Brandon Frohne
Nashville,TN
Summary
Strategic-thinking & dynamic culinary executive with 20 years expertise in pioneering menu innovation, streamlining operations, and developing high performing teams across fast casual to fine dining market segments. A results driven leader with a proven track record of achievement in catalyzing brands with transformative menu development, revenue growth strategy, and multi-unit operations. Adept at spearheading change initiatives, leading cross functional teams, and nurturing collaborative relationships with stakeholders. Highly passionate about merging culinary craftsmanship with astute business acumen to consistently elevate dining experiences, drive organizational growth, and create a culture that fosters collaboration and innovation.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Chief Culinary Officer/Consultant
Frohneats Hospitality
03.2022 - Current
- Ideated new restaurant concepts and designed operational nuts & bolts to include strategic menu development, operational processes, vendor contract negotiation, equipment lists, and operating budgets
- Improved clients COGS by an average of 3-5% through core menu & recipe engineering, optimizing operations, and implementing inventory & production technology
- Generated an average 15% increase in top line sales through groundbreaking food & beverage product development
- Created innovative solutions to solve complex problems, resulting in increased productivity, streamlined operations, and overall profitability
Director of Culinary Innovation
Holler & Dash Biscuit House
12.2015 - 03.2022
- Spearheaded new brand development and national menu strategy for an award winning fast casual brunch concept rooted in modern Southern cuisine
- Collaborated with cross functional teams to analyze consumer trends and developed innovative food & beverage product that propelled top-line sales by 20% through the rollout of holiday promos, limited time offerings, bar menu, and off premise catering
- Monitored & analyzed key performance metrics to increase EBITDA from 10% to 18% through the reduction of prime costs and core menu engineering
- Slashed overall cogs from 31% to 25% by negotiating vendor contracts, implementing customized pack sizes, and identifying freight efficiencies
- Reduced overall labor costs by 3% by developing cross training programs, and implementing new equipment packages to maximize labor efficiency
- Drove business expansion by identifying new markets and conducting field research which positioned the brand for multi-unit growth to 7 restaurants with annual unit volume of 2+ million
Executive Chef
Loews Hotels
01.2012 - 12.2015
- Provided day to day culinary leadership of a la carte, bar, and banquet outlets for a luxury -AAA- 4 diamond hotel with an average f & b sales volume of 4+ million
- Executed innovative food & beverage menus to drive sales by 25% through chef tasting menus, holiday events, and a grab & go retail market
- Solved labor challenges through implementing a J-1 work visa program
- Decreased overall COGS from 32% to 24% through weekly production meetings, monitoring portion sizes, inventory management, and decreasing waste
- Strategically positioned the brand as a national dining destination through James Beard invites and media features on Food Network and Travel Channel
Culinary Director
XMI Association Management
01.2008 - 01.2012
Executive Chef-Contract
Chateau Elan Resort
01.2007 - 01.2008
Executive Sous Chef
Bluegrass Yacht & Country Club
01.2005 - 01.2007
Chef De Cuisine
Peninsula Inn & Spa
06.2003 - 01.2005
Education
CIA Pro Chef Coursework -
Culinary Institute of America
Hyde Park, NY01.2004
Skills
- Stakeholder Engagement
- Organizational Leadership
- Strategic Planning and Execution
- Menu Strategy
- Product Development/Commercialization
- Strategic Sourcing
- Operational Optimization
- Restaurant & Kitchen Design
- New Unit Opening Project Management
- Financial Management/Cost Analysis
- Budgeting and Forecasting
- Training Program Development
Accomplishments & Awards
- James Beard Foundation Invites- 2013/2014
- Savor Nashville Chef Challenge Winner- 2015
- Tennessee Hospitality Association Chef Of The Year- 2016
- Nation's Restaurant News Hot Concepts- 2018
- Fast Casual Top 100 Movers & Shakers- 2019
- National TV Appearances on Food Network Chopped, Chopped Redemption, Travel Channel Chow Master's, Secret Eats, and Cooking Channel Snack Attack
Certification
ServSafe Manager Certification
Timeline
Chief Culinary Officer/Consultant
Frohneats Hospitality
03.2022 - Current
Director of Culinary Innovation
Holler & Dash Biscuit House
12.2015 - 03.2022
Executive Chef
Loews Hotels
01.2012 - 12.2015
Culinary Director
XMI Association Management
01.2008 - 01.2012
Executive Chef-Contract
Chateau Elan Resort
01.2007 - 01.2008
Executive Sous Chef
Bluegrass Yacht & Country Club
01.2005 - 01.2007
Chef De Cuisine
Peninsula Inn & Spa
06.2003 - 01.2005
CIA Pro Chef Coursework -
Culinary Institute of America
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