·         Delivered 2007 Menu Vision to over 997 corporate management staff at annual Red Lobster General Managers Conference, scheduling the next 10 base menu changes. Received overwhelming support by attendees.

·         Implemented the first two base menu changes increasing appetizer sales by 10% and featured fresh fish entrees by 8%.  Increased guest satisfaction scores on beef and chicken entrees and Specialty Adult Beverages by approximately 10%. Introduced international flavor profiles to menu including Asian preparations and dipping sauces.

·         Evaluated and updated purchasing specifications, ethics policies and standard operating procedures.

·         Spearheaded research program, coordinating with outside resources, comparing current customers’ responses with national groups, enabling trend identification and future direction needs and development.

·         Developed and implemented new children's menu vision.  Awarded #1 status in the country by Restaurant Hospitality Magazine, April 2004.  Featured on World News Tonight with Peter Jennings as their number one example of healthy alternative kids dining selections, becoming the current benchmark for the Casual Dining Segment.

·         Reduced the cost of the overall department by 30% and cost of training by $240,000 year one to year two by creating and developing on-line training for 677 units on new promotions. Trainings included examinations to verify knowledge, providing regional and national comparisons and verifiable competencies.

·         Improved operational efficiencies through monitoring changes in financial contributions of base menu and beverage offerings during promotions and new menu introductions, identifying labor efficiency measures, testing prototype equipment and cost-engineering products when possible to lower cost to company and to guest.