Ryan Duke Email and Phone Number

In this role, I worked with accounts in the Top 500 Chain Restaurants in the Southeast third of the country to build new menu ideas and drive volume on new and existing foods. In addition, I managed Military business stateside and overseas for the eastern half of the country. I was also responsible for developing Alternative Channel accounts including C-Store, Commissary, and Grocery Deli segments.

I was responsible for managing all segments including K12, Contract management, Independent Operators, B&I, Cruise, International, and College and University in 8 Southeast States. I had a direct team of 3 and a broker network with training, management, and strategy in each territory. My Team and I were responsible for $33.5 Million in revenue while increasing sales every year. I worked with Distribution to train sales reps, participated in trade shows, negotiated programs, and drove new items… Show more I was responsible for managing all segments including K12, Contract management, Independent Operators, B&I, Cruise, International, and College and University in 8 Southeast States. I had a direct team of 3 and a broker network with training, management, and strategy in each territory. My Team and I were responsible for $33.5 Million in revenue while increasing sales every year. I worked with Distribution to train sales reps, participated in trade shows, negotiated programs, and drove new items into distribution. Show less

Responsible for all Foodservice sales in the mid-south region and key account and LLOs in the Mississippi and Louisiana markets.

Responsible for all Foodservice sales in Alabama and the panhandle of Florida. Conducted distributor sales meetings, food show, marketing and trainings.

Developed recipes and menu analysis for operators and manufactures. Responsible for sales a major broadline distributors in Alabama and the panhandle of Florida. Conducted sales meeting, trainings and ride with in the area.

Developed and executed menus and service for two kitchens at the private club. Managed food cost and labor cost to create a profit center for the club