Thomas Unterfranz has over 20 years of experience in leadership roles in the food processing industry. He has a track record of improving operations through strategic planning, lean manufacturing techniques, and new product development. Currently, he works as a consultant helping food companies address issues related to sourcing, business strategy, and production processes.

1. Thomas Joseph Unterfranz
Darien, Illinois
Tunterfr@aol.com 630-985-1855
LEADERSHIP COMPETENCIES
Results Driven General Management Professional focused on exceptional performance through strategic team leadership,
managing complexity and a track record of substantial problem solving skills.
Profit / Loss Responsibility Senior Leadership Team Oversight
Innovative Product Development Cross Functional Planning
Product Design / Material Sourcing Systematic Product Rollouts
Formulation and Product Accountability Strategic category Planning
Vendor Management / Key Partnership Development Analytic Market Evaluation & Projection
Lean Manufacture / Continuous Improvement Strategy Category Development
PROFESSIONAL EXPERIENCE
CMR Venture Group – Darien, Illinois 2015 - Present
Consultant
Working with food companies to address issues specific to their needs and requirements. Addressed challenges in
sourcing new suppliers and vendors, developing a business strategy for each specific manufacturing capability. Modified,
designed and improved production processes both in raw and cooked categories. Created and edited USDA required
programs to fit each accounts specific needs.
 Provided support to clients daily requirements
 Developed strategic plans to improve clients KPI results
 Sourced and negotiate added material suppliers to reduce ingredient cost and improve warehouse space
 Evaluate and modify production lines to increase productivity and reduce manual assembly
 Teamed with clients workforce to enhance safety and communication systems
Aryzta, LLC – Romeoville, Illinois 2013 –2015
General Manager
General Manager of a 155,000 square foot USDA food processing operation with a 100,000 square foot warehouse
located in Bolingbrook, Illinois. Facility currently employs approximately 900 workers producing between 200 and
300,000 frozen / refrigerated pizzas per day for Walmart, Costco, Aldi, Trader Joe, and Whole Foods. Facility currently
employs approximately 900 workers. P & L responsibility with annual sales in access of $225 million dollars.
 Implemented a Continuous Improvement Program incorporating Lean Manufacturing Techniques.
Certified in HACCP, Serve Safe, BRC and SQF Level III programs.
 Facility P & L responsibility encompassing 9 departments Planning, Safety, Sanitation, Engineering,
Maintenance, Operations, Purchasing, Innovations and Logistics
 Scheduled and planned seven production lines including inventory control of over 10 million dollars in
finished and raw products
 Designed and installed processing lines and individual equipment to improve runtime efficiency by 13%
and lower EE count by 10%
 Partnered Innovations and Operations in the development of new products and the implementation to
actual line capability.
Flying Food Group – MDW Chicago, Illinois 2010 – 2013

2. General Manager
General Manager at a 60,000 square foot USDA food processing operation, with a business of manufacturing fresh deli
products from salads and parfaits to sandwiches and entrees. Sustained strong relationship with such customers as Trader
Joes, Starbucks and Revolution Foods while continuing P & L responsibility for the enterprise, managing direct reports in
all departments. I negotiated all union contracts without any disruption to manufacturing and the delivery of products.
Instrumental in combining Product Development and Production capabilities to efficiently meet customer demand.
Applied Lean Manufacturing Techniques to improve line efficiency and profitability.
 Exceeded the performance metrics annually budgeted for procurement, productivity, food safety and
quality.
 Led team in the development of an automated parfait line with an ROI of only 10 months
 Developed lean production lines improving the company MMPM by 20% annually
 Improved and exceeded safety forecasts by 60%
 Teamed with Product Development in creating new RTE products as well as designing efficient
production area
 Implemented Town Hall Meetings, Small Group discussions and Hands on Employee relations to build
stronger worker relations
Thomas J. Unterfranz
CMR Venture Group – Darien, Illinois 2007 – 2010
Consultant
Consulted with various food companies to solve issues specific to their needs and requirements. Addressed challenges in
sourcing new suppliers and vendors, developing a business strategy for each specific manufacturing capability. Modified,
designed and improved production processes both in raw and cooked categories. Created and edited USDA required
programs to fit each accounts specific needs.
 Built a cross functional workforce to cohesively enhance production efficiency and improve profits by
8%.
 Developed a reporting system to coincide with Profit/Loss monitoring enabling production to correct
inefficiencies and increase profits.
 Authored a major business plan, shifting a client’s sales direction from “ME TOO” to “CUSTOM
/PRIVATE LABEL”
 Consolidate and streamlined the number of suppliers and RM sku’s resulting in a positive savings in
material costs of 11%
 Created a sales plan which allowed the company to focus and manage sales increasing the volume of
business by 40%
Birchwood Foods – Kenosha, Wisconsin
2003 – 2007
Business Development Manager – Cooked Division
Recruited to Birchwood Foods after the acquisition of the cooked business segment of Rymer Foods. Partnered with
operations, engineering and procurement in the upgrade and automation of their USDA processing plant in Frankfort,
Indiana. Co-authored a sales strategy utilizing ingredients produced at their fresh meat facilities. Serviced such accounts
as Laura’s Lean, Walmart and Roundy’s with various cooked protein products such as shredded beef, to fully cooked
meatloaf. Developed several RTE entrees sold in the retail segment. Acted as Category Manager working with Finance
and Operations in the costing and development of SOP’s for the product line.
 Directed and met periodic projections and goals within the category
 Hired, trained built the cooked workforce in the manufacturing of RTE Beef Entrees

3. Rymer Foods, Incorporated – Chicago, Illinois 2000 – 2003
General Manager
Originally hired as Director of Procurement having four direct reports. Directed the procurement of over 40
million dollars in raw material and packaging. Producing a full line of portion cut beef and pork as well as several lines of
RTE entrees. Co-packed for such customers as Safeway, Walmart, Supervalu, IHOP, Western Sizzlers and DPI
specialties. Responsible for the costing, development, and implementation of all products. Authored and presented the
annual budget to the firm’s Board of Directors.
 Successfully turnaround a negative operating status to a positive in less than two years.
 Promoted in less than one year to General Manager of a 270,000 square foot USDA processing plant.
 Negotiated with existing and sourcing of new vendors resulting in an 8% reduction in material costs.
 Improved RTE processes with new labor saving equipment and processes
 Reduced labor force by restructuring production line capabilities reducing FTE’s by 12%
EDUCATION
Loyola University, Chicago, Illinois Bachelor of Science
Professional Associations
Research Chef Association (2005 – 2010)
Advisory Council, Salvation Army (2001 – 2010)
Alpha Sigma Phi Fraternity