Mike Fenocketti – Page 32 – operational excellence expert

March 22, 2016December 4, 2016

Chef Ellie Krieger is Driving Healthier Choices

Thank you Mike! 👍🏻 https://t.co/Kwnz2VfHUE

— Ellie Krieger (@Ellie_Krieger) October 19, 2015

Glad to support my favorite healthy food chef @Ellie_Krieger: Ellie's Real Good Food (A Public TV Show) @Kickstarter https://t.co/Xhz16cfBrO

— Mike Fenocketti (@mikefenocketti) October 19, 2015

March 22, 2016December 4, 2016

School Lunch Goes Mobile

School lunch goes mobile: districts get creative to feed poor students on summer break: @flakebarmer @NPRFood @npr_ed http://t.co/mZ6zq1IoNk

— Mike Fenocketti (@mikefenocketti) June 9, 2015

March 22, 2016December 4, 2016

Supporting Food Day Transformation

Thank you @mikefenocketti for supporting #FoodDay2015! pic.twitter.com/WbtCVbAgQQ

— Lilia Smelkova (@LiliaSmelkova) October 14, 2015

March 22, 2016December 4, 2016

Teach Kids About Healthy Food

Teach kids about healthy food and then make sure it is affordable and accessible too #FoodRevolutionDay @Food_Tank http://t.co/4sBq0OxBTB

— Mike Fenocketti (@mikefenocketti) May 15, 2015

March 22, 2016December 4, 2016

Need to Teach Healthy Eating

Exactly @mikefenocketti– I'm starting w/kids: "telling someone kale w/o telling them what to do with it is hard." https://t.co/95HRXDeu60

— Tanya Steel (@tanyasteel) October 14, 2015

Need to teach healthy eating//Why Wal-Mart And Other Retail Chains May Not Fix The Food Deserts @TMMcMillan @nprfood http://t.co/Za82hDPvDT

— Mike Fenocketti (@mikefenocketti) October 14, 2015

March 22, 2016December 4, 2016

Inspiring Nutrition Project by Gianna Bonis

Inspiring project by @GiannaBonis A food-based approach to address malnutrition: featured webinar @Food_Tank #socent https://t.co/Dq05rBFB9i

— Mike Fenocketti (@mikefenocketti) October 7, 2015

March 22, 2016December 4, 2016

Lost Opportunity to Encourage Sustainable Eating

Lost opportunity: USDA walks back expert panel push for more sustainable eating guidelines @AubreyNPRFood @NPRFood http://t.co/KaD0NsRV8q

— Mike Fenocketti (@mikefenocketti) October 7, 2015

March 22, 2016December 4, 2016

Food CEOs Want Governments to Address Climate Change

Food CEOs say governments must address reality of #climatechange, pledge to re-energize own efforts @2degreesnetwork http://t.co/UCfp6s77TF

— Mike Fenocketti (@mikefenocketti) October 6, 2015

My Projects

Simplifying communications for change management

I streamlined communications workflows and radically simplified the content of change initiatives to enable successful implementation.

Preparing a healthcare tech company for rapid growth

I restructured customer success and account management so the organization could scale up with the addition of new enterprise customers.

Creating the launch plan for a social impact startup

I developed the business plan, pitch deck, and cash flow projections for a new dual language immersion learning center that achieved full funding.

Redesigning operations to drive customer satisfaction

I realigned the sourcing, logistics, warehouse, facilities, program management and support teams of a 42-person division, to better serve customers and prepare for growth.

Delivering a fast and full shopping experience

I transformed the wholesale customer experience with better safety, speed, in-stocks and convenience.

Preparing a distribution network for transformation

I doubled direct-to-consumer distributions, and segmented a 200-node network to enable targeted investment to fuel future growth.

Writing inspiring strategic executive communications

I redesigned the quarterly reports to the Board of Directors, and helped create the four-year strategic plan.

Organizing a coalition to improve equity and excellence in education

I coordinated the efforts of 12 executives and 30 community based organizations, and drove the rollout of 8 early wins, 15 commitments and a draft policy document.

Transforming guest service

I managed a guest experience transformation for a multinational hospitality company from kickoff through initial testing, turning customer feedback and stakeholder insights into a scalable improvement initiative.

Speeding up financial reporting and driving sales productivity

I streamlined financial reporting workflows, and conducted detailed analyses of sales and asset productivity for a portfolio of businesses at a national industrial supply company.

Helping a global food tech company plan for future growth

I conducted market research and competitive analysis to develop the proposed marketing strategy for a new service offering.

Creating a strategy for K-12 standardized tests

I helped a multi-site charter school develop their strategy for standardized testing that aligned with their mission while reducing workload on students and teachers.

Projecting operating costs for a startup business

I analyzed the costs of a potential contract manufacturing program to support a go-to-market strategy for a sustainable food startup.

Streamlining customer support in the community

I helped a youth and family focused community center to redesign their workflows for front desk and support staff to better serve clients.

Scaling fresh grocery from 200 to 1,500 stores in 3 years

I improved perishable food quality and in-stocks to increase sales by $24 million, by rolling out 21 operating improvements for headquarters, distribution and retail, in an end-to-end perishable grocery transformation.

I built a high performance 23-person food safety and quality team across 4 warehouses.

I directed a food safety and supply chain excellence initiative that saved $35 million.

Improving the quality of the world’s top selling vehicle

I drove a Lean Variability Reduction Team to cut warranty by 60% and defects by 70%.

I saved $850,000 and cut defects 68% on two customer experience improvement projects to earn Six Sigma Black Belt Certification.

My Background

As a senior leader in store operations at Ross, I maximize productivity and ensure positive customer experience by creating efficient workflows and engaging field leaders to drive consistent execution.

As COO of the Alameda County Community Food Bank, I led a $67 million wholesale and direct-to-consumer operation of 42 team members that distributed 30 million meals to 320,000 customers through 250 community based organizations.

As project director at the Oakland Unified School District, I organized a working coalition focused on breaking the cycle of inequity and creating excellence for all students.

As a senior leader in food distribution at Target, I implemented best-in-class quality management systems and teams to help Target scale fresh grocery from 200 to 1,500 stores in 3 years.

As an operational excellence consultant at Target, I led an end-to-end perishable grocery transformation, and evangelized Lean Six Sigma and Project Management throughout the organization.

Joining the Ford Truck product development team after college, I advanced through project management and continuous improvement roles and became an expert in Lean Six Sigma, adding financial and strategic acumen by earning my MBA degree while working full time.

Certified Process Professional Master by BP Group

Certified Project Management Professional (PMP)

Certified Six Sigma Black Belt by Ford Motor Company

Certified ServSafe Food Protection Manager

Certified Seafood HACCP Trained Individual

MBA University of Michigan

BSME University of Notre Dame