Fitz, Vogt & Associates founder dies

Oct. 7—Carl F. Fitz, Jr., cofounder of Fitz, Vogt & Associates, died unexpectedly Aug. 2 near his home in New London, N.H. Fitz was 68.

Fitz began his foodservice career with Saga Foods at the University of Pittsburgh and later served as foodservice director at Windham College in Putney, Vt., where he met Roy Vogt, business manager of the college. When Windham College announced its closing in 1977, the two formed Fitz, Vogt & Associates, which is now one of New England’s largest foodservice management companies.

The pair’s first account was at the Thompson House, a nursing home in Brattleboro, Vt. Thompson House remains a FitzVogt client 33 years later. Fitz was president in charge of operations and Vogt was secretary/treasurer.

In 1989, Fitz purchased Vogt’s shares of the company upon Vogt’s retirement. Fitz retired in 2006, when the company had 165 accounts and was doing $45 million in business. Today, FitzVogt has 180 clients from Maine to Virginia and as far west as Indiana with projected annual sales of $50 million.

“Carl’s attitude was, ‘Provide good food and good service and everything else will follow,’” said Jim Hecker, current president and COO of FitzVogt. “The greatest thing about working for Carl is that you weren't afraid to make a mistake. He'd shrug and say, 'Just don't do it again.' He didn't hold a grudge or point fingers, he'd just say, 'We'll do it better the next time.'"

Fitz was buried at Walpole Cemetery in Walpole, N.H., not far from the corporate headquarters of the company he cofounded.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources