Rob Stone Email & Phone Number

Dallas-Fort Worth Metroplex

Responsibile for comprehensive customized auditing and inspection services for multi-site operations in retail, and food service|catering; Supportive and coaching feedback at site level, highlighting high risk issues • Deliver value-added assistance to meet regulatory requirements and improve food safety systems well beyond regulation to ensure food safety quality and consistency. • Responsibile for HACCP verification, Sanitation, housekeeping and hygiene, Regulatory compliance - FDA Food Code, Temperature controls, Allergen management, Menu detail/labeling, Hand hygiene, Recordkeeping, Quality of food supplies, Cook time/temperatures, Food storage, proper rotation and date marking, Food identification/labeling, Staff training, Food defense, Rodent and pest control management, Building management - garbage/refuse, ventilation, lighting and plumbing (hot and cold water availability, water pressure, toilet facilities, etc.).

Responsible for overseeing, training, and performance of Nestlé Toll House by Chip in 43 locations across 16 states. In charge of high standards of excellence in day-to-day franchisee operations; ensure and enforce compliance with brand standards; apply problem-solving|process improvement techniques; operational evaluations and draw up action plans. I work to influence franchisees by developing a trusting and mutually beneficial working relationship to achieve business results. Point of contact to ensure compliance with operational, food safety, and marketing standards; while I assist in market development planning and opening new restaurants. Lead, train, coach, and support new and current franchisees through system implementation, restaurant openings, and recruitment. Direct and conduct a comprehensive annual business review of the franchisee's operational and financial performance, and provide leadership for each area/area to ensure that guest satisfaction objectives are met.

Dallas/Fort Worth Area

Managed 38 franchise locations across 14 states, representing brands such as Souper Salad, Red Brick Pizza, Red Mango, and Smoothie Factory, with over $12 million in annual franchise sales. Oversaw all communication with franchise Owners and General Managers to drive sales, profitability, and operational excellence. Led the launch of online ordering strategies and played a key role in implementing new Point of Sale (POS) systems and loyalty programs, including store training.Personally managed 12 new store openings across multiple states and successfully reopened two closed locations, generating an additional $800K in annual revenue. Executed a franchise transfer program that included action plans for operational improvements and ownership transitions, ensuring smooth handoffs and local store marketing for sales growth. Pioneered marketing initiatives and innovation strategies, serving as both the voice for franchisees and the face of the corporate brand.

Denver, Colorado, United States

Oversight of 16 franchise restaurants. Worked with multiple vendors, negotiated contract pricing, and created rebate programs while lowering food cost. Managed food costing software; Implemented cost-saving measures in recipe design; Lowered costs through menu design and purchasing analysis; refine and managed consultation/evaluation tool used for brand management, quality control, safety & sanitation through break-even and P&L training, and reviewing service standards . Conducted numerous store visits throughout the country to guide franchise operators to improve efficiencies of their business through evaluation, consultation, and recommendations. Instituted a "Fix and Flip" program for existing Franchise Owner to new Franchise Owner. Included the creation and execution of action plans for the future of the business. This process ensured a successful transfer of ownership and local store marketing activities for sales growth.