Rob Benes Email & Phone Number

Glen Ellyn, Illinois, United States

The Cafe at The Glen Ellyn Public Library is a full-service foodservice operation that offers scratch-made sandwiches, quiche, soups, bakery items, coffee and tea. I perform all menu ideation, cooking and baking responsibilities, grocery and sundry shopping, working with part-time Cafe team members to follow appropriate culinary standards and sanitation guidelines, and implementing standard operating procedures and cost-control measures. Milestones: reduced the expenditure to revenue ratio—in 2020, revenue was $42,289 and expenses were $96,406 with a ratio of 44%; in 2021, revenue was $75,808 and expenses were $115,611 with a ratio of 68%. Increased sales 56% in 2021, which involved an updated menu which included price increases, new food preparation techniques, improved sweet and savory recipes, and new menu additions. Successfully completed ServeSafe Food Protection Manager Certification (10/21/2025 date of expiration).

Greater Chicago Area

Wrote articles (for print publications and online forums) for national B2B publications on food trends, recipe development, beverage trends and application, personality-driven chef pieces, management and lifestyle issues, custom-sponsored brand insight, emerging job markets, and personal and professional development. Publications included National Culinary Review, Sizzle, Show Daily (National Restaurant Association), Restaurant Business, FoodService Director, Food Fanatics, Flavor & The Menu and Plate, as well as for companies such as Technomic Inc. and SternoCandleLamp Co.

Addison, Ill.

Coached and managed three writers in the development and execution of corporate communication strategies, which involved publishing two domestic and four international monthly magazines with competing deadlines. Collaborated with senior management in developing monthly and yearly editorial direction and schedules to grow market share in the direct selling industry. • Decreased scheduling and workflow inefficiencies between the writing and design departments. • Streamlined photo shoots at national conferences, as well as approval process of photo selects. • Partnered with three international offices to ensure communication strategies were met. • Decreased Spanish translation expenses by 25% by outsourcing work to a new vendor.

Chicago

Implemented the editorial direction and communication process for two nationally distributed foodservice publications. Collaborated with the company’s president and sales team to strengthen the magazine’s brand and grow its advertising base. Wrote feature stories on food applications and trends, recipe development, and product reviews. Oversaw selection of photography. Mentored non-culinary trained editors and freelance writers. • Contributed to focus group discussions on food and flavor trends with foodservice companies, including Custom Culinary, Kraft Foods, National Cattleman’s Beef Association, The Food Group, and Veal Committee. • Participated in hands-on culinary workshops at an annual culinary educators conference (Foodservice Educators Network International, FENI).• Created and developed “Chef of the Year” awards program.• Established a 10-person editorial advisory board.

Greater Chicago Area

Project managed the editorial department for three nationally distributed business-to-business concrete industry trade publications with competing deadlines. Worked with senior management in developing effective communication strategies to grow the brand and build support with the sales team. Coordinated the department’s yearly operating budget planning process. Supervised three full-time editors and one graphic designer, including several freelancers. Served as the project editor for three annual buyers’ guides and one conference directory. Assisted in market research studies.• Decreased buyers’ guide editorial expenses 70% by improving data collection process.• Lowered freelance expenses 50% by reorganizing in-house work flow.• Secured $1,500 per year in editorial royalties through third-party publishing programs.• Decreased conference directory editorial expenses 57% by reducing outsourced work and streamlining in-house work process.

Greater Chicago Area

Managed five editors and three graphic artists for six horticulture and two amusement park business-to-business publications. Established editorial direction, tone, and policy. Worked with senior management in establishing department initiatives and business goals. Wrote monthly columns and feature articles. Prepared editorial operating budget and was responsible for meeting editorial cost goals. Calculated page counts, ad/edit ratios, net-per-page costs, and printing expenses.• Developed and moderated annual roundtable meetings to discuss industry-wide issues.• Established six editorial advisory boards to gain expert advice and build strong working relationships within the industry.• Initiated an editorial-sales-marketing plan to increase reader interest, boost sales opportunities, and strengthen editorial-sales working relationship.• Wrote operating procedures to improve productivity and decrease inefficiencies.

Skokie, Ill.

Coordinated the publishing process for two monthly peer-reviewed healthcare journals.

Chicago

Edited business documents.

Oakbrook Terrace, Ill.

Managed the content development for a monthly peer-reviewed healthcare magazine.

Chicago, Illinois

Managed the editorial acceptance of manuscripts and peer-review process for two medical journals.

Bachelor Of Arts - Ba, Journalism

Activities and Societies: Tau Kappa Epsilon, President of Ski Club

Associate Of Applied Science - Aas, Culinary Arts

Activities and Societies: Phi Theta Kappa