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.

Bruna Miuccio| FOH Deli Manager | BriarPatch Food Cooperative

 

Bryan Fry | Operations Manager | BriarPatch Food Cooperative