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

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

FSD Resources