Mark Pearce

About Mark Pearce

INNOVATIVE FOODSERVICE PROFESSIONAL AND CULINARY EXPERT: A results-charged career in leadership roles as Investor, Owner-Operator, Vice President, General Manager, Corporate R&D Chef, Concept & Business Development Manager and Consultant for emerging and established concepts in restaurant, bakery, retail and specialty foods environments ― with varying scale and complexity. Within the traditional restaurant arena, I have owned, launched and directed start-ups, adolescent restaurants, visionary concepts and operations through skillful application of analysis, process and procedure. My forte in the traditional retail environment was to grow and develop the Prepared Foods, Made-To-Order, Grab-N-Go and Self-Serve Food Programs within the larger retail structure ― carefully integrating the business into the overall culture of quality and execution with a profitable outcome. Extensive operations, multi-unit management, concept development, project management, grand opening, product & vendor sourcing, marketing and consulting expertise. Vast exposure to restaurant real estate, construction & remodel, traditional and non-traditional site development. Highly skilled chef in all facets of Professional Cooking, Baking and Foodservice Management; P&L, Menu Ideation, Team Training, Sales & Labor Forecasting, QA, Product R&D and Facilities Planning (FF & E). Multifaceted food theme experience; American Grill, Italian, French, Delicatessen, Family Theme, Fast Casual, QSR, Prepared Foods, Food Courts & Concessions, Private Clubs, Airports, Professional Sports Stadiums, Supermarkets/C-stores, Bakeries and Catering. Wrote and trained field specialists, managers and team members on new concepts, recipe manuals and sales/merchandising techniques for restaurants and supermarkets as a complete resource for C-level Officers, Mid-level Managers, Trainers, Chefs and Team Members. Road warrior (50%- 75%). I am a highly organized and results driven individual with a strong work ethic. Proficient with Microsoft Word, Excel and PowerPoint.

Experience

1. National Business & Market Development Culinary R & d Specialist

   Orlando Baking Company

   Jan 2011 — Present · Cleveland/Akron, OH, US

   Manage multi-state territory to provide real bread solutions with real results. As an accomplished Foodservice Professional, I bring extensive culinary expertise and knowledge to sales and marketing in the areas of food and market trends, menu & product development, operations, supply chain, foodservice equipment, concept development and facilities design. Excellent skills in negotiating, preparing meaningful and persuasive presentations and delivering seminars to C-level Officers, Mid-level Managers, Owners, Chefs, Buyers, Brokers, Distributors and Operators in the Foodservice, Retail and Health Care environments. Conduct extensive business development and industry research, including a high volume of networking to seek out new clientele, target markets and calendar meetings. Disciplined, curious, results focused, fun and effective.

Education

• The Culinary Institute of America

  AOS, Culinary/Hospitality