Mike Villano

Basic American Foods

IF Makers Series

Mike Villano is no stranger to hard work. After getting his start in foodservice managing seafood restaurants in Manhattan, he learned quickly what types of challenges operators face on a daily basis. This foundational knowledge and his "no shortcuts" approach helps him ensure Basic American Foods' customers thrive in the restaurant business. Get to know him.

Eric S. Hetrick

Global P&G Professional

IF Makers Series

Eric Hetrick has lived in eight locations in four different countries during his 28 years of working with P&G. Now Eric is responsible for leading P&G Professional's business around the globe. A favorite part of his job is bringing innovation to the foodservice industry and helping customers create an outstanding experience for their patrons. Get to know him.

Larry Oberkfell

IFMA

IF Makers Series

A seasoned food industry executive with more than 30 years experience working for Anchor Foods, The Schwan Food Company, Orval Kent, Rich Products and IFMA, Larry is a high-energy slayer of comfort zones-approaching every challenge with an open mind and a smile. Get to know him.

Steve Hammel

U.S. Navy Regional Southwest

IF Makers Series

Steve Hammel directs U.S. Navy operations of 40 retail foodservice facilities serving 30,000 meals daily with annual sales of $45 million. More than 900,000 meals are served to active duty military in 11 Navy Five Star galley operations—five having been awarded the Ney Memorial Award for foodservice excellence. Get to know him.

Joe Bybel

Ventura Foods

IF Makers Series

Maintaining a strong work ethic and keeping an eye on the details are two key traits needed for success in foodservice, according to Joe Bybel of Ventura Foods. In addition, Joe believes providing simpler and more natural products will continue to be a top priority needed to meet complex consumer demands. Get to know him.

Q & A with Sodexo: Preferred Traits of Small/Midsized Suppliers

The IFMA Small & Midsized Business committee hosts a discussion for the community of small/midsized business IFMA members. In June Ann Oka, Senior Vice President, Supply Management for Sodexo joined us to provide insight on what Sodexo looks for in supplier partners and participants asked questions to learn more about doing business with Sodexo.

Datassential “New Healthy” presentation at COEX for Small/Midsized Businesses

Small/Midsized Business (SMB) members and operator customers typically meet during the first day of IFMA's Chain Operator Exchange (COEX) conference to learn about and then discuss common opportunities.  In the 2012, this meeting focused on addressing consumers need for "healthy" options.  The presentation is from Datassential, and it provided information on what consumers really want and how we as manufacturers and operators can work together to appropriate options.

New resource for small/midsized businesses

The Small/Midsized Business (SMB) Community will now have the opportunity to participate in all SMB Committee-led calls and activities. Get the 2013 calendar of events, including monthly calls featuring guest speakers, customers and subject matter experts, in addition to two in-person meetings.

Washington Insights Update

This month, Congress is focused on clearing its agenda prior to the month-long August recess. Both the House of Representatives and the Senate continue to hold appropriations hearings, attempting progress towards passage of legislation to fund the government past September 30. In addition, Congress is attempting to address funding for transportation programs which expires at the end of July, as well as moving legislation to address the drought in the Western United States, particularly California.

Analysis of Dietary Guidelines Advisory Committee Recommendations

This week, the Departments of Agriculture (USDA) and Health and Human Services (HHS) released the Scientific Report of the 2015 Dietary Guidelines Advisory Committee (DGAC).

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Aug 07

Marketing & Sales Leaders Forum

The annual IFMA Marketing & Sales Leaders Forum focuses on marketing and sales collaboration, providing these professionals the means to apply actionable insights and best practices to work together to improve both strategic planning and go-to-market execution. 

The program serves to unravel the complexities of the foodservice landscape, delivering powerful insights into the consumer, operator and distributor communities, as well as communicating how to best utilize the available tools for improved collaboration and tactical go-to-market execution. 

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