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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.
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