Unlocking wholesale for tomorrow's brands.

Consult business owner on inventory management system (created from scratch through Excel) as well as cost analysis (raw materials, shipping, packaging, storage, etc.) ultimately affecting future purchasing decisions and improving profit margin.

Led three-person sales team, B2B sales funnel, contract negotiation and customer service for 200+ wholesale foodservice customers for Brooklyn-based artisanal food company. Managed R&D process, new product rollouts, sales analytics, ingredient cost reduction initiatives and annual pricing strategy reviews.Drove double digit yearly growth in NYC's competitive wholesale market. Ate a lot of bread.

Built local sourcing strategy for raw ingredients. Developed network of New York state and regional producers; built and presented business case for partial conversion to sustainable sourcing to owners; increased purchasing of local grains by 10%. Wrote, designed and distributed marketing materials related to new policies. Rebuilt website, adding analytics, ecommerce and mobile-friendly formatting.

Designed sales materials to educate customers on fish species and pitch deck for fundraising, including custom graphics, charts, infographics and animation.

Ran marketing and PR department for national non-profit organization. Produced communications for 600,000 social media followers, managed email and website campaigns, relaunched blog and analytics. Drove 40% growth in organic reach.

Helped plan Fashion Week event for 500+ VIP invitees, provided administrative and logistics support for PR Director. (Freelance)

Produced website, email, social media, print and television marketing campaigns in partnership with key sales accounts across paid and organic channels. Drove 300% increase in social media audience to >4M fans in two years. Launched division’s first sales conversion tracking program for digital advertising.

Provided media relations, administrative support, and communication outreach for national non-profit food advocacy organization.

Planned lessons and activities for 12 campers per week; taught farming, farm-to-table philosophy, healthy eating, food systems and cooking to 5-13 year olds.