Joined this growing privately-owned brand focused on Xenia (Greek Hospitality) and the values of Authenticity, Courtesy, Generosity and Simplicity as Restaurant Manager of the flagship University location. I was promoted to General Manager/Operations Manager supporting all 3 locations, and in 2023 resumed direct oversight of University location including Catering and Marketing/Community Outreach. Brought all three stores to sustainable profitability in Q1 2023.▪ Hired all staff for all locations, organized our “TNG Odyssey” training program, codified new roles of FOH Lead, Catering/Retail Lead and Kitchen Lead and trained/promoted individuals for each role.▪ Created and implemented checklists and processes to organize FOH BOH Catering and Commissary operations. ▪ Contributed to creating a work culture based on genuine fun and camaraderie balanced with strong sense of accountability. ▪ Organized execution of all catering orders, from box lunches pick-ups to large build your own buffet deliveries and set ups▪ Launched new POS system (Toast) as well as direct integration of 3rd party delivery. ▪ Organized events to generate sales, increase brand awareness and build community through partnerships with Dual Citizen Brewery, Creative Enterprise Zone, Wine & Canvas, Sip N Bloom as well neighboring apartment buildings.▪ Helped scale up retail products, introducing them in Kowalski’s and Lunds & Byerlys, as well as growing sales at the restaurant level.▪ Used EOS Traction to measure KPI’s; lead, manage and delegate.

I returned to this organic, sustainable bakery-café comprising 250+ stores in 19 countries to lead and grow the Midwest operations. Through retraining and sharing knowledge, focusing on quality of product and service, our Team recaptured the PQ attitude, creating meaningful connections with our Guests and among ourselves.▪ Increased Same Store Sales from -25% to +24%. Improved Guest Satisfaction from 3.9 to 4.4 / 5 (highest since 2018). Raised Operations Excellence Review scores from 55% to 74% (top US average).▪ Restructured store management and promoted 3 General Managers, 4 Kitchen Managers, 3 Service Managers, as well as Head Roles. ▪ Took a hands-on role in the Production area to align quality of all bakery and kitchen prep items to company expectations; promoted a Production Manager, Head Baker, Head Cook.▪ Created and implemented onboarding and training programs so that everyone understand the brand’s values and promises, as well as the history and culture of the organization.▪ Supported growth of Catering and Events, relaunched Cooking Classes, and rolled out two seasonal menus.

A mission-based restaurant focused on fighting climate change through a vegan menu, as well as creating an approachable, family-friendly dining option in Uptown Minneapolis. I set up the new operations from renovating the space to hiring all staff to setting up vendor partners, and co-ran the business through its opening phase.

I worked directly with the three Co-Founders as part of the Leadership Team of this nonprofit that uses food as a tool to build health, wealth, and social change in North Minneapolis. Using Traction EOS, I led AFC's social enterprise programs: Breaking Bread Café, serving made-from-scratch food in a welcoming setting, providing employment and on-the job training; and Kindred Kitchen, a shared commercial kitchen coaching a diverse group of budding food entrepreneurs. While I was learning about & practicing social justice, AFC received Minnesota Business' 2017 Community Impact Award.• Increased customer base by coordinating in-store marketing, outside signage, social media, traditional advertising, as well as connecting with Community organizations• Reduced staff turnover and increased service consistency as I recruited, interviewed and hired all new café team members, thus improving café customer satisfaction level and return rate.• Reorganized and automatized commercial kitchen (using The Food Corridor) and grew the number of businesses served from 39 (2015) to 53 (2017), likelihood to operate in North Minneapolis from 10% to 36%, and diversity from 64% to 77%.• Collaborated with NEON (Northside Economic Opportunity Network) in the development of a Northside Food Business Incubator program, providing accounting, marketing and legal support to low-income, minority-owned, North Minneapolis-based startups. Three new businesses launched in 2017.• Created additional support services in partnership with the Hennepin County Library (Entrepreneur Expo, Start Your Food Business 101), LegalCorps (Brief Advice Clinic), NEON (Eat On The Avenue) and Upper Lakes Foods (facilitating entrepreneur members to tap into Breaking Bread Café's ingredient order guide to optimize their cost of goods)

Startup, fast casual concept offering healthy food and a fun experience in family destinations such as Children's Museums, while adhering to sustainable practices. Along the two Co-Founders, I was involved at the strategic level as well on all aspects of getting the business started and up and running at the ground level, and helped define a replicable business model.During my tenure, Bean Sprouts received a HALO Awards from QSR Magazine, a Best Kids Meal award from the NRA's Kids LiveWell initiative, and was named a Top 100 Mover and Shaker by Fast Casual Magazine. We won an RFP to replace Taco Bell/Pizza Hut as the exclusive foodservice vendor at the Discovery Cube, a leading Science Museum in California.• Led all aspects of the opening process for the first three locations. Hired all staff for first three locations, General Managers for all locations, and a California-based Director of Operations.• Created Standard Operating Procedures, as well as all HR and financial documents and procedures, and trained unit managers. • Established weekly report ran by the unit managers to track Key Performance Indicators as well as key line items. Incentivized performance by implementing audits, bonus plan, and secret shopper programs.• Designed cafés to emphasize environmentally-conscious materials and equipment. Defined environmentally- and health-conscious ingredients and established sourcing plan for new markets.• Negotiated lease agreements, oversaw all legal matters, from new entity organization to employment disputes to contract reviews.• Realigned Chart of Accounts and revised financial reporting system to make Accounting a tool for Operations. Developed budgets, as well as a five-year business plan envisioning nationwide growth. Managed self-imposed lean operating budget at the corporate level to protect our startup’s precious cash.• Participated in preparing bids for RFP's from family destinations looking for a new foodservice vendor.

French Meadow Bakery & Café is a pioneer in organic and all-natural foods located in Uptown Minneapolis, Minnesota as well as via licensed and franchised locations. I conducted hands-on evaluation of original French Meadow Café, and worked with owners and team to increase sales and control costs while retaining local neighborhood feel and culture. I participated as core team member in developing and opening the first Peoples Organic Coffee café.

Organic, sustainable bakery-café, currently operating 200+ stores in 17 countries. Reporting to the Global CEO, I relocated to Paris to run the French subsidiary, consisting of corporate stores and franchisees, and managed in a hands-on manner the Operations, F&B and HR functions, with 7 direct reports and 100+ team members. • Synergized operational practices and corporate cultures of legacy stores in downtown Paris that had been acquired from different franchisees; used these units and teams as platform for continued growth.• Led opening of first-ever new corporate store in Paris; negotiated and implemented financial and operational takeover of former franchisee-owned store, thus doubling size of the business.• Negotiated exit strategy for many franchisees, leading to the extinction of a lawsuit against the company, and more consistency in the brand execution from a customers' standpoint.• Promoted internal growth and managed career path – all four General Managers started their careers as servers; after my departure, two of them became Director of Operations.• Leveraged support and leadership from the US-based headquarters, from Design/Architecture to Food & Beverages to Operations. Leveraged marketing, sourcing and F&B practices from nearby European PQ markets.• Worked hand-in-hand with Founder Alain Coumont to start a vegan/organic dinner program.• Grew same store sales 10%+ year over year.

I joined as an intern prior to DQ's acquisition by Berkshire Hathaway. Based on our successes and the new momentum given by Warren Buffett and Chuck Mooty, I moved up the ranks to become responsible for all franchising outside of North America. I redefined the processes for selecting and entering new markets, and awarded 11 multi-unit development agreements in Mexico; 5 in Asia (The Philippines, Indonesia and Brunei, as well as 2 in China); and 2 in the Mideast.• Researched potential new markets by evaluating competition, legal and regulatory framework, availability of ingredients and equipment, real estate availability and cost, and ways of doing business. • Developed internal business plan for each potential market and collaborated cross-functionally to draw up market support plans to ensure an efficient market entry.• Leveraged networks of existing franchisees to create a virtuous cycle of awareness for DQ concepts as well as networks of local commercial partners (vendors, real estate agents...)• Led mutual evaluation between company and candidate, including Discovery Days and sharing of information by existing franchisee groups so that a new franchisee would go into this with their eyes wide open.• Established and enforced site selection process, project-managed all support functions, and remained a key contact person for each new franchisee after their market entry was complete.