Julie Dreyfus

Leading a portfolio of 40 brands in France, Spain, the Netherlands and Belgium.

Successful launch of Clone in Spain, an incredible journey with a strong team. -HR: Recruitment, training, management of a high-performing team including the General manager, Brand team, Supply Team, Sales, Ops launchers, Executive assistant / HR, totaling 12 people, drove employee engagement and created a positive, productive work environment. -Brand creation: Market opportunities identification, Creation and improvement of 18 virtual brands ensuring a cost-effective supply chain aligned with the local market, -Business operations: Definition of the expansion strategy of each brand and sales roadmap, management of the implementation of efficient operational processes of 300+ openings across than 40 cities, monitoring delivery operational KPIs to ensure complete satisfaction, maintaining the relationship with the Platforms key account managers including contract negotiation. -Financial excellence: Monitoring the brand's 360° performance (GMV, Discount rate, Contribution margin, food costs, etc.) ensuring continuous improvement, oversaw and monitoring the P&L conducting regular financial reporting to track performance and make data-driven decisions making. -Marketing & communications: Creation of new brands in collaboration with a chef, collaboration with a PR agency to enhance Clone Spain awareness.

Clone (ex Not So Dark) is one of the leading foodtech companies in Europe. Clone creates online food delivery brands, helping restaurants generate additional profit through a unique asset-light business model and technology. - Development of a Moroccan food delivery brand (Walida), with a team of sales, key account managers, and a marketing project manager, covering France and Belgium. -Recruitment and management of a team of 12 people. -Expansion of Moroccan brands through 100+ restaurant partners, reaching more than €4M in GMV. -Monitoring financial and Operational KPIs to ensure the satisfaction of our partners and customers.

Implementation of BamTuk kiosks in Europe (France (5 POS in CARREFOUR), Italy (2 POS in FINIPER), UK (2 POS in ASDA), Spain (13 POS in CARREFOUR), Belgium (1 POS in CORA). - Co-Creation of BamTuk package adapted to Retail´s vision (from the restaurant to retail concept). -Project management of the brand in different formats Retail, Central Kitchen, Dark kitchen with European countries: Weekly monitoring to lead implementations and support specific issues (ex: sanitary constraints). - Operational management: kiosk team training (45 employees and managers) and support in production plan and waste reduction in collaboration with a chef. - Revenue management : Evaluation of business opportunities (retailer turnover, kiosk location, competition), recipe profitability, monitoring of dashboard to analyse sales (CA), production, waste level and P&L .

-Innovation: Taking into account the SushiDaily model, creation of a new brand and management of the whole development from concept to the field in autonomy. Launch of 5 pilot kiosks in France (Monoprix and Carrefour). From concept to execution on the field: Creation of recipes with a chef, sourcing / ordering of raw materials & grocery products, menu book creation, pricing determination, validation of the kiosk layout, choice of equipments, design of the kiosk supported by a marketing agency, coordination with the builder & retailer, recruitment & training of the team, support the team during the first weeks, production plan creation, merchandising, follow up of data (sales, waste %, etc.), refine/optimize the processes to target a viable kiosk. Constantly curious, always tracking the latest trends, ingredients, and recipes. Management of an NPD assistant and Marketing trainee. Development: Transformation of an on-demand concept in Spain to a kiosk format suitable for French customers: Bam’Bu, south east Wok Asian food. Launch of 6 pilot French kiosks In retail (Monoprix and Carrefour).

Pastries factory composed of 70 people with a turnover of 12kM€ delivering Cookies, Brownies, Muffins & Cakes for BtoB / out-of-home Catering. - Relationship with external Ecosystem: Customers and suppliers: In collaboration with the Sales department (Like McDonald's, Michel&Augustin, Brioche Dorée or POMONA) determination of a brief regarding customers requirements and industrial feasibility. Rigorous selection of ingredients & development of packaging in partnership with supplier. - New Product Development Management : from creation to coordination of internal actors: Creation be-spoken recipes & participation in laboratory and industrial trials in collaboration with pastry chief. Evaluation of industrial cost through production flow and equipment investment. Transversal management of the Supply Chain, Commercial, Production, etc. and a R&D assistant. Elaboration of all the documents linked to production (diagram flow, packaging spec.) and customers service (technical sheet, labels). - Innovation: Creation from the scratch regarding the market's trends and competitive environment Analysis of the pastry market: Follow-up of trends and innovations in products and raw materials, competitive intelligence and benchmarking. Development of a new equipment to create a new shape of Cookies. - Marketing projects: Organization of trade fairs: Sandwich & Snack Show, SIRHA, SIAL. Creation of sales and customer materials.

Réalisation d'un mémoire de fin d'études