Chef Andrew Hunter
Food & Beverages, 573 West State Street, Pleasant Grove, Utah, 84062, United States, 1-10 Employees
Phone Number: +18*********
Who is CHEF ANDREW HUNTER
Product Development for Restaurants Develop signature, branded menu concepts for quick-serve, fast casual and casual dining restaurant groups. Create and implement core menu strategies fe...
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- Headquarters: 573 West State Street, Pleasant Grove, Utah, 84062, United States
- Employees: 1-10
- Revenue: $10 Million to $25 Million
Industry: Food & Beverages
SIC Code: 5812; 5961
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Frequently Asked Questions Regarding Chef Andrew Hunter
Answer: Chef Andrew Hunter's headquarters are located at 573 West State Street, Pleasant Grove, Utah, 84062, United States
Answer: Chef Andrew Hunter's phone number is +18*********
Answer: Chef Andrew Hunter's official website is https://culinary-craft.com
Answer: Chef Andrew Hunter's revenue is $10 Million to $25 Million
Answer: Chef Andrew Hunter's SIC: 5812; 5961
Answer: Chef Andrew Hunter has 1-10 employees
Answer: Chef Andrew Hunter is in Food & Beverages
Answer: Chef Andrew Hunter contact info: Phone number: +18********* Website: https://culinary-craft.com
Answer: Product Development for Restaurants Develop signature, branded menu concepts for quick-serve, fast casual and casual dining restaurant groups. Create and implement core menu strategies featuring signature, regional and seasonal concepts. Product Development for Retail Translate chef-based foodservice and consumer recipes into formulas for manufacturing that ensure fine dining quality in industrial quantities. Network with brokers and buyers to place refrigerated and frozen chef-inspired foods in the retail marketplace. Chef Advocacy Represent the culinary integrity of high-profile fine dining chefs to ensure best of class menus, flavor profiles and ingredients in the casual dining and retail marketplaces. Challenge conventional protocols in manufacturing to realize a new caliber of food products in the casual dining and retail marketplaces. Restaurant Management Systems Theoretical and Actual Food Costing Programs Recipe Writing Strategies, Logistics and Mentoring Ingredient Sourcing, Cross-Utilization Strategies and Supply Chain Management Educational Programs Present educational programs for students at culinary schools and universities, and for colleagues at professional conferences and industry events. Spokesperson Spokesperson to the industry for new food product launches and chef-to-chef marketing campaigns.
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