Dave began his 35-year career in foodservice at the Stouffer Restaurant Group, right after earning his degree in Hotel and Restaurant Management at Mercyhurst College (now University!) in Erie, PA. At Stouffer he was able to work the front of the house as well as the back, and gained valuable hands-on experience in understanding how the two areas integrate as a team. After that, he moved on to a 26-year stint in sales for Campbell Soup, and for the past five years has applied his considerable talents to Sargento’s foodservice customers.
All that experience helps Dave speak the language of restaurant operators and understand the challenges they face. It gives him the ability to consult with keener insights and suggest the best products and solutions to fit specific menuing needs and operational demands. Dave’s knowledge and understanding is supported by the Sargento product and packaging innovation, category expertise, quality assurance, versatility, and culinary resources. Take it from Dave when he says, “Nobody does cheese – and nobody understands their customers – better than Sargento.”