Sarah Pallo Email & Phone Number

Syracuse, NY

Revamped and led the reopening of new restaurant concept and design. Supervised a team of 20 + employees and managed all aspects of restaurant operations including daily service and customer interactions, administrative and financial duties, human resource and training protocols, marketing strategy and implementation, ordering, inventory control and.

Syracuse, NY

Joining the team less than a year after the restaurant's opening, I quickly started learning new tools and systems to strengthen our marketing initiatives and help grow the business. Some of my work during this time included building our catering business, coordinating and marketing events, designing collateral materials, and developing new product ideas.

Syracuse, NY

A turning point in my career, this role deepened my understanding of the local business ecosystem and tested my skills in a variety of settings and with a diversity of people. Working with SyracuseFirst, an organization dedicated to helping independent local businesses and entrepreneurs thrive, I provided strategic planning, event coordination, marketing.

Syracuse, NY

Working in this position came from a desire to be more involved in the community while addressing issues of poverty and economic disparity in Syracuse. I was part of a collaborative team that came up with creative ways to solve complex issues, building upon the assets that existed within the community and organizing stakeholders around initiatives that led.

Cazenovia, NY

My interest in cooking and passion for the local food movement led me to train under Ali Hart (Executive Chef and Owner), who was the rare restaurateur sourcing most of her ingredients from local farms and businesses at the time. After interning for a couple of months, I was hired as a line cook and then promoted to sous chef. My work involved maintaining.

Syracuse, NY

I first started as a barista during college and was promoted to manager when I rejoined the company after leaving ESF Outreach. I was eager to learn how to run and manage a local business. I gained strong community connections and secured an internship at a farm to table restaurant in Cazenovia.

Syracuse, NY

I've always had an entrepreneurial spirit, and it really took form during my time as a student and employee at SUNY ESF. My love of food and concern for the environment led to an idea and dream of opening a sustainable cafe. When working with Outreach, I was able to channel this passion into a project that guided high school seniors in the ideation.