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Redefining Fast Food
Redefining Fast Food
This project rethinks fast food through deep research, systems thinking, and a triple bottom line approach—balancing people, planet, and profit. The model prioritizes healthy, affordable, and time-conscious meals, leveraging local food systems, automation, and community co-creation to improve food access and sustainability.
Key Takeaways:
Systems-Based Approach: Connecting food insecurity, waste reduction, and economic sustainability.
Triple Bottom Line: Supporting people (equitable employment), planet (food rescue, eco-tech), and profit (self-sustaining
L3C model).
Healthy & Accessible Fast Food: Nutritious, locally sourced meals designed for real-world constraints.
Automation & Skill-Building: Using tech to cut costs and invest in workforce development.
Community-Driven Solutions: Ground-up co-creation ensures adaptability and lasting impact.
To view this project in it's entirety, please reach out to aidanvdoren@gmail.com
Business Development
Business Development
As Director of Chocolate and Confection at Love's Ice Cream and Chocolate, I led business development, product innovation, and team management, transforming a small confectionery operation into a key revenue driver. Through market research, production streamlining, and product line expansion, I drove 25% annual growth, with sales exceeding $125,000 per year.
Key Takeaways:
Strategic Business Development: Conducted market analysis to align product offerings with demand and drive revenue growth.
Product Innovation: Led R&D, trend forecasting, and recipe development to create high-quality, market-driven confections.
Team Leadership & Training: Built and managed a high-performing team, fostering skill development and
operational excellence.
Operational Efficiency: Implemented streamlined production processes, inventory management, and cost control measures.
Scalable Growth: Expanded a niche product line into a core business focus through innovation and strategic planning.
Business Ownership
Business Ownership
Founded and managed a successful pop-up and private dining business, developing a recognizable brand with a loyal customer base. Oversaw all aspects of operations, including marketing, event planning, financial management, and brand development. Adapted the business model during the COVID-19 pandemic by implementing virtual and outdoor events, contactless meal kits, and private gatherings to maintain engagement and profitability. These events brought people together, fostering meaningful conversations around food and strengthening personal connections. I focused on creating dining experiences that built community while ensuring long-term financial sustainability.
Key Takeaways:
Entrepreneurial & Resourceful: Established a financially viable business with a strong brand identity and dedicated following.
Community-Driven Dining: Designed experiences that brought people together, sparking conversations around food and deepening personal connections.
Strategic Adaptability: Successfully navigated industry shifts by evolving operations to meet changing demands.
Comprehensive Business Management: Led all aspects of operations, including marketing, finance, and event execution.
Sustainability & Accessibility: Integrated responsible business practices to ensure long-term impact and inclusivity.
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