Tabitha Stroup

Created a food waste reduction ,value addition Co pack company

• Expanded product offerings by researching market trends and identifying potential growth opportunities.
• Established foundational processes for business operations.
• Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
• creating a new revenue stream for small farms with our shelf stable legal to sell products
• finding solutions to a problem IE food waste
• Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
• Managed day-to-day business operations.
• Diversifying offerings to the public in turn stimulates profits for the farms we serve

• Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
• Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
• Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
• Discovered areas of improvement by generating quarterly operational and sales reports.
• created a Nationally distributed brand
• Good Food Award winner 3years in a row
• worked with homeless garden project hiring women in need of skills
• a work environment of growth ,respect ,creativity and fun
• Assisted in recruiting, hiring and training of team members.
• Put together realistic budgets based upon costs and fees for successfully operating business.
• Evaluated suppliers to maintain cost controls and improve operations.
• Managed day-to-day business operations.
• Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
• Consulted with customers to assess needs and propose optimal solutions.
• Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.

• CABRILLO COLLEGE, DEANZA COLLEGE , CHEESE SCHOOL SF, VARIOUS WINERIES
• taught food wine education with innovative methods
• creating an environment to expand ones mind on how we eat and drink
• including comprehensive pairings with my food and the wines of our region
• visual presentations to bring the guest to the scape
• Utilized innovative teaching strategies to effectively engage students in learning.
• Increased educational expertise and knowledge by participating in instructor-oriented workshops.
• Chose materials and developed lesson plans to enhance skills for individual students.
• specialized in wine and food pairings in a fun dynamic environment
• Facilitated student-led, inquiry-based activities in classroom to enhance learning experience.