Kenneth Allard
Blackstone,MA
Summary
Experienced leader in strategic sourcing and multi-unit foodservice with a decade of expertise in procurement and category management, alongside 35 years in culinary operations. Skilled in crafting sourcing strategies that effectively balance cost, quality, and sustainability. Demonstrated success in integrating procurement with culinary and financial operations to drive significant savings and service reliability. Committed to building strong partnerships with producers to enhance ingredient integrity and sustainability.
Overview
2026
2026
years of professional experience
Work History
Category Manager
GUCKENHEIMER
01.2023 - 02.2026
- Directly in charge of sourcing and category strategy for food and non-food items, managing $180 million in annual expenditures.
- Secured $37 million in savings through optimized pricing strategies and execution of programs.
- Negotiated pricing and contracts with suppliers to maximize profits.
- Strengthened supplier relationships through governance measures that enhanced quality compliance and responsiveness.
- Analyzed market trends to inform pricing strategies and promotional activities.
- Utilized analytics software, including Excel, Power BI, Arrowstream, Coupa, and itrade, to track and analyze KPIs for category performance.
- Facilitated cross-functional meetings to align marketing initiatives with category goals.
- Provided strategic guidance on product assortment decisions across all departments within the organization.
- Devised long-term development strategies for product categories.
- Maintained relationships with key suppliers while managing supplier portfolios effectively.
- Led commodity strategies and negotiated contracts to align with and achieve performance objectives.
Procurement Specialist
Guckenheimer
2019 - 2023
- Implemented online ticket system for field managers, FreshDesk.
- Maintained daily operation of FreshDesk
- Addressed vendor escalations, facilitating prompt resolutions to enhance service delivery.
- Led recall process coordination to uphold compliance and ensure safety standards.
- Supported Category Managers with data analysis, program implementation, distributor stocking, and field notification.
General Manager
Blue Glass (Boston)
01.2017 - 01.2019
- Oversaw largest company profit and loss segment, leading six outlets with a team of 30+ members to uphold financial and service excellence.
- Directed operations with $3 million annual revenue, managing budgeting, forecasting, labor planning, food cost controls, and inventory across multiple concepts.
- Built and scaled a robust local sourcing program featuring a dedicated Local Items section that elevated food origin, seasonality, and transparency while maintaining cost and operational discipline.
- Facilitated farmers markets on-site to enhance community engagement while promoting sustainability and supporting regional producers.
- Partnered with enterprise procurement and distributor teams to ensure compliant purchasing, product availability, and cost stewardship—translating sourcing strategy into reliable field execution.
General Manager | Chef Manager
COMPASS GROUP (Eurest/FLIK)
01.2011 - 01.2017
- Led multi-unit culinary and operations leadership roles in corporate dining, managing budgets, service delivery, and client satisfaction across complex environments.
- Opened two new accounts for different divisions; managed end-to-end launch execution including budgeting, reporting, staffing, and operational readiness.
- Enhanced client satisfaction through strategic oversight of service delivery in complex environments.
- Held district responsibilities for multiple corporate programs, supporting compliance, standardization, and performance improvement.
Assistant Corporate Chef | General Manager | Chef Manager
LPM HOLDING
01.2006 - 01.2011
- Led corporate-wide menu development, new unit openings, and event planning; partnered with operators to standardize best practices and elevate food quality.
- Conducted vendor visits and negotiations to ensure quality, supply reliability, and cost-effectiveness; strengthened supplier relationships and standards adherence.
- Chaired the Culinary Council, driving innovation, consistency, and operational feasibility across locations.
- Strengthened supplier relationships, ensuring adherence to quality standards and enhancing product consistency.
- Chaired culinary council, fostering innovation and ensuring operational feasibility across multiple locations.
Education
B.S. - Food Service Management
Johnson & Wales University
Skills
- Strategic Sourcing Strategy (Food Non-Food)
- Category strategy
- Contracting, Negotiation, Rebates, Cost Savings
- Supplier negotiation
- Supplier partnership management
- Vendor management
- Spend Analytics, Pricing Governance, Forecasting
- Supplier Performance Scorecards & Service Levels
- Regional & Local Sourcing, Seasonality, Farm Support
- Microsoft Excel, Word, PowerPoint; ERP and procurement software tools; supplier scorecards; spend and rebate tracking
- Cross-Functional Leadership (Culinary/Op/Finance)
- Strategic planning
- Financial acumen
- Relationship building
Timeline
Category Manager
GUCKENHEIMER
01.2023 - 02.2026
General Manager
Blue Glass (Boston)
01.2017 - 01.2019
General Manager | Chef Manager
COMPASS GROUP (Eurest/FLIK)
01.2011 - 01.2017
Assistant Corporate Chef | General Manager | Chef Manager
LPM HOLDING
01.2006 - 01.2011
Procurement Specialist
Guckenheimer
2019 - 2023
B.S. - Food Service Management
Johnson & Wales University