Jim Campbell has more than 30 years of supply chain management experience developed with a dozen restaurant concepts ranging from fast food to fine dining. He is skilled at commodity market analysis and evaluation, as well as negotiating long-term contracts to protect operating margins. Jim has a proven vendor selection process that delivers quality and value to operating groups. He excels at developing center-of-the-plate programs with primary producers that emphasize specifications, production requirements and food safety, with the end result of delivering value.
Jim holds a bachelor’s degree from California State University, Fullerton.
Thanksgiving dinner with all the fixin's
“Finding great savings for clients simply by making a few changes is why I love my job.”