EXECUTIVE hospitality LEADERSHIP

Summary

Phil Del Giudice
“In the business world, the rear view mirror is always clearer than the windshield.”  Warren Buffett, "the Oracle of Omaha"
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I wake up every day thinking about clients & consumers! Understanding CLIENT needs and developing PEOPLE to exceed their expectations drives my passion. I love building food & beverage concepts, driving revenue & margin growth, inspiring teams and adding value for my clients.

Why foodservice & hospitality?
The business is in my blood! I grew up in New Haven CT, the birthplace of the hamburger and home to the best Neapolitan style pizza in the western world! My passion for great food & service started with family & was forged in the fires of the local bakeries, commissaries & restaurants that I apprenticed in.

  • I’ve traveled throughout North America & Europe servicing clients, consumers & those I’ve been fortunate enough to work with.

  • I leverage my skills & experiences to brighten people’s day through the power of food!

Achievements

  • Six Sigma, Certified Executive Chef, TiPS- Responsible Alcohol, Certified Food Safety Manager
  • Food & Beverage Consulting, Business Partner Odeen's Catered Events.
  • Toastmasters, NYC Restaurant Show, Guest Lecturer FCCLA.
  • Friends of Ridgefield Restaurants, Meals on Wheels, MS Society, High School F&B Program Mentor

Timeline

  1. -
    Global Account Director, Compass Group International Clients

    Account integration across 5 countries in the Americas.  

    • $+26M in budgeted food and beverage revenue.  
  2. -
    Vice President Operations & Implementation, Compass Group, Foodbuy

    I leveraged dozens of global manufacturers to deliver millions of dollars in savings & income to organizations in every food service channel.

    • linked culinary standards, quality assurance, vendor qualification & contracting on behalf of a diverse group of global companies.
    • results through collaboration!
  3. -
    Corporate Executive Chef, Compass Group, Chartwells

    Food & Beverage program development, marketing & implementation across 200+ restaurant operations in 4 time zones.  

Skills

  • food & beverage consultation
  • Project Management
  • menu engineering
  • concept / brand DEVELOPMENT
  • public Speaking/presentation
  • group FACILITATION
  • partner selection/optimization
  • spend analytics
  • program implementation
  • research & development
  • LEAN Six Sigma

i help operators deliver great Results...

  • 1
    one focus, F&B program Growth
  • 5
    Number of countries I've been responsible for..
  • $26M
    budgeted revenue i've managed

Questions & Answers

Why did you choose your profession?
I grew up in a food town as part of a large family that did a lot of home cooking. In many ways food found me! The passion to serve others was there from the start.  

What's the biggest opportunity you typically identify for your clients?
#1- An opportunity to communicate goals in a clearer & more effective way. Everyone on the team has to understand the mission, how we're going to measure success, and why it's important.
#2- Turning common sense into common practice.  I'm amazed at how often this simple advice is overlooked.

my Proudest Accomplishments

Leading high performance teams supporting some of the industry’s most successful companies.

Experience Highlights

  • Have Passport will Travel!
    New business deployments in MX, CAN, Arg & the US
  • Leading New Program Innovation
    startup implementation of 3 NEW plant-based product lines +$50M (Mayo, Cookies & Dressing)
  • Napa Valley in June
    training chefs and managers at GREYSTONE cellars at the culinary institute in st. helena
  • Wolfgang Puck at the Oscars
    dinner on stage at the kodak THEATER in los angeles right before the oscars!
  • Dinner for 400?  No Problem!
    working with super talented chefs to prepare a feast for the ages at disneyworld
  • The Kentucky Derby
    "behind the scenes" product development meetings & receptions at churchill downs

Education Highlights

  • Culinary Institute of America, Hyde Park NY & Napa Valley CA
    learning with the industry's best, retail brand training & concept development
  • Ty Boyd Executive Communications & Coaching
    a game changer for me.(tyboyd.com)
  • American Management Association, Facilitating for Results
    There is a process, and it works!
  • Aveta Business Institute
    LEAN Six Sigma (White)

Causes

  • Food for the Poor
    www.foodforthepoor.org
  • (Bike MS) supporting Multiple Sclerosis Research
    the most widespread disabling neurological condition of young adults around the world
  • Friends of Ridgefield Restaurants & Small Businesses
    https://www.dineridgefield.com/

Interests

  • Sustainable Oceans
    support our fishermen & chefs- get involved, know where your dinner came from and how it was caught.
  • FCCLA-FAMILY, CAREER & COMMUNITY LEADERS OF AMERICA-
    a nonprofit organization for high school students interested in hospitality careers