Mitch Thisius Email & Phone Number

Bend, Oregon, United States

Armstrong Transport Group is a long-haul shipping company with reach throughout North America. As a Logistics Manager specializing in open deck and oversize freight, I bring extensive experience and expertise to every aspect of transportation operations. My hands-on approach and strategic mindset enable me to effectively plan, coordinate, and execute shipments, ensuring the safe, efficient, and timely delivery of goods.Key Skills:-Cultivate strong relationships with clients to understand their unique transportation requirements and deliver tailored solutions-Coordinate and schedule shipments, optimizing resources and timelines for maximum efficiency-Negotiate rates with carriers and vendors to secure cost-effective transportation solutions-Monitor and track shipments, ensuring compliance with regulations and delivery deadlines-Provide guidance and support to drivers and carriers to ensure the safe handling of oversize freight-Collaborate with cross-functional teams to ensure seamless execution of transportation services-Analyze transportation data to identify areas for improvement and implement corrective actions

Redmond, Oregon, United States

Junction is a lively coffee cafe and social club in Redmond Oregon. The concept, design, and buildout was all done by myself and my partner. We are committed to keeping it simple and offering unrivaled hospitality. We source the best coffee beans from around the globe and roast them on site.•Manage procurement, negotiation, and logistics for green coffee and all other roastery supplies and equipment.•Oversees strategy and administration including: logistics, sales, accounting, and business development.

Portland, Oregon, United States

•Responsible for new product development, current product optimization, ingredient screening, recipes and blog content for marketing.•Developed and maintained strong relationships with ingredient suppliers and negotiated pricing and availability.•Directed factory production scale-ups, testing new recipes on a commercial scale to gather information on operational feasibility, quality, and costs. Presented these findings to leadership and participated in selecting compelling products.•Created plant-based beverage prototypes and refined existing product lines based on data from customer trials.

Tumalo, Or

I bought this restaurant at a low point in its 60 year history. During the first year I fixed it up, overhauled the operational model, menu, POS system, and staffing to modernize the operations while maintaining the patina of its rich history in the community. Having no prior restaurant ownership experience, I was forced to learn and adapt quickly as well as to be a convincing salesperson.•Doubled gross annual sales within two years, making the restaurant profitable for the first time in five years. This was accomplished through careful budgeting, setting lofty goals, and fostering strong relationships.

Bend, Oregon Area

My role at Made In Nature combined creativity, food science and nutrition, culinary skills, and project management. In addition to working on the new products themselves, as the company dietitian I set the nutritional guidelines for our different product lines which helped us decide which ingredients and formulas will make the healthiest, most compelling products possible.•Worked with sales and marketing team as a dietitian to promote the health benefits of our snacks and beverages. Pitched to prospective buyers.•Directed factory production scale-ups, testing new recipes on a commercial scale to gather information on operational feasibility, quality, and costs. Presented these findings to leadership and participated in selecting compelling products. •Created recipes in a test kitchen environment, procured new ingredients and managed costing of new products.•Set nutrition guardrails for product lines and create nutrition facts labels and ingredient statements for new products.•Led product reformulation, create SOPs, and monitor shelf life and quality control of new products.

Bloomington, Minnesota

•Managed logistics of incoming food deliveries including ordering, receiving, production, and foodservice.•Directed a team of two managers, two dietitians, and 25 employees to provide nutritional care for 140+ patients.•Adapted staffing and resource allocation to meet the nutritional needs of patients and the budgetary needs of the business.•Exceptional negotiation skills allowed me to reduce pricing by over 10% through buying contracts with suppliers.

University Of Minnesota Medical Center, Fairview

•Managed 350 bed hospital foodservice with “At Your Request” room service at a 60 employee union account. •Reduced average monthly overtime spend by 33% by reconfiguring the staffing model.•Provided evidence-based medical nutrition therapy to cardiac rehab and intermediate care units.•Routinely audited company KPI’s and created detailed action plans for improvement.

Greater Minneapolis-St. Paul Area

I was selected for this postgraduate Business Leadership Focused Dietetic Internship which is required to become a Registered Dietitian. Key Accomplishments: •Led 5-week pilot study of Sodexo’s Mindful menu concept at General Mills World Headquarters. Pitched this new product to General Mills leadership and closed the deal.•Developed marketing project to increase restaurant sales and reduce waste at Cargill World Headquarters. •Assumed day-to-day tasks of Unit Financial Controller for Sodexo’s General Mills Café for two weeks. •Studied cardiology as clinical specialty at Allina Mercy Hospital. Taught cardiac rehab group-nutrition classes at hospital. Independently provided outpatient diabetes education and counseling.

Greater Minneapolis-St. Paul Area

Relived patient services managers as needed (see duties above). Visited patients on specific therapeutic diets to assist with meal planning. Provided carbohydrate counting information to patients on insulin.

Ashland, Or

Assisted executive chef in managing kitchen team’s performance during service. Placed food orders and inspected them upon arrival. Trained kitchen staff on cooking and safety techniques