Foodservice Equipment & Supplies

FEB 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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10 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2016 people & events FCSI Chapter Supports New England Non-Profit As part of its 12th annual Holiday Social, the Northeast chapter of Foodservice Consultants Soci- ety International (FCSI) donated $15,000 for the Community Servings, a Massachusetts nonproft organiza- tion. Community Servings is a food and nutrition program that provides services throughout Massachusetts to individuals and families living with critical and chronic illnesses. Each day Community Servings prepares and delivers lunch, dinner and a snack to 1,600 individuals and their families across 300 square miles throughout Massachusetts. Community Servings also offers on-site nutrition educa- tion programs. Seen here from left to right are Tim Leahy, vice president of development and communication, Ed Arons, senior associate for Colburn Guyette and Northeast chapter chair; David B. Waters, CEO, Community Servings CEO; Chandra Comfort, marketing and fnance coordinator for Colburn and Guyette and Northeast chapter secretary; and Tom McArdle, president of TJM Consulting and Northeast chapter treasurer. David Grife was named president of Arctic In- dustries Inc., a manufac- turer of walk-in coolers and freezers. Grife spent the last nine years with Arctic Industries in such roles as chief operating ofcer and executive vice president of sales. Carol Petersen has joined Bakergroup Foodservice Consulting & Design as a principal working on the com- pany's planning and consulting team. Petersen possesses more than 37 years of experience in din- ing and foodservice operations. She most recently served as University of North- ern Iowa's interim executive director of Housing & Dining Services and director of dining. Restaurant industry veteran Barry Barron is the new chief operating ofcer for Dickey's Barbecue Restaurants, Inc. Barron most recently served as chair- man/chief executive for Bufet Partners Holding Company, parent company of Furr's Fresh Bufet. His background also includes leadership positions with Red Mango, ACE Cash Express, PepsiCo and Papa John's Pizza. Domino's Pizza promoted Eric Anderson to executive vice president of international operations, based in The Netherlands. In his new role, Anderson will oversee two Domino's business regions: Europe and the newly opened Middle East, Africa, Central Asia and Eastern European (MACE) region, based in Dubai. Chef Corey Siegel is Electrolux Professional's new corporate execu- tive chef, working from the foodservice equipment manufacturer's Charlotte, N.C., headquarters. Famous Dave's of America, a Minnesota-based barbecue concept, appointed Adam Wright to serve as chief executive ofcer. Wright joined Famous Dave's as the interim CEO after the resignation of former CEO Ed Rensi in June. Wright has served on the Board of Directors since 2013, while serving as managing partner of Blue Clay Capital Management, a Minneapolis-based investment partnership he cofounded. Prior to establishing Blue Clay, Wright worked at Whitebox Advisors, United- Health Group and Goldman Sachs. Heritage Parts hired Chuck Maddox to serve as its director of busi- ness development – chain segment. Maddox most recently served as vice president of strategic accounts for Manitowoc KitchenCare. His background Foodservice Professionals on the Move Photo courtesy of Joshua Labrecque David Grife C arol Petersen

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