Freelance restaurant consultant providing business and marketing strategy. Staff training in service, wine and spirits. Development and implementation of standard operating procedures.

Larta's Sustainability Practice assists early stage technologies from USDA, NOAA, NIST, and NSF that receive funding through Small Business Innovation and Research (SBIR) funding. Program management of multiple concurrent programs providing commercialization resources, mentoring, and support to early-stage innovators working toward agricultural, environmental, and social impactCurriculum and program content planning and development, including educational program content, presentations, and documents, for all programsProgram manager for Ag Innovation Showcase event, bringing together thought leaders and innovators focused on finding sustainable solutions to global food and agricultural issues. Involved in theme and content development, guest curation, event logistics, marketing, and run of showCreator of an ongoing podcast series focused on sustainable agriculture, regenerative environmental practices, food & ag innovation, and global food & ag issues. Responsible for producing series, developing episode topics, and guest curationLead a cross-organizational research effort that contributed research material for the Wells Fargo Foundation/ IN2 “State of the Cleantech Landscape” white paperResponsible for developing and deploying digital marketing and recruiting campaigns for programs and eventsCollected and analyzed metrics that measure organizational KPI's used for business development efforts and grant proposalsDaily engagement with company executives, provided educational program support and coordinated meetings with advisors and expert resources. Active in assessing client needs, identifying and allocating needed resources Responsible for producing monthly and annual program reports for USDA, NSF, and NOAA programs, summarizing program progress, highlights, and analysis

Dining room service captain assigned to lead and curate VIP guest experiences. Designated trainer for all new dining room floor staff positions.

Helped establish a James Beard nominated wine program, focused around natural and biodynamic wines.Managed restaurant staff and operations. Responsible for training, scheduling, hiring, inventory, and ordering.Managed off-site, large scale catering and private cooking events Supported staff during service as floor manager, coordinating between front and back of house staff.

Owner/ Operator of a small catering company. Prepared food and provided craft services for film and video productions.