Peter Coulter Email & Phone Number

Seattle, Washington

Seattle, Washington, United States

Spearheaded design of a $4.5M new commissary kitchen to preserve the company's “Made from Scratch” commitment to its members while overseeing the current commissary supporting over $50M+ annually in deli case, self-serve and grab and go stations sales.*Optimized the market mix of items at the current commissary to maximize the store impact on sales. *Initiated food safety programs for extended shelf-life products, product traceability, distribution manifest and a formal QA process for communication between stores and commissary for products in question. * Managed the deli innovation programs utilizing the talents of our innovation manager.*Facilitated the layout design and specification of all equipment for the new commissary set to be SQF/USDA compliant. *Successfully Valued Engineered the new facility from $6.5M to $4.5M due to current economic challenges.*Managed ingredient contracts relevant to commissary and center of store products where applicable. I was able to secure multiple key PCC ingredients that are facing global shortages. Examples being oil blends, flour, sugar and tuna.

Bellevue Washington

Lead product development for national chains including daily communications and strategies that produced over $25M annually. Direct a team of chefs for 4 premier national recognized steakhouses in achieving financial goals, food quality and operational execution for each restaurant totaling $30.5M in total sales while overseeing procurement with purchases of $5.6M and food safety programs. • Starbucks national product development and collaboration. Annually produced 8.8M units annually with over $20M in sales. • National Kroger product development team. Northwest regional launch of chilled sandwiches, salads, wraps and assorted platters contributing to over $5M annually.• Lead other national chain development that included Trader Joes, Amtrak, British Airlines as well as our brand Gretchen’s Shoe Box Express which contributed an additional $8M to annual sales. • Managed restaurant menu development to optimize food cost at 28% and kitchen labor cost under 15% maximizing revenues and gross margins during challenging economic demands.• Facilitate out-sourcing of ingredients to reduce labor.• Built the home delivery program to increase sales expected to reach $200k. Lead all packaging design and execution.Interim General Manager [Gretchen’s Shoebox Express, Seattle, WA] 2015 – 2016Lead a successful and smooth transition to the new ownership pending the completion of the sale of business. • Managed the corrective actions and processes necessary to re-open the facility due to a food borne illness outbreak which resulted in a 6-week closure of the facility ceasing all production. • Re-designed the facility to comply with all SQF Level 2 Guidelines which included the design and separation of all high and low care spaces to optimize food safety. • Transitioned the business to the new ownership group flawlessly.

Bellevue Washington

Greater Seattle Area

Executed national chain collaboration and cold food development, extended shelf-life food design, health and wellness design, bread development, ingredient sourcing and design, extended shelf-life produce management.• Lead the development of Starbuck’s first national chilled lunch program which included replicating gold standard recipes for commercial development, creating all relevant documentation, production training, ingredients validation, for all 12 national FFG Starbucks kitchens generating $130M first year and growing to over $150M over a 5-year period.• Formulized and lead the launch of Starbucks Hot Panini Program distributed to 4,200 stores; generating over $15M in additional channel sales.• Instrumental in the development of Starbucks Snack Plates Generating Additional $15M in sales.• Other key account development- Trader Joes, Sam’s Club, Target and FFG brand, Sano.

Culinary lead in development and customer interaction to succeed in obtaining new partners increasing company sales. • Developed, formulated and replicated recipes for the Stockpot brand, national and international customers.• Lead operational efficiencies with 15 years as a cook-chill specialist.• Multiple Key National Product introductions totaling over $150M in annual sales. • Lead culinary support to Campbell’s sales team which included: demonstrating culinary advantage and versatility of Stockpot products and the methodology on how to sell Stockpot Soups products. • Other Key account development – TGI Fridays, Cheesecake Factory, Costco, Sam’s Club, McDonald’s.

Bs, Food Service Management

As, Culinary Arts

Associate Certificate, Food Trades