McLane Appoints Scott Siers as VP of Business Development

Carrollton, Texas – McLane today announced the appointment of Scott Siers as Vice President of Business Development. McLane is a $30 billion supply chain services leader, providing grocery and foodservice supply chain solutions for thousands of convenience stores, mass merchants, drug stores and military locations, as well as thousands of chain restaurants throughout the United States.

Scott’s primary objective at McLane will be sales growth, concentrating on a development plan that supports the company’s vision of doubling foodservice sales over the next five years.

Scott comes to McLane with more than 23 years of experience in sales development and marketing within the foodservice industry. Much of Scott’s career has been with PepsiCo, where he held key roles in brand positioning, business development and general management. Most recently, as Vice President of Industry Relations and Business Development, Scott led sales and marketing activities for all PepsiCo brands within the restaurant and hospitality industry.

“Considering Scott’s track record in developing new business prospects, we feel he has the vision and entrepreneurial skills to help exceed our objectives in growing the business,” said Susan Adzick, McLane’s VP of Sales and Marketing.

Scott currently serves on the Executive Committee and Board of Directors for the Society for Foodservice Management and The Restaurant Leadership Advisory Board. He has been the recipient of the International Foodservice Manufacturer Association’s President’s and Key Person Awards. Most recently received the Society for Foodservice Management’s 2009 Robert Pacifico Above and Beyond Award. Scott also gives his time to the Culinary Institute of America, where he is member of their Society of Fellows. Scott is a graduate of Western Kentucky University.

“Joining McLane gives me a great opportunity to leverage long-term relationships I’ve developed across a variety of key industry groups, while creating new ones that coincide with McLane’s strategic objectives, said Siers. “I look forward to working with the McLane team and developing the business.”

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources