mark@digitalcannes.com
www.digitalcannes.com
89-91 av. Maréchal Juin,
06400 Cannes
France
- E-Marketing
- WebDesign
- Social Media
- E-commerce
- NFC & QR tags
- List Item
Mark Blacker
Marketing Director
+33 6 35 51 54 76
+44 7775 733450
mark@elitewholefoods.com
www.elitewholefoods.com
71-75, Shelton Street,
Covent Garden, London,
WC2H 9JQ UK
- Bakery
- Chocolate
- Patisserie
- Ice cream
- Dried fruit
- Foodservice
Mark Blacker
Pubs - Restaurants - Rooms
- Trained Chef
- Pâtissier
- Chocolatier
- Baker
- Gelato Chef
- Entrepreneur
- Graphic Design
- Web Designer
- Social Media
- e-commerce
Pub/Restaurant Proprietor
Head Chef
Sales Director
Marketing Director
Creative Director
Heart in Hand - Stir-fry Wok
Bourne End – Buckinghamshire
Garibaldi Restaurant Pub
Sunningwell – Oxfordshire
Chef Proprietor – Brown Sugar – Gastro Pub – Cannes – France
- Complete commercial kitchen re-build with state of the art equipment from Germany
- New menu development to incorporate water-bath slow cooking processes
- Major focus on a plant-based offering geared for the future and very on-trend
- Very large function and event work during the famous congress periods
- GP achieved over 65% on the food after VAT and great customer feedback
Commercial Director – Blue Ball Inn – Restaurant with Rooms – Taunton
- Full renovation of the 16th Century coaching Inn with sympathetic style and crafting
- Menu development with the kitchen team to deliver a balanced, seasonal offer all year
- Full marketing program to launch the restaurant along with the renovated cottages
- Staff recruitment and training – kitchen focused with target GP of 70% achieved
- Planning of all seasonal events menus along with special days monthly gourmet nigh
General Manager – Continental Bake House & Brasserie – Marlow
- Develop, brand and open the first new bakery/restaurant concept in the UK (Pop up)
- Food offer was bakery based with a heavy breakfast, lunch and brunch
- Staff training, menu development, branding and marketing responsibility
- Food production management and concept devolpement – GP focused
Executive Head Chef – Home Counties Pub Company – Abingdon
- Menu planning & development through to implementation and production for all 5 sites
- Responsible for a total brigade of 40 throughout the restaurants and bistros
- Responsible for all food staff training and development. Overall kitchen management & Hygiene
- Introduction and launch of different concepts, Fine Dining, Bistro and Trendy Stir-fry Wok
- Establishments included: Flowing well, Packhorse, Hart in Hand & Garibaldi
- Food Gross profit achieved over the area was %66 overall and improvement of 8% in 1 year
Chef Proprietor – Garibaldi Restaurant – Burnham
- Converted a rundown drinker’s pub into a trendy busy food pub with a 35 cover restaurant
- Development of entire concept, menu’s advertisements, press releases, and marketing collateral
- Increased turnover from next to nothing to £300k in two years with a 50/50 split on food & drink
- Had a staff of 7 in total, 2 in the kitchen & 5 in the restaurant and bar.
- Provided all staff training personally, focussing on customer satisfaction at all times
- Whilst t looking for a second pub the offer of a sale was made along with a position of Exec Chef