Executive role · January 2018 – March 2020
Took over supply chain and commissary manufacturing, consolidated three commissary buildings into one, and prepared the plant for its first third-party audit.
$3.3M
The group's commissary manufacturing was spread across three separate buildings. It had no industrial recipe formulations or cost sheets for the items it manufactured, and it had never been through a third-party food safety audit.
Supply-chain savings of $3.3 million. The commissary scored 98.5 on its first third-party audit, on the first try. Three commissary buildings, which had needed 49 employees on two full shifts, became one building with a smaller team. Food cost at store level fell by 1.5 points.
From recipe to production line.
Industrial formulation, batch sheets, COGS, nutritional analysis and packaging, so a recipe that works in the test kitchen works at production scale.
Support growth, not complexity.
Sourcing and contracting commodities, forecasting, warehousing, inventory control and production scheduling, set up to support growth instead of slowing it.
What works in the kitchen must work in the P&L.
Commissary design and consolidation, menu engineering and food and labor cost control for restaurant groups, independents and supermarkets.
Tell us about your operation and what you need to change. We'll tell you honestly whether we can help.
