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The Product Development Team is made up of B.I.C. staff and consultants with a wide range of experience and expertise to assist you through the product development process.
The B.I.C. members of the team assist in the administration of the project and bring extensive knowledge in retail, foodservice (restaurant) and institutional foodservice sectors.
The knowledge base of the consultants on the team round out the skill set with expertise in foodservice, production, processing, marketing and market research.
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Bill Dover - Consultant
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Bill is President of Dover Hospitality Consulting, Inc., a consulting organization that specializes in the hospitality and agri-food industries.
Prior to staring his own consulting business in 1992, Bill held senior executive management positions in several foodservice organizations.
Bill holds a diploma from the Hotel, Resort and Restaurant Administration Program at Ryerson University, a B.A. from York University and an MBA from Simon Fraser University.
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Robert Gibson - Consultant
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Robert has been Projects Manager of the Food Processing Development Centre, Alberta Agriculture since 1999. Previous to this appointment, Robert was the Centre's senior meat scientist responsible for providing direction and promoting technological advances to Alberta's meat processing industry.
Robert's in-plant experience has allowed for the provision of practical, cost effective assistance in response to industry requirements.
As Projects Manager, Robert is responsible for the coordination of all development and joint research projects at the Centre and for the effective delivery of the Centre's programs.
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Dan Aronchick - Consultant
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Dan has consulted in new product development for 15 years for some of Canada's largest food processors.
Dan also teaches in the New Product Workshop for the Executive Development Division at York University.
He has a B.A. from Tufts University and an MBA from McGill University.
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Bruce Cowper - Consultant
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Bruce is president of the Mallot Creek Group Inc., a group of consulting companies specializing in strategic marketing, food development and plant engineering in the food industry.
Bruce and his partner Tito Guglielmii started Mallot Creek in 1997 to address a perceived industry need for a strategic "gate to plate" consulting organization in the meat sector.
Prior to Mallot Creek, Bruce held senior position in several meat based manufacturing organizations in Canada.
Bruce holds a degree in Honours Science from the University of Waterloo and an MBA from Wilfred Laurier University in Waterloo, Ontario.
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Kerry Wright - National Product Development Manager
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Kerry has worked in the food industry for 13 years and for the Beef Information Centre since 1993.
Kerry is a Registered Dietitian and has experience in institutional foodservice. She worked for Aramark to develop Total Quality Management protocols and has experience in converting conventional kitchen settings to cook-chill systems including outsourcing from a commissary setting.
Promoted to her current position in October 2000, Kerry manages the Product Development Advisory Team made up of industry experts in foodservice, retail, technical meat expertise, research, and marketing and includes Beef Producers.
This Advisory Team is charged with the task of identifying and working with industry partners to create new beef products and approving the resources to assist in the product development process.
Kerry is a graduate of the University of Guelph, Bachelor of Commerce program with a major in food service management.
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Jim Reynolds - Manager Retail Merchandising
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Jim has over 25 years experience in both food service and retail grocery. Jim has worked as a store manager with Provigo Loeb banners, Meat Merchandising Manager for Oshawa Foods, to his current position with the Beef Information Centre.
As manager of retail merchandising Jim's key role at B.I.C. is developing merchandising programs to grow the beef category in profit and ratio with all retail banners, both corporate and independents. Jim is the primary contact with Ontario's grocery retailers, managing key account activities and the implementation of national and regional retail programs.
Not only does Jim's extensive retail experience makes him an intricate part of the Product Development Team, but he also brings substantial foodservice knowledge as he owned his own restaurant and catering business. His practical, forward thinking approach to problem solving is critical to avoid pitfalls when implementing a new product operationally especially within the unpredictable environment of product development.
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