Laureen Herzig

• Oversee $400M in annual food and beverage purchases.
• Through platform prioritization, realized $3.7M savings in 2 years with GPO and national vendor rebates.
• Delivered $900K + annual savings two years in a row from raw food expenses by optimizing vendor partnerships, rebates, new contract ingredient selections and purchasing programs.
• Maintain order guide compliance at 93% annually, well above national average.
• Negotiated and implemented advanced POS System for 18 communities for improved service and resident billing.
• Ensure 100% compliance with Food Safety and Sanitation Codes, for local and state regulations through development of Dining Operations best practices programs.
• Design and develop new concepts for dining venues, including menus, equipment, uniforms, small wares and marketing materials that improved resident satisfaction.
• Provide leadership and advocacy for the community culinary teams to introduce standards and reinforce best practices across all FOH & BOH services.
• Developed corporate culinary specialists' team to support each community for training, hiring, budget and inventory management to ensure accountability throughout communities.
• Overhauled outdated policies and procedures with modernized approaches that improved operational efficiency without compromising quality standards.

Global culinary strategy consulting in food and beverage development for independent and chain restaurants; food and beverage manufacturers and international airlines, including: sales & marketing business development strategy, trends analysis, menu & recipe development, commercialization and discovery ideation & facilitation.

peace love food, llc, plays a vital role with
meaningful contributions to the philanthropic causes of Bound for Glory, No Kid Hungry, The Giving Kitchen and Eats & Beats, both through financial support and active volunteering efforts.

Hired as Regional Culinary Manager, Promoted to Corporate Chef, National Accounts in 2006
Promoted to Innovation & Development Chef in 2009
• Accountable for key strategic customer support, marketplace product discovery, food trends analysis, and new product development for Foodservice & In-store Bakery divisions.
• Collaboration with culinary, R&D, sales & marketing, procurement, packaging engineers, vendor partners and plant operations teams to ensure successful new product development from concept to completion.