Hotel F&B Magazine
All Back Issues » November/December 2008 Issue

Supplier Notes

Sabrina Robb, Steve Popp, Dan Stewart, and Shawn Finger
NOBLE, a national advertising agency specializing in food, home, and building products and services branding, recently promoted Creative Directors Steve Popp and Dan Stewart to executive creative directors. Popp and Stewart will manage the creative product of more than 30 writers, art directors, and producers in the Springfield, Missouri, offices. As Popp and Stewart take on their new executive roles, their absence in the administration of the creative department will be filled by newly promoted Creative Directors Sabrina Robb and Shawn Finger. NOBLE also welcomes back Keith Acuff as general manager of NOBLE’s portfolio of companies, a role which will encompass both COO and CFO of the company, overseeing operational and financial responsibilities. Additionally, Dennis Pitchford joins NOBLE’s culinary team, along with Culinary Institute of America extern Erica Schaninger. Pitchford’s responsibilities include menu development and new product development. For more information, visit www.noble.net...


Tyson Tyson Food Service introduces its Ideas @ the Heart of Value program, a six-volume web-based series of newsletters and microsites. Each volume will address a value proposition and offer menuing ideas and downloadable merchandising materials to support the users' promotion of the value items on their menus. “At Tyson Foods, we are working hard to help operators keep the heart of their menus beating strong during these uncertain economic times,” says Rodger Starnes, VP of food service marketing and customer development. To explore the first edition of Ideas @ the Heart of Value and to sign-up for future volumes, visit www.buckstopshere.net...


ACF The American Culinary Federation (ACF) recently awarded its Seal of Approval to PET® Evaporated Milk and Eagle Brand® Sweetened Condensed Milk. Both of these J.M. Smucker Company products earned the federation's endorsement following extensive testing by a panel of ACF-certified chefs. Testing criteria evaluated ease of use, versatility and adaptability of product, consistency of physical properties, application of product to service procedures, and flavor. For more information, visit www.smuckerfoodservice.com...


(L-R) 2008 ACF Pastry Chef of the Year R. Andrew Chlebana; ACF National President John Kinsella; and Carol Ewing, director of marketing, Diamond Crystal Sales
(L-R) 2008 ACF Pastry Chef of the Year R. Andrew Chlebana; ACF National President John Kinsella; and Carol Ewing, director of marketing, Diamond Crystal Sales
R. Andrew Chlebana, II, CEPC at White Eagle Golf Club in Naperville, Illinois, claimed the title of Pastry Chef of the Year during this year’s ACF competition in Las Vegas. Sponsored by Splenda Foodservice, the competition saw chefs gather from across the country, aspiring to win the award that recognizes those who have displayed a passion for the craft, an accomplished reputation in the pastry field, and have helped educate others by sharing skills and knowledge. To learn more, visit www.splendafoodservice.com...


Florida Juice Five hundred IHOP restaurant locations in nine states are participating in a Florida Orange Juice Suggestive Sell Program developed by the Florida Department of Citrus (FDOC). IHOP’s Suggestive Sell Program offers rewards for servers, GMs, consumers, and operators selling more orange juice. With a mission to increase demand for Florida citrus products, FDOC develops and provides customizable, turnkey foodservice programs to help hoteliers grow their breakfast daypart for increased sales and profits. FDOC foodservice programs are designed to boost restaurant revenue, increase check averages, and provide customers with the nutritious benefits of Florida orange juice. For more information, visit www.floridajuice.com...


Michael Aguirre
Michael Aguirre
Cleveland Range announces the appointment of Michael Aguirre as sales manager, eastern region. Aguirre will report directly to the VP of sales and marketing and will be responsible for all sales management in the eastern United States. He has solid industry knowledge and a history of team building and sales growth success. “We are very pleased to have Michael join Cleveland Range in this key role and look forward to his unique contributions and extensive foodservice and management expertise,” says Bob Norlander, VP of sales and marketing. For more information, visit www.clevelandrange.com...


Gary Dykstra
Gary Dykstra
Enodis announces the appointment of Gary Dykstra as president of Lincoln Foodservice Products, LLC. Dykstra comes to this position after a long and distinguished history with Enodis. He began his career in 1986 at Garland Commercial Range, where he served as comptroller and then program manager before being appointed to executive level finance roles. Dykstra then moved into a series of sales roles at Cleveland Range, culminating in his appointment as VP, domestic sales. He moved to Frymaster in 2002 as VP, domestic and international sales, and was subsequently promoted to executive VP in 2007. For more information about Enodis, visit www.enodis.com...


Green Initiative Green initiatives at Manitowoc Foodservice continue with innovative technologies and best practices to reduce energy and water consumption. Throughout the manufacturing process of more than 200 equipment models, attention is given to environmentally friendly packaging materials, use of renewable resources, reduction in the consumption of non-renewable resources, and elimination of hazardous materials. Future green endeavors for Manitowoc include the development of a “green zone” scorecard that will highlight long- and short-term green initiatives and measure the company’s environmental performance. For more information, visit www.manitowocfsg.com...


SCA Tissue The “Green” Hotels Association has named SCA Tissue North America an Ally Member, based on the company’s environmental stewardship and eco-friendly Tork® paper products and dispensing systems. SCA Tissue is one of the three largest producers of nonresidential tissue products in North America and was the first American papermaker to earn EcoLogo certification for its products and processes. The company annually converts more than 700,000 tons of recycled paper into tissues, towels, and napkins. For more information, visit www.scatissue.com...


Tracy O’Malley
Tracy O’Malley

Carly Stachler
Carly Stachler

Michelle Barnes
Michelle Barnes
Fishery Products International (FPI), a division of High Liner Foods, announces the appointment of Jim LaBelle to VP of sales and marketing. In this position, LaBelle will be responsible for the total integration and execution of all foodservice marketing and sales activities, including strategic planning, overall sales management, advertising, and new product development. Additionally, Keith Decker has been named president/COO of High Liner Foods USA. As COO, Decker will be responsible for directing and managing the research, product development, sales, and marketing efforts of the recently combined U.S. operating divisions. For more information, visit www.highlinerfoods.com.


Jim LaBelle
Jim LaBelle

Keith Decker
Keith Decker
Fishery Products International (FPI), a division of High Liner Foods, announces the appointment of Jim LaBelle to VP of sales and marketing. In this position, LaBelle will be responsible for the total integration and execution of all foodservice marketing and sales activities, including strategic planning, overall sales management, advertising, and new product development. Additionally, Keith Decker has been named president/COO of High Liner Foods USA. As COO, Decker will be responsible for directing and managing the research, product development, sales, and marketing efforts of the recently combined U.S. operating divisions. For more information, visit www.highlinerfoods.com.


RATIONAL Cooking Systems, creator of the SelfCooking Center®, was awarded the innovation prize for design, research, and development by the German Association for the Efficient and Environmentally Friendly Use of Energy. The company received the recognition for the natural gas version of its SelfCooking Center combi oven, which uses burner technology that minimizes nitrogen oxide and carbon monoxide emissions by up to 50 percent and 90 percent respectively compared with conventional combi steamers. For more information, visit www.rational-usa.com...


Smart Candle has added Kona Grill, an American grill and sushi bar with 18 major market locations, and the Red Stag Supper Club, Minnesota's first LEED-certified restaurant, to a growing roster of hospitality clients seeking the energy savings and improved safety of Smart Candle’s wickless, waxless candles. “They offer intelligent electronics and LEDs that generate long-lasting, flickering light, and they bring value to hotels by reducing costs and contributing to a cleaner environment,” says Jeffrey Miller, VP of sales for Smart Candle. For more information, visit www.smartcandle.com...


Chef Jason Gronlund, corporate executive chef and director of culinary services and ingredient sales for McIlhenny Company/TABASCO® Brand Products, was honored with the 2008 President’s Award by the Research Chefs Association (RCA). The annual President’s Award is based on dedication, involvement, and professional contributions of member chefs and food scientists. Gronlund was selected as one of three President’s Award recipients in 2008 from a pool of more than 2,200 members. For more information, visit www.tabascofoodservice.com...


Land O’Lakes Foodservice has selected Schafer Condon Carter (SCC), a Chicago-based top 25 integrated marketing firm, as their new agency of record. SCC will help Land O’Lakes elevate their visibility and build their foodservice business. The agency’s engagement includes execution of strategic planning and integrated marketing communications across all segments of the foodservice industry...


Maywood Furniture Corp. announces the first anniversary of its conference line division. Maywood's conference line tables are IACC approved, guaranteeing them to be attractive and comfortable. Designed for conference centers such as Dolce Hotels & Resorts and Benchmark Hospitality, the tables have optional modesty panels and high-pressure laminate tops in a variety of colors and finishes. Maywood is an affinity member of IACC, with its C-Leg and Calm Series being most popular among members. For more information, visit www.folding-tables.maywood.com...


Simplot launches its Top of the Morning campaign, featuring 21 recipes that deliver on three breakfast trends: on-the-go convenience, sandwiches, and ethnic-inspired flavors. Recipes include soft Apple Breakfast Bread, Cowboy Sandwich on ciabatta, and Southwestern crêpes. Simplot’s versatile product line offers innovative menu applications with premium ingredients that add value to menus and profit to the bottom line. Simplot’s Top of the Morning recipes provide on-trend flavors and tastes that consumers demand, yet are designed with today’s busy hoteliers in mind. For more information visit www.simplotfoods.com...


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