Ryan Carson Email & Phone Number

San Francisco, CA, US

United States

• led culinary consulting projects that improved operational efficiency, achieving up to 15% reduction in costs for clients
• developed CPG (consumer packaged goods) for food startups and high-end manufacturing
• created scalable food concepts, resulting in faster product launches and increased customer satisfaction
• collaborated with cross-functional teams to implement culinary strategies that drove revenue growth by 10-20%
• clients have included: Mother Bees, Kitchenette, Munchery, Fresh N’ Lean, Trifecta, more is more, Cloud Kitchens, New School Consulting

Boise, ID

• directed food and beverage operations across multiple venues, achieving a 25% increase in total revenue
• overhauled menu design and kitchen systems, improving service efficiency / guest satisfaction
• implemented financial reporting and cost control measures, reducing food costs by 30% and labor costs by 8%
• executed full kitchen design and build for both a high-end saloon and a full service restaurant

Seattle, WA

• development of multiple product lines (including Whole Foods), making a significant contribution to the organization’s annual revenue
• optimized manufacturing processes, resulting in reduction of production time leading to significant cost savings
• led market tests that informed strategic decisions, scaling Home Meal Replacement products nationwide

Los Angeles / San Francisco / New York / Seattle

• managed R&D chef team and high-volume production in multiple cities, delivering up to 15,000 meals daily while maintaining a 4.5/5-star customer rating
• innovated over 1,000 recipes, focusing on special diets (keto, vegan, vegetarian, whole 30, under 500, etc.), driving a 20% increase in sales
• streamlined SOPs, improving operational efficiency across four cities / reducing waste by 10%

Los Angeles / San Francisco / San Diego / Portland / Seattle / Denver / Austin

• led BOH operations / financial management for six cities, reducing operational costs by 12%
• expanded brand presence through strategic partnerships, increasing event attendance by 20%
• established regional prep kitchens, optimizing supply chains / reducing inventory loss by 15%

Los Angeles / San Francisco / New York / Austin / New Orleans

• conceptualized and executed market-inspired pop-up restaurants nationwide, generating $250K in annual gross sales
• managed all aspects of operations, achieving a 25% operational profit for venue owners
• enhanced brand visibility through targeted marketing and PR efforts, increasing event bookings by 15%

Santa Ana, CA

• designed and executed dynamic daily menus, increasing customer retention by 25%
• oversaw kitchen design and operational setup for Playground 2.0, enhancing kitchen workflow
• butchered all proteins and maintained inventory systems, reducing food waste by 10%

Los Angeles / San Francisco

• increased event sales by $400K and boosted restaurant sales by 8.9% through menu innovation
• reduced food costs from 39% to 27% and labor costs from 14% to 10% by implementing standardized procedures
• designed and launched new menu concepts, driving a 12% increase in repeat customer visits

Santa Ana, CA

• directed culinary operations for a fine dining venue, generating $2.6M in annual gross sales
• managed private events for up to 700 guests, achieving a 95% satisfaction rate
• optimized inventory and staff management, reducing overall costs by 10%

Anaheim, CA

• worked across multiple stations in a high-volume Wine Country restaurant
• played a key role in the grand opening of this award-winning fine dining restaurant
• assisted in developing seasonal menus, contributing to an increase in customer engagement
• maintained high standards for HACCP compliance and inventory management

Anaheim, CA

• led a 25-member culinary team, ensuring consistent quality and operational efficiency
• developed menus for multiple areas of the business which increased customer satisfaction
• executed high-volume service in a fine dining environment

Anaheim, CA

• worked across multiple stations in a high-volume Wine Country restaurant
• played a key role in the grand opening of this award-winning fine dining restaurant
• assisted in developing seasonal menus, contributing to an increase in customer engagement
• maintained high standards for HACCP compliance and inventory management

Anaheim, CA

• worked across multiple stations in a high-volume Pacific Rim fusion restaurant
• managed banquet preparation and execution for large-scale hotel events, enhancing guest experience