Scott Blanchard

sblanc1014@aol.com

Product Management professional with proven experience developing and launching innovative and profitable
products. Strong business background developed through operational management roles in various industries.
Organized and effective Implementation Director & Project Leader with success developing and delivering game
changing programs and platforms. Skilled communicator able to deliver informative, concise and actionable
information to targeted audiences
PROFESSIONAL HIGHLIGHTS
Business Development & Operations Improvement Consultant
H&H Hotel Group LLC
2014 - Present
Contracted to evaluate existing hotel food & beverage operations, create a new brand perception around the food &
beverage programs and leverage opportunities to add new revenue streams.
Business Development:
Performed competitive shops and customer intercepts to gain insight into customer needs and the
competitive environment.
Re-branded cafe food programs by introducing new in-house fresh baked program which improved
quality perception while lowering food costs by 35%
Designed new food & beverage merchandising programs - adding a "corner bakery" feel to the
cafe space.
Recommended pricing adjustments which resulted in an immediate 7% bottom line improvement.
Developed new Breakfast Box Room Service Program in keeping with the "boutique" feel of the
hotel which resulted in an elevated guest experience and an increase in sales.
Developing Breakfast Catering Program to local office buildings in downtown Boston
Operational Improvements:
Wrote new in-house food prep procedures to standardize production and minimize waste.
Evaluated and re-wrote daily operational checklists for management team and staff to improve efficiency
Developing integrated inventory tracking process to track product movement and eliminate shrink
HR & Staffing Improvements
Developed immersion training programs for new management and staff.
Trained management staff on "guest centric" mind-set
Wrote management job descriptions
Au Bon Pain, Boston MA
Director of Implementation
2011 - 2013
Developed and implemented major corporate initiatives and training programs designed to drive sales, improve
guest engagement, and re-establish ABP as an industry leader.
Developed station specific training programs which improved production efficiency and service wait times.
Designed and implemented company-wide Hospitality and Service Recovery program establishing guest behavioral
consistency and improved engagement.
Operational Project lead for Menu Transformation initiative designed to harmonize menus, add new and compelling
selections, and improve efficiencies.
Project lead for D.C Fresh Start initiative working collaboratively with RVPs and Area Directors to optimize and
improve operations using tools developed by Operations Excellence Team.
Constructed all new product and platform rollout guides designed to facilitate smooth operational integration.
Provided weekly reporting on guest feedback results and financial tracking for major operational initiatives including
NYC Fresh Start, D.C Fresh Start and Guest Connection.
Crafted weekly, internationally distributed Co-Action communication for all company owned and franchised locations
designed to inform and educate team members on all current initiatives and company news.
Co-Developed ABP Cafe Portal, an intra-company on-line clearinghouse for all operations focused tools, policies,
procedures, and information designed to provide operators with the resources necessary to conduct daily operations.
Leader of project managers responsible for implementing all major corporate strategic initiatives.

Trader Joes, Hyannis, MA

2009 - 2011
Specialist
Co-managed single store operations for industry leader ranked in top five for customer satisfaction.
Led team of 20 crew members responsible for delivering superior customer service experiences.
Wrote orders and lead merchandising activities for multiple departments.
Improved merchandising and value messaging with competitive shops and informational signage.
Enhanced Food Demo Program: Introduced themed menus, active sampling, and elevated service standards.
Starbucks Coffee Company, Seattle, WA
2000 2008
Field Product Manager
Spearheaded regional healthy bakery campaign and guided successful launch, which was incorporated into national
strategy and contributed to a 4% ($1.1 million) top line growth.
Launched over 200 new and improved products in 10 state, 500 store region. Accountable for $75 million annually.
Sourced and directed multiple vendor partners ensuring delivery of superior, cutting edge and profitable products.
Launched healthy cold beverage platform and devised Marketing Kit in a Box, providing educational point of sale
messaging for customers and increased cold beverage performance by 120%.
Member of the National Lunch Assortment Strategy and Category Solutions Team, which played critical role in
developing national core menus and setting strategy for the future direction.
Hired, trained & developed four Product Specialists: heightened skill level, promoted leadership, teamwork, and
career development. Promoted two specialists to manager level positions.
Led cross functional team that executed most successful Hot Breakfast Program launch and sustained growth in
company history adding $13 million to the region in annual sales.
Received award for Reinvigorating the Warming Platform for Starbucks.
Recipient of the following additional awards: Leadership and Commitment to Excellence for saving the company
$2 million dollars through consolidating vendors. Sound Judgment, Risk Taking, and Exceptional Innovation for
leading the healthy bakery campaign. Leadership and Planning - 2007 Warming Training for leading the team that
developed the training program which was linked to superior execution
River Bay Club, Quincy, MA
1994-2000
Food and Beverage Director
Oversaw operational and financial management of dining rooms within 300 plus retirement community.
Managed staff of 50: implemented recruiting strategy by partnering with Department of Employment and local
schools, and devised comprehensive training and incentive programs.
Achieved 93% resident satisfaction rating by introducing seasonal menu program.
Recipient of Outstanding Management Employee of the Year by MA Assisted Living Facilities Association for
dedication and commitment to resident satisfaction & Achievement Award for Outstanding Financial Performance
for consistent cost savings at National Food/Beverage conference.
Selected to present Keeping Resident Satisfaction at a Consistently High Level at national conference.
EDUCATION/TRAINING

Bachelor of Science, Business Administration, Northeastern University, Boston, MA

IHE (Increasing Human Effectiveness) Training, Sensory Spectrum Training
Licensed Real Estate Salesperson