Todd Boule

About Todd Boule

Vice President with demonstrated success in executive level management roles within equipment manufacturing, food processing, catering, academia, restaurant and hospitality environments. Proven track record of developing processes and programs, sales execution, mentoring and building winning teams, product development, managing large and small culinary operations over multiunit and union environments with over 25+ years of experience.

Experience

1. Vice President Sales, Convotherm Usa

   Welbilt Inc.

   Sep 2022 — Present · US

   Responsible for Convotherm USA sales managing three regional sales directors’ coverage of 16 rep groups. Convotherm lead for global and national accounts management of our fast-food, fast casual, casual and c-store partners.Directly manage our Southeast Central region’s seven rep groups over 17 states.Collaborate in developing and managing Convotherm budgets, pricing, discounting, forecasting and inventories.Manage reps, dealers, consultants and buying group sales expectations.Developed and deployed sales strategies plus product and sales training LMS 14 module platform for; regional sales directors, GSA managers, reps, dealers, consultants and strategic buying group partners.Developed our sales cycle strategies for K-12/College & Universities, C-Store, Healthcare and B&I.Organize Convotherm booth layout and messaging for national, and regional shows plus buying group conferences including NRA and NAFEM.Work closely with Convotherm Germany, legal, service, parts operations, customer service and marketing.Spearheaded and implemented the use of Salesforce including developing training materials for the smooth transition with the regional sales directors and prior culinary sales team.Empowered sales team to achieve a 20%+ growth year-over-year since 2019.Planned learning courses to transform KPIs through Fred Pryor, Miller Heiman, and Skill Soft.Coordinated the development and launch of the Convotherm Maxx Pro USA general market cookbook for the Maxx Pro launch.

Education

• Johnson & Wales University

  Associate of Arts and Sciences (A.A.S.), Culinary Advanced Standing Program

Skills

• Food Cost Management
• Seafood
• Food Styling
• Recipe Testing
• Food Cost Analysis
• Food Preparation
• Hospitality
• Ingredients
• Fine Dining
• Culinary Skills
• Food Manufacturing
• Food
• Pastry
• Baking
• Food Service
• New Restaurant Openings
• Culinary Management
• Culinary Education
• Food Science
• Banquets
• Butchery
• Labor Control
• Food Safety
• Restaurants
• Catering
• Income Statement
• Sauces
• Cuisine
• Menu Engineering
• Food & Beverage
• Gourmet
• Food Industry
• Restaurant Management
• Inventory Management
• Hygiene
• Haccp
• Menu Development
• Sanitation
• Purchasing
• Hospitality Management