skills I refined while consulting for Pricesmart
Recipe Creation Under Restricted Guidelines
While consulting for PriceSmart, one of the biggest constraints was developing a new gourmet donut program using only the ingredients and equipment they already had in house. I had to design flavors that felt creative and market-ready without relying on specialty items, finding new combinations, textures, and finishes from the existing pantry and production setup. Working within those limits strengthened my ability to think on my feet, improvise quickly, and still deliver a cohesive menu that met the brand’s goals under tight operational restrictions.
Detailed Instruction Recipe Cards
To support consistent execution across teams and locations, I created clear, step by step job aids for every recipe. Each guide included standardized weights and measurements, process photos, key visual cues, and production notes including prep timelines, holding and storage guidance, and common troubleshooting tips. These materials made training faster, reduced variation between staff members, and helped ensure every product matched the intended flavor, texture, and presentation in day to day service.
Expanding the Concept
After the donut program’s success, PriceSmart asked me to develop additional gourmet lines for cupcakes and cookies under the same operational guidelines, using only existing ingredients, equipment, and production capabilities. I created full menus and recipe concepts for both programs with the same focus on consistency, scalability, and brand fit. Although the work was completed, the rollout was ultimately paused due to COVID-19 and the projects did not move forward to launch.