Flexeserve builds recipe for success with Adam Dyer as Director of Culinary for the Americas
Ahead of its appearance at NAFEM, Flexeserve, manufacturer and world leader in hot-holding, has appointed Adam Dyer as its Director of Culinary.
Highly skilled culinary expert, Chef Adam Dyer will apply his extensive knowledge of American food and foodservice to the expansion of Flexeserve, hot-holding partner to major retailers and hot food operators across a variety of sectors. Flexeserve’s customers will benefit hugely from Chef Adam’s skills delivered through Flexeserve Solution, the industry’s only answer to creating an optimised hot food operation. It provides operators with collaborative support in the areas of food, culinary, packaging, technical and operations.
Chef Adam said: “Flexeserve’s technology and expertise are truly game-changing for both front and back-of-house. I’m delighted to join this team. They genuinely care about, and invest in, helping the foodservice industry in a way I’ve never seen before. We’re going to push innovation and deliver the impossible.”
The next step for Flexeserve Inc.
Dave Hinton, President of the Americas at Flexeserve Inc., said: “We’re assembling an amazing team of experts this year, and I’m thrilled to welcome Chef Adam as Director of Culinary. This is vital for Flexeserve Inc., as we enhance the presence of our culinary support within the Americas. Chef Adam will not only assist our customers in improving the food experience, but also support dealers within our network to deliver the culinary expertise that is a trademark of our business.”
Respected and well known, Chef Adam will head up the soon-to-open Culinary Support Center at Flexeserve Inc. HQ in Southlake (Dallas), TX. This will empower Flexeserve, as it helps major and independent hot food operators in North, Central and South America to sell more and waste less. Dave continued: “The Culinary Support Center is a state-of-the-art facility that will mirror what we have at our Global HQ in the UK. That revolutionary facility has been refined over years of development and, with that time already invested, we can establish this one in a matter of months.”
A perfect fit
Dave said: “We couldn’t have asked for a better expert than Chef Adam. He has such a vast understanding of eating trends and food cultures across the Americas, as well as foodservice opportunities we’ve yet to tap into in our region. I’m excited to see new cuisines within our units,
driven by Adam and the rest of our growing team of experts.
“We’re so much more than a manufacturer. Maintaining the quality of hot food – not just displaying it, sets us apart from any other manufacturer. Food and the experience of our “customers’ customers” are at the centre of what we do. With Flexeserve Solution, we deliver a variety of benefits, but improving and maintaining food quality is what unlocks everything else, including increased profitability and efficiency.”
Adam’s diverse career includes 30 years in foodservice, training under master chefs and roles in naval aviation. Using his close relationships with packaging and food manufacturers, and extensive knowledge of foodservice equipment, he will focus on advancing Flexeserve Solution throughout the Americas and supporting customers in developing successful hot food-to-go programs.
Meet Chef Adam Dyer
Chef Adam is passionate about technology that can improve the foodservice industry and combat food shrink and staff shortages – a concept that aligns perfectly with Flexeserve. He said: “I have huge aspirations for how Flexeserve can transform foodservice and guest experience
across the Americas. For example, operators struggle for sufficient numbers of qualified, dedicated employees and Flexeserve is exactly what they need.
“When you consider Flexeserve’s skills and facilities, nobody else has this. With our true hot-holding, you can achieve the impossible.
“Flexeserve Solution is a unique ‘service beyond the sale’ that enables you to hot-hold crispy French fries for 90 minutes, or a soft poached egg for five hours. This was beyond industry imagination, but our expertise and Flexeserve patented hot air recirculation technology mean you can keep food at temperature for longer than any other hot-holding system. It does this whilst maintaining taste, texture and visual appeal.
Flexeserve is a busy chef’s dream!
“I’m now taking Flexeserve’s wealth of investment and experience into the Americas. I can’t wait to welcome visitors to the new Culinary Support Center. Here, we’ll help operators design, refine andvalidate their hot food menu and cooking processes – to achieve unrivaled results.”
“Once my network sees what’s possible with Flexeserve, it’s going to inspire a lot of major operators in the same way it’s inspired me.”
NAFEM awaits!
Flexeserve team at The NAFEM Show: top (L-R), Jamie Joyce, Global CEO; Dave Hinton, President of the Americas, Flexeserve Inc.; bottom (L-R), Warwick Wakefield, Director of Customer Experience; Adam Dyer, Director of Culinary, Flexeserve Inc.; Dirk Wissmann, Operational Support & Development Manager
Chef Adam Dyer will make his first appearance representing Flexeserve when it exhibits at the NAFEM Trade Show, the premier U.S. foodservice equipment show. Appearing at Booth 403, February 1-3 2023 at the Orange County Convention Center in Orlando, Adam will join Jamie Joyce – Global CEO, and Dave Hinton – President of the Americas.
They will be supported by Flexeserve’s global team of hot food experts, including Warwick Wakefield – Director of Customer Experience, and Dirk Wissmann – former Senior Equipment Manager to Pret A Manager and now Operational Support & Development Manager at Flexeserve.
Adam concluded: “NAFEM is going to be amazing. We’ll be showcasing, with real food demonstrations, some of the most challenging products we can hot-hold. If you’re coming, this is a great opportunity to discover Flexeserve and meet our experts. We can’t wait to change your game.”