Robert Delaney Email & Phone Number

Oakland, NJ, US

Oakland, New Jersey, US

Walnut Creek, California, US

Coach and mentor for a team of between 2 and 5 food technologists and scientists both in-house and remote in a very nimble and customer driven environment with multiple projects, customers, and gatekeepers including ongoing professional development. Driver of long-term development and portfolio health of the core product category across food service.

Smithfield, Virginia, US

Responsible for the professional development and project work for a diverse team of 5, including food technologists, meat scientist and a registered dietitian in a very fast paced dynamic environment. A lean team necessitated a high level of flexibility and cross training to meet expectations across multiple brands, product formats and channels. Led.

Smithfield, Virginia, US

Manage and actively develop an innovation team of 3 employees consisting of a culinologist, a meat scientist and marketer. Redeveloped par cooked bacon formulation with a new slice thickness, dimensional specification and cook yield for a major food service customer. Project resulted in a 3.5 MM lb.increase in volume. New formulation and process resulted.

Chicago, IL, US

Led development of the bagged meals team in addition to the snacks team businesses, while interacting with multiple marketing teams and P&Ls, necessitating careful calculation of potential ROI when allocating resources. Managed the development of 3 new SKUs that exceeded all brand set consumer testing success criteria while trimming an average of $3.50 off.

Chicago, IL, US

Led the TGI Friday’s and Poppers brand product development with total sales of $220 MM annually; led team of four developers contributing to a 100% increase in operating income over a 2-year period. Driver and shaper of the new product development process from voice of the consumer through product commercialization including all facets of consumer and.

Vevey, CH

Completed all benchtop development, ingredient sourcing and plant testing for the two-line extensions for the year 2003.Product development and plant testing for 3 flavors of POT PIE EXPRESS™ launched nationally in 2003.Developed and commercialized a line of Mexican flavor items. Two HOT POCKET® and one LEAN POCKET® launched nationally in March.

Completed all benchtop development for a gluten free and diabetic line of foods utilizing both traditional and functional ingredients. Approximately 80 great tasting, fully prepared meals with very specific requirements and concerns.

Bachelor Of Professional Studies, Culinary Arts Management

Bachelor Of Science (B.S.)