The entire foodservice industry experienced unprecedented layoffs and furloughs last March, April - and throughout 2020. Now, as the nation begins to plan for a return to offices, colleges, stadiums, commercial restaurants and convention centers; the entire industry is facing the daunting challenge of hiring back hundreds of thousands of hourly and management staff. How will this be done? What factors will be in play that affect hiring policies and practices to attract former and new talent? This virtual event will explore these questions with industry leaders.
|Barry Skown (Moderator), Director – Management Advisory Services, Cini•Little International, Inc.
Barry Skown is a 21-year veteran of the foodservice consulting firm, Cini•Little International, and is currently the Director of their Management Advisory Services (MAS) division. He has been in the foodservice industry for the past 40 years, since graduating from the University of Denver’s HRM school and starting as a Restaurant Manager with Westin Hotels for his first 5 years. Barry's credentials also include two years as Director of Operations for one of the major contract foodservice management companies. He loves traveling all over the globe and enjoys tasting the food profiles of every nation he visits and learning about new food and dining trends in each culture.
|Paul Fairhead, Chief Executive Officer, Guckenheimer Powered by ISS
Paul Fairhead brings vision to life as Chief Executive Officer for ISS Guckenheimer. He has worked for over 20 years at the intersection of the food business and the facility services industry. Paul's unique background means he can keep up with business demands while still celebrating culinary creativity. He has been with ISS since 2008, where he has held several leadership roles in operations and food services. Before joining ISS, Paul honed his culinary and operational skills in the United Kingdom in a variety of restaurants and hotels, as well as some time with Aramark.
|Matt Howard, Director of Business Development & Operations, FOODA, Inc.
For the past five years, Matt Howard has been working to help companies design food programs. Initially he began working at Compass Group before moving to Fooda. Matt has a unique look into a traditional food program as well as a newer corporate dining concept. He graduated from West Point in 2011 and then served as Officer in the Army Rangers from 2011-2016.
|Lexie Kieran, Vice President Operations, LifeWorks Restaurant Group
Lexie Kieran joined LifeWorks in 2016, and currently oversees operations nationally, while also leading LifeWorks strategy and innovation initiatives. She has more than 15 years of domestic and international operations experience having worked across the U.S. and Europe.
|Scott Roque, Director of Business Development, Epicurean Group
During Scott Roque’s 30 year tenure in the food and environmental contract service world, he has held both operational and sales positions. His career has allowed him to develop expertise in several sectors of the business including healthcare, business and industry and senior residential care. Scott's experience has taught him that a company’s success is directly affected by the passion and drive of heart-beating people in the field. He has extensive experience in building and operating café and patient kitchens for large healthcare and corporate contract operations. Scott holds a B.S. in Business Administration from San Jose State University and is certified as a state Healthcare Dietary Manager.