DAVID JOHNSON
F O O D S E R V I C E P U R C H A S I N G & D I S T R I B U T I O NLeadership / Product Development / Operations / Vendor Relations
PORTFOLIO OF COMPETENCIES
| Leadership Product | Development | Operations | Vendor Relations |
| Part of the start up team growing Cinnabons from 0 to 260 bakeries ($250 M sales), Kincaid’s from 0 to 13 restaurants, Palomino from 0 to 13 restaurants ($120 M Sales), and the creation of 4 additional concepts. | Custom selected meat program unique in the industry especially for the size of RUI resulting in a quality product unavailable to the competition. | Developed product and distribution networks that allowed Fresh Sheet implementation. Added local and seasonal ingredients to compliment merchandising and enhance both restaurant brand and top line sales. | Negotiated distribution agreements for Linen, Chemicals, and Center of the Plate, Grocery and Tabletop nationally. |
| Developed non linear relationships for key item that maintained continuity of supply and pricing consistently below market for center of the plate purchasing. | Created product distribution for promotions including Copper River King salmon, Columbia River King Salmon, Hawaiian Fish, Jamaica, Cajun, Alaska Seafood, and Banana Prawns. | Set product acquisition and distributions that introduced Copper River Salmon to 13 major markets gaining greater exposure to customers and increasing sales. Positioned restaurants as “fresh fish”. | Introduced programs to vendors that improved restaurant cost and reduced complexity that created opportunities to grow their business long term. |
| Developed a Table Top cost plus program that allowed all specified products to be distributed easily and at a 30% saving. ($1M savings) | Developed a Table Top cost plus program that allowed all specified products to be distributed easily and at a 30% saving. ($1M savings) | Challenged specifications and ingredients on key menu items saving $750,000 annually. ($2.5 M savings) | Negotiated contract pricing for French Fries, Cheese, Grocery, Oils, Pork, Chicken, Prawns, Scallops, Meat, and Paper. |
| Created and hosted wine tasting event for wine industry and restaurant operations professionals that determined the best “wine by the glass” for both quality and value that became the mandatory selection of wines for the category. | Designed a cost plus formula for coffee that saved over $100,000 annually. (total saving $1.5 M) | Developed and facilitated vendor fair that demonstrated to general managers and chefs the importance of tight product specifications and strong vendor relations. | Created a cost ceiling based on sales that improved service and installed operational lease for Ecolab contracts and equipment that reduced capital expenditures, repairs, and maintenance. Set up a collaborative relationship between the vendors and restaurant to deliver highest quality. |
djohnson@davejohnsonandassociates.com
PO Box 564
Langley Washington98260phone 360.221.4014cell 206.953.5904
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