prep facilities.

Ventura, Ca

Recruited to ideate and develop meal kit formulations for home delivery and retail applications. Established labeling process and procedures for nutrition and ingredient panels using the Genesis/ESHA software platform.

Jacksonville, Florida Area

Promoted to newly created position to develop culinary concepts focusing on fresh food trends and restaurant quality foods prepared in store. Developed concept physical layout with regard to equipment, flow of food and customer ease of access. Configured formulas for store production ensuring standard results across all four banners and product commercialization.

Jacksonville, Florida Area

Promoted to create and manage culinary team of 8 regionally based support chefs. Implemented standardized equipment specifications reducing equipment spend by 42% while implementing new opening readiness evaluation program therefore streamlining the opening process.

Jacksonville, Florida Area

Coordinated the conversion of the Prepared Foods department across five banner conversions in order to standardize operations. Responsible for department specific vendor relations and contract negotiations for $315 Million department budget. Exceeded department sales and operating budget 4 years in a row.

Directed 40 person staff to consistently meet operational standards in financial performance, sustainability and overall operational efficiency. Oversaw all operations across two full service outlets and full service catering for up to 4000 guests. Key initiatives were to enhance and maintain closed loop sustainable operations for all campus outlets and catering.

Recruited to increase quality of food service operations for full Glatt Kosher community catering to highly affluent Jewish clientele and to maintain $2.5 Million operating budget. Recruited and hired culinary staff able to maintain the highest level of kosher operations under rabbinical supervision. Supervised a fifty person culinary team across three operating outlets.

Bachelor’S Degree, Human Nutrition And Foods

Associates, Culinary Arts

Summe Cum Laude