Restaurant Tech & Innovation Leader | Product Development & Growth Strategy Candidate

SEEKING A ROLE AS: VP/Director of Innovation; VP/Director of Restaurant Technology; VP of R&D/Product Development; Chief Innovation Officer (growth-stage); or Enterprise Sales/Business Development Leader in restaurant technology, robotics, automation, SaaS, or food manufacturing. Customers may include restaurants, hospitality groups, retail chains, or food manufacturers.

PROFILE: Restaurant tech and innovation executive with 25+ years bridging culinary creativity, technology, and operational efficiency. Proven enterprise SaaS sales success ($300M+ GoTab pipeline; $3M closed in 100 days) plus founder/operator experience scaling multi-unit concepts. Leads AI-driven workflow innovation, menu engineering, and automation strategies that improve profitability and scalability. Positions companies at the intersection of R&D, product development, and commercial execution. Former top national performer at Sysco; strategic operator who delivers measurable results at scale.

IN LOCATION: Based in Savannah, GA — open to ~30% travel.

SKILLS & ACHIEVEMENTS:

– 25+ years in restaurant operations, distribution, tech sales, and product innovation

– Enterprise SaaS sales: $300M+ GoTab pipeline; $56M demos in 45 days; $3M closed in 100 days

– Top 10 nationally at Sysco out of 8,000+ associates; >$1M annual GP; 90%+ retention

– Built AI-driven scheduling algorithms, workflow automation, and protein arbitrage systems achieving ~14% food cost and ~18% labor cost

– Navigated pandemic with zero layoffs and record sales via crisis strategy and community partnerships

– Featured in regional Super Bowl ad (Chase Bank) for operational resilience and brand leadership

– Founded and scaled multiple concepts, including anchor tenancy in a $600M development

– R&D/Product Development: commercialized Fresh Thyme Vinaigrette from concept to Fresh Market retail placement

– Led and mentored teams of 35+ across multiple states; mentored talent up to President level at a multi-billion-dollar distributor

– Culinary foundation at 5-star properties (The Cloister, The Little Nell, Matsuhisa); frequent speaker and festival guest chef

– Bridges culinary, technology, and operations to deliver scalable, profitable innovation

EDUCATION:
BA, Communications — Wake Forest University
Chef’s Apprenticeship — The Cloister Hotel at Sea Island (Top of class)
Court of Master Sommeliers – Level I | ServSafe Food Manager Certified

COMPENSATION: Base salary expectation depends on scope and cost of living; likely $160,000–$220,000 base plus incentives.

Interested in this Restaurant Tech & Innovation candidate who can compress sales cycles, bridge culinary with robotics/automation, and deliver profitability at scale? THEN….Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Remote, Hybrid Onsite/Remote Combination
Employment Preference:Permanent, Contract, Board