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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources