Ruth Meric Email & Phone Number

Recipe Documentation, Employee Manuals, FOH Procedures, Catering Account Executives Training, Invoice Generation, Design and Spec for 4 commercial Kitchens; Project Manager for 2 homes tore down to studs and reorganize and regrouped existing materials and furnishings; supervised contractor; purchased all goods and oversaw move and installation; turnkey operation.Chairman - Kappa Kappa Gamma Holiday Pilgrimage - Volunteer project for 2 year full time job for a 5 day event at Christmas 2010. Raised over $500,000 to be distributed to 10 local charities (The Events Company was one of the vendors)

Responsibilities include design, purchase and construction of two facilities; human resources; event & food costing, budgets & fiscal duties; recipe development & menu planning, event planning & execution; working with vendors; marketing; developing business relationships. Participated in day to day operations in back of house; from menu prep and execution to packing of all equipment & food, BEO meetings, van & staffing schedules, set up, tear down, reunload at kitchen & clean up at shop. One of top five caterers in Houston (Houston Business Journal 2005)Caterer of the Year (My Table Magazine 2001)Winner Best Recipe in Houston (Houston Chronicle 1992)Recipe developer, product tester and food stylist for Chantal CookwareExecutive Chef for 1 Month for Private Yacht Club to put on International Boat RaceChef for a Local Restaurateur to develop a franchise type fast food Restaurant; created, costed and documented full menu, kitchen design, equipment list & staffing requirementsRuth Meric Catering was sold in December 31, 2006. Ruth Meric Catering has since been closed. Ruth Meric has had no involvement whatsoever since December 31, 2006. New Owners did purchase name of company Ruth Meric Catering and did business as Ruth Meric Catering.

Developer of Party Perfect Catering and Special Event Software copyrighted and patented in 1996; software manages all aspects of catering and special events including proposals and contractsOver 120 clients to include Restaurant Associates; Restaurants Catering. Contracted with many clients as a consultant to be on site for major openings of centers and help coordinate kitchen execution, sales implementation & staff training. Consulting Chef -Redesign existing menu items; costing on Events and Food; Recipe Documentation, BOH and FOH coordination and communication, BEO design; Data Reorganization for better implementation

Responsibilities included concept, design and implementation of the restaurant theme; purchase of capital equipment; creation of menus; management of 40 employees; administration of budgets & cost control procedures; public relations; housekeeping supervision.Gentlemen's Quarterly's best 50 New Restaurants in the U.S. (1984)Best Top Three Meals (Houston Business Journal 1983)Mobile Travel Guide Award (1984)

& promoted through the ranks to Back of the House and Purchasing, to Assistant General Manager; responsibilities included management of sales and banquet, front desk, back of the house, purchasing and all costing, maintenance, operating budgets, daily operations and public relations.Increased private party sales by $1 million Consulting author for Houston Museum of Fine Arts CookbookLecturer as authority on cheeses and wines for Richard's Liquors

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