Betsy Kelly

• Present shopper behavior insights quarterly to Walmart buying team to showcase consumer trends and strengthen B2B partnership.
• Conduct and analyze primary research on bakery products and shopper behavior.
• Create impactful content using primary and secondary research to further business objectives.
• Tell a stories with data and insights to present GMI products to over 24 major chain restaurant partners.
• Write and publish a quarterly internal publication on current foodservice trends and how they can be aligned with General Mills product portfolio and our customers.

• Gained a breadth of food processing knowledge on a variety of categories, such as: canned and thermal processed foods; spice and seasoning blends; dough processing; tortilla manufacturing; and meal kit development.
• Developed new or improved formulas for over 117 different retail products for Old El Paso brand in the US and Canada.
• Created over 50 on pack recipe options for 8 different products for Old El Paso brand in Australia and Western Europe.

• Gained foundational knowledge in sensory science and panel testing.
• Prepared product samples and evaluated test results to help optimize GMI flavor and ingredient portfolios.

• Trained over 100 teenagers with no prior work experience in bakery operations.
• Developed and utilized standard bakery operating procedures for: production, inventory management, and order fulfillment for new bakery location.
• Managed production schedules and ingredient inventory for high volume bakery.

• Conceptualized and brought to life a full service catering company in California’s renowned Napa Valley, providing innovative, high quality culinary experiences from: exclusive dinners at wineries; custom cooking classes for executive team building events; private in home events.

• Executed strategic and daily operations including: production, purchasing, costing, sales, marketing, vendor relationships, product utilization, and process development

• Partnered with winery clients to create perfectly paired, custom desserts and confections to be served at daily wine tastings.

• Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
• Developed bakery products based on consumer trends and sales.
• Managed production for both bread and pastry departments.
• Fulfilled specialty orders and collaborated with other departments to develop custom products.
• Pastry Demonstration Chef for VIP visitors and classes on confections and baked goods.

• Produced all breads for The French Laundry: 5 types of bread at 100 pieces of each type produced by hand with strong attention to detail.

• Effective time management and organization with up to the minute production schedule.

• Managed team of seven assistants to achieve daily production goals.

• Chosen as interdepartmental liaison to facilitate relationship between kitchen and sales teams.