Rich Vincent Email & Phone Number

Executed strategic management of territory consisting of 50+ restaurants generating $85MM in annual sales. Measured and provided counsel on improving operational performance while creating a culture and environment that champions teamwork and a winning attitude. Developed, implemented, and maintained quality assurance protocols. Drove methods of service with speed, excellence, and accuracy to exceed customer expectations.KEY DELIVERABLES:• Consulted with each franchisee to analyze performance, captured root operational issues, targeted improvement opportunities, and propelled results for shared success.• Evaluated margins and identify roadblocks to franchisee profitability while actively resolving issues.• Influenced franchisees on the talent development of business plan while providing guidance on organizational structure and succession planning.• Guided franchisees on new product introductions, network redevelopment, new restaurant openings, and bakery production.• Collaborated with architects providing preliminary design, rapid transformation plan, and construction pre/post-execution.

Led domestic and international sourcing, testing, approval, and continuous monitoring of all retail and manufacturing equipment. Steered vendor relations, vendor approval, distribution, service providers, consolidators, freight forwarders, and operating process for all new and existing equipment. Ensured sound equipment and service practices are applied to all processes associated with equipment, design direction, and facility layout. Drove ideation and innovation to improve all aspects of equipment performance, total cost of ownership, operational efficiency, and efficacy. KEY DELIVERABLES:• Member of core team opening 11 new international markets in 24 months improving cross-functional market introduction process for international markets.• Central member of core team that developed self-serve, on demand beverage strategy for host, semi-host, and non-host locations, leveraging innovations in expresso equipment technology.• Launched Next Generation Coffee, Espresso Equipment, and Self-Service Bean to Cup, monitoring equipment and vendor performance and establishing equipment and operational performance plans.• Redefined water guidelines and testing protocol to drive water standards in beverage led company.• Key author and project manager for aligning global espresso taste profile reset initiative. Owned market by market workflow to reestablishing ideal Dunkin taste profile in all markets. • Led International sourcing, testing, approval and monitoring of all retail and manufacturing equipment. Owned vendor relations, vendor approval, service provider including third-party, consolidators, freight forwarders, and operational performance for all new and existing equipment.• In collaboration with Turbo Chef Oven Technology, developed hybrid “Eco” Low Power/Lower Cost High Speed Oven to meet the needs of international markets.

Selected to manage domestic equipment focusing on Ovens and Cooking Platforms, Coffee & Espresso Equipment, Beverage Dispensing Equipment, and Doughnut Manufacturing Equipment based on successes in New Concept Development.KEY DELIVERABLES:• Cross Functional Leader and core team member for all high-profile key brand concept projects requiring equipment expertise.• Key Equipment Stakeholder, led design, layout, and execution of equipment innovation showcase for global brand conferences with up to 8,000 franchisees and licensors attending. Managed million-dollar investment in showcase equipment and sell through.

Key Contributor for complete brand overhaul to rebranding and Innovate market strategy. Revolutionized store design and layout and implemented sandwich and savory platform enhancements.KEY DELIVERABLES:• Hired to lead operational improvements, training store managers on the importance of restaurant key control systems. Shifted to on premise baking and donut finishing from centralized operations.

BORDER CAFÉ / JOSE TEJAS RESTAURANTSGeneral Manager, Authentic Cajun Mexican Scratch Kitchen Concept TRIMARK UNITED EASTSales Representative: Equipment / Design & Operating Supplies HARVEST RESTAURANT/GRILL 23Restaurant ManagerHOUSTON’S RESTAURANTSRestaurant ManagerBERTUCCI’SManagement Training Intern/Co-op Manager