Metz Culinary Management

RSS

Fiscal 2013 Sales Volume: $162,000,000

In 2013, Metz added Jack Brill as VP-Business Development for Southern accounts, primarily in Florida where the company recently inked a five-year deal with Florida A&M University. Also new are Rebecca Daley and Tony Russo as district managers to oversee higher education/corporate dining and public school district accounts, respectively.

The company continues to promote the professional development of its staff with Emerging Leaders, which provides managers ready to take on more responsibility with a six-week training regimen that includes development workshops and personal coaching.

Metz also launched its Taste (Taking Action for a Sustainable Tomorrow Everywhere ) program for higher education accounts, which teaches the social and global environmental impact of food waste.

Meanwhile, the Live Well program has been expanded with healthy recipes using “super grains” like amaranth, quinoa, farro and wheat berries. Metz has also combined “superfoods” like almonds, avocados, red beans, carrots, figs, kale and salmon to create Super Naturals gourmet menu items that include super-food rich salads, soups and entrees for college and independent school accounts.

 

Ranking #18

GENERAL INFORMATION

Metz Culinary Management
DALLAS, PA

Contact Information
Two Woodland Drive, Dallas, PA 18612
(800) 675-2499
metzculinary.com

FINANCIAL INFORMATION

Sales Volume
2013: $162.1
2012: $141
2011: $114

No. of Contracts
2013: 188
2012: 170

Segments Served:
Hospitals (30%), K-12 (28%), Senior Dining (12%), B&I (11%), Independent Schools (10%), College/University (9%)

KEY EXECUTIVES

   Jeff Metz, President/CEO
Onsite Leaders

  • Innovators

  • Top 50

  • Best Concepts

  • Silver Plate

 

FM’s Editors Want Your Opinion!

Click Here Take Our
Monthly Reader Poll
Newsletter Signup
Upcoming Events
RSS
Twitter Facebook Youtube Linkedin RSS Feeds Google Plus
Have a news item or story idea for the FM’s editors?

Click here to submit

Sponsored Introduction Continue on to (or wait seconds) ×