Flexeserve Appoints Experienced Culinary Director

Today, Sept. 5, Flexeserve announced 30-year industry veteran Sean Landrum as its new culinary director. He will be based out of the manufacturer’s U.S. headquarters and culinary support center, located in Southlake, Texas.

In the role, Landrum will develop custom menus and food concepts, plus “raise genuine culinary support with a more scientific approach to testing that provides valuable data to customers,” says Flexeserve.

“We’re here to help our customers,” says Landrum. “We want to be a resource that helps you grow your business, support your operations and achieve your goals.”

Previously, Landrum held positions in both frontline operations and culinary research and development. He worked at brands including BP, Jack’s Family Restaurants and Pizza Ranch. While at BP, where he was the fresh food and proprietary beverage innovation lead , Landrum was a Flexeserve client.

Flexeserve’s hot-holding technology works to keep food hot and fresh for hours. “Many people can’t comprehend how it’s possible to double the hold time of hot food whilst delivering incredible quality,” Landrum says. “We have the opportunity to stretch customers’ imagination and educate them that hot grab-and-go can offer great quality.”

Dave Hinton, president of Flexeserve, adds, “Our key objective is to provide a first-class customer experience, and I know Sean will be a big driver in helping us achieve that.”

Earlier this summer, Flexeserve also added two experienced sales managers: Conrad Randell and Anthony Harris. Randell is responsible for all non-retail foodservice sectors throughout the U.S. and Canada, while Harris is responsible for the retail business segment and Latin America.