Mike Ross

Mike Ross has a diverse work experience in supply chain management and purchasing. Mike has held senior positions in various companies, including Black Rock Coffee Bar, Noodles & Company, Boston Market, Salad Collective, Red Robin, United Natural Foods, Inc., SpenDifference, Chipotle Mexican Grill, Pappas Restaurants, Inc., and Earls Restaurants. In their roles, they have demonstrated expertise in inventory management, vendor relationships, cost optimization, and logistical efficiency. Mike has successfully led initiatives such as RFP processes, dual sourcing, and SKU optimization, resulting in significant cost savings and improved fill rates. Mike has managed procurement and commodity risk management for large chains and has experience in various food categories.

Mike Ross attended Arapahoe High School from 1999 to 2003, where they did not obtain a degree or have a specific field of study. Mike then went on to Johnson & Wales University from 2003 to 2007, earning a Bachelor of Science degree in Food Service Management and Culinary Arts. Mike also obtained a certification in Servsafe from the National Restaurant Association.