Food Cost Management
Scott Noar, firstname.lastname@example.org, 856-295-1315
Scott Noar brings 30 years of experience in the food industry.
He began his career as a cook at a Marriott location on the New Jersey Turnpike which led to leadership responsibilities within restaurant management. In addition to Scott's practical kitchen and management experiences, he holds a Ph.D. in Food Science from Cornell University.
Prior to joining Expense Reduction Analysts (ERA), Scott was Director of R&D at 380 Snack Foods, a $630 million food company. He has also held positions with Kraft, Sara Lee and Campbell Soup Co. Scott's responsibilities included developing new products, specifying ingredients and managing cost savings projects.
On his client's behalf, Scott has been consistently successful by leveraging insider knowledge of pricing strategies at the national and local levels of the food industry. This knowledge comes from his broad experience covering production and distribution with a customer perspective of the industry which translates into unique, cost saving solutions for his clients. Scott has extensive experience negotiating lower costs with food management companies as well as broadline, produce, and dairy suppliers while maintaining product quality. He ensures that clients maintain their savings through tenacious auditing of supplier invoices.
Scott Noar, Ph.D.