Tuesday, May 12, 12:00 pm Eastern (11:00 am Central)
The foodservice industry is “in the know” about food safety and the importance of environmental consciousness, but usually focuses on back-of-house solutions. Learn from real-world examples, supported by fresh research, how paper products and dispensers significantly reduce cross-contamination. Also hear how to effectively promote how you are protecting the environment—All while reducing your expenses. Our operator-panelists will share their stories of proper wash stations, training, research and how an improved image will help you drive traffic and save money.
Speakers include:
	IAN WEST, SCA Tissue Product Director, has more than 30 years of experience in the hygiene industry in a wide variety of areas including cleaning, disinfecting, and handwashing. His expertise encompasses both products and processes, with roles in product management, marketing and product development. Prior to coming to SCA, Ian was with well-known companies JohnsonDiversey, S.C. Johnson, and Unilever.
	MIKE KAPALKO, SCA Tissue Environmental & Tork Services Manager, currently works to promote health and sustainability with customers and the holistic approach SCA takes to manufacturing its Tork systems and solutions. Mike’s career began in the foodservice industry where he managed a variety of operations from a small 50 seat pub to a 2000+ meal cafeteria, before moving to the Away-From-Home sanitary paper market over 10 years ago.
	ALAN CLINE, Director of Purchasing and Supply Chain for Galardi Group (450 restaurants, including Wienerschnitzel, Hamburger Stand, Tastee-Freez), is responsible for purchasing, product development and quality assurance. Alan has a concentrated but diversified background in all areas of food processing and food service, working with companies such as Jack in the Box, Tropicana, ALA Foods, Beatrice Cheese, and Foodmaker.
	MICHELE ESER, Buyer for El Pollo Loco, is responsible for the purchasing of packaging, small wares, and select food items for over 400 locations. While Michele has been with El Pollo Loco for 20 years, she has spent the past 7 years in Supply Chain Management and has a Certificate in Supply Chain Management from the University of California, Irvine. Earlier in her career with El Pollo Loco, Michele assisted with ServSafe training for employees.
	BRENDA SERRANO, Senior Buyer for The Cheesecake Factory, has nearly 20 years of purchasing experience and is currently responsible for non-food, disposables, uniform and linen contracts, fresh seafood and bakery items. Brenda is a member of the Institute of Supply Management and American Management Association and she earned Contract Negotiation Certification from the National Contract Management Association.
Presented by:		Sponsored by:
Custom Media