Brian W. Bonanno

Over the past nearly 12 years, scaled a boutique foodservice provider into an acquisition-ready regional organization. Leading to a successful integration with a global foodservice leader. Engineered the organizational strategy to expand from 11 to 30 locations, effectively quadrupling revenue while sustaining an average EBITDA of 18%+ per site. Directed post‑acquisition integration of systems, platforms, and processes, ensuring business continuity, cultural alignment, and strong adoption among unit leaders and teams. Supported operations and business development for an additional 60+ independent school locations nationwide, spreading Cater to You’s food and service culture across the broader Elior portfolio. Swiftly pivoted during the pandemic to a pre‑ordered, packaged meal model and launched a new “ship‑in” segment for schools without full kitchens, maintaining uninterrupted service while opening new revenue channels and expanding market reach. Built a state‑of‑the‑art commissary kitchen from the ground up, now producing 3,000+ meals daily across six sites and supporting a high‑volume catering and events business. Cultivated a high‑performing, authentic culture focused on integrity and accountability; directly mentored 50+ chefs and managers and fostered growth for 300+ team members, achieving industry‑leading retention. Collaborated with clients on multi‑unit new builds, renovations, and capital projects, leveraging long‑term manufacturer and vendor relationships to optimize workflow, efficiency, safety, and the overall dining experience.

Leveraged Michelin-starred standards to optimize operational efficiency and financial performance across a complex, high-volume cultural institution. •Executive Steering & Financial Oversight: Served on the Executive Steering Committee, advising all units to achieve consolidated financial goals on $25M annual revenue.

 •Operational Excellence: Led the Operations Department supporting 2-Michelin starred 'The Modern', three cafes, in-house catering, and museum staff dining. 

 •Strategic Cost Management: Reduced labor costs by 20% while restructuring the department for increased performance and efficiency.

 •Infrastructure & Logistics: Led all capital expense, renovations and R&M projects. Managed equipment sourcing and F&B vendor relationships while liaising between USHG corporate, MoMA facilities & security, and city agencies.

 •Team Leadership: Led a procurement and stewarding team of 45, supporting around the clock operations and total FOH and BOH staff of over 340 team members.

•Multi-Unit Production: Led production, procurement, inventory, and menu planning for three high-volume cafes, seasonal venues serving 3000+ diners per day. Managed museum staff café serving 600+ employees and twice daily USHG team meals serving 300+ employees. •Culinary Leadership: Led production kitchen and service line teams comprised of 4 Sous Chefs and 35 team members while successfully stabilizing food and labor costs, while elevating food and service.

The Foundation: Created and built a brand from the ground up at a very young age. Successfully operated for six years culminating in an opportunity to sell the business. •Venture Start- Up: Directed all phases of for an award-winning fast casual concept, including design/build, menu and recipe development, recruitment and training. •Growth and Management: Managed full P&L, vendor relations, regulatory and compliance, achieving consistent annual growth of 10%+. Developed a management & leadership style, standards and best practices.

In Progress