Nick Brassett Cfsp Email & Phone Number

United Kingdom

Leeds, West Yorkshire, United Kingdom

Leeds, United Kingdom

Burton Upon Trent

Responsibilities:- Created and implemented kitchen equipment designs and templates for all company brands and offers. - Advised and approved all kitchen investment spending (circa £3m pa/ 50 to 70 projects pa) in collaboration with the company investment plans.- Sourced, developed and implemented new innovative products and ways of working for all brands and offers.- Managed the end to end execution of all new equipment product trials including completing business cases to influence company strategy.- Developed and communicated all catering procedures and policies relating to the production of food in all company brands and offers.- Managed and negotiated all catering equipment purchasing contracts with suppliers.- Managed and developed a small dynamic team of industry specialists.

Burton Upon Trent

Managed a team of field based food implementation managers covering the northern half of the UK (circa 1,000 pubs) tasked to coach and influence pub management teams to produce the best and consistent food quality in line with the brand and company policies and procedures through strategic poor performance targeting and focus.Developed and managed a company internal audit program called Perfect Plate used nationally in over 2,000 pubs with 26 different menus to assess and improve the compliance levels of food policy and minimise the potential food risks and local authority prosecutions.

Burton Upon Trent

Adviser on all areas relating to the production of food for what was at the time a successful but young brand experiencing high capacity and volume challenges. I developed several catering operational solutions and training programs such as "Capacity Management" which helped enable the brand to successfully expand in a relatively short period of time to become a nationwide success with over 200 pubs.

Uk Wide

This role was responsible for improving the performance of the bottom 20% of company performers by auditing, coaching and developing those businesses in the field in the following areas: food stock controls, dish specification compliance, gross profit enhancement, IT & computer training, streamlining kitchen management systems, equipment assessments, menu planning and development. Also involved in the improvement centrally of kitchen management systems during the introduction of Zonal into the business UK wide.