Gusto Organic is an independently owned British business founded by William Fugard and Craig Sams, (the entrepreneur behind Green & Blacks chocolate and Whole Earth Food).Since its launch in 1990, the multi award-winning company has focused on providing Fairtrade and organic certified products with no refined sugar.Designed for the adult premium soft drinks category, Gusto are passionate about making better tasting, and ethically conscious soft drinks. Better for the planet and the health of our customers.In August 2023 Gusto was awarded 5 Great Taste Awards by the Guild of Fine Food and in October 2023 won Best Soft Drink and Best Mixer in the Great British Food Awards for their organic Real Cola.Gusto was voted No.1 Ethical Soft Drinks Brand in the UK by Ethical Consumer Magazine 2020.

MAPAL Group is the home of best-in-classhospitality management solutions, built forprofessional and multi-site businesses.We've combined five companies to create a newmarket leading provider of powerful applicationsexclusively for the global hospitality sector, with ourtechnology deployed in tens of thousands of sitesin 54 countries.Our vision to become the world's leading hospitalityoperating system delivering game changinginnovation to streamline and automate processesthrough owned and partner solutions.

A beautiful premium country pub in the heart of the Wiltshire countryside.Local ales, continental lagers, fine wines and fresh local food

Full accountability for brand strategy, positioning & planning to drive sales and profits (£41m/£13m) in 37 pub-restaurants and 42 lodges (£8m/£6m). Achieved LFL sales growth by 12% in 2009 & 10% in 2010, 2011 tracking at 7%. Launched several new initiatives e.g. loyalty wine club (50% database sign up), opened 10 new outlets in 9 months and produced industry leading POS and collateral.Managing agencies on above the line communication of large national brand c200 sites, from defining brand identity to tone of voice and communication planningProduced and delivered presentations and board reports on brand positioning, menu sign off, brand performance & planning documents.Range & menu development including new product development with suppliers including research & focus groups to understand marketing needs, pricing to achieve targeted profits and service delivery through outlet training & incentives. Budget management and planning through forecast and actual measures using a cost model to also take into account supplier funding requirements for sales driving initiatives.Advertising & Communication for each outlet using various mediums e.g. e-marketing, local awareness, national campaigns and third party partnerships etc.Key stakeholder management across management and external suppliers using strong influencing and negotiating skills, setting and managing clear expectations e.g. bringing new products to the market place, gaining sign off & implementing.Analysing and reacting to trends from researching company reports and papers to be proactive with strategy & offer.

Training & Development Manager. Responsible for the training & development of a role out brand which included the management of a team of six pre-opening trainers. Delivered capital plan of 23 new outlets in 15 months. Responsible for resourcing, training and development of the pre-opening team as well managers & outlet team at all new openings. Supporting team to achieve their objectives; closure briefs, local staff recruitment, training, legal compliance & post opening action plans & support program.Developed team leader to assistant manager development programs to drive succession planning within the brand & company. Trained a range of courses including BII accredited courses & company developed programs to improve capability & retention within the company & brand.Designed training guides & sign off packs to deliver consistent training & results.Responsible for training plans & schedules for 23 openings, 2 trainers per openings and post-opening support.Delivered brand vision & value for all employees during rebranding & positioning.

14 hotel bedrooms, 130 cover restaurant & large bar, averaging £35k per week and 95% occupancy. Opened the business in April 2005, recruited new team of 8 chefs, 26 bar & serving staff, contract cleaners & local services. Responsibility for the delivery of local marketing plan for opening events which generated c2000 guests for dry runs & opening party. In year one increased sales from £20K per week to £28K, year 2 averaging £35K per week, this was done through consistently delivering excellent service & food quality, identifying areas of opportunity to build the business i.e. serving food all day, christening in summer in our extensive garden & small wedding parties.Built hotel occupancy through open events for local businesses & consistent delivery of quality.Developed staff to fulfil succession planning needs within the business and company. Worked with training department to develop standard operating procedures designed to assist with training and manager development.