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Steve Zoller Food Business Consultant

Steve Zoller is considered an "Industry Veteran" of the natural, organic, and specialty food industry.

Steve’s background includes P&L responsibility for two food companies. He was project manager for the design and building of a new 44,000 square foot processing facility, started it up, hired the workforce, and created all new internal systems for the company.

He has created new food products, developed relationships with co-packers, and developed new markets for products. Throughout his career, he has been in key management positions in small, rapidly growing food companies.

“I have experienced many of the growing pains and challenges that new companies go through, and I strive to help my clients manage these issues.”  — Steve Zoller

Summary of Recent Projects:

  • Multiple projects developing financial plans for new companies entering the natural and organic food companies market. These have been developed for both companies with their own processing facility and for brands using co-packers. These plans start with the basics of ingredients and processing costs and run through all aspects of operational, administrative and sales costs including promotional and new product placement costs. The plans are flexible with the ability to add, edit or delete products, formulas, ingredients, customers, distributor payment terms, labor, and all related overhead, administrative, and sales costs. Summaries include a projected income statement, balance sheet, and cash flow in detailed monthly and summarized annuals formats.
  • Multiple labeling projects insuring new products comply with FDA regulations and the National Organic Program.
  • Multiple Organic Ingredients Sourcing projects, twice for a division of a Top 10 US food company. The first was a fast track project completed in less than 10 business days, with finished product on the market in less than 3 months. Provided quotes and contact information for up to 5 sources for each of 40+ organic ingredients in a variety of categories.
  • Developed a new facility layout for a bakery. This was a move of an existing operation into a facility renovated to suit the new company. The operation had multiple lines with a variety of overlapping and discrete equipment. Worked with the Production Manager to establish flow charts, throughput, frequency of use, labor needs, etc. Established layout that minimized material handling, reduced labor, and contributed to better separation of processes and improved material flow. The end product was a set of detailed layout drawings and equipment lists for contractors, including electrical and mechanical, as well as a warehouse rack layout.
  • Performed a due diligence review of a food processing operation on behalf of a potential buyer. Reviewed processing and proposed changes that would improve labor cost, worker safety, sanitation, and shrinkage. Verified seller’s representation of current individual product costs by reconciling formulas with financial statements and inventory records.
  • Developed an organic certification plan for a multiple line food processing operation.
  • In MAS90, set up company’s Inventory Master Files and Bill of Materials. Set-up automated method to reconcile materials shrinkage, and compare standard labor and overhead per unit with actual.
  • In a complex food manufacturing facility, reworked all production paperwork to minimize production workers paperwork entry time, minimize data entry time, minimize number of forms, yet maintain adequate production data and lot number control.
  • In DBA, performed a new set-up for a food manufacturer including Chart of Accounts, Payables, Receivables, Inventory, and Bill of Materials.