Gourmet News

Fraternity, Sorority Foodservice Companies Merge

Published December 22, 2022

Contract fraternity and sorority foodservice management companies, Upper Crust Food Service, LLC and College Chefs, LLC have merged. Adam Guy, current Upper Crust CEO, will oversee operations for both companies moving forward. Financial terms were not disclosed.

Combining Upper Crust and College Chefs creates the leading provider of foodservice to fraternity houses, sorority houses and summer camps across the country. The combined company will service over 400 accounts in 45 states and across over 100 college campuses. Furthermore, the company will leverage its 850+ food service professionals to better serve its customers across the country.

“We are excited to merge two successful companies together to create the industry leader in our niche market,” Guy said. “Combining the experience and expertise of Upper Crust and College Chefs will benefit our employees and in turn the customers we serve.”

“Adam, like my brother Kevin, created these companies from scratch and this combined company will take them to a new level,” said Tim Gadus, manager of College Chefs. “I believe these companies who operate very similarly are now well positioned for the future.”

Established in Columbia, Mo., in 2010, Upper Crust Food Service serves fraternity houses, sorority houses, and summer camps. With a focus on great food and personal service, the company now feeds tens of thousands of meals weekly to students and campers across the country. www.UpperCrustFoodService.com

Started in Champaign, Ill., in 2008, College Chefs founder Kevin Gadus created College Chefs to provide him an opportunity to harness his passion and creativity for cooking. College Chefs employs professional chefs that provide rockstar service to premier fraternity and sorority chapters across the country. www.CollegeChefs.com

Selders Named UNFI President of Fresh; Barrick Promoted

Published December 22, 2022

Ron Selders

United Natural Foods, Inc. has named Ron Selders UNFI president of fresh, where he will lead growth strategy for its deli, bakery, produce and meat departments. These critically important store perimeter categories drive traffic and provide independent grocery retailers with choice, value and unique products that help differentiate them within their marketplace. Selders’ appointment is effective Dec. 26, and he will report to Steve Dietz, UNFI’s chief customer officer.

“Food retailers continue to invest in their fresh departments as they represent one of the most important growth areas in the grocery store, in addition to being a main driver in how retailers stand out against their competition,” said Dietz.

“Ron has extensive experience in the fresh categories and working with the supplier community, and we expect this experience, combined with his strong understanding of customers’ operational expectations, to benefit our retail customers as they seek tailored solutions to enhance the consumer experience. He’s a proven leader and someone I’m confident will help our Fresh teams build and deliver an even stronger set of products and solutions for our customers going forward.”

Selders joined UNFI through the acquisition of Tony’s Fine Foods in 2014 and became president of the division in 2018. He had previously spent 18 years in leadership roles at Tony’s, helping grow the family-owned specialty deli distribution business across the West Coast. In 2021, Selders was promoted to UNFI’s senior vice president of bakery & deli, where he led the respective sales, merchandising and category management teams across the entire organization.

During his UNFI tenure, Selders also helped lead the further expansion of Tony’s prepared foods and bakery and deli offerings across the country, as well as create a center-led specialty cheese department across the United States with initiatives such as the American Artisan program, which aims to bring smaller cheese producers greater visibility and sales opportunities within grocery stores.

Jody Barrick

With Selders’ promotion, UNFI vice president of bakery & deli, Jody Barrick, has been elevated to senior vice president of bakery & deli. Barrick joined UNFI through the acquisition of SUPERVALU and brings over 30 years of proven success leading the sales, merchandising and marketing functions of bakery and deli teams to the role. Barrick also serves on the executive board of the International Dairy Deli Bakery Association.

“Large-scale changes to shopping and eating behaviors, especially as more meals are consumed in the home, have put a stronger focus on the perimeter of the grocery store and its offerings. These changes represent a tremendous opportunity for retailers, and I look forward to working with our fresh teams to deliver wide-ranging and innovative products to help our customers grow and thrive,” said Selders.

Selders holds a bachelor’s degree in finance from California State University, Sacramento.

For updates on issues of interest to the grocery industry, subscribe to Gourmet News.

James Beard Foundation Holds Chef Action Summit

Published December 20, 2022

Over three days from Jan. 29-31, some of the nation’s best chefs, advocates, and leaders—many of whom are alumni of the James Beard Foundation Chef Bootcamp for Policy and Change—will come together in Houston for the Foundation’s preeminent Chef Action Summit. In support of the people behind America’s food culture, as well as a thriving, more equitable and sustainable food system—this is only the second time the James Beard Foundation has held a summit of this magnitude.

The James Beard Foundation, in partnership with Houston First Corporation, will host the pivotal event—resulting in a set of chef-driven policy recommendations for the 2023 Farm Bill. The Farm Bill is widely regarded as one of the most important pieces of food and agriculture policy that Congress passes about every five years. The bill has considerable ramifications for national food security and access, the environment, and support for farmers and rural America. Following the event, the recommendations will be shared with policymakers responsible for drafting the 2023 Farm Bill.

Summit participants will also influence the development of blueprints for local and state-based action, as it relates to America’s food and agriculture system. During the event, participants will have the opportunity to hear and engage with influential leaders from the policy, culinary, nonprofit, and corporate industries to address key issues such as:
● Nutrition Security and Hunger
● Conservation and Sustainability
● Improving Equity in the Industry

Featured speakers—with more to be announced soon—include:
● Anne Biklé, Biologist, science writer, and co-author, Dirt: The Erosion of Civilizations; The Hidden Half of Nature: The Microbial Roots of Life and Health; and Growing a Revolution: Bringing Our Soil Back to Life
● Joel Berg, CEO, Hunger Free America
● Stacy Dean, deputy under secretary for USDA’s Food, Nutrition, and Consumer Services
● Lisa Helfman, CEO, senior director, public affairs, H-E-B, and Founder and board chair, Brighter Bites
● Adrian Lipscombe, founder, 40 Acres Project
● Michel Nischan, co-founder and chairman, Wholesome Wave and founder and president, Wholesome Crave
● Karen Washington, farmer, activist, and co-owner, Rise&Root Farm

“Across our food system—from nutrition to hunger, conservation and agriculture, worker or supply chain issues—the stakes have never been higher. The James Beard Foundation is honored to bring together chef advocates, policy and industry leaders, and key stakeholders for critical dialogue and commitment pertaining to some of this country’s most pressing food issues,” said Clare Reichenbach, CEO of The James Beard Foundation.

“Chefs—with their unique ability to influence the way we think about and consume food, and as pragmatic problem solvers—have proven time and again that they are the critical champions we need for our communities and broader food system. The Foundation, through initiatives like the Chef Action Summit, is committed to ensuring they have the tools and training needed to drive change. We thank Houston First for being an incredible host and partner and look forward to presenting our policy recommendations in support of a more sustainable, equitable and thriving food system in early spring.”

The second JBF Chef Action Summit will take place at three distinct Houston institutions: The University of Houston Hilton Hotel and Conrad N. Hilton College of Global Hospitality, POST Houston, as well as The Power Center Houston.

The Summit, taking place just off the heels of the 10 year anniversary of the Foundation’s groundbreaking Chef Bootcamp for Policy and Change, features refreshers on the program, as well as new training, including: updated tools for working with local representatives, as well as municipal and state lawmakers; advocacy training for social media strategies to move the needle in obstinate cities and states; tactics on
fostering peer-to-peer support and networking; and deep-dive discussions around key sustainability issues.

“What is taking place in Houston this January will impact everyone,” said Houston First Corporation President and CEO Michael Heckman. “Not only will the 2023 Chef Action Summit drive important policy discussions that will influence 2023 legislation, the contents of those conversations will directly affect how our food supply remains safe, abundant and accessible to all. We applaud the James Beard Foundation for their continued commitment to addressing these difficult issues and look forward to hosting this influential group in Houston.

The Chef Action Summit is by pre-registration only. Programming will begin on Sunday, Jan. 29 at 4 p.m. at the University of Houston Hilton hotel. Later that evening, a special welcome reception for participants and speakers, hosted by Houston First Corporation, will happen on the rooftop of POST Houston, kicking-off the three-day series of events. Keynote panels, programming, and policy discussion will follow from Jan. 30-31, with Chef Christopher Williams—a 2022 James Beard nominee for “Outstanding Restaurateur”—closing out the Summit with a special tour and lunch at The Power Center.

The second Chef Action Summit—part of the James Beard Foundation’s advocacy programs—is hosted by the Houston First Corporation. Program sponsors include the Alaska Seafood Marketing Institute, Best Made, Deloitte, Distinguished Vineyards, Tabasco Brand, Tequila Patrón, and YETI. The James Beard Foundation’s programs are also supported by American Airlines, the official airline of the James Beard
Foundation; Capital One, the official credit card and banking partner of the James Beard Foundation; and Windstar Cruises, the official cruise line of the James Beard Foundation.

To learn more about the discussions happening at the 2023 JBF Chef Action Summit in Houston or to obtain more details about the participants and speakers at the event, visit https://www.jamesbeard.org/2023-chef-summit.

For news of interest to the specialty food industry, subscribe to Gourmet News.