Robin Brooks is an independent consultant and business advisor who partners with family offices, private equity groups, and entrepreneurs to transition and transform private companies. These partnerships help companies increase sales, efficiencies and profitability whilst creating value. Robin spent two decades working in mergers and acquisition, debt restructuring and corporate finance for Deloitte & Touche, Arthur D. Little, and General Electric.
Her abilities to tackle large challenges and implement business growth strategies led her to become CEO of Brooks Food Group where she led the successful negotiation and acquisition of 2 business units and achieved 100% ROIC in 15 months. Robin also operated 2 manufacturing plants with 350 employees that generated more than $100 million. She implemented a business growth strategy which generated approximately $70 million in revenue by cross-selling new product lines and expanding customer base. As a result of her accomplishments at Brooks Food Group, she is recognized as a food industry leader by major corporations.
Robin has served as a Trustee of Smith College, a member of the Committee of 200 Foundation Board, and is past treasurer and director for the Women’s Foodservice Forum, which named her Entrepreneur of the year in 2003. She is also a founding board member and former treasurer of the Multicultural Foodservice and Hospitality Alliance. She has served on the Board of Advisors for The Commonwealth Institute of South Florida, and the SBA National Advisory Council.
During her tenure as CEO of Brooks Food Group, Robin developed deep supply relationships with dozens of leading restaurant operators, including Buffalo Wild Wings, Wendy’s, Red Robin, Applebee’s, among others. Robin is committed to leveraging those contacts to help the Flagship family of companies develop its foodservice business.