customer migration continues to be the undercurrent driving the success of the
fast growing grocerant niche, filled with Ready-2-Eat and Heat-N-Eat fresh food
sales, retail format experimentation, new non-traditional points of fresh food
Alice May Brock said: “Tomatoes and oregano
make it Italian, wine and tarragon make it French, sour cream makes it Russian,
lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic makes it
good.” Some things don’t change today convenient
- Foodservice SolutionsGrocerant Guru, 1991 - present
Steven A. Johnson is Grocerant Guru at Tacoma, WA based Foodservice Solutions. He specializes in outsourced vertical positioning - marketing strategy and business development, identifying, quantifying and qualifying niche opportunity for global foodservice related activity. My experience has focused primarily on C-level sales building opportunity with industry leading international companies including: The Procter & Gamble Company, Papa John’s International, Ritz Camera, Minnesota Mining & Manufacturing, Office Max, Chi Chi’s, D’angelos, TGI Fridays, Fuddruckers, Pallino Pastaria, Cyberslice & Food.com., Bayer, Technomic.Prior to Foodservice Solutions, Johnson worked for the US Department of the Navy, where he lead the development of Parcheesi’s Pizza Pasta Plus for global role out and implementation including the development of the first dockside mobile pizza kitchen for use by the US Navy during the first Gulf War. Additionally Johnson held senior positions with both Fuddruckers, TGI Fridays and began his career as a franchisee for Der Winerschnitzel. Operationally, Johnson’s has had successful hands on P&L responsibility at each level culminating with oversight responsibility 586 units with 625 million in sales provides proven top line revenue and bottom line profit building abilities. Under contract as COO he repositioned Cheetaria LLC, narrowed its product line and re-branded the concept for industry launch. Building and growing margins, strengthening teams; while simultaneously promoting the companies agenda are all areas in which Johnson has had particular success.
Johnson holds a Masters of Science in Food Marketing degree with distinction from Saint Joseph’s University, Bachelors of Arts degree from the University of San Francisco. He is a member o Beta Gamma Sigma the International Business School Honor Society. Johnson has received numerous awards including 3 EMMEY; Awarded by 3M for “Outside the box” thinking and team leadership. Food Marketing Award; Awarded by Saint Joseph’s University for graduating first in his graduation class. Outstanding service Award, by the Boy Scouts of America.
- University of San Francisco
- Saint Josephs University