Innovation Manager

Innovation & Menu

Develop and implement a comprehensive innovation, menu and LTO strategy, including long-term vision and short-term tactical plans.

Full Stage Gate Testing ownership from charter to post in-restaurant test analysis and recommendation.

Full ownership of all in-restaurant tests: test strategy, market selection, sell-in, product forecasting, execution, post test analysis, and leadership recommendation.

Lead the ideation, development, and testing of new menu items and promotional Limited Time Offerings (LTOs).

Continuously analyze menu item performance, identify areas for improvement, and develop forecasts for new items.

Stay informed about industry trends, consumer preferences, and competitive activities to inform menu decisions.

Calendar

Assist in the development and execution of National Marketing Calendar.

Responsible for owning and updating National Calendar document.

Develop Calendar related documents and power point presentations.

Stay informed about industry calendars and competitive activities to inform calendar decisions.

Data Analysis & Insights

Conduct in-depth analysis of performance, using data to identify opportunities and optimize the menu, innovation and calendar.

Develop and track key performance indicators (KPIs) related to menu performance, innovation, and calendar.

Leverage consumer insights and data and insights into menu decisions.

Partner with BI Analytics and leverage data and into menu decisions.

Project Management & Collaboration

Manage the entire menu innovation pipeline, from concept development to launch, ensuring projects are completed on time and within budget.

Collaborate with cross-functional teams, including culinary, marketing, operations, supply chain, and quality assurance, to execute plans.

Communicate effectively with stakeholders, providing regular updates on progress and results.

Own monthly cross-functional Innovation meeting.

Financial Management

Develop and manage budgets for menu innovation projects.

Analyze the financial impact of menu changes, including revenue, cost, and profitability.

Food cost development and ownership.

Identify opportunities to optimize the menu for profitability.