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Mark Hampton C.P.M. CFPM
(303) 883-3355
mark.hampton@sc2.guru

PROFESSIONAL SUMMARY

Executive Management * Supply Chain Expertise * Strategic Planning * Operations * Results Orientation


Successful “C” Level Executive with 40+ years progressive experience managing diversified and extensive supply chain and restaurant corporate functions. A strategic, decisive and passionate team leader. Articulate communicator with strong interpersonal, teaching and negotiation skills. Hands-on experience with emerging and mature brands, in public and private environments, for both corporate and franchise owned organizations.



PROFESSIONAL EXPERIENCE

2017 - Present SUPPLY CHAIN SYNERGY CONSULTANTS, PARKER, CO

Founder & President


Supply Chain Synergy Consultants (SC2) is a full-service restaurant supply chain-consulting firm specialized in evaluating and scrutinizing restaurant systems for the NRA Top 200 chains with clients across all verticals in the hospitality industry.

  • Business Growth - Developed and built business from start up to generate 6-figure sales annually within our first year; established strong account customer base of restaurant owners and private equity clients
  • Sales Increases - Increased sales year-over-year by leveraging referenceable accounts to build credibility
  • New Client Development - Persuasively overcoming customers’ concerns about company newness through combination of techniques that included no-charge personal consultations, a strong guarantee, and referral lead generation
  • Sales & Marketing Presentations - Created marketing presentations with highly effective sales approach that emphasizes personal service, consumer education, and relationship building
  • Customer Loyalty & Referrals - Fostered excellent relationships and referrals by building trust and rapport with customers

2008 - 2017 AMERICAN BLUE RIBBON HOLDINGS, NASHVILLE, TN

Chief Supply Chain Officer, Equity Partner


  • Manage all Supply Chain functions within all concepts at ABRH totaling 500M in spend, 6 restaurant concepts, 2 manufacturing facilities, 700 locations, 11k SKU’s in 12 Distribution Centers, in 46 states and Guam. Direct staff of 14
  • Restructuring and Integration Officer on ABRH acquisitions. Review of company ROI, cash on cash returns and synergies. Negotiated over $20 million in cost optimization in nine months in CHUX’s acquisition (2012/2013)
  • Restructure purchasing and other departments as required into strategic shared services areas while optimizing available resources through leadership and mentoring of all levels of management
  • Manage all contracting activities & risk management strategies, aligning ABRH’s strategies and Vision, Values and Culture
  • Optimize product spend using various management and negotiation tools, while building strategic, value added vendor relationships securing quality, price and supply
  • Principal and management coach for ABRH Culinary and Beverage programs
  • Provide economic, commodity and supply chain updates. Presentations to Board of Directors and investors
  • Work directly with Culinary, Marketing, Finance, Operations, Training, suppliers and distribution partners to ensure clear concise project and promotion management and communication
  • Develop and maintain internal and external systems for vendor, contract, spend and price reporting (ArrowStream) as well as continuous Sarbanes Oxley requirements
  • Responsible for planning, development and management of multi-million dollar Leadership Conference 1200+ attendees annually.

1994 – 2008 VICORP RESTAURANTS, INC., DENVER, CO

Vice President Supply Chain & Culinary, Senior Company Officer, Equity Partner, 2005-2008

Acting President, Bakers Square, 2005-2006

Equity Partner/Vice President, Purchasing and Distribution, 2003-2005

Vice President, Purchasing and Distribution, 2000-2003

Senior Director, Purchasing and Distribution, 1995-2000

Director, Purchasing and Distribution, November 1994-1995


  • Top executive and key driver of major functions of national family dining company with nearly 400 corporate-owned and franchised restaurants locations, three subsidiary dessert manufacturing companies and over $550M in annual sales
  • Developed and implemented company-wide big-picture strategies with full knowledge and understanding of all business functions and ability to grasp details and staff input
  • Restructured VICORP’s distribution process via evaluation, restructuring objectives, formulating business plan, outsourcing food service distribution, downsizing purchasing staff over 50%, and developing and facilitating purchasing EDI, SAP, and Radiant purchasing technologies to encompass order entry to EFT payment system
  • Instrumental in leading Village Inn Restaurants in menu and marketing re-branding effort
  • Oversaw menu development of 40 new items and cutting edge LTO strategy from inception to successful implementation
  • Led VICORP Supply Chain through pre-and-post-Chapter 11 filing; encompassed all pre-AP work and post-filing trade term negotiating for critical vendors and 503(b) (9) payment schedules
  • Outstanding record of directing large-scale procurement of goods and culinary services for close to 400 restaurant locations throughout 24 states
  • Led Bakers Square concept re-branding project, overseeing marketing activities architectural redesign, and menu coordination from inception to successful implementation improving concept SOCF from negative 5% to positive 12% in 9 months

SYSCO FOOD SERVICES, DENVER, CO

Senior National Account Executive

 

T.G.I. FRIDAYS

Operations Management

EDUCATION:

INSTITUTE FOR SUPPLY CHAIN MANAGEMENT

Executive M.B.A. – Strategic Management

Certified Food Purchasing Manager

Certified Purchasing Manager


REFERENCES UPON REQUEST

Contact Information

 

(303) 883-3355

 

 

 

 

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Our Services

 

Strategic Sourcing & Contract Pricing Administration | Distributor Master Agreements | Convention & Meeting Services with our partner Unbridled | Conference Fund Raising Services

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