Unprecedented Growth in Healthcare Culinary Sector Sets Stage for Corporate Restructuring
Metz’s Leadership Realignment Focuses on Expanding Client Base
Press Release
Unprecedented Growth in Healthcare Culinary Sector
Sets Stage for Corporate Restructuring
Metz’s Leadership Realignment Focuses on Expanding Client Base
(Dallas, PA / April 9, 2024) – Metz Culinary Management, Inc. (Metz) has completed a tactical corporate restructuring designed to meet the evolving culinary and environmental services needs of its K-12, independent school, higher education, healthcare, and corporate clients. Fueled by 15 years of double-digit growth and robust expansion in its healthcare division, Metz has not only realigned its leadership team, it has also added a layer of support that ensures a personal touch and transparent communications for every client-partner. Metz has also expanded its use of state-of-the art technology to enhance guest services and food safety.
“We have experienced pronounced growth across our company and most notably in our healthcare division,” said Greg Polk, COO for Metz. “We continue to add more health system partners with a diverse group of hospitals within those systems spanning the east coast from Maine to Florida.”
To serve its growing healthcare client base while maintaining its unique, family-driven approach to all partners, Metz has split its healthcare divisions into geographical sectors. This division now consists of two distinct territories – the mid-Atlantic and Southeast regions. Metz has also inserted regional operations executives between the vice president and the district managers to bolster client support.
Leadership Moves
Organizational changes and additions include:
- Senior Vice President of Higher Education, Independent Schools, and Corporate Dining: Dennis Daley
- Vice President of Talent and Business Development: Jim Dickson
- Vice President of Retail and Airport Culinary Services: Rick Sell
- Divisional Vice President for Metz’s K-12 Division: Chad Rockovits
- Senior Vice President of Healthcare Division: Craig Solomon
- Regional Vice President of Healthcare Southeast: Todd Everett
- Two Regional Operations Executives for Metz’s Healthcare Division: Tony Ceccarelli, mid-Atlantic, and Mike Cuddy, Southeast
- Regional Account Executive, supporting K-12 in New Jersey and Metz’s Nutri-Serve business: Cathy Connolly
- Regional Account Executive, supporting K-12 in Pennsylvania, Ohio and Virginia: Andrew Chandler
Metz’s corporate and divisional chefs will continue to work in tandem with leadership to deliver outstanding culinary services for the company’s partners across all culinary divisions.
Innovative Technology Solutions
As part of this strategic realignment, Metz has infused innovation and technology throughout its offerings, led by CIO Corey Cochran. Metz’s leading-edge technology:
- Automates guest checkout utilizing 3D scanning and AI to quickly identify items, reduce guest transaction times, and increase customer satisfaction
- Allows on-site ordering while streamlining ordering queues and wait times
- Provides fully automated convenience stores for 24/7 availability and a checkout free experience
- Offers recipe and menu management, food labeling, diet and nutrition management, menu publishing and online/mobile ordering through a cloud-based system
- Obtains real-time guest feedback on Metz’s services
- Enhances food safety and minimizes human errors via wireless Bluetooth technology
- Takes Hazard Analysis and Critical Control Points management to a new level
- Streamlines back-of-house processes and increases operational efficiency by receiving, processing, and confirming all catering orders
- Targets food waste prevention and promotes sustainability through an automated series of triggers and interventions
“Through corporate restructuring and technology tools, Metz is creating a more proactive approach to our operations, thereby fulfilling our commitment to ensure a personal touch for every client,” said Greg Polk, COO for Metz. “This white glove treatment and dedication to guest services and hospitality have been the backbone of the company’s success and growth for decades.”
About Metz Culinary Management
Metz Culinary Management (Metz) was established in 1994 by entrepreneur John C. Metz as a custom dining management service company with a “Guest First” philosophy serving a variety of market segments, including healthcare, corporate dining, higher education, independent and public-school dining, and environmental services. With the energy and experience of his son, CEO Jeff Metz, the company continues to expand its footprint and bring innovation to its clients. Rated one of the country's top 20 food service management companies, Metz is known for client collaboration and delivering restaurant-inspired experiences to every guest. Metz is also recognized for embracing high standards for ethical responsibility, environmental stewardship, and healthy lifestyles by creating meals that support wellness, reduce food waste, conserve natural resources, and feature locally sourced ingredients whenever possible. Learn more at metzculinary.com.
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Contact:
Maureen Metz
Executive Vice President
Metz Culinary Management
570.674.8765 – office
570.814.6757 – cell