I am a firm believer that success is achieved when we make sense of the complex. My approach to this is by creating and following systems & processes that lead to predictable results. My ultimate goal is to contribute and add value, making an impact on the lives of others.My pride comes from helping chains, school districts, consultants, and other foodservice operations tackle challenges by presenting equipment solutions to:- Develop new food or beverage programs- Simplify preparation, production, holding, and serving processes- Improve food quality and consistency- Reduce cost of goodsCollaborating with operations, facilities, marketing, QA, R&D, and purchasing teams ensures solutions meet each department's needs. Some projects are solved with off-the-shelf products, while others require modifications or beskpoke solutions.Projects typically take 1-2 years and involve:- Understanding the challenge- Product presentation- Lab testing- Modifications- Store and market testing- Roll-out logistics, including ordering, distribution, installation, and trainingIntroducing operators to new products is a passion. We offer a local Test Kitchen and Mobile Test Kitchen supported by our Chefs and Engineering teams from manufacturers we represent.Projects include:- Reducing chicken cost of goods (COG) with improved thawing process- Adding non-carbonated cold beverages- Ensuring consistent cooking quality of white and brown rice- Slicing and dicing vegetables more efficiently- Improving counter and drive-through wait times with outdoor pickup for 3rd party delivery- Bringing food service to locations without power using specialized on-board batteriesPlease reach out if you have similar challenges to solve. Confidentiality is always a priority.

Lead sales and customer service.Oversaw all aspects of the operation and applied 80/20 in almost every segment.Territory planning and goal setting by focusing on solutions first.