Eric Meisel

About Eric Meisel

30+ years of experience in new menu and flavor development, as well as 20 years of food…

Experience

1. Product Specialist Culinary Consultant - Ohio Valley Division

   Gordon Food Service

   Jul 2018 — Present · Columbus, OH, US

   Market company branded products as well as national brands throughout the Ohio Valley Sales Division with four states and multiple segments of business, with emphasis on fresh produce and culinary expertise. Participate in a cross-functional team on marketing and selling product lines focused on produce and locally sourced products. Leader within structural hierarchy accountable for boosting product marketing, leading new product rollouts, training next level employees, conducting training and sales management best practices with Gordon Food Service (GFS) sales teams. Utilize culinary expertise and background as chef to provide consultation services for non-commercial/commercial/regional and national chain restaurants and food service establishments. Create menus and advise on proper products to maintain quality and business efficiency. Consult with chefs, owners, managers and food buying professionals on Gordon Food Service products to boost business profitability, meet demands of labor challenges, and control costs and operating expenses. Generating sales through multimedia platforms; focus on marketing sales items through recipe development, new product rollouts and creating interest from sales force and customers.Played pivotal role in successful launch of new project (CEA - Controlled Environment Agricultural) hydroponic grown produce. Introduced “Love Local” project focusing on Ohio Valley Division and marketing Ohio-made products; served as primary point of contact for program encouraging customers to select Ohio-made products. Created and implemented GFS distribution facility tour program which allowed customers visit facility and test kitchen appropriate for menus and recipes. Led team in executing detailed list of procedures and guidelines to provide excellent customer experience, which resulted to minimum of 75% increase in sales and strengthen client relationship.

Education

• The Culinary Institute of America

  Associates in Occupational Studies

Skills

• Catering
• Product Introduction
• Merchandising / Promotion
• Food
• F&B Safety Protocols
• Negotiation Skills
• Food & Beverage
• Restaurants
• Customer Service
• Food Safety
• Quality Control
• Restaurant Management
• Cooking Demonstrations
• Culinary Skills
• Off-Site Event Coordination
• Vendor Relationship Management
• Service Sequencing
• Key Account Development
• Inventory Management
• Sales Management
• Budgeting and Forecasting
• Grocery
• P&L
• Menu Development
• Employee Hiring / Training
• Team Building
• Forecasting
• Roi Driver Identification
• Food Industry
• Sales and Marketing Programs
• P&L Management
• Staff Training / Supervision
• Menu Idea Collaboration
• Health Code Enforcement
• Purchasing and Procurement
• Menu Development / Costing
• Event Planning & Coordination
• Recipe Standardization
• Sales