From Inspiration to Implementation: Bringing your Fresh Food Ideas to Life | Barley Room

Trends are easy to spot but getting them to market is another challenge entirely. Join Michelle and Paul as they break down the hottest trends in natural foods and, more importantly, how to bring them to your customers. With real-world examples from BriarPatch Food Co-Op, a leader in the natural foods industry, you’ll walk away with practical strategies for working within your team structure to implement change that lasts.

 

Michelle O’Connor | Prepared Foods Systems & Operations Specialist | Moxie Consulting

Michelle O’Connor is a chef, recipe costing expert, customer service specialist, deli operations maven and genuinely enthusiastic and happy human being. As the founder of Moxie Consulting, she provides strategic, customized operational support to food co-ops and natural foods grocers all over the US and Canada. A leader in the natural and organic foods industry, Michelle helps her clients understand where they are on the path to success and gets them there by teaching systems that last and helping teams find joy in the work they do.

With 24 years of experience spanning fine dining to co-op production kitchens, she rolls up her sleeves and works alongside her clients on food safety, menu and program planning, production scheduling tools, manager training, inventory and recipe costing, and whatever else they need. Michelle builds more than systems; she builds the confidence of the people who run them.

Michelle lives in beautiful Southern Oregon and is the proud mama of 2 great kids and 37 houseplants. She collaborates with Thought For Food Consulting to present an annual, 3 day intensive deli operations seminar. Learn more at deliops101.com.

Paul Hamilton | Food Service Manager | BriarPatch Food Cooperative

Paul Hamilton has been a manager at BriarPatch Food Co-op for the past four years, where he specializes in customer relations, staff development, and organizational turnaround. With more than 35 years in food service, his journey began in his teens, working as a garde manger, saucier, and line cook before advancing through a variety of kitchen and leadership roles.

Over the years, Paul discovered that while he loved food, his true passion was helping people and teams thrive. He eventually transitioned into grocery and food service management, where he built a reputation for transforming struggling departments into high-performing, positive workplaces. After successful leadership roles with Sprouts Farmers Market and Target, he found what feels like his professional home at BriarPatch.

What Paul enjoys most about his work is developing leaders, building strong teams, and creating environments where people feel valued and empowered to do their best work. He believes great organizations are built by investing in people and takes pride in helping others grow and succeed.

Outside of work, Paul is the proud father of two amazing kids and 3 dogs. He is excited to be presenting for the first time alongside Michelle and sharing some of the lessons and experiences that have shaped his career.