Flexeserve appoints new Culinary Director to drive innovation across the Americas
Flexeserve has taken another step forward in growing its support for the Americas with the appointment of Sean Landrum, a highly experienced culinary leader and food innovator.
Sean Landrum joins Flexeserve, the world’s leading provider of innovative food-to-go hot-holding, supporting global customers from Starbucks and Circle K to Amazon Go, QuikTrip, and many more.
Based at Flexeserve’s new TX-based HQ and Culinary Support Center, Sean brings over thirty years of industry experience, having worked in every segment of foodservice. He has held positions in both frontline operations and culinary research and development at brands including BP, Jack’s Family Restaurants and Pizza Ranch.
In his new role, in addition to developing custom menus and food concepts, Sean will raise genuine culinary support with a more scientific approach to testing that provides valuable data to customers.
From enthusiast to advocate: Sean’s natural move to Flexeserve
Having initially encountered Flexeserve as a client in his previous role at BP, Sean was already sold on the technology’s incredible capabilities before considering this role. “I was blown away by the technology from the outset,” Sean said. “Its capabilities for keeping food hot and fresh are better than anything I’ve ever come across before, so when this position came up, it was a natural progression.”
Sean is passionate about replicating this response to Flexeserve with new and existing customers, introducing them to a technology many will be unfamiliar with, but one that can transform their operations. “Many operators settle for ‘good enough’ because, until now, that’s all that was possible. With Flexeserve, I can’t wait to show them what’s now possible!
“We’re here to help our customers,” Sean explained, summarising how he sees his role at Flexeserve. “We want to be a resource that helps you grow your business, support your operations and achieve your goals.”
Transforming convenience food: Flexeserve’s pioneering proposition for the Americas
Before joining Flexeserve in June, Sean gained a wealth of experience across the food and hospitality sector. His roles have included Fresh Food & Proprietary Beverage Innovation Lead at BP, where he led the development of new food platforms across 220 locations. At Jack’s Family Restaurants, he was Culinary Innovation R&D Leader, again driving progress for the brand across 250 regional restaurants. Over this time, Sean gained significant insight into the challenges faced in the industry and the opportunities for technology to improve quality and efficiency.
With Flexeserve’s industry-leading technology able to keep food hot, fresh and appealing to customers for hours not minutes, and often twice that of other existing equipment in the U.S., Sean described how it has the potential to amaze the market. “Many people can’t comprehend how it’s possible to double the hold time of hot food whilst delivering incredible quality. We have the opportunity to stretch customers’ imagination and educate them that hot grab-and-go can offer great quality.” He added, “We want our customers to be unbelievably wowed.”
Sean highlighted how Flexeserve can also solve the challenges of a difficult labour market where, unfortunately, many kitchens simply cannot afford the salaries to expand their team and elevate their service and product offering. “We need great technology, systems and processes,” he said. “With our all-encompassing approach and the world’s only hot-holding service, Flexeserve Solution, we can help businesses improve efficiencies, enhance customer satisfaction and drive growth.”
Cultivating excellence: The heart of Flexeserve’s success
Achieving this level of excellence requires a culture committed to and enthusiastic about achieving these standards throughout the entire organisation. Despite being early days at Flexeserve for Sean, he has already embraced this approach. “I’ve just spent two weeks immersing myself at the UK’s Global HQ, an employee-owned business where everyone’s committed, no matter the role,” he explained.
Sean recounted how you can feel the culture, and how he wants to recreate and amplify this experience when working with Flexeserve’s customers. “We’re not just here to sell you a piece of equipment,” he enthused. “We have a great product, culture and unique proposition, and all that comes from great people who are here to help you. We want to challenge ourselves and hold ourselves accountable, offering support and solutions for our customers and anyone in the industry.”
Meet the team: Helping you achieve food-to-go excellence
Sean Landrum is the latest in a series of appointments that positions Flexeserve as the go-to provider for hot-holding technology, support and food-to-go excellence.
Providing support to customers and a network of independent rep partners, distributors and authorised dealers, he joins a solid team to which Flexeserve has recently added two new highly experienced sales managers. Conrad Randell is responsible for all non-retail foodservice sectors throughout the U.S. and Canada, and Anthony Harris is responsible for the retail business segment and Latin America. This is in addition to the appointment of Rachel Paul earlier this year as Key Accounts Manager.
Dave Hinton concluded, “With our award-winning heated displays, customer-centric approach and the in-depth expertise provided by our growing team, Flexeserve has all the ingredients you need to transform guest experience.”
For more information about Sean Landrum and how to transform your hot food-to-go, please get in touch with our team.
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