With broad experience in food and beverage operations, business development and management, Chris Motts serves as Chief Operations Officer at Bōdee Organics.
As COO, Chris is involved in engineering, conceptualization, research and development, production, market research and analytics. He also oversees sourcing, ensuring Bōdee Organics works with only the most responsible, ethical and transparent suppliers. With a proven ability to forge long-lasting partnerships and business relationships, Chris is a key decisionmaker for local and national contract negotiations. He also assists with business development and strategic planning.
Chris has more than a decade of experience in the hospitality and food and beverage industries, which has honed vital skills needed for success at Bōdee Organics. For instance, Chris trained and managed the regional sales team as the Western Region Territory Manager Arizona for HungerRush, in addition to developing and expanding assigned territory through self-prospecting and lead generation. Prior to that, Chris worked at Restaurant Solutions, Inc., where he led strategic sales in the restaurant industry.
Additionally, Chris worked as the Operating Partner and Territory Manager for Loco Patron Mexican Brewery, opening concepts and overseeing conceptualization and construction, operations and administrative processes. He also served as the Director of Food and Beverage for Holiday Inn Club Vacations, overseeing and implementing food and beverage operations and creating an elevated experience for guests and resort owners. Chris started his career with Homegrown Hospitality, managing and operating numerous restaurants in Myrtle Beach, S.C. From establishing new concepts and training staff to exceeding profitability goals and managing sales, Chris’s proactive leadership and attention to detail helped develop some of the most profitable, popular restaurants in the area.
Chris earned a Bachelor of Arts in hospitality management and culinary arts from Kent State University.