Tyler Rueth Email & Phone Number

Appleton, Wi, Us

Appleton, Wi

As the marketing coordinator for RecycleThatStuff.com I am in charge of recycling event coordination, sales, purchasing, and promotional material development. I've worked with several area municipalities and companies in planning an electronics recycling event for their residents and employees. I am responsible for the events from start to finish. I manage the full process of booking, planning, contracts, promotion, traffic flow, and execution for numerous recycling events in the Fox Valley area.I also seek out recyclable metals and electronics from area commercial and industrial businesses as well as residents in the community. I design the sales and promotional materials and coordinate the purchase of metals, quote pricing, and arrange for pickups.Further, I work with industrial businesses and large scale recyclers on the sale of the materials we process.

Appleton, Wi

I am the owner of Coppertie; a company that creates systems, provides cost control solutions, and improves organizational health for businesses in the food and beverage industry. I work with local restaurants and bars in a number of areas to help lower costs and bring in customers to increase profitability. I help in a number of areas including:- Service and Operations Analysis- Emotional Intelligence and Operational Health- Strategics and Brand Positioning- Market and Competition Analysis- Profitability and Cost Controls- Online Presence and Marketing- Print Media (promotional documents, collateral, corporate manuals, menu design)I know that running a restaurant is much different than running a business in almost any other industry. Many of the processes that work in other businesses fail in the restaurant industry. This is due in part to intense competition, unforgiving customers, atypical business hours, and rapid turnover found in the industry. Bad experiences in the television and telecommunications industries are commonplace and customers still remain brand loyal, however one bad experience at a restaurant can lose a customer (and all of their friends and family) for life. When these bad experiences reach one the social reputation sites such as Yelp or TripAdvisor their affects can be debilitating. I am here to help restaurants fight back through process improvement, reputation building, and the creation of memorable guest experiences.I help to alleviate the challenges that restaurants face by setting up systems to ensure success. I work to eliminate challenging problems, and create a process of checks and balances to make sure every employee understands their role and is held accountable.

Menasha, Wi

I was the General Manager for the new restaurant start-up, The Source Public House. I was responsible for overseeing all restaurant operations and ensuring excellent guest experiences. I was responsible for the initial hiring and training of our full front-of-house staff and the overseeing of the hiring and training of the back-of-house staff. I completely programmed our Point-of-Sale system (Maitre'D) and was responsible for developing and overseeing all restaurant systems.The focus of the company is to source from local farms, business owners, and vendors as much as possible. Accordingly, the menu changes on a frequent basis, as often as every two weeks in the summer months. I was responsible for ensuring all employees were versed on the new menu, all items were programmed correctly, and all items were ordered, priced, and prepped appropriately. In addition to overseeing the food menu, I had the wonderful job of choosing which beers made our selection of 15 local taps as well as our wide selection of American craft beers. I developed a full system for tracking beverage inventories that compared usage to sales, highlighted potential losses, and generated order reports.I was also in charge of bookkeeping and financials. I used Quickbooks Online to pay bills, track cash flows, reconcile accounts, and produce monthly reports.

I was the Restaurant Manager at Stone Cellar Brewpub and controled all front of house and event areas. I had a variety of tasks that changed daily but they mainly included, ensuring customer satisfaction, general restaurant and bar growth, sales analysis, team management, innovation, workflow improvement, brand development, hiring, and firingI also handled the majority of marketing and design tasks including the creation and maintenance of the restaurant website, social media growth and branding, online review management, web analytics, graphic design, in-house and external advertising, email marketing, and more.Finally, I booked, facilitated, setup, and staffed events of up to 75 in the special events room. I also created plated dinner menus and designed food displays.

I handled a variety of client interactions from introductions to completed projects. I designed numerous posters, websites, brochures, and collateral for clients. My duties also included tweaking and updating numerous websites to make them more user friendly and up to date. I also assisted in running monthly community-based mastermind meetings.

Lambeau Field

I worked at Lambeau Field during the 2008 season and co-managed many different areas including:- Curly's Pub, a 200 seat restaurant and bar- Frozen In Time, a smaller-sized ice cream and coffee shop- Portable Concession Stands- Private Suites, both stocking and game day service including those at the VIP and media levels- Private Player Meals- Banquets, from 50 person rehearsal dinners up 2000 person galas