FIA has appointed four industry leaders to an advisory board that will work with Marsha Diamond, Executive Director as well as the founders, John Egnor, President, Ken Schwartz and Georgie Shockey to take the organization to the next level.
- Roseanne Diamond - De La Mata
Roseanne currently works for Sodexho Alliance in Healthcare as the Regional Sales Director for Southern California, Alaska and Hawaii. She has enjoyed an exciting career with leading contract management companies including Sodexho Alliance and ARAMARK, Delaware North Corporation. Her career decisions have provided opportunities to work in Venezuela, Spain and Chile for a dozen years and create an international network of professionals. Roseanne enjoys volunteering in her community, is active in the Returned Peace Corps Volunteers organization, and mentors young graduates who have an interest in expanding their career in the direction of sales, marketing or international assignments. She lives in Carlsbad with her husband Bruno and their 16 year old daughter Patricia.
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Melisa Marks, Certified Food Service Professional
Melisa is the Supervisor at Southern California Gas Company’s Food Service Equipment Center, in Downey, CA. For almost 12 years, Melisahasserved as a liaison with the food service industry promoting the use of energy-efficient food service equipment. Her specific areas of expertise include conducting live equipment demonstrations, educational training for future industry professionals and developing seminars and industry related events. Melisa knows the food service industry and is familiar with the newest natural gas food service technologies. Prior to SoCalGas, Melisa worked for Hunt-Wesson Food Service focusing on managing and executing new product development for the food service industry. She earned her Bachelor of Sciences degree in Nutrition and Food Science from California State University, Long Beach and is a CFSP (Certified Food Service Professional) from the North American Association of Food Equipment Manufacturers.
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Richard Hynes - Director, Consultant Services
A long-time member of Hobart’s Sales and Management Team, with a career spanning more than 35 years, Dick served an extremely successful tenure as Northeast Region Manager for Hobart Foodservice Sales prior to his developing the Consultant Services Group for Hobart and Traulsen, which he now directs, in addition to being Director of Healthcare for the Company. Dick has been very instrumental in promoting Hobart’s sustainability initiatives and presently serves on the Sustainability Committee for the corporation. He is involved in leading the company’s efforts to work with the USGBC’s 2008 Greenbuild Expo which will be held in Boston. As Hobart’s representative with numerous industry associations, Dick presently sits on the Industry Advisory Councils for both SFM and HFM, co-chairs the HFM Education Committee is also a member of NACUFS Industry Advisory Group, and serves on a host of other positions within the industry.
Dick has a CFSP Level 1 certification, is a Serv-Safe instructor, and is also HACCP certified. Dick, a Navy veteran, resides in Massachusetts with Judy, his wife of 40 years.
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Scott Saklad became Computrition’s President/CEO in late 2007, taking over the ranks from the Company’s founder after 27 years. He worked his way up via the information technology path over the past 13 years and has taken his technical abilities along with his insight into the needs of foodservice operations to find successful methods in combining the science of computing with the art of the culinary process. He acts as a resource to many of the Computrition teams and helps the company to spot the necessity for and implement change. As part of his day-to-day duties, Scott seeks out emerging technologies that can be integrated into the company's products and service offerings and works on other business development endeavors to provide Computrition’s customers with total integrated solutions. He is deeply committed to Computrition’s customers and prospects, looking for solutions that simply work, allowing foodservice professionals the opportunity to do it a better way.
Scott is a well-known speaker in the area of technology and its efficient applications in foodservice operations. His expertise extends to architectural systems design, technical troubleshooting, workflow design and business process review and engineering. Scott is a graduate of the University of California at Santa Barbara and enjoys the beautiful Southern California weather, good music and convertible cars.
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