Our Leadership Team

Jerry has 45 years’ experience in marketing and operations for Convenience Stores and Restaurants. From 1972 to 2018; he owned and operated 2 Deli’s in West Palm Beach Florida. Worked for 5 Convenience store companies in multiple operations and marketing roles; 7-Eleven, National Convenience Stores, Crown Central Petroleum, Mapco, and Rutter’s. Worked for Marriott in their Host division where, as Director of Food &Beverage, he operated several different restaurants and bars as well as QSR brands; Pizza Hut, Taco Bell, KFC, Mrs. Fields Cookies, TCBY, & Nathan’s.

Frank is a hands-on subject matter expert in foodservice development. During his career he has developed foodservice programs including branded concepts, QSRs, and new product development from conception to execution. He has created & communicated all types of training materials related to foodservice, including establishing and maintaining foodservice safety per FDA guidelines. His career has included roles with QuikTrip, ExxonMobil, Family Express, and Yesway. Frank has been a panelist and presenter for Convenience Retailing University, and foodservice, packaged beverage, and hot dispensed forums. Frank has also been a regular contributor to industry publications on foodservice.

Deborah has over 20 years food industry experience, with specialized expertise in new concept development and turn-around/revitalization situations. She has served in a number of key positions in the foodservice industry, including Steak And Ale Restaurant Concept Management for the Metro Media Group; The New Concept Development Team Eatzi’s while at Brinker International; National Director Of Food-Service Operations for Whole Foods Market, Inc.; Director Of Meal Solutions Departments for The Tops Markets Division of Ahold USA Inc.; and President and Founder of Food Sense.

Dean has had a long career in foodservice and c-stores that began in his father’s grocery stores at age eight (8). He worked his way through college at Safeway. After graduating from Washington State University in 1983, Dean accepted a position in retail foodservice with Marriott. In this role, he supervised branded concepts including Starbucks, Dominoes Pizza, Godfather’s and Little Caesars as well as proprietary food service. As a consultant Dean has worked with Arby’s, Church’s Chicken, Qdoba’s as well as many proprietary foodservice concepts.