William Eudy Email & Phone Number

Atlanta, Ga, Us

Atlanta-based Focus Brands is a leading developer of global multi-channel foodservice brands. After the Jamba acquisition, Focus Brands, through its affiliate brands, is the franchisor and operator of more than 6,000 restaurants, cafes, ice cream shoppes and bakeries in the United States, the District of Columbia, Puerto Rico and over 50 foreign countries under the brand names Carvel®, Cinnabon®, Schlotzsky's®, Moe's Southwest Grill®, Auntie Anne's®, McAlister's Deli® and Jamba®, as well as Seattle's Best Coffee® on certain military bases and in certain international markets.As a leading developer of iconic food-service brands around the globe, we know our company is only as strong as our people. And that’s why we’re committed to providing our associates with a work environment that encourages and supports innovation, collaboration, and fun! From our unique family culture to our focus on personal development, a career with Focus Brands is anything but ordinary. We rely on the unique attributes and experiences each of our associates has to offer, we remain focused on providing every individual with continuous opportunities to grow their skills, develop their talents, and unlock their potential as part of a collaborative and supportive team. We’re unleashing the power of our brands with the passion of our people – and we want you to join us!

Atlanta, Ga, Us

Consulting Chef, Le Vigne, Montaluce Winery - Dahlonega, GA - Oversee renovation of property- Development of new seasonal, vineyard inspired menu.Shoney's Restaurants:The Corporation has 200 units with over $325 M in annual sales.Responsible for menu-development and creative advancement for Shoney’s restaurants, innovatively devised and actualized fresh initiatives for company advancement. Such measures include the updating of the current buffet and ala Carte, the implementation of fresh produce, chicken, beef and LTOs which have now been introduced in all 200+ restaurants. Employing expert managerial tact, actively engages in novel concept marketing, strategically collaborates with vendors partners in the formulation of new products, trains management staff to execute the company menu, and carefully carries out the responsibilities of training new restaurants and remodels. - Oversees both Purchasing and Quality Assurance Departments- Develops menu and training criteria for three new restaurant concepts.

Us

Applying meticulous oversight, scrupulously directed the HOH and FOH management of the Capital Grille. Intricately involved in the updating of ala carte and LTOs, calculated to introduce attractive new measures and expand the revenue base while assisting the Darden Culinary Innovation team for the Capital Grille. Also, enacted and oversaw the implementing of all new menu items and LTOs as a test restaurant.- Increased annual sales by 12 percent. - Developed Sous Chefs throughout the Darden System.- Implemented standardized ordering systems and controls.

- Chops is a 180 seat restaurant which generates $8.5 M annually - Lobster Bar is a 140 seat restaurant which generates $4 M annuallySkillfully directed the HOH management of the operations of two separate restaurants. Effectively standardized operating systems to allow for business expansion, national branding, and the maximization of systems efficiency. Introduced and enforced food and labor cost controls to ensure the elimination of waste. In order to secure smooth internal processes, developed standardized and updated menus, recipes, books, and implemented standardized ordering systems and controls. - Developed new menu items conforming with respect to the direction of concept- Interacted weekly with Pano Karatassos and the BLRG staff regarding the direction of concept As a result of this collaboration developed, tested and opened a Boca Raton concept, and developed a Las Vegas concept menu- Developed Executive Sous Chefs and Sous Chefs for promotion within Buckhead Life Restaurant Group.

Directed the HOH management of the operations of both restaurants, each operating 24 hours a day seven days a week. Introduced operating system standardization to simplify business expansion and national branding. Developed new menu items with respect to direction of concept, and implemented standardized ordering systems and controls.- Implemented food and labor cost controls- Developed standardized and updated menus, recipes and built books.

Chicago, Illinois, Us

Directed the HOH management of the operations of four separate restaurants with three distinct concepts.- Shaw’s Crab House, Chicago is a 425 seat restaurant which generates $13 M annually- Shaw’s Crab House, Schaumburg is a 575 seat restaurant which generates $9 M annually- Vong’s Thai Kitchen, Chicago is a 175 seat restaurant which generates $4 M annually- The Mity Nice Grill, Chicago is a 225 seat restaurant which generates $5 M annuallyCraftily developed new menu items in conformity with respect to direction of concept- Interacted weekly with Richard Melman and the LEYE staff regarding direction of concept- Creatively developed and thoroughly tested a vast array of new ideas for concept and through diligent effort ultimately opened Boca Raton concept.