Todd W. Craig

• Identified, tested, and implemented new equipment for C-Stores and Restaurants to simplify operations, reduce operating costs, and improve products for the end user
• Analyzed and optimized kitchen layouts for 7-11 C-Stores, Laredo Taco Kitchen and Raise the Roost restaurants as well as the Speedway Speedy Cafés
• Lowered the cost of the investment and streamlined the operations flow to make each layout more operator 'friendly'
• Developed and customized equipment with manufacturers to bring the cost of equipment down while simplifying the operation within the restaurant (i.e. Developed a new automated tortilla press that was $3,000 less in cost and was automated versus manual which was the case of the current tortilla press)

• Designed workstations for ToGo test which was implemented in over 40+ restaurants
• Collaborated with supplier to rollout an onion slicer company wide and implemented a blade and pusher replacement program to save 50% over the cost of replacing with new parts
• Collaborated with supplier to design and modify a flour sifter for our NRO restaurants and am currently working on a larger unit to use for replacement in our existing restaurants
• Key leader in the implementation of Transformation to all Cheddar’s Scratch Kitchens system-wide
• This includes working through the night to remove existing kitchen cooking equipment, working with trades to upgrade plumbing and electrical requirements, and installing the new equipment package
• We then work with the restaurant to get the Management and restaurant teams trained on all of the new equipment the remainder of that week

-Designed and developed pizza and flat bread pans for new product platform rollout

• Designed multiple smallwares for other new product initiatives: stainless steel burger basket, burger cooking device, lid for fajita skillets, french fry caddy, fry scoop, guacamole cart, lasagna marker, fajita tower, taco stands, tiramisu marker, antipasti platter, etc
• Designed a manual chicken shredder that will be the first of its kind in the food industry and will reduce labor between 50-75% and will reduce variability
• Key leader in the implementation of KOF 1 (Kitchen of the Future) rollout of combi-ovens and rethermalizers to Chili’s restaurants
• Key leader in the implementation of KOF 2 rollout of conveyorized ovens and hot holding equipment to Chili’s restaurants
• Key leader in the rollout of the new Henny Penny smart fryer to all of the Chili’s restaurants and Maggiano’s as well

• Created game-changing, innovative smallwares solutions that set Pizza Hut apart from its competition for the following products: Twisted Crust, Cheesy Bites, Stuffed Pizza Sandwich, 3-Cheese Stuffed Crust, Big Foot/Big Italy, P’Zone, 4 For All, and More 4 All
• Enabled the value proposition, Pizza Mia, by delivering simplified operational solutions and heat shielding solutions that enabled the national launch of a high-quality, lightly topped pizza, resulting in over $500,000,000 in system sales
• Enabled home meal replacement, Tuscani Pasta line, to overcome a significant operational issue by developing a smallware to allow the pasta to return to room temperature after prep
• Enabled national implementation resulting in over $1,000 million sales layer
• Led Pizza Hut initiative to successfully implement a pizza pan cleaning process that both cleans and straightens pans to improve both the cooking doneness of the pizza and the dough quality
• Reduced costs by 35-45%; less need to purchase brand new pans
• Spearheaded NSF certification across all of Yum! Brands by bringing in the Business Development Manager for corporate training sessions; led the Pizza Hut team in obtaining NSF certification for all critical smallwares and helped roll to the other Yum brands
• Directed all facets of smallwares development for New Products Commercialization for Pizza Hut by developing, designing, testing, and evaluating prototypes
• Worked with suppliers to build injection mold tooling or metal stamping dies for national rollouts