Dennis Freeman

I am a director-level culinary and foodservice operations leader with over a decade of hands-on experience building and scaling complex culinary and catering businesses. I founded and grew a $1M+ annual culinary and catering operation with consistent 20–50% year-over-year growth, and I design standardized operational procedures across planning, execution, staff training, logistics, and vendor coordination.

I have led enterprise-level event and culinary operations for university commencements, corporate festivals, high-end private parties, and high-volume events, serving clients from high net worth individuals to government agencies. I consult on contract and outsourcing strategies, author vendor and RFP frameworks, and negotiate vendor contracts to optimize cost and quality.

My background in workforce and economic development informed my approach to program strategy, data systems, and stakeholder engagement. I have developed dashboards and reporting tools to track contract performance, operational KPIs, sales pipeline, and client satisfaction, and I designed compliance monitoring and performance evaluation systems for public-sector contracts.

I am committed to team leadership and staff development, creating training matrices and consultative frameworks that improve service delivery and reduce turnover. I communicate with executive stakeholders, produce strategic business plans and sales collateral, and deliver data-driven recommendations that enable measurable revenue growth and peak profitability.