Designing and executing HACCP plan for USDA validation. Fabricating and deigning physical space. Writing SOPs, hiring and training staff.

Working with Steadfast on business planing, including but not limited to updated business plan for growth, website development, e-commerce, and operations.

McCool4School.com to learn more

Connecting people, engaging in communities, consults available.

In less than a year, turned around two stores to a continuous profitable margin.Increase in sales of existing customers and several new corporate accounts Last year grew sales 20%, Year to date up 3% over last year. Highest conversion increase nation wide in Q1 Created and drove sales through strategic relationship with various community groups cosponsoring programs to create opportunities to exceed goals Recognized on national town hall management call by North America operations director for Q1 success

Selected to run the largest Concept Store for Teavana at the King of Prussia Mall. Developing relationships that maximize potential in the team, inspiring other managers to critically diagnose their business, leading multiple stores to year over year growth. Finding relationships in the restaurant sector to build repeatable sales not seen in normal brick and mortar retail. Lead 10 stores in the greater Philadelphia area including 2 top ten nationwide locations 6-10% avg growth per store year over year 9/10 profitable locations Developed training programs and store operation sets adopted throughout whole brand Focused on team development training and promoting 8 store managers, 7 assistants, and 35 key holders

Rescued unprofitable location by developing a cohesive team in less then 6 months.• Decreased food cost from 60% to 30% by increasing yield, lowering waste, and shrink control. • Introduced a culture of passion and accountability directly reflected in sales gains.• Regularly developed line cooks into kitchen management.• Developed catering business by marketing and delivering positive guest experience, increasing profits for food revenue 150%.

Managed two stores for a new to the industry franchise while training new franchisees for corporate, and developing new company wide menu.• 7% Positive growth year over year. • Introduced portion control, lowering waste. • Developed 2 Store Managers & 2 ASMs. Trained 10 franchise owners in day to day operations as well as P&L analysis. • Food Cost Analyst - resulted in a company wide menu change lowering costs by 8%.

Hired as a consultant and kept full time for 2 years, evolved a counter service business to include a 30 seat sit down restaurant and a full service bar.• 4% Positive comp year over year • Responsible for menu re-evaluation and re-design resulting in an almost 20% reduction in food cost.